Jul 14 2026
Restaurants›44 Canteen›'philly' Ipa-steak Recipe

'philly' Ipa-steak Recipe

Inspired by 44 Canteen
Time1h 30m
Serves4

Flour Tortilla, Seasoned Fries, 'Boulevard' IPA Marinated Steak, Miso-grilled Onions, Roasted Poblano, Valentina-Butter Sauce, Queso Sauce, Cheddar Cheese, Pickled 'Hop-a-peños'

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Ingredients

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Tortilla and Fries

Marinated Steak

Miso-Grilled Onions

Roasted Poblano

Valentina-Butter Sauce

Queso Sauce and Toppings

Method

Preparation and Marination

  1. 1

    Marinate the Steak

    In a large bowl, combine 'Boulevard' IPA, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the steak and ensure it's fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Cooking the Steak and Vegetables

  1. 2

    Cook the Steak

    Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes per side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

  2. 3

    Miso-Grill the Onions

    While the steak is resting, slice the onion into thick rings. Brush the rings with miso paste and grill over medium heat for about 5 minutes, turning occasionally until they are soft and slightly charred.

  3. 4

    Roast the Poblano Peppers

    Char the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Place them in a bowl covered with plastic wrap for 10 minutes, then peel off the skin and slice them open to remove the seeds.

Making the Sauce and Fries

  1. 5

    Prepare the Valentina-Butter Sauce

    In a small saucepan, melt the unsalted butter over low heat. Once melted, mix in the Valentina hot sauce and stir until combined. Set aside.

  2. 6

    Cook the Fries

    Prepare the frozen French fries according to package instructions. Once cooked, set aside.

Assembling the Dish

  1. 7

    Assemble the 'Philly' IPA-Steak

    On each flour tortilla, layer the sliced steak, grilled onions, roasted poblano, and queso sauce. Top with cheddar cheese and pickled jalapeños. Drizzle with Valentina-butter sauce. Fold the tortillas around the filling and serve with seasoned fries on the side.

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