Poutine with beef ribeye steak, bacon and beer onions
- Preparation 2 h
- Cooking 55 min
- Servings 2 to 3
- Freezing I do not suggest
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Ribeye Poutine with Bacon and Beer-Caramelized Onions – A Decadent Twist on the Iconic Poutine Canada Loves
Looking for the best poutine in Montreal or googling “poutine near me” in hopes of finding something truly unforgettable? This homemade poutine recipe with juicy ribeye steak, crispy bacon, and beer-caramelized onions will blow your taste buds away. It’s the kind of poutine with cheese curds that squeak when you bite into them, loaded with golden fries and smothered in rich, savory beer gravy. Whether you’re recreating a favorite from PoutineFest or just looking to level up your comfort food game, this version hits all the right notes.
What Is Poutine Made Of?
At its core, poutine is made of three key ingredients: crispy fries, fresh cheese curds, and hot gravy. But this recipe goes beyond the basics by adding tender ribeye slices, crunchy bacon, and onions slowly caramelized in beer for a rich, sweet-savory kick. The result? A next-level poutine Canada would be proud to call its own.
Why This Is the Best Poutine in Montreal (That You Can Make at Home)
The magic starts with well-marbled ribeye steak, seared to perfection and thinly sliced for maximum tenderness. The beer gravy adds depth and complexity, perfectly complementing the melted cheese curds. Add bacon for crunch and beer-glazed onions for sweetness, and you’ve got a gourmet poutine recipe that tastes like something straight from PoutineFest or the best Montreal poutine spots.
So whether you’re hunting for poutine near me, wondering what poutine is made of, or just craving the ultimate comfort dish, this recipe delivers. It’s greedy, cheesy, smoky, and wildly satisfying—just like poutine in Montreal should be. Time to bring a little PoutineFest magic to your kitchen! 🍟🥩🍁
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🔹 Choose the Right Steak for the Best Poutine in Montreal
For an elevated poutine recipe, use ribeye—its marbled fat adds richness and keeps it tender after slicing. Cook it medium-rare (130-135°F / 55-57°C) and slice against the grain for melt-in-your-mouth texture.
🔹 Crispy Fries Make the Best Poutine Canada Has to Offer
Whether you’re making poutine at home or searching for poutine near me, crispy fries are key! Use Russet potatoes, soak them in cold water for 30 minutes to remove excess starch, then double-fry them for extra crunch. You can also make my homemade air fryer fries right here.
🔹 Use Fresh Cheese Curds for That Authentic Poutine with Cheese Curds Experience
The best poutine in Montreal always has fresh cheese curds that squeak when you bite into them. If unavailable, use mild cheddar chunks, but for true PoutineFest-worthy results, go for real curds.
🔹 Caramelized Onions for a Touch of Sweetness
Slowly caramelizing the onions in beer enhances their natural sweetness and creates a deeper flavor that complements the beef and cheese curds beautifully. Let them cook low and slow for at least 20 minutes.
🔹 Assemble Like a Pro – Poutine Best Montreal Style!
To build the perfect poutine recipe, layer strategically:
1️⃣ Hot crispy fries as the base.
2️⃣ Cheese curds right away to start melting.
3️⃣ Sliced ribeye steak & crispy bacon for the ultimate meaty bite.
4️⃣ Beer-infused gravy, poured over last to melt everything together.
🔹 Don’t Let Your Poutine Get Soggy!
For a restaurant-quality poutine in Canada, only pour the gravy right before serving so the fries stay crispy.
With these expert tips, you’ll create a PoutineFest-worthy dish that rivals the best poutine in Montreal—right in your own kitchen! 🍟🥩🔥
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Ingredients for the ribeye
- 1 beef boneless ribeye steak ( 375 g )
- 1 teaspoon sweet smoked paprika
- 1 teaspoon lemon pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1 tablespoon butter (for cooking)
- 1/2 tablespoon olive oil (for cooking)
Ingredients for the caramelized onions
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 onions red, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1/4 cup Indian Pale Ale beer from Les 2 Frères brewery
Ingredients for the rest
- 300g frozen french fries, regular cut
- 300g spicy frozen fries, spiral cut
- 300g ULTRA GIGA FRESH cheese curds (that makes squick squick)
- 6 bacon slices cooked until crispy, coarsely chopped
- About 1 cup poutine sauce of your choice, super hot
- 10 chives sprigs, finely chopped
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Preparation
- Preheat oven to 425°F.
- In a bowl, add the spices and mix. Place the steak in an airtight dish, drizzle with a thin stream of olive oil and rub to coat. Add the spices and massage to coat well. Reserve in the fridge 1 hour. Remove from the fridge, scrape the crust to remove the spices and let temper for 30 minutes.
- Place fries on a large baking sheet and bake according to package directions, about 25 to 30 minutes, or as desired. Keep warm.
- Meanwhile, prepare the onions. In a skillet over medium heat, melt the butter, add the olive oil and mix. Add the onions and season with salt and pepper. Cook, stirring for 10 to 12 minutes, to caramelize the onions gently. The onions should not brown, lower heat if it is the case.
- Add the beer and toss. Continue cooking for a few minutes to reduce dry. Keep warm.
- In a cast iron skillet over medium high heat, melt the butter and add the olive oil. Add the rib eye and cook for 3 to 4 minutes, stirring occasionally. Flip the meat over and continue cooking for 3 to 4 minutes again. Place on a plate, cover with foil and let stand for 5 minutes before slicing. Depending on the thickness, this should result in a rare or medium rare doneness. Use a meat thermometer for a more precise cooking.
- Build your poutine! On your prettiest cutting board, add the fries and toss. Add the cheese curds, caramelized onions and bacon chunks.
- Place the sliced beef on top and drizzle with sauce, to taste. Decorate with fresh chives and serve immediately!
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