Steak and Mushroom Poutine
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Steak and Mushroom Poutine

Steak and Mushroom Poutine

with Garlic-Butter Snap Peas

Tonight, we're serving up an elevated spin on a Quebec classic: poutine with steak and mushrooms! Hearty roasted potatoes are topped with gooey cheese curds, DIY mushroom gravy and succulent pan-seared steak. Sugar snap peas tag along so that you can get your greens in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Top Sirloin Steak

200 g

Mixed Mushrooms

56 g

Cheese Curds

(Contains Milk)

1 unit

Beef Broth Concentrate

50 g


1 tbsp

Garlic Puree

460 g

Russet Potato

113 g

Sugar Snap Peas

7 g


7 g


2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


2 tbsp



Nutrition Values

Calories890 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber7 g
Protein56 g
Cholesterol160 mg
Sodium1000 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Pot
Measuring Cups


Roast wedges

Before starting, preheat the oven to 425°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. Cut potatoes into 1/2-inch wedges. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, thinly slice chives. Trim snap peas. Thinly slice mushrooms. Peel, then cut shallot into 1/4-inch pieces. Pat steaks dry with paper towels, then season all over with salt and pepper.

Cook steaks

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer steaks to an unlined baking sheet. Bake in the top of the oven until cooked to desired doneness, 5-8 min.**

Cook garlic-butter snap peas

Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Remove the pot from the heat, then add garlic puree. Season with salt and pepper, then stir to coat snap peas.

Cook mushroom gravy

Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add shallots, mushrooms, remaining thyme and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until mushrooms soften, 3-4 min. Sprinkle Gravy Spice Blend over mushrooms. Cook, stirring often, until coated, 1 min. Add broth concentrate and 1 1/4 cups of water (dbl for 4 ppl). Simmer, stirring occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice steaks. Divide steaks, snap peas and potato wedges between plates. Top potatoes with cheese curds, then mushroom gravy. Sprinkle chives over top.