The Best Steak Loaded Fries Recipe Ever (Carne Asada Fries)
The Best Steak Loaded Fries Recipe Ever (Carne Asada Fries) is a medium Tex-Mex recipe that serves 4. 620 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 1 hr 30 min | Cook: 50 min | Total: 2 hrs 35 min
Cost: $23.85 total, $5.96 per serving
Ingredients
- 1.5 pounds Skirt Steak (trimmed and cut into 1‑inch strips)
- 2 tablespoons Lime Juice (for steak marinade)
- 4 tablespoons Olive Oil (divided: 2 tbsp for steak, 2 tbsp for fries seasoning)
- 2 teaspoons Ground Cumin (1 tsp for steak, 1 tsp for fries seasoning)
- 1 teaspoon Chili Powder (for steak)
- 2 cloves Garlic (minced for steak)
- 4 tablespoons Fresh Cilantro (chopped, divided between steak and pico)
- 2 pounds Fresh Cut Fries (thick steak‑cut fries, soaked in water then patted dry)
- 2 tablespoons Cornstarch (coats fries for extra crispness)
- 1 teaspoon Garlic Powder (for fries seasoning)
- 1 teaspoon Salt (for fries seasoning, plus to taste for pico)
- 0.5 teaspoon Black Pepper (freshly ground for fries)
- 1 cup Tomatoes (diced for pico de gallo)
- 0.5 cup Red Onion (diced for pico de gallo)
- 2 tablespoons Jalapeño (diced for pico de gallo)
- 2 tablespoons Lime Juice (for pico de gallo)
- 1 cup Shredded White Cheddar Cheese (for topping; can mix with other cheeses)
- 1 tablespoon Vegetable Oil (for griddle)
Instructions
Marinate the steak
In a bowl combine lime juice, olive oil, cumin, chili powder, minced garlic and chopped cilantro. Add the steak strips, toss to coat, and refrigerate for about 1 hour.
Time: PT1H5M
Prepare pico de gallo
Dice tomatoes, red onion, and jalapeño. Mix in a bowl with chopped cilantro, lime juice and a pinch of salt. Stir well and refrigerate until needed.
Time: PT10M
Season the fries
In a small bowl whisk together cornstarch, garlic powder, salt, cumin, black pepper and olive oil. Toss the dried fries in the mixture until evenly coated.
Time: PT5M
Preheat the oven
Place a rack on a baking sheet and preheat the oven to 400°F.
Time: PT5M
Temperature: 400°F
First bake of fries
Spread the coated fries in a single layer on the wire rack. Bake for 15 minutes.
Time: PT15M
Temperature: 400°F
Flip and finish baking fries
Remove the tray, flip the fries, and bake another 12 minutes or until golden and crispy.
Time: PT12M
Temperature: 400°F
Sear the steak
Heat a cast‑iron skillet or griddle over medium‑high heat, brush with vegetable oil, sprinkle a pinch of salt, and add the marinated steak. Cook 6 minutes per side (or until desired doneness).
Time: PT12M
Rest the steak
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.
Time: PT5M
Slice the steak
Cut the rested steak against the grain into thin strips.
Time: PT3M
Assemble loaded fries
On a large serving platter, layer the baked fries, top with steak strips, spoon generous pico de gallo over, and sprinkle shredded white cheddar cheese.
Time: PT5M
Melt the cheese
Return the assembled fries to the oven and bake 5 minutes, or until the cheese is fully melted and bubbly.
Time: PT5M
Temperature: 400°F
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 55g
- Fat
- 30g
- Fiber
- 5g
Dietary info: High‑protein, Gluten‑free (if using plain potatoes), Not vegetarian
Allergens: Dairy
Ingredient Substitutions
- Instead of Skirt Steak: Flank steak, Sirloin steak
- Instead of Lime Juice: Fresh lime, juiced
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Ground Cumin: Cumin seeds (ground)
- Instead of Chili Powder: Paprika, Cayenne pepper (less)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Fresh Cilantro: Parsley (different flavor)
- Instead of Fresh Cut Fries: Potato wedges
- Instead of Cornstarch: All‑purpose flour
- Instead of Garlic Powder: Granulated garlic
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Tomatoes: Canned diced tomatoes (drained)
- Instead of Red Onion: White onion
- Instead of Jalapeño: Serrano pepper, green chili
- Instead of Lime Juice: Lime zest + juice
- Instead of Shredded White Cheddar Cheese: Monterey Jack, Mozzarella
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Baking Sheet
- Wire Rack
- Oven
- Cast Iron Skillet
- Griddle or Large Skillet
- Tongs
- Spoon or Spatula
Critical Steps — Do Not Skip
- Marinating the steak for at least 1 hour
- Coating fries with cornstarch for crispness
- Flipping fries midway through baking
- Searing steak to develop a crust without overcooking
- Melting cheese just before serving
Chef Tips from the Video
- Use a wide wire rack so hot air circulates around each fry for maximum crispness.
