Cook the fries according to package instructions or your preferred method. For oven-baked: preheat oven to 425°F (220°C), toss fries with 2 tbs oil, spread in a single layer on a rimmed sheet pan, season with 1 tsp salt and 1/2 tsp pepper, and bake 20–30 minutes, flipping halfway, until crisp and golden. For frying: heat oil to 350°F (175°C) and fry in batches until golden, drain on paper towel and immediately season with salt and pepper.

Seasoned Ground Beef

Sauté onion

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and starting to brown, about 4–5 minutes.

Cook beef

Add the ground beef to the skillet with the onion. Break it up with a spatula or wooden spoon and cook until it’s mostly browned, about 5–7 minutes.

Season and finish

Stir in the minced garlic, ketchup, Worcestershire sauce, smoked paprika, cumin, chili powder (if using), 3/4 tsp salt and 1/2 tsp black pepper. Continue cooking until beef is fully browned and flavors are combined, 2–3 minutes. Taste and adjust seasoning. Remove from heat and keep warm.

Cheese Sauce

Make roux

In a small saucepan over medium heat, melt 2 tbs butter. Stir in 2 tbs flour and cook, stirring, for 1–2 minutes until it forms a pale roux but does not brown.

Add milk and thicken

Slowly whisk in 1 cup milk until smooth. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Lower heat to low, whisk in the shredded cheddar a handful at a time until melted and smooth. Stir in 2 tbs cream cheese if using, 1/2 tsp mustard, 1/4 tsp cayenne or a few drops of hot sauce (optional), and 1/4 tsp salt and 1/4 tsp black pepper. Keep the sauce warm on the lowest heat, stirring occasionally to prevent skinning.

Assembly & Toppings

Divide the hot fries between 2–3 plates or serve family-style on a platter.

Spoon the warm seasoned ground beef evenly over the fries, spreading it in an even layer.

Ladle the warm cheese sauce over the beef-covered fries so it pools through the meat and fries. Use as much as you like; start with about half the sauce and add more to taste.

Scatter the chopped tomato and optional chopped dill pickle evenly over the top. Finish with chopped parsley or scallion and optional pickled pepper slices for heat.

Serve immediately while hot. Provide extra ketchup, hot sauce, or pickles at the table if desired.