The Pittsburgh Steelers reshaped their quarterback room in a big way this off-season and head coach Mike Tomlin already has a plan laid out for how he’s going to use his new weapons.
Russell Wilson is in “pole position” to be the team’s starting quarterback heading into Week 1 of the season, Tomlin told reporters at the annual NFL meetings in Orlando.
That leaves Justin Fields, the former Bears starter recently acquired via trade, at backup.
The Steelers coach made it clear having things laid out early provides clarity not just for the players but for everyone involved ahead of training camp.
“We’ve been very transparent about the pecking order, at least to start,” Tomlin explained. “I just think that provides clarity for all parties involved. Russell is a veteran. He’s got a proven process of readiness. He’s been in this league a long time. He’s capable of rallying troops, receivers, tight ends and running backs. He’s just got a lot of experience in terms of what it takes to be the guy over the course of a 12-month calendar and I just think that that’s something that a younger guy like Justin could learn from.”
Wilson signed with the Steelers to a one-year $1.2 million deal in free agency after being cut by the Denver Broncos.
Even after signing Wilson, the Steelers made it a point to jump on the chance to acquire Fields when the Bears made him available in a trade sending a conditional sixth-round pick in the 2025 NFL Draft. If Fields ends up playing more than expected, that pick becomes a fourth-rounder but for now, he will begin next season on the bench.
While Fields isn’t slated to be the starter right out of the gate, Tomlin didn’t dismiss an opportunity for the young quarterback to compete for the job.
“Rest assured, when it’s time to compete Justin will be given an opportunity to compete and we’ll allow those guys to sort themselves out,” Tomlin said of Fields, who just turned 25.
“He oozes talent and potential. He’s worn the responsibility of being the franchise quarterback and still gets an opportunity to learn from a guy that’s been doing it for over a decade. There’s a lot of meat left on the bone and I’m excited about working on extracting it.”
