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Pittsburgh Steelers' Steak




Source of Recipe


rc-Mand


List of Ingredients







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







Recipe



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.



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