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Pittsburgh Steelers' Steak


Saved in 3 recipe boxes and 3 cookbooks

Yield

4

servings

Prep

8

hrs

Cook

20

min

Ready

8

hrs

Trans-fat Free, Low Carb
 

Ingredients

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, parmigiano-reggiano cheese, grated
shredded
¼ cup vegetable oil
1 cup 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℉ (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.

First published: last updated: 2015-02-09

Comments

 

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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