Philly Cheesesteak Poutine

4 to 6

50 + 30 min (soaking time)

Ingredients

5 to 6 Russet potatoes

Sunflower oil (for frying)

Salt, to taste

1 Spanish onion, thinly sliced

2 tbsp butter

1 package Lesters Sliced Steak (350 g)

6 slices provolone cheese

300 to 500 g cheese curds

For the gravy

1 cup dark beer

3 tbsp soy sauce

2 tbsp butter or duck fat

2 tbsp white balsamic vinegar

2 tbsp cornstarch mixed with 45 ml (3 tbsp) water

1 1/2 tbsp tomato paste

1 1/2 tbsp maple syrup

1 tbsp beef seasoning

2 tsp concentrated veal stock diluted in 1 litre (4 cups) water

1 shallot, finely chopped

Cut the potatoes into fries. Soak them in cold water for approximately 30 minutes.
Meanwhile, combine all gravy ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes, until thickened. Keep warm.
Heat the oil to 110°C (230°F) in a deep fryer or large pot.
Drain the potatoes and pat them dry thoroughly.
Fry the potatoes for 5 minutes to blanch them. Drain and transfer to a baking sheet.
Increase the oil temperature to 180 to 190°C (350 to 375°F). Fry the potatoes a second time until golden brown and crispy. Drain, season with salt, and set aside.
Meanwhile, caramelize the onion in the butter on a plancha or skillet over low heat until translucent. Set aside.
Increase the heat to medium-high.
Sear the sliced steak, then add the provolone and caramelized onions. Mix until the cheese has melted.
Divide the fries among serving bowls. Top with cheese curds, the steak mixture, and generously ladle the hot gravy over top. Serve immediately.