These loaded carne asada fries are an absolute game changer for game day! Crispy french fries piled high with perfectly seared marinated steak and homemade white queso dip. This may be your new favorite way to eat steak and french fries!
This homemade carne asada is some of the best that we’ve ever had, but when you dice it up and serve it nacho-style on a bed of crispy french fries, the steak goes from amazing to oh. my. gosh.
The secret? A simple citrus marinade, a quick homemade cheese sauce that’s way better than store-bought, and the perfect sear on your outside skirt steak. Here’s everything you need to know to make your new favorite loaded fries for game day, or just an easy dinner that the whole family will love!
*And be sure to check out our cheesesteak fries for another fantastic french fries dish!
Why You’ll Love these Carne Asada Fries
- Restaurant-quality at home – These taste just as good (if not better) than what you’d get at your favorite Mexican restaurant.
- The marinade is the star – That combination of orange, lime, cilantro, and soy sauce creates an incredible flavor profile.
- Easy homemade cheese sauce – Just three ingredients and it’s ready in minutes. Way better than jarred queso and half the price.
- Perfect for game day – These loaded fries feed a crowd and everyone goes crazy for them.
- Customizable toppings – Make them as loaded or as simple as you want with your favorite toppings.
Carne Asada Fries Video
Ingredients You’ll Need
Here’s what you’ll need to make these epic carne asada fries:
For the Carne Asada:
- outside skirt steak – This cut is perfect for carne asada because it has great flavor and soaks up the marinade beautifully. It’s also a tender cut that we love for carne asada or steak fajitas on the griddle!
- Orange – You’ll need the juice of one large orange, or about 4-5 clementines (or Halos) if you have those on hand for your kids.
- Limes – Fresh lime juice is a must.
- Cilantro – About 2-3 tablespoons finely chopped.
- Garlic – Fresh garlic cloves, minced.
- Soy sauce – Adds that savory umami flavor.
- Black pepper – Just enough to taste.
- Onion – One onion, thinly sliced. *You don’t have to include the onion in the marinade, but we like cooking the onion slices alongside the steak on the griddle.
- Oil – About 1/4 cup. I use avocado oil but any neutral oil works.
- Fiesta All Purpose Mexican Seasoning – Or use a blend of chili powder, paprika, and cumin for the finishing sear.
For the Fries:
- Frozen french fries – I used a large bag of frozen fries and air-fried them to perfection. You can also cook frozen french fries on the Blackstone griddle.
For the White Queso:
- White American cheese – The base of this easy three-ingredient sauce. Be sure to get it from the deli counter at the grocery store.
- Diced green chiles – One full can for that chunky, flavorful queso. I used the hot variety, but you can substitute mild if you don’t want the extra spice.
- Half and half – To thin the sauce to the perfect consistency.
For Topping:
- Fresh cilantro – Chopped for garnish.
- Guacamole – Store-bought or homemade.
- Diced red onion, pickled jalapeños, lime juice – A mixture of these makes a perfect fresh topping.
Substitutions and Variations:
- Different cut of steak – While outside skirt steak is traditional, you can also use flank steak or even sirloin.
- Store-bought queso – In a pinch, you can use store-bought queso, but I highly recommend making the homemade version. It’s so much better!
- Add more toppings – Diced tomatoes, black beans, corn, sour cream… the sky’s the limit!
How to Make Carne Asada Fries
Here’s the step-by-step process with all my best tips. Trust me, once you make these, you’ll be hooked!
Step 1: Make the marinade and marinate the steak.
In a bowl, combine the juice from an orange, a few limes, finely chopped cilantro, minced garlic, soy sauce, black pepper, and thinly sliced onion. Mix well, then add about a quarter cup of oil and mix everything together to incorporate all those flavors.
Place your outside skirt steak in a large zip top bag. Pour the marinade over the steaks, work it all in, and then take the air out of the bag. Refrigerate for about three to four hours to allow the flavors to penetrate and tenderize the meat.
