Pittsburgh Steelers' Steak

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Yield

4

servings

Prep

8

hrs

Cook

20

min

Ready

8

hrs

Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

1pound beef, filet mignon well-trimmed, 1/2 inch thick, 4 steaks
6ounces salad dressing, italian
½cup mozzarella cheese shredded*
½cup swiss cheese shredded
¼cup parmesan, parmigiano-reggiano cheese, grated shredded
¼cup vegetable oil
1cup bread cubes, dry *
* not incl. in nutrient facts

Directions

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 sauté 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.

First published: last updated: 2012-09-23

 

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 53666% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 930mg 39%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 78g
Vitamin A 3% Vitamin C 0%
Calcium 23% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
 
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