When you live in the Philadelphia area, you develop a love of all things cheesesteak-related. This recipe is one I came up with to mix my local favorite food with another non-local favorite of mine from Canada, poutine.
Notes:
I wouldn’t be a true Philadelphian if I didn’t mention one point about cheesesteaks. A truly authentic cheesesteak has no green peppers. I’m not sure why so many copycat recipes insist they are included. If you want authentic, you get steak, cheese, and fried onions. Nothing more, nothing less. However, in the interest of adding some level of vegetables, I have included them here, and they did not disappoint. Feel free to decide on your own.
Cheesesteak Poutine
Ingredients:
- 1 lb steak, such as prime rib or sirloin, cut in thin strips as you would for fajitas or stir-fry.
- 2 lb bag of frozen french fries
- 18 oz jar of beef gravy
- 2 cups shredded cheddar cheese
- 1 medium onion, cut into thin strips
- 1 green pepper, cut into thin strips (optional)
- 1 Tbsp olive oil
Directions:
- Bake the french fries per their instructions.
- Heat the oil in a large non-stick pan or wok.
- Saute the onions and peppers until soft.
- Stir in the strips of steak and cook until done.
- Turn the pan down to low and stir in the beef gravy.
- Build your plates in layers, starting with fries on the bottom, then a layer of cheese. Spoon the beef and gravy mixture over the fries, and top with another layer of cheese.
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