I’m obsessed with how crispy fries pair perfectly with tender carne asada and fresh toppings like guacamole and pico de gallo. It’s like nachos but even more indulgent. The marinated skirt steak adds a bold, citrusy flavor that balances all the creamy and cheesy elements. It’s easy to scale up for a crowd or personalize with your favorite toppings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound skirt steak, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lime juice
3 cloves garlic, minced
1/4 cup chopped cilantro
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 bag (20 oz) frozen French fries
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup guacamole
1/2 cup pico de gallo
1 jalapeño, sliced (optional)
Lime wedges, for serving
Directions
Marinate the steak: I combine olive oil, lime juice, garlic, cilantro, cumin, salt, and pepper in a bowl. I add the thinly sliced steak and marinate it in the fridge for at least 2 hours.
Bake the fries: I preheat the oven to 425°F and spread the frozen fries on a parchment-lined baking sheet. I bake them for 20–25 minutes, until they’re crispy and golden.
Cook the steak: While the fries bake, I preheat a cast iron skillet or grill over high heat. I sear the steak for 2–3 minutes per side, then let it rest for 5 minutes before dicing it into bite-sized pieces.
Add cheese to fries: I pull the fries out of the oven, sprinkle on the shredded cheddar cheese, and pop them back in for 2–3 minutes until the cheese is melted.
Assemble the fries: I layer the diced steak over the cheesy fries, then top it with guacamole, sour cream, pico de gallo, and sliced jalapeños.
Garnish and serve: I finish it off with extra cilantro and lime wedges on the side. Then I dig in while everything is hot and melty.
Servings and Timing
Yield: 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
Cheese swap: I sometimes use a Mexican cheese blend or pepper jack for a spicy twist.
Different protein: Swap the carne asada for grilled chicken, shrimp, or carnitas.
Loaded fry bar: Set up the fries and toppings buffet-style for DIY fun.
Spicy twist: Drizzle with hot sauce or chipotle crema for added heat.
Low-carb version: Serve the toppings over roasted cauliflower or zucchini fries.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 2 days (without sour cream or guac). Reheating: I reheat the fries and steak in a 375°F oven for 10–12 minutes to keep them crisp. I add fresh toppings after reheating. Freezing: I don’t recommend freezing this dish once assembled, but the cooked steak can be frozen separately for up to 2 months.
FAQs
What’s the best cut of beef for carne asada fries?
I like using skirt steak or flank steak because they’re flavorful and quick to cook. Just slice them thin across the grain.
Can I air-fry the fries instead?
Yes! Air frying at 400°F for about 15 minutes works great for a crispier texture with less oil.
Can I make it ahead?
I prep the steak and toppings in advance, then bake and assemble everything right before serving for the best results.
How spicy is this recipe?
It’s mild as written, but I adjust the heat with jalapeños, chili flakes, or a spicy salsa when I want more kick.
Can I use homemade fries?
Absolutely. Homemade thick-cut fries or even seasoned potato wedges work really well if I’ve got the time.
Conclusion
Carne Asada Fries are more than just a snack—they’re a crave-worthy experience. I love how every bite is packed with crispy, creamy, fresh, and savory layers. Whether it’s for a party platter, casual dinner, or movie night feast, this dish always hits the spot. Customize it, pile it high, and enjoy every cheesy, juicy forkful.
The ultimate comfort food combo—crispy fries piled with juicy marinated steak, melty cheddar, guacamole, and all your favorite toppings. Perfect for game day or late-night cravings.
Ingredients
Marinated Steak:
1 lb skirt steak, thinly sliced
2 tbsp olive oil
2 tbsp fresh lime juice
3 cloves garlic, minced
¼ cup chopped fresh cilantro
1 tsp cumin
1 tsp salt
½ tsp black pepper
Fries & Toppings:
1 bag (20 oz) frozen French fries
1½ cups shredded cheddar cheese
½ cup sour cream
½ cup guacamole
½ cup pico de gallo
1 jalapeño, sliced (optional)
Lime wedges, for serving
Extra chopped cilantro, for garnish
Instructions
Marinate the Steak:
In a bowl, combine olive oil, lime juice, garlic, cilantro, cumin, salt, and black pepper. Add thinly sliced steak and toss to coat. Cover and refrigerate for at least 2 hours.
Bake the Fries:
Preheat oven to 425°F. Spread frozen fries on a parchment-lined baking sheet. Bake for 20–25 minutes until golden and crispy.
Cook the Steak:
Heat a cast iron skillet or grill over high heat. Sear steak for 2–3 minutes per side until cooked to desired doneness. Let rest for 5 minutes, then dice into small pieces.
Melt the Cheese:
Sprinkle shredded cheddar over baked fries and return to oven for 2–3 minutes until melted and gooey.
Assemble:
Top cheesy fries with diced steak, guacamole, sour cream, pico de gallo, and sliced jalapeños. Garnish with cilantro and lime wedges.
Serve:
Serve immediately while hot and melty for best flavor and texture.
Notes
Cheese Swap: Use a Mexican blend or pepper jack for a spicy twist.
Protein Options: Try grilled chicken, carnitas, or shrimp instead of steak.
DIY Fry Bar: Let everyone customize their own fry bowl with toppings.
Spicy Version: Add chipotle crema, hot sauce, or chili flakes.
Low-Carb Alternative: Serve over roasted cauliflower or zucchini fries.
