This Pittsburgh-style steak salad layers tender fillet, crispy shoestring fries, hard-boiled egg, and melted cheddar over fresh mixed greens, finished with ranch dressing. It's a satisfying main-course salad that combines steakhouse and comfort-food elements in one bowl.
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Put the greens on a plate or in a large, shallow bowl then top with steak, French fries, sliced egg, tomatoes and cheddar cheese. Drizzle with ranch dressing then add a dash of ground pepper. Enjoy
Serve immediately for best texture. Store leftover cooked steak and hard-boiled egg separately in the refrigerator up to 3 days; assemble fresh with new greens and fries when ready to eat.
Yes. Sirloin, ribeye, or strip steak work well. Trim any excess fat and slice or cube the cooked steak before topping the greens.
Either works. Leftover cooked steak saves time; slice or chop it and add it cold or warm to the salad.
Assemble the greens, egg, cheese, and tomatoes up to 2 hours ahead and refrigerate. Add fries, steak, and dressing just before serving to keep fries crispy.
Blue cheese, garlic aioli, or a simple vinaigrette complement the steak and fries well. Avoid overly acidic dressings that will wilt the greens quickly.
Fry or bake the fries until golden just before serving, then add them to the salad immediately so they don't absorb moisture from the dressing.
