Cut potatoes into French fry-shaped strips. Wash them with water and dry completely with a paper towel. Toss them in a bowl with the spices and a touch of olive oil. Preheat air fryer and cook in two batches for about 15-16 minutes or until crispy on the outside (give it the basket a shake once in awhile).

Meanwhile, use a large pan to sear steak on medium-high heat with a pinch of garlic salt. When it’s golden, add shallots with some olive oil and sauté for a minute. Now add beef stock and lower heat to a simmer. Simmer, uncovered and stirring frequently, until sauce has thickened. To help speed up the thickening, you can mix a tbsp of flour with a tbsp of water and pour this slurry into the beef stock. When thick enough to coat the back of a spoon, drain the gravy into a bowl using a mesh strainer and set aside (save the beef too!).

Also meanwhile, sauté the bell peppers and mushrooms with olive oil and a pinch of garlic salt. In another small pan, make cheese sauce but bringing half and half and butter to a simmer and then stirring in nutmeg and cheese until incorporated.

Finally, assemble poutine by placing fries on a plate, adding bell peppers, mushrooms, steak, and sundried tomatoes. Spoon over gravy, drizzle with cheese sauce, and top with parsley. Serve warm.