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Ingredients
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Fries
Steak
Cheese Sauce
Finishing & Garnish
Method
Fries
- 1
Prepare potatoes
If using fresh russets: wash, peel if desired, and cut into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with towels. If using frozen fries, skip to 'Cook fries'.
- 2
Par-cook (if using fresh)
Toss cut potatoes with 1 tbs oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping once, until tender and beginning to brown. Alternatively, blanch in 325°F oil for 4–6 minutes and drain before final fry.
- 3
Cook fries
For oven: increase oven to 450°F (230°C). Toss par-cooked potatoes with remaining 2 tbs oil and roast 8–12 minutes more, or until crisp and golden. For frozen fries: cook according to package instructions until crispy. For deep-fry: heat oil to 375°F and fry until golden, 2–4 minutes. Season with additional kosher salt and pepper to taste immediately after cooking.
Steak
- 4
- 5
Cook aromatics
Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Add sliced onion and optional bell pepper and cook, stirring occasionally, until softened and beginning to brown, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Push vegetables to the side of the pan.
- 6
Cook steak
Increase heat to high, add the thinly sliced ribeye in an even layer (work in batches if needed so meat doesn't steam). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sear, stirring and flipping, for 1–2 minutes until just browned but still juicy. Add Worcestershire sauce and toss with the onions/peppers. Remove from heat and keep warm.
Cheese Sauce
- 7
Make roux
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs flour and whisk constantly for 1–2 minutes until fragrant and pale golden (don't let it brown).
- 8
Add milk
Slowly whisk in 1 cup whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens and coats the back of a spoon.
- 9
Finish cheese sauce
Lower heat to low. Remove pan from direct heat and stir in 1 cup shredded sharp cheddar and 2 oz torn American cheese until fully melted and smooth. Stir in 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat, stirring occasionally (or place in a small insulated container).
Assembly & Garnish
- 10
Plate fries
Arrange a generous portion of hot fries on a large plate or platter, leaving space for toppings.
- 11
Add steak
Top the fries with the cooked ribeye, onions, and peppers, distributing evenly.
- 12
Ladle cheese sauce
Spoon or drizzle the warm cheese sauce over the steak-topped fries. Use as much as you like to cover the fries and meat.
- 13
Finish
Sprinkle chopped parsley or sliced green onions over the top and add pickled jalapeños if you want heat. Serve immediately while hot.