Pittsburgh-style Smoky Beef Fry

Ingredients

While the original Vaca Frita is a Cuban dish typically made with shredded beef, the Pittsburgh-style Smoky Beef Fry takes inspiration from the flavors and culinary traditions of Pittsburgh. The smoky spice blend and tangy sauce give this dish a unique Pittsburgh twist, while still maintaining the essence of the original dish. We alse have the original recipe for Vaca frita, so you can check it out.

• 1.5 pounds (680g) beef sirloin, thinly sliced 1.5 pounds (680g) beef sirloin, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup (60ml) Worcestershire sauce 1/4 cup (60ml) Worcestershire sauce
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons ketchup 2 tablespoons ketchup
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon liquid smoke (optional, for extra smokiness) 1 tablespoon liquid smoke (optional, for extra smokiness)
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 7g, 5g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
2. 2.
   Add the beef slices to the spice mixture and toss until well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   In a large skillet, heat the olive oil over medium-high heat. Add the marinated beef slices in a single layer and cook for 2-3 minutes per side, until browned and crispy. Work in batches if needed.
4. 4.
   In a separate bowl, whisk together the Worcestershire sauce, apple cider vinegar, ketchup, brown sugar, Dijon mustard, soy sauce, and liquid smoke (if using).
5. 5.
   Pour the sauce over the cooked beef slices in the skillet. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and garnish with chopped fresh parsley.
7. 7.
   Serve the Pittsburgh-style Smoky Beef Fry hot with your choice of sides.

Treat your ingredients with care...

• Liquid smoke — Liquid smoke is optional but adds an extra smoky flavor to the dish. If you prefer a milder smoky taste, you can omit it.

Tips & Tricks

• For an extra crispy texture, pat the beef slices dry before marinating them.
• If you prefer a spicier dish, increase the amount of cayenne pepper in the spice blend.
• Serve the Pittsburgh-style Smoky Beef Fry with a side of coleslaw or pickles for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Pittsburgh-style Smoky Beef Fry as a main dish with your choice of sides, such as fries, mashed potatoes, or a side salad. For a classic Pittsburgh experience, consider serving it on a soft roll with coleslaw and fries.

Presentation advice

Arrange the crispy beef slices on a platter and drizzle the tangy sauce over the top. Garnish with chopped fresh parsley for a pop of color. Serve with the sides arranged neatly around the beef for an appealing presentation.