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Philly Cheesesteak-Inspired Poutine

Philly Cheesesteak-Inspired Poutine

with Cheese Curds and Oven-Roasted Potato Wedges
0.0(0)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
51g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Soy
  • Wheat
  • Milk
  • May contain traces of allergens
  • Milk
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shaved Beef

3 unit(s)

Russet Potato

2 unit(s)

Beef Broth Concentrate

6 g

Montreal Spice Blend

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Green Bell Pepper

20 g

Gravy Spice Blend

(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

½ cup

Cheese Curds

(Contains: Milk)

1 unit(s)

Yellow Onion

1 unit(s)

Hot Pepper

Not included in your delivery

0.12 tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Oil*

Calories860 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber9 g
Protein51 g
Cholesterol115 mg
Sodium1280 mg
Trans Fat0.5 g
Potassium2350 mg
Calcium300 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook potatoes
1
  • Preheat the oven to 450°F.
    Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Prep
2
  • Core, then cut bell pepper into 1/4-inch slices.
  • Core, then cut hot pepper into 1/4-inch slices.
  • Peel, then cut onion into 1/4-inch slices.
Cook veggies
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil.
  • Add bell peppers, hot peppers and onions.
  • Cook, stirring often, for 3-5 min, until veggies are tender crisp. Season with salt and pepper. 
  • Transfer to a plate and cover to keep warm.
4
  • Cut the corner of the beef package. Drain and discard juices.
  • To a medium bowl, add beef. Using scissors, cut beef in half width-wise. Pat dry with paper towels.
  • To beef, add Montreal Spice Blend and 1/2 tbsp (1 tbsp) oil. Toss to coat.
Cook beef and make gravy
5
  • Heat the same large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil and beef.
  • Cook for 3-4 min, stirring occasionally, until beef in golden and cooked through.**
  • Transfer to a plate. Cover to keep warm.
  • Reduce to medium-low.
  • To the same pan, add 1 tbsp (2 tbsp) butter. Swirl to melt. 
  • Add beef concentrate, Gravy Spice Blend, and 1 cup (2 cup) water. Simmer, stirring often, until gravy has thickened slightly.
  • Season with pepper.
Finish and serve
6
  • Divide potatoes between bowls.
  • Top with veggies, beef, and cheese curds.
  • Spoon gravy over top.
Meal right image

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