Carne Asada Fries combine the best of two comfort foods into one unforgettable dish. They’re hearty, flavorful, and incredibly satisfying. Perfect for game nights, casual dinners, or as a fun twist on traditional nachos, this recipe is easy to customize and sure to impress. The balance of crispy fries, tender beef, and fresh toppings creates an irresistible dish you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet potatoes or frozen French fries
Skirt steak or flank steak
Olive oil
Lime juice
Garlic, minced
Jalapeño, finely chopped
Fresh cilantro, chopped
Ground cumin
Chili powder
Salt and pepper
Shredded cheddar cheese or Mexican cheese blend
Guacamole
Sour cream
Pico de gallo
Green onions, sliced (optional)
Directions
Prepare the marinade: In a bowl, whisk together olive oil, lime juice, garlic, jalapeño, cilantro, cumin, chili powder, salt, and pepper.
Marinate the steak: Add the steak to the marinade and refrigerate for at least 1 hour, preferably overnight.
Cook the fries: Bake or fry the potatoes according to the package directions or until golden and crispy.
Grill the steak: Remove steak from marinade and grill over medium-high heat for about 4-5 minutes per side, or until cooked to your liking. Let it rest for 5 minutes, then slice thinly against the grain.
Assemble the fries: Place cooked fries on a large serving plate or baking sheet. Sprinkle with shredded cheese and broil for 2-3 minutes until the cheese melts.
Add toppings: Top the cheesy fries with sliced carne asada, guacamole, sour cream, pico de gallo, and green onions if using.
Serve immediately: Enjoy hot and fresh with your favorite dipping sauces or as is.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes (plus 1 hour marinating) Cook time: 20 minutes Total time: 1 hour 35 minutes (including marinating)
Variations
Loaded Nacho Style: Swap fries for tortilla chips for a nacho-inspired dish.
Spicy Kick: Add sliced jalapeños, hot sauce, or chipotle crema on top.
Cheese Swap: Use queso blanco or a blend of Monterey Jack and pepper jack.
Veggie Version: Use grilled mushrooms or a plant-based steak substitute.
Breakfast Twist: Top with a fried egg and serve for brunch.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread the fries on a baking sheet and warm in a 375°F oven for 10-12 minutes until hot and crisp. Avoid microwaving, as it can make the fries soggy. For best results, store toppings separately and add them after reheating.
FAQs
What cut of beef is best for carne asada?
Skirt steak or flank steak are ideal cuts for carne asada due to their bold flavor and tenderness when marinated and grilled.
Can I use store-bought fries?
Yes, frozen French fries work perfectly and save time. Choose a thick-cut or steak fry for best results.
Is it necessary to marinate the steak?
Yes, marinating infuses the steak with flavor and helps tenderize it. Try to marinate for at least 1 hour or overnight for maximum flavor.
Can I cook the steak in a skillet instead of grilling?
Absolutely. Use a cast-iron skillet over medium-high heat and cook each side for about 4-5 minutes, depending on thickness.
What cheese melts best for this recipe?
Shredded cheddar, Monterey Jack, or a Mexican cheese blend all melt well and complement the flavors.
How do I make this dish spicier?
Add hot sauce, jalapeño slices, or a sprinkle of cayenne pepper to turn up the heat.
Can I prepare the ingredients in advance?
Yes. You can marinate the steak ahead of time, pre-chop the toppings, and even pre-cook the fries. Just assemble and broil before serving.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream, offering a similar texture with less fat.
Can I make this gluten-free?
Yes, just make sure the fries and seasonings you use are certified gluten-free.
What sides go well with Carne Asada Fries?
Mexican street corn, black beans, or a light salad pair well with this rich dish.
Conclusion
Carne Asada Fries are the ultimate comfort food with a bold, zesty twist. Perfectly crispy fries, succulent grilled steak, and fresh toppings come together in a deliciously indulgent way. Whether you’re hosting a party, looking for a fun dinner idea, or just satisfying a craving, this recipe delivers big flavor in every bite. Try it once, and it’s sure to become a regular favorite.
Carne Asada Fries are a crave-worthy fusion dish featuring crispy fries topped with marinated grilled steak, melted cheese, guacamole, sour cream, and fresh pico de gallo—perfect for parties, game day, or a bold dinner.
Ingredients
1.5 lbs Russet potatoes (or 1 bag frozen French fries)
1 lb skirt steak or flank steak
2 tbsp olive oil
2 tbsp lime juice
3 cloves garlic, minced
1 jalapeño, finely chopped
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
Salt and black pepper to taste
1.5 cups shredded cheddar or Mexican cheese blend
1/2 cup guacamole
1/2 cup sour cream
1/2 cup pico de gallo
2 green onions, sliced (optional)
Instructions
In a bowl, whisk together olive oil, lime juice, garlic, jalapeño, cilantro, cumin, chili powder, salt, and pepper.
Add steak to the marinade, toss to coat, and refrigerate for at least 1 hour or overnight.
Prepare fries: Bake or fry potatoes according to package directions or until golden and crispy. Set aside.
Grill steak over medium-high heat for 4–5 minutes per side until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
Place fries on a serving tray or baking sheet. Sprinkle with shredded cheese and broil for 2–3 minutes until cheese is melted.
Top cheesy fries with sliced carne asada, guacamole, sour cream, pico de gallo, and green onions if using.
Serve hot and enjoy immediately.
Notes
Use frozen fries to save time—thick-cut or steak fries hold toppings best.For extra spice, top with jalapeños or hot sauce.Use Greek yogurt instead of sour cream for a lighter option.Swap carne asada with grilled mushrooms for a vegetarian version.Assemble just before serving to maintain crispiness.
