If you’ve never had Carne Asada Fries, brace yourself for flavor fireworks. Imagine golden, crispy fries loaded with juicy steak, melty cheese, zesty pico, creamy guac, and all your favorite toppings—basically, Mexican street food meets comfort food heaven. Whether you’re cooking for game night, a weekend hangout, or just want to spoil yourself with something outrageous (and delicious), this is your go-to loaded fries recipe.
The best part? You don’t need to hit up your favorite taco truck—these steak fries are doable in your home kitchen.
Why You’ll Love These Carne Asada Fries
- Combines all your favorites in one dish: fries, steak, cheese, and bold toppings
- A great way to use up leftover carne asada
- Feels indulgent, but made with real, fresh ingredients
- Totally customizable—add more heat or pile on extra guac!
Ingredients
- 1/2 recipe carne asada (grilled or oven-made)
- 1 1/2 lbs russet potatoes (3 medium, 680 g)
- 3 tbsp avocado oil or high-heat vegetable oil (45 ml)
- Kosher salt to taste
- 3 oz shredded Monterey Jack or Mexican cheese blend (85 g)
- Pico de gallo to taste
- Guacamole or salsa guacamole to taste
- Sour cream to taste
- Thinly sliced jalapeño to taste
- Fresh cilantro leaves to taste
- Crumbled cotija cheese to taste
- Lime wedges (optional)
How to Make Carne Asada Fries
- Prep the Steak: Make 1/2 a batch of carne asada using your favorite grilled or oven-baked method. Dice and pan-fry for a quick reheat if using leftovers.
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Make the Fries:
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- Scrub and cut russet potatoes into 1/4-inch strips.
- Soak in hot tap water for 10 minutes. Drain and dry completely with a towel.
- Toss fries with oil and spread in a single layer. Sprinkle with kosher salt.
- Bake for 15–20 minutes until bottoms are golden. Flip and bake another 5 minutes.
- Add the Cheese: Sprinkle shredded cheese over the fries. Return to oven for 2–3 minutes until melted and bubbly.
- Assemble: Transfer cheesy fries to a platter. Top with warm carne asada, pico de gallo, guacamole, sour cream, jalapeño slices, fresh cilantro, cotija cheese, and lime wedges if desired.
- Serve Immediately: These fries are at their peak the moment they hit the plate—hot, melty, and loaded with toppings.
Tips for Epic Steak Fries
- Want ultra-crispy fries? Soaking and drying the potatoes is key—don’t skip this step!
- No time for carne asada? Use any grilled steak you have on hand.
- For spicier fries, add hot sauce, pickled jalapeños, or chipotle crema.
- Feeding a crowd? Double the recipe and set up a toppings bar for DIY fun.
My First Carne Asada Fries Experience
I’ll never forget my first bite of carne asada fries. It was from a late-night taco stand after a concert—one of those magical food moments where everything just clicks. The fries were still hot, the steak smoky and tender, and the toppings? Total flavor bomb.
That experience stuck with me, so naturally I had to recreate it at home. And let me tell you, this version holds its own. My husband calls them “weekend magic,” and my teens have even started requesting them over pizza. Now that’s a win.
What to Serve with Carne Asada Fries
These loaded fries are a full meal in themselves, but if you want to build out a menu:
- Street corn (elote) or a corn salad
- A crunchy slaw with lime vinaigrette
- A light cucumber agua fresca or spicy michelada
- For dessert, think churros or tres leches cake
Or keep it casual—just add napkins and good company.
How to Store & Reheat
- Leftovers: Not quite as magical, but still tasty! Store fries and toppings separately in the fridge.
- Fries: Reheat in an oven or air fryer to crisp up again.
- Carne Asada: Sizzles up beautifully in a hot skillet.
- Toppings: Keep chilled and add fresh after reheating the fries.
If you’re planning ahead, make everything but the fries. Cook those fresh for the best texture.
FAQs About Carne Asada Fries
Can I use frozen fries instead of homemade?
Yes! It’s a great shortcut—just bake or air fry until crispy before adding toppings.
What cut of steak works best?
Skirt, flank, or flap steak all work well for carne asada—go for bold flavor and tenderness.
Is this dish spicy?
Not inherently. It depends on your toppings—add jalapeños or hot sauce if you like heat.
Can I make this vegetarian?
Absolutely. Swap the steak for grilled mushrooms, black beans, or seasoned tofu.
Carne Asada Fries aren’t just dinner—they’re a celebration on a plate. With their crispy base, juicy steak, and festive toppings, they bring the best of Mexican street food straight to your table. One bite, and you’ll understand why this dish has a cult following.
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Loaded and Legendary: Carne Asada Fries That Bring the Party
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Carne Asada Fries are the ultimate loaded fries—crispy, golden potatoes topped with juicy grilled steak, melted cheese, and vibrant Mexican toppings like pico de gallo, guacamole, sour cream, and cotija. A perfect dish for parties, game nights, or indulgent weekend dinners, this bold fusion of comfort food and street food never disappoints.
Ingredients
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½ recipe carne asada (grilled or oven-made)
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1½ lbs russet potatoes (3 medium / 680 g)
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3 tbsp avocado oil or high-heat vegetable oil (45 ml)
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Kosher salt, to taste
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3 oz shredded Monterey Jack or Mexican cheese blend (85 g)
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Pico de gallo, to taste
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Guacamole or salsa guacamole, to taste
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Sour cream, to taste
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Thinly sliced jalapeño, to taste
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Fresh cilantro leaves, to taste
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Crumbled cotija cheese, to taste
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Lime wedges (optional)
Instructions
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Prepare the Steak: Make a ½ batch of carne asada using grilled or oven-cooked steak. Dice and quickly pan-fry to warm if using leftovers.
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Make the Fries:
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Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
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Cut potatoes into ¼-inch fries. Soak in hot water for 10 minutes, then drain and pat dry.
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Toss with oil, spread in a single layer, and season with kosher salt.
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Bake 15–20 minutes, flip, then bake 5 more minutes until golden and crisp.
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Add Cheese: Sprinkle cheese over fries and return to oven for 2–3 minutes until melted.
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Assemble: Transfer fries to a platter. Top with carne asada, pico, guac, sour cream, jalapeños, cilantro, cotija, and lime.
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Serve Immediately: Best when hot and freshly assembled.
Notes
Soaking and drying the potatoes improves crispness.
Shortcut: use frozen fries baked or air-fried until golden.
Customize toppings—make it spicy, cheesy, or vegetarian with mushrooms or beans.
Reheat fries and carne separately, then assemble fresh with cold toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Appetizer
- Method: Baking / Assembling
- Cuisine: Mexican-Inspired