Pittsburgh Steelers’ Steak

Category: Beef Votes:
(No Ratings Yet)

4 1/2 inch-thick well-trimmed steaks — (lean Porterhouse,

T-bone or filet mignon) 1 bottle Italian salad dressing — (16 ounce)

1/2 cup mozzarella cheese — shredded

1/2 cup Swiss cheese — shredded

1/4 cup shredded Parmesan cheese — PLUS additional for

sprinkling 1/4 cup vegetable oil

1 cup small bread cubes

Trim fat from steaks. Marinate steaks in Italian salad dressing overnight in the refrigerator.

Preheat oven to 350 degrees.

Put mozzarella, Swiss and parmesan cheeses in a food processor bowl. Heat oil in nonstick skillet; add bread cubes, toss and saute until brown. Sprinkle cubes with additional parmesan. Put three-fourths of the browned cubes in food processor with the cheeses. Pulse twice only. Remove.

Drain the marinade from the steaks and place them on wax paper. Discard marinade. Press a handful of the cheese mixture carefully on each steak. Place steaks in a baking dish, leaving plenty of room around each steak. Bake 20 minutes for medium, 25 minutes for medium-well.

Leave a Reply