Pittsburgh salad is an American main-course salad built on fresh greens and topped with warm sliced steak, crispy French fries, cheese, croutons, a boiled egg, and tomatoes. The key is timing the hot steak and fries to arrive at the table together for maximum contrast.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare the salad greens by rinsing them in cool water and placing them to dry.
Rinse tomatoes and dice as desired.
Place a saucepan of water on high heat to boil. Add an egg and boil for 12 minutes, until egg is completely cooked. Rinse under cold water and remove the shell from the egg. Set aside.
Place French fries on a baking sheet and bake according to the package instructions.
In the meantime, prepare lettuce and tomatoes.
Cook steak until it reaches the desired doneness. Slice into thin strips.
Assemble salad. Top with ranch dressing and croutons. Serve and enjoy.
Assemble and eat immediately. Store cooked steak and fries separately in the refrigerator for up to 3 days; reheat steak gently and re-crisp fries in a 350°F oven before reassembling.
baking sheet · saucepan
Pittsburgh salad is a warm main-course salad that combines hot elements (steak and fries) with cool greens in one bowl, creating a unique warm-and-cold contrast.
Start the fries according to package instructions first, then begin cooking the steak so both finish around the same time. This ensures they're both hot when assembled.
Prepare the greens, tomatoes, and boiled egg in advance, but cook the steak and fries just before serving so they stay warm and crispy.
Boil the egg for 12 minutes until completely cooked through, then rinse under cold water and remove the shell before adding to the salad.
Ranch dressing is traditional for Pittsburgh salad and complements the warm steak, fries, and cool greens.
