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Poutine, a classic Canadian comfort food, is like a dream come true! Imagine crispy fries, rich brown gravy, and salty cheese curds all mingling together in one amazing dish. Let’s whip up a batch at home right now!

While traditional poutine doesn’t usually include steak, I thought adding some protein would make it even better! If you prefer it without meat, you can skip this step. We’ll start by melting butter and mixing it with olive oil over high heat. This high temperature is important because the steak is thinly sliced and needs to cook quickly. We want to sear it nicely without overcooking. Now, let’s add some flavor to the meat:


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Servings 5


For the Beef:

  • 1 pound thinly sliced ribeye steak
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 to 2 teaspoons brown sugar
  • 2 tablespoons Worcestershire sauce

For the Gravy:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon beef bouillon base

Optional Caramelized Onions:

  • 1 large onion finely diced
  • 1/2 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 4 tablespoons water

For Assembly:

  • Frozen french fries cooked according to package instructions
  • Chopped chives or parsley
  • White cheddar cheese curds


Cook the Beef:

  • Heat olive oil and butter in a pan over high heat. Add the steak slices and season with paprika, chili powder, onion powder, garlic powder, salt, black pepper, brown sugar, and Worcestershire sauce. Stir well.
  • Cook for about 6 to 7 minutes until the steak is seared and fully cooked through.

Make the Gravy:

  • Melt butter in a saucepan over medium heat. Add flour and whisk to create a roux. Cook for 3 to 4 minutes.
  • Pour in beef broth, mustard, garlic powder, onion powder, paprika, black pepper, and beef bouillon base. Stir until thickened into a gravy. Remove from heat.

Caramelize the Onions (Optional):

  • Heat vegetable oil in a sauté pan over low to medium-low heat. Add diced onions and salt. Stir continuously for about 12 minutes until golden brown.
  • Increase heat to medium and add water, one tablespoon at a time, stirring until evaporated. Repeat until onions are dark golden brown and translucent. Set aside.


  • Prepare french fries according to package instructions.
  • Arrange fries on a plate or in a bowl. Top with cheese curds, gravy, caramelized onions (if using), and cooked beef. Garnish with chopped chives or parsley. Enjoy while warm!

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