Cheese is a wonderful thing, it has so many textures, tastes, and types and can be prepared anyway your imagination takes you. Mixed in with my scrambled eggs, in a simple grilled cheese, a gooey mac and cheese, or tucked into my burger for a cheesy surprise – those are all a couple of my favorite ways. However, it’s probably no surprise around here that my most favorite cheese and cheese preparation is the one and only poutine. Squeaky, fresh cheese curds piled on top of gravy soaked fries – what’s not love? Plus I thought the cheese curds are the perfect homage to our friends at American Family Insurance who are based out of Madison, Wisconsin home to cheese curds!
It’s funny, despite my grand love for cheese, I was having trouble coming up with exactly what I wanted to make. So one afternoon while waiting for a movie to start, I started bouncing ideas off of Braden. First I was thinking of a poutine burger, I love putting french fries in my sandwiches and burgers. Then he one upped my suggestion to Cheesesteak Poutine, it’s the ultimate mashup of two very oh so bad, but oh so good for you foods. It’s a little something wild that can be prepared in one of two ways (side note, my pairing this with the beer little sumpin’ wild was total coincidence).
If you want to watch that carb intake and be just slightly less indulgent, skip the roll, toss all your fries in a bowl and add your toppings. Either way this combination is a win.
Oh and I think for more winning cheese recipes you need to go check out AmFam’s Pinterest board!
- 3 medium russet potatoes, sliced into ½ inch matchsticks
- 3 tablespoons vegetable oil
- 1lb boneless rib-eye steak, partially frozen
- 1 large onion, thinly sliced
- 2 medium green bell peppers, thinly sliced
- olive oil
- salt and pepper
- 2 cups beef stock
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- black pepper
- 8oz fresh cheese curds
- 4 hoagie rolls
- Heat your oven to 425 degrees F.
- Place your potatoes on a large baking sheet and toss with 3 tablespoons of vegetable oil, season generously with kosher salt and roast for 40-45 minutes or until they are crisp and golden brown on both sides. Flip the fries about halfway through.
- Place your partially frozen rib-eye on your cutting board and with a sharp knife, slice into ¼ inch slices. Set aside to fully defrost and then season generously with kosher salt and pepper.
- In a large cast-iron skillet over medium heat, drizzle about 1 tablespoon of olive oil and sauté the onions and peppers until soft and lightly caramelized, stirring occasionally. About 30-35 minutes.
- Remove from pan and wipe clean with a paper towel.
- Turn the heat back to medium, add a small about of olive oil (about a teaspoon or so) and cook the steak until no longer pink through, about 10 minutes.
- While the steak is cooking, in a small saucepan over medium-high heat bring the beef stock to a boil.
- In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Whisk the slurry into the stock and bring back to a boil. Whisk in the butter and season generously with black pepper. Continue to cook the gravy for another 2-3 minutes until thickened.
- If using the hoagie rolls, slice down the center but leaving the ends in tack, fill with the onions and peppers mixture, then a few french fries, top with some steak, cheese curds and finally some gravy.
- If you are opting to not use the rolls, place a good amount of fries in a bowl, top with onions, peppers, steak, cheese curds and gravy.
- Serve immediately.
Don’t forget to check out all the amazing recipes we have lined up for you this week!
Here are more recipes with cheese by Sunday Supper contributors:
- Cheesy Buffalo Chicken Soup by Chocolate Moosey
- Fettucine Pumpkin Cauli-fredo by Cupcakes & Kale Chips
- Cheeseburger Chowder by Magnolia Days
- Three Cheese Lasagna with Meat Sauce by Webicurean
- Japanese Grilled Cheese & Kale Salad by NinjaBaking.com
- Cheesy Ham and Potato Bake by Country Girl in the Village
- Spinach Feta Greek Impossible Pie by Shockingly Delicious
- Cheesy Vegetarian Enchilada Soup by Curious Cuisiniere
- Steakhouse Bacon Alfredo Pasta by Juanita’s Cocina
- 3 Cheese Pumpkin Mac and Cheese by Bobbi’s Kozy Kitchen
- Cheddar Popcorn Soup by MarocMama
- Broccoli, Mushroom & Cheese Strata by Momma’s Meals
- Chili Relleno Casserole by That Skinny Chick Can Bake
- French Onion and Apple Soup by Supper for a Steal
- Cheesy Italian Sausage & Kale Quiche by girlichef
- Lighter Stove-top Mac and Cheese by Alida’s Kitchen
- Cheddar Potato Dumpling Soup by Cindy’s Recipes and Writings
- Prosciutto, Chevre & Radish Toasted Sandwich by Foxes Love Lemons
- Cheesesteak Poutine by The Girl In The Little Red Kitchen
- Roasted Tomatoes and Broccoli Rabe Flatbread Pizza by Family Foodie
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This post is sponsored by American Family Insurance. All opinions are my own.