This is a mashup of a lot of cultures. This dish shouldn’t work, but it does. Poutine is the national dish of Canada; Korean beef is a staple. Queso is a Mexican treat. So we have salty sweet beef, spicy kimchi, caramelized onions, creamy queso on top of a bed of crispy fries. I hope you like it.
16 ounces ribeye (use mushrooms if you want vegetarian)
16 ounces kimchi, chopped
2 red onion cut in ribbons
20 ounces queso cheese, melted
32 oz bag French fries or try hand cut fries
Salt and pepper
1/2 cup pineapple juice
1/4 cup low sodium teriyaki
Salt and pepper for steak and fries
In a zip top bag mix pineapple juice with steak; let marinate for 30 minutes.
If you hand cut your fries, soak in water for 20 minutes and dry with paper towel.
Cut onion in ribbons and cook on medium low for 8-10 minutes.
If you want to double fry your fries, fry in 350 oil for 5 minutes just until cooked.
If you are using frozen fries, follow cooking instruction on bag.
Cook the steak your desired way to your desired doneness (I like medium rare. If you need instruction on how to cook a steak, check the blog for recipes.) Let rest for 10 minutes.
If you did the hand cut fries cook in 350 degree oil for 5 minutes or until golden brown top with salt and pepper.
Cut steak in thin strips.
Heat queso in microwave for 2 minutes.
Bed of fries