*CHEF’S TIP – If you want to add chipotle flavor to the marinade itself, you can add 1/2 to 1 chipotle in adobo directly to the marinade. Just dice it up finely and mix it in with the other ingredients. Your steak will be spicier with a slight smoky flavor.
Step 2: Make the homemade white queso.
This three-ingredient cheese sauce is way better than anything you can buy at the store, it’s less expensive, and you know exactly what’s going in it.
Heat a small saucepan on medium-low heat on the stovetop or directly on your griddle. Add half & half and a whole can of diced green chiles (with the liquid from the can). When the mixture is warm, add the white American cheese slices. Stir everything together until it’s melted and smooth.
You can use finely diced jalapeños or even diced pickled jalapeños instead of green chilies if you want, but we love the canned hot green chiles for this easy queso recipe.
Keep the sauce warm on the side of your griddle or on low heat until you’re ready to serve. If needed, you can add a bit more half & half to thin it out.
Step 3: Cook the fries.
Cook your french fries according to package instructions. Or, if you prefer to cook this whole carne asada fries recipe on the flat top grill, then you can also cook the french fries on the Blackstone griddle.
*NOTE – Be prepared to work in batches if you’re making this carne asada fries recipe for a crowd, and keep the fries warm in a foil pan on the griddle or inside in the oven while you finish cooking.
Step 4: Sear the marinated steak.
Make sure your griddle is at a hot searing temperature – about 450°F. When you add the cold meat to the griddle or even a skillet, it will zap a lot of heat away, so you want a hot cooking surface to ensure a good sear.
Then remove the steaks from the marinade, letting any excess drip off. Keep those marinated onions – they’re going on the griddle with the steak.
Place the steak on the hottest part of your griddle. Sear the steak on the first side for about 2-3 minutes. You want that nice crust to develop. While the steak is searing on the first side, season the top with Fiesta That or your favorite all-purpose Mexican seasoning. Seasoning before flipping to the second side helps to create a nice crust on the second side.
Then flip them over and continue cooking until they reach your desired doneness.
*TEMPERATURE TIP – For medium-rare, aim for an internal temperature of about 125-130°F. Remember, the steak will have some carryover cooking as it rests.
Step 5: Let the steak rest and slice.
This is crucial – don’t skip this step! Remove the steaks from the griddle and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
While the steak rests, be sure to keep your fries warm on the cooler zone of your griddle or inside in the oven on warm.
When you’re ready to slice, look at how your grain is running on the steak. You want to cut against the grain for the most tender bites. Slice the steak into bite-sized pieces.
Step 6: Assemble your loaded carne asada fries.
Now for the fun part – assembling your carne asada fries with all of your favorite toppings!
Start with a big pile of crispy fries on your serving platter or individual plates. Drizzle that homemade cheese sauce all over the fries. Top it off with your sliced carne asada steak. Add your final toppings – fresh cilantro, guacamole, and that mixture of lime, salt, cilantro, red onion, and pickled jalapeño.
Serve immediately while the fries are crispy, the cheesy is melty, and the steak is hot and juicy.
Tips for the Best Carne Asada Fries
- Don’t rush the marinade – Give that steak at least 3-4 hours to really soak up all those flavors. The citrus helps tenderize the meat too.
- Get your griddle hot – A really hot griddle is essential for that perfect sear on the outside while keeping the inside medium-rare.
- Rest your steak – This isn’t optional. Resting allows the juices to redistribute so every bite is juicy and flavorful.
- Cut against the grain – This is crucial for tender steak. Look at which way the muscle fibers are running and cut perpendicular to them.
- Keep the cheese sauce warm – If your cheese sauce gets too thick, just add a splash more half and half to loosen it up. You can also reheat it in the saucepan to thin it out if it cools down too much.
- Work in batches – If you’re cooking for a crowd (like on game day), keep finished components warm while you work through batches.
Frequently Asked Questions
Store the steak, fries, and sauces separately in airtight containers in the refrigerator for up to 3 days. The fries won’t be as crispy when reheated, but they’re still delicious. Reheat the steak gently to avoid overcooking.
