Pittsburgh salad is a hearty main-course salad featuring romaine, grilled steak, crispy french fries, cheddar cheese, and fresh vegetables dressed in creamy homemade ranch. It's a satisfying one-bowl meal combining warm protein with cool, crisp toppings.
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Make the Ranch Dressing: To a mixing bowl, add sour cream, mayo, milk, chives, parsley, garlic powder, salt, dill, onion powder, pepper, and paprika. Stir to combine. Set aside in the fridge to chill at least 1 hour.
Assemble the Salad: Divide lettuce, tomato, cucumbers, shallot, cheddar, steak, and french fries between 4 bowls. Top with ranch dressing. Serve!
Store leftover dressing covered in the refrigerator for up to 3 days; assemble salad fresh as components do not store well together.
Yes. The dressing must chill for at least 1 hour before serving, so you can prepare it up to 2–3 days in advance and store it covered in the refrigerator.
Cook the steak to your desired doneness. Slice it before assembling the salad to make eating easier.
Yes. Spinach, arugula, or mixed greens work well as substitutes for romaine.
Serve the fries warm or at room temperature immediately after cooking for the best texture and flavor.
This recipe serves 4 people as a main course.
