Pittsburgh Steelers' Steak
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, filet mignon
well-trimmed, 1/2 inch thick, 4 steaks |
|
| 6 | ounces |
salad dressing, italian
|
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| ½ | cup |
swiss cheese
shredded |
|
| ¼ | cup |
Parmesan cheese
shredded |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
bread cubes, dry
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, filet mignon
well-trimmed, 1/2 inch thick, 4 steaks |
|
| 173.4 | ml/g |
salad dressing, italian
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 118 | ml |
swiss cheese
shredded |
|
| 59 | ml |
Parmesan cheese
shredded |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
bread cubes, dry
|
* |
Directions
Trim fat from steaks.
Marinate steaks in Italian salad dressing overnight in the refrigerator.
Preheat oven to 350℉ (180℃).
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.