- Pat the soaked fries dry with paper towels before coating to prevent steam.
- Add a pinch of smoked paprika to the fry seasoning for a subtle smoky note.
- Let the steak rest before slicing; this keeps the juices inside.
Troubleshooting
Fries turn out soggy instead of crispy.
Make sure the fries are completely dry before coating, use a wire rack for airflow, and avoid overcrowding the pan.
Steak is overcooked and tough.
Cook on high heat for a short time (6‑7 minutes per side) and use a meat thermometer to stop at the desired internal temperature.
Cheese does not melt fully.
Increase oven temperature to 425°F for the final melt step or broil for 1 minute, watching closely.
Pico de gallo is watery.
After dicing, sprinkle a little salt on the vegetables and let sit for 10 minutes, then drain excess liquid before mixing.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat fries in a hot oven to retain crispness.
Freezer: Not recommended for assembled loaded fries; fries can be frozen separately for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours due to meat safety.
Make-Ahead Tips
- Prepare pico de gallo a day ahead; it actually tastes better after the flavors meld.
- Marinate the steak up to 24 hours in advance for deeper flavor.
- Baked fries can be cooked ahead and reheated in a hot oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of loaded steak fries in Tex-Mex cuisine?
Loaded steak fries, often called "asada fries," originated in Southern California as a fusion of Mexican street tacos and American comfort food. They reflect the region’s blend of Mexican flavors (lime, cilantro, pico de gallo) with the indulgent appeal of loaded fries, becoming a popular late‑night snack and bar food.
What traditional regional variations of loaded steak fries exist within Tex-Mex cuisine?
In San Diego, the dish is commonly topped with carne asada, queso fresco and avocado. In Texas, you’ll often find it with chili, cheddar and jalapeños. Some versions add refried beans or sour cream for extra richness.
How is loaded steak fries traditionally served in Mexican‑American restaurants?
It is typically served on a large platter or wooden board, garnished with fresh cilantro, lime wedges, and sometimes a side of extra pico de gallo. Diners eat it with a fork, often sharing it as an appetizer or a hearty side.
What occasions or celebrations is loaded steak fries traditionally associated with in Tex-Mex culture?
Loaded steak fries are a staple at sports‑watch parties, casual gatherings, and late‑night taco runs. They also appear on menus for Cinco de Mayo celebrations and backyard barbecues where comfort and flavor are prized.
What are the authentic traditional ingredients for loaded steak fries versus acceptable substitutes?
Authentic ingredients include skirt or flank steak, fresh lime juice, cilantro, diced tomatoes, onions, jalapeños, and a meltable white cheese like queso fresco or white cheddar. Substitutes can be sirloin steak, lime zest, parsley, canned pico, or Monterey Jack cheese without drastically changing the flavor profile.
What other Tex-Mex dishes pair well with loaded steak fries?
Loaded steak fries pair nicely with classic tacos al pastor, chicken quesadillas, guacamole, and a cold Mexican lager or margarita. A side of Mexican street corn (elote) also complements the savory, citrusy flavors.
What are the most common mistakes to avoid when making loaded steak fries?
Common errors include overcrowding the fries on the rack, which steams them; not drying the soaked potatoes before coating; over‑marinating the steak which can make it mushy; and cooking the steak too long, resulting in a tough texture.
Why does this loaded steak fries recipe use cornstarch on the fries instead of just oil?
Cornstarch creates a thin, dry coating that absorbs less oil and forms a crisp crust when baked. It helps the fries stay crunchy even after being topped with wet ingredients like pico de gallo.
Can I make loaded steak fries ahead of time and how should I store them?
Yes. Prepare the pico de gallo and marinate the steak up to 24 hours in advance. Store the baked fries in an airtight container and reheat in a 400°F oven for 5‑7 minutes before adding toppings and melting the cheese.
How do I know when the steak is done cooking for loaded steak fries?
Use an instant‑read thermometer: 130°F for medium‑rare, 140°F for medium, 150°F for medium‑well. The steak should have a nicely browned crust and feel firm but still spring back slightly when pressed.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything specializes in bold, flavor‑forward American and Tex‑Mex comfort foods, with a focus on wing recipes, loaded fries, and hearty bar‑food style dishes presented in a fun, energetic style.
How does the YouTube channel All Wings Everything's approach to Tex‑Mex cooking differ from other Tex‑Mex cooking channels?
All Wings Everything emphasizes high‑energy, fast‑paced tutorials that blend classic Tex‑Mex flavors with over‑the‑top indulgence, often using larger portion sizes and creative twists like extra cheese blends, whereas many other channels focus on traditional, home‑style cooking techniques.
Last updated: August 21, 2026
