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Katie Lee's Carne Asada-Loaded Fries

KATIE LEE - STEELERS V. CHARGERS: Carne Asada Loaded Fries + Pierogi-Inspired Zucchini Fritters + Zucchini Chips
KATIE LEE - STEELERS V. CHARGERS: Carne Asada Loaded Fries + Pierogi-Inspired Zucchini Fritters + Zucchini ChipsNathan Congleton / TODAY
Cook Time:
35 mins
Prep Time:
10 mins

Chef notes

I love making loaded fries recipes for friends because they have a great "ooh and aahh" factor. Plus, you can serve them right on the baking sheet so they stay warm and you have less clean up.

Technique tip: Using a paper towel to pat the steak dry will help you get a better sear.

Swap options: This can be made with grilled chicken or browned ground beef, or grilled peppers or mushrooms for a vegetarian option.


  • Two 16-ounce bags frozen crinkle-cut fries
  • 8 ounces Monterey jack cheese, grated
  • 8 ounces sharp cheddar cheese, grated
  • 1 pound flank or skirt steak
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Guacamole
  • Sour cream
  • Pico de gallo
  • Thinly sliced jalapeño
  • Fresh cilantro


For the fries:


Preheat oven to 425°F. Line a baking sheet with parchment paper.


Spread fries evenly onto prepared baking sheet. Bake 15-20 minutes, until lightly browned.


Remove from oven and top with cheese. Bake an additional 10-15 minutes until golden brown and cheese is bubbly.

For the steak:


While the fries are baking, make the steak. Preheat a grill or grill pan to medium high heat.


Pat the steak dry with a paper towel and use a pastry brush to brush with oil. In a small bowl, combine chili powder, sugar, garlic powder, onion powder, salt and pepper. Generously season steak on both sides with spice mixture.


Grill the steak until they begin to char and marks appear, about 3-4 minutes per side for medium rare. Remove to a cutting board and cut into cubes.

To serve:

Top fries with steak, guacamole, sour cream, pico de gallo, jalapeño and fresh cilantro. Serve immediately.