Poutine-Stuffed Philly Cheesesteak (Canada/US Mashup)

I’ve combined the hearty Canadian poutine with the iconic Philly cheesesteak for this fun Canada-US mashup, stuffing tender ribeye steak, caramelized onions, peppers, crispy fries, tangy cheese curds, and gooey provolone into a hoagie roll for a burst of flavors. It’s a delicious fusion celebrating cross-border comfort foods that’ll satisfy any craving. Check out the rest for history, ingredients, and simple steps to whip it up yourself.

History

The Poutine-Stuffed Philly Cheesesteak is a modern fusion dish that blends the origins of two iconic comfort foods: poutine, which emerged in rural Quebec, Canada, in the 1950s as a simple, hearty combination of fries, cheese curds, and gravy, reflecting French-Canadian working-class culture; and the Philly cheesesteak, invented in the 1930s in Philadelphia, USA, as a savory steak and cheese sandwich emblematic of American street food traditions.

Regional variations of this fusion might include using local cheeses or toppings, such as smoked meats in Canada or Italian-inspired herbs in the U.S., signifying a cultural exchange that highlights globalization and culinary innovation.

These adaptations underscore the dish’s significance in promoting cross-border food heritage and creativity.

Traditionally, it might be served at casual gatherings, food festivals, or late-night events, much like its predecessors, which are staples at sports games, fairs, and informal social occasions.

Ingredients

– 1 pound of thinly sliced ribeye steak – oh, where would we be without this star of the show.

The juicy heart of any Philly-inspired sandwich.

You know, the kind that promises to make your meal feel like a cozy hug from the inside out.

Because let’s face it, who could resist that tender bite that practically melts in your mouth?

– 1 large onion, sliced – now, imagine this everyday hero, sliced up and ready to caramelize into sweet perfection.

Adding that irresistible crunch and flavor that sneaks up on you.

Wondering, is there anything better than onions turning golden in the pan.

Turning a simple ingredient into something almost magical?

– 1 green bell pepper, sliced – here’s the fresh, vibrant sidekick that brings a pop of color and a slight crunch.

Because what’s a cheesesteak without that garden-fresh zing that keeps things balanced.

Almost like it’s whispering, “Hey, don’t forget about me in all this meaty glory.”

– 4 hoagie rolls – these soft, sturdy buns are the unsung heroes holding everything together.

The kind that soak up all those delicious juices without falling apart.

You might think, how does something so simple make a meal feel so complete.

Especially when they’re just waiting to be loaded up?

– 8 ounces of provolone cheese, sliced – creamy and melty, this cheese is what turns ordinary into extraordinary.

Stretching out in gooey strands that make you pause and appreciate the little things.

Because, really, is there a better way to add that comforting, stringy goodness that elevates the whole dish?

– 2 cups of cooked french fries – crispy on the outside, fluffy inside, these are the unexpected twist that nods to poutine’s roots.

Making you wonder, why didn’t we think of stuffing fries into everything sooner.

Especially when they add that satisfying crunch that keeps your fork coming back for more?

– 1 cup of cheese curds – squeaky and tangy, these little nuggets bring the true spirit of poutine to the party.

The ones that might just surprise you with their fresh burst of flavor.

Almost like they’re saying, “Bet you didn’t expect me, but now you can’t imagine life without me.”

– 1 cup of gravy, whether homemade or from the store – this rich, savory sauce ties it all together, pouring in like a warm blanket over your ingredients.

Because who among us hasn’t leaned on a good gravy to make things feel homemade and hearty.

Even on a busy day?

– Salt and pepper to taste – the dynamic duo of seasonings that jazz things up just right.

Simple yet essential.

You know, the ones that make you tilt your head and think, how did I ever cook without remembering to add a pinch here and there for that perfect zing?

– 1 cup of apple juice or beef broth for braising – this clever addition keeps everything moist and flavorful.

Offering a subtle sweetness or depth depending on your pick.

Because sometimes, you just need that extra liquid to work its magic.

Wondering, what would we do without these unsung enhancers that make braising a breeze?

Cooking Steps

Let’s delve into making this mash-up of a Philly cheesesteak and poutine, where tender steak meets crispy fries and gooey cheese—it’s like giving your dinner a fun, unexpected twist.

Start by heating a large skillet over medium heat with a bit of oil, then add that 1 pound of thinly sliced ribeye steak along with 1 cup of apple juice or beef broth for braising.

As the steak simmers and soaks up those flavors, give it a stir every few minutes until it’s nicely browned and tender, which takes about 10 minutes; this step really brings out that juicy, melt-in-your-mouth quality, making you wonder why we don’t braise everything.

Next, in the same skillet, toss in 1 large sliced onion and 1 sliced green bell pepper once the steak is set aside. Cook these veggies until they’re soft and caramelized, about 5-7 minutes, seasoning with salt and pepper to taste for that perfect balance of sweet and savory. Meanwhile, warm up 2 cups of cooked french fries in the oven or microwave, keeping them crispy so they add that satisfying crunch to the mix—because let’s face it, soggy fries are nobody’s idea of a good time.

Now for the fun part, assembling your stuffed sandwiches on 4 hoagie rolls.

Layer each roll with the braised steak, onions, peppers, fries, 8 ounces of sliced provolone cheese, and 1 cup of cheese curds, then drizzle over 1 cup of gravy to tie it all together with that rich, hearty goodness.

Pop them under the broiler for a minute or two until the cheese melts into stretchy perfection, and you’ve got a meal that’s equal parts comforting and crave-worthy—almost like sneaking in a little extra joy with every bite, you know?

Tips and Variations

If you’re tweaking this poutine-stuffed Philly cheesesteak for a crowd, why not experiment with the braising liquid—swap that cup of apple juice for something like pineapple juice to add a subtle sweetness that makes the steak sing, or stick with beef broth if you want that deep, hearty vibe without overcomplicating things, you know?

For a fun twist, trade the provolone for mozzarella to amp up the melt factor, or go vegetarian by subbing in sliced portobello mushrooms for the ribeye, letting them soak up all that flavorful broth for a meaty texture that might just fool your taste buds.

Oh, and if you’re in the mood for a little heat, toss in some jalapeños with the onions and peppers, because sometimes a playful kick turns a simple meal into something that feels like a sneaky, delicious adventure, even if it means reaching for a glass of water midway through.

Tools

Tool	Purpose
Chef’s Knife	For slicing steak, onions, and peppers
Cutting Board	For preparing ingredients safely
Large Skillet	For cooking the steak and vegetables
Braising Pot	For braising the steak in liquid
Baking Sheet	For baking or crisping fries
Spatula	For stirring and flipping ingredients
Tongs	For handling hot steak and other items
Measuring Cup	For measuring braising liquids like apple juice or broth