Jul 09 2026
Restaurants›The Class Act›Steak & Potato Poutine Recipe

Steak & Potato Poutine Recipe

Inspired by The Class Act
Time1h
Serves4

russet potato / sweet potato / rutabaga / parsnip, Gruyère, shaved ribeye / demi

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Ingredients

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Potatoes

Steak and Cheese

Sauce

Garnish

Method

Preparing the Vegetables

  1. 1

    Prep the Potatoes

    Peel the russet potato, sweet potato, rutabaga, and parsnip. Cut them into French fry shapes, about 1/4 inch thick.

  2. 2

    Soak the Potatoes

    Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps make them crispier when fried.

Cooking the Potatoes

  1. 3

    Fry the Potatoes

    Heat oil in a deep fryer or heavy pot to 350°F (175°C). Drain and dry the soaked potatoes thoroughly. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt and pepper to taste.

Cooking the Steak

  1. 4

    Cook the Ribeye

    In a skillet over medium-high heat, add the shaved ribeye. Season with salt and pepper, and cook until browned, about 2-3 minutes. Remove from heat and set aside.

Assembling the Poutine

  1. 5

    Assemble the Poutine

    On a serving plate, layer the fried potatoes, then top with cooked ribeye, shredded Gruyère cheese, and pour the demi-glace over everything.

  2. 6

    Garnish

    Sprinkle chopped fresh parsley on top of the assembled poutine for a fresh touch.

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