Poutine is the ingenious combination of french fries and cheese curds covered in gravy. I actually had not realized this was the name of a dish until I toured Ontario and the upper Great Lakes. It was invented in Quebec, various forms of it found its way into the states, and the rest is history. It took the Canadians to bring those three things together and adding things like bacon, pulled pork or grilled steak has taken it to a whole new level.
Jump to RecipeMaybe to a midwestern girl this dish should have been obvious…coming from Wisconsin and all, the CAPITOL of cheese curds! So I decided to put together my own version of poutine, since I grew up with freshly made cheese curds, and homemade fries have been one of my family’s most requested foods next to homemade pizza.
There are a great many versions of poutine, which play off of numerous toppings and combos. This version of poutine adds grilled sirloin strips to homemade French Fries and fresh cheese curds from Wisconsin.
Grilled Steak Poutine
Equipment
- Heavy Cast Iron Pot
- Saucepan
- Paper Towels
- Baking pan or cookie sheet
Ingredients
- 1/2 – 1 lb Grilled Sirloin or other leftover grilled steak
- 1 cup Fresh Cheese Curds
French Fries
- 6 large Baking Potatos (russet)
- 2 cups Peanut or Vegetable Oil
- Salt for seasoning
Gravy
- 2 cups Beef Broth
- 2 tbsp All Purpose Flour mixed in 1/4 cup water
- 1-1/2 tsp Salt
- 1 tbsp Dried Basil
- 1/2 tsp Pepper
Instructions
- Prepare Grilled steak to desired doneness, or use leftover steak. Slice into small 1/2 inch bite-sized pieces
- Heat oil in a heavy cast iron pot to 350F.
- Peel and slice potatos lengthwise, and into half inch strips. Transver to bowl of ice cold water for 30 minutes. Blot dry with a paper towel. Drop into preheated oil one handful at a time and cook until golden brown. Approximately 6-8 minutes for each batch. Transfer onto paper towels to drain and salt lightly. Keep warm in a 325F oven while cooking each batch.
- Meanwhile in a saucepan heat beef broth until boiling. Stir in flour and water mizture stirring to combine. Bring back to a boil and continue stirring until thickened. Turn down to simmer and stir in salt, pepper and dried basil. Adjust seasonings as needed to taste.
- Assemble French fries on a large platter, top with cheese curds and steak. Pour gravy over the top and serve.
