If you’re craving something indulgent, hearty, and packed with bold flavor, these loaded garlic steak fries deliver on every level.
Crispy golden fries are piled high with tender, garlicky steak, then finished with a rich, velvety cheese sauce and a tangy pepper-onion relish that cuts through all that savory goodness.
Every bite hits that perfect balance of crispy, creamy, and juicy.
This dish is the ultimate comfort food mashup—think steakhouse meets game-day favorite.
It’s surprisingly easy to pull together, especially if you prep the steak ahead of time, and it’s perfect for sharing (or not).
Whether you serve it as a main dish or a crowd-pleasing appetizer, this is one recipe that guarantees empty plates.
Prep Time: 40 mins
Cook Time: 30 mins
Marinate Time: 2 hrs
Total Time: 3 hrs 10 mins
Servings: 4
Ingredients
- 1 1/4 pounds skirt steak
- 6 cloves garlic, finely minced or crushed
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar, divided
- 2 tablespoons vegetable oil, divided
- 2 pounds frozen crinkle-cut French fries
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 3 tablespoons butter, divided
Cheese Sauce
- 1 cup heavy cream
- 1 pinch salt
- 1 pinch cayenne pepper
- 2 ounces Cheddar cheese, grated
- 2 ounces pepper Jack cheese, grated
- 1/2 cup chopped fresh parsley (for garnish)
Directions
- Prepare the steak: Cut the skirt steak into 4-inch sections and set aside.
- Make the marinade: In a bowl, whisk together garlic, salt, black pepper, 1 tablespoon vinegar, and 1 tablespoon oil. Add the steak pieces and toss until fully coated. Cover and refrigerate for at least 2 hours (or up to overnight), tossing occasionally for even flavor.
- Prep before cooking: Remove steak from marinade and scrape off excess garlic (reserve it). Return steak and reserved garlic to the refrigerator until ready to cook.
- Cook the fries: Bake fries according to package instructions until golden and crispy. If needed, keep warm in a 425°F oven until ready to serve.
- Make the pepper-onion relish: Heat remaining 1 tablespoon oil in a skillet over high heat. Add diced bell pepper and onion; cook until slightly softened and lightly caramelized. Remove from heat, transfer to a bowl, and stir in remaining 1 tablespoon vinegar. Set aside.
- Cook the steak: In the same pan, melt 2 tablespoons butter over medium-high heat. Add steak and cook about 4 minutes per side, or until desired doneness. Reduce heat if needed once browned. Transfer to a plate, loosely cover with foil, and rest.
- Make garlic butter: Lower heat and add reserved garlic to the pan. Cook for about 30 seconds until fragrant. Stir in remaining 1 tablespoon butter and a pinch of salt until melted. Turn off heat and keep warm.
- Prepare cheese sauce: In a saucepan, heat cream with salt and cayenne over medium-high heat until it just begins to boil. Let it simmer for about 1 minute. Remove from heat, add cheeses, and whisk until smooth and creamy. Keep warm.
- Slice the steak: Cut steak across the grain into thin strips. Add any resting juices back into the garlic butter for extra flavor.
- Assemble: Divide hot fries into serving bowls. Top with sliced steak, drizzle with garlic butter, then spoon over cheese sauce. Finish with pepper-onion relish and a sprinkle of fresh parsley.
Chefs Notes
- For extra crispy fries, spread them out in a single layer and avoid overcrowding the pan.
- Skirt steak cooks quickly—don’t overcook or it can become tough.
- You can substitute flank steak if skirt steak isn’t available.
- Add extra cheese sauce if you want a more indulgent, loaded-style dish.
- This recipe also works great as a party platter—just scale it up and serve on a large tray.