Yes! While outside skirt steak is traditional for carne asada, you can substitute flank steak, sirloin, or even ribeye. Just adjust cooking times based on the thickness of your cut.
Yes! You can cook the steak on a regular grill, in a cast iron skillet, or even under the broiler. Just make sure whatever cooking surface you use is very hot for that perfect sear.
Aim for 450°F for searing the steak. This high heat is what gives you that beautiful crust on the outside while keeping the inside juicy and medium-rare.
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Carne Asada Fries
Ingredients
- 1½ – 2 lbs outside skirt steak
- juice from 1 large orange about ½ cup
- juice from 2 limes
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cilantro finely chopped
- 1 tablespoon minced garlic about 2 cloves
- ½ teaspoon black pepper
- 1/4 cup avocado oil or neutral oil
- 1 onion thinly sliced
- 1-2 tablespoons Fiesta That Mexican All-Purpose Seasoning or your favorite Mexican seasoning
- 26 oz bag frozen french fries
- 8 oz white American cheese sliced or cubed
- 4 oz can diced green chiles (with liquid)
- ¼ – ½ cup half and half
- optional toppings: diced red onion, pickled jalapeños, chopped cilantro, guacamole, sour cream
Instructions
Marinate the steak:
- In a large bowl, combine orange juice, lime juice, cilantro, minced garlic, soy sauce, black pepper, sliced onion, and oil. Mix well to incorporate all flavors.
- Place skirt steak in a large zip top bag. Pour marinade over steaks, ensuring they're fully coated.
- Remove as much air as possible from the bag and seal. Refrigerate for 3-4 hours, turning occasionally.
Make the queso:
- After the steak is done marinating, start the queso. In a small pot on the stovetop or on the griddle over medium-low heat, add about ¼ cup half and half and entire can of diced green chiles (with liquid).
- When the half and half is warm, add the white American cheese. Stir constantly as cheese melts. Add more half and half, 1 tablespoon at a time, as needed until sauce reaches desired consistency. It should be pourable but not too thin.
- Keep warm until ready to serve. If sauce thickens too much, add more half and half.
Cook the fries:
- Cook frozen fries according to package directions in an air fryer, oven, or on the griddle. Keep fries warm while preparing steak.
Cook the Carne Asada:
- Preheat griddle or large skillet to high heat (about 425-450°F).
- When griddle is hot, remove steaks from marinade, letting excess drip off. Place steak directly on the hottest part of the griddle, and allow to sear untouched for 2-4 minutes, or until a nice crust develops. At the same time, cook the marinated onions on a separate area of the griddle, stirring occasionally until tender and done to your liking.
- While the steak is searing on the first side, season the top with Fiesta That or your favorite all-purpose Mexican seasoning.
- After 2-4 minutes, flip the steak to the second side and continue cooking until steaks reach desired doneness (125-1305°F for medium-rare). *Remember, the steaks will have some carryover cooking of a few degrees while they rest.
- Remove steak from griddle and let rest for 5-10 minutes. Then slice against the grain into bite-sized pieces.
Assemble the Carne Asada Fries:
- Arrange cooked fries on a large serving platter or individual plates. Drizzle warm queso dip generously over the fries. Top with the cut carne asada.
- Garnish with fresh cilantro, guacamole, pickled jalapeños, diced red onion, or your favorite toppings.
- Serve immediately while hot.
Video
Notes
- Marinating time – For best results, marinate the steak for at least 2-4 hours.
- Sauce consistency – The cheese sauce will thicken as it cools. Keep it warm and add more half and half if needed to thin it out.
- For serving – We served our carne asada fries with a simple red onion topping that we love for homemade street tacos. To make it, mix together about 1/2 diced red onion, 1 tablespoon diced pickled jalapeños, 1-2 tablespoons finely chopped fresh cilantro, a bit of salt, and a bit of lime juice. Stir and refrigerate for 1-2 hours so the flavors can marry.
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