Cheesy Steak Fries Recipe
Fries topped with shredded cheese, steak, and cheese sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Steak
Cheese & Sauce
To Finish & Garnish
Method
Fries
- 1
Prepare potatoes
Wash and scrub the russet potatoes. Cut into 1/3- to 1/2-inch thick fries (matchstick or wedge style as preferred). Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat thoroughly dry with clean kitchen towels or paper towels.
- 2
Optional cornstarch toss
If you want extra-crispy fries, toss the dried potato pieces with 1 tablespoon cornstarch and a pinch of salt until lightly dusted.
- 3
Cook the fries
Choose one method: Frying - heat 1/2 cup vegetable oil in a deep skillet or pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until tender but not browned; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with 1 tsp kosher salt and 1/2 tsp black pepper. Baking - preheat oven to 425°F (220°C). Toss fries with 1 tsp olive oil, spread in a single layer on a parchment-lined baking sheet, and bake 20–25 minutes, turning once, until golden and crisp. Season with salt and pepper.
Steak
- 4
Marinate and prep
Slice the steak thinly across the grain into bite-sized strips. In a bowl combine 1 tbsp soy sauce, 1 tsp Worcestershire, 1 tsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss steak strips in the marinade and let rest at room temperature for 10–15 minutes (or up to 30 minutes in the fridge).
- 5
Cook the steak
Heat a skillet over medium-high heat until very hot. Add a thin film of oil if needed. Add the marinated steak in a single layer (work in batches if necessary) and sear 1–2 minutes per side until browned but still juicy. Remove from pan and let rest on a plate for 2 minutes, then chop coarsely if pieces are large. Reserve any pan juices for the cheese sauce if desired.
Cheese & Sauce
- 6
Make a basic cheese sauce (béchamel-based)
In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook 1 minute to form a roux (do not let it brown). Gradually whisk in 1 cup whole milk until smooth. Bring to a gentle simmer while whisking and cook 2–3 minutes until slightly thickened. Reduce heat to low and whisk in 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time until melted and smooth. If using, whisk in 1 oz softened cream cheese for extra creaminess. Stir in 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning. If the sauce is too thick, thin with up to 2 tbsp more milk; if too thin, simmer 1–2 minutes more to thicken.
- 7
Combine pan juices (optional)
If you reserved steak pan juices, whisk a tablespoon into the cheese sauce for added flavor before finishing the sauce.
Assembly & Finish
- 8
Assemble fries with steak and cheese
Arrange the cooked fries on an oven-safe platter or sheet. Scatter the chopped steak evenly over the fries. Spoon and drizzle the cheese sauce over the fries and steak, distributing to cover most pieces. Sprinkle the remaining shredded cheeses (if any left) on top to melt.
- 9
Melt and garnish
Optional broil: place the assembled platter under a hot broiler 1–2 minutes to bubble and lightly brown the cheese—watch carefully to avoid burning. Otherwise, place in a 350°F (175°C) oven for 4–6 minutes to heat through and melt the cheese. Remove, sprinkle with chopped green onions and chopped parsley. Serve immediately with hot sauce or salsa on the side, if using.