Garlic Parmesan Steak Fries

This recipe makes crisp, cheesy fries with sliced steak on top. It uses simple spices, grated Parmigiano Reggiano, and a lemon herb aioli for dipping. If you like garlic and cheese on a main dish, you may also enjoy this garlic-parmesan chicken pasta for another easy meal idea.

Why This Recipe Works

The fries get a long bake at high heat. That makes a crisp outside and a soft inside. Adding Parmigiano Reggiano while the fries are hot melts the cheese and gives a golden crust. Searing the steak in beef tallow gives a brown, beefy crust and keeps the inside juicy. The lemon herb aioli adds bright flavor that balances the rich cheese and beef. The same garlic-parmesan idea shines in dishes like ranch garlic-parmesan chicken skewers.

Why you should try this recipe

• It is simple and uses common ingredients.
• You get a full meal on one plate: fries and steak.
• The lemon aioli adds a fresh lift to rich flavors.
• You can make it in one oven and one skillet.

How to make Garlic Parmesan Steak Fries

Follow these clear steps and work in order so fries and steak finish around the same time.

Ingredients :

• 4 Russet potatoes, peeled and sliced into 1/2-inch thick fries
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 New York Striploin steak
• Salt and freshly ground black pepper to taste (for the steak)
• 2 tablespoons beef tallow
• 1/2 cup lemon herb aioli, for serving
• Fresh chives, finely snipped, for garnish (optional)

Equipments Needed

• Oven and baking sheets
• Parchment paper
• Large bowl for tossing potatoes
• Skillet (cast iron recommended)
• Cutting board and sharp knife
• Tongs or spatula
• Grater for the Parmigiano Reggiano

Step-by-Step Instructions :

1. Preheat oven to 425°F (220°C). Peel and uniformly slice Russet potatoes into 1/2-inch thick fries. Rinse under cold water, then pat thoroughly dry. Toss with olive oil, kosher salt, black pepper, garlic powder, and dried oregano in a large bowl.
2. Spread seasoned potato slices in a single layer on two parchment-lined baking sheets. Bake for 20-25 minutes.
3. Remove fries from oven, flip each wedge, and sprinkle with half of the Parmigiano Reggiano cheese. Return to oven for another 10-15 minutes.
4. Continue baking for a final 10-15 minutes, or until fries are tender, crispy, and cheese is golden brown. Immediately sprinkle remaining cheese over hot fries.
5. While fries bake, pat steak dry and season generously with salt and pepper. Heat beef tallow in a skillet over medium-high heat until shimmering. Sear steak for 3-4 minutes per side for medium-rare, adjusting for desired doneness.
6. Transfer steak to a cutting board and let rest for 5-10 minutes. Slice steak against the grain into thick pieces.
7. Serve Garlic Parmesan Steak Fries with sliced steak, lemon herb aioli, and garnish with fresh parsley and chives.

How to serve Garlic Parmesan Steak Fries

Place a generous pile of fries on a plate. Lay sliced steak over or beside the fries. Add a small bowl of lemon herb aioli for dipping. Sprinkle extra parsley and chives on top for color. Serve hot.

How to store Garlic Parmesan Steak Fries

• Fries: Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to keep them crisp.
• Steak: Store sliced steak in the fridge for up to 3 days. Reheat gently in a skillet with a splash of oil.
• Aioli: Keep in a sealed jar in the fridge for up to 5 days.

Tips & Tricks

• Dry the potatoes well before tossing. This helps them crisp.
• Use two baking sheets so fries do not steam.
• Add cheese in two stages so it melts and also browns.
• Let the steak rest to keep juices inside.
• For extra crisp fries, flip them halfway through each baking stage.
• For more ideas on steak and pasta pairings try this Cajun steak tips with cheesy rigatoni.

Variations & Substitutions

• Use Yukon Gold potatoes for a creamier fry.
• Swap olive oil for melted butter for a richer flavor.
• Try grated Pecorino Romano instead of Parmigiano for a sharper note.
• Use chicken or portobello slices instead of steak for a lighter option.
• Make the aioli spicy by adding a little hot sauce or smoked paprika.

FAQs

Q: Can I make these fries ahead?
A: You can par-bake the fries, cool, and store. Finish the bake and add cheese just before serving.

Q: What if I do not have beef tallow?
A: Use a high-heat oil like canola, vegetable oil, or clarified butter to sear the steak.

Q: How do I get the steak medium-rare?
A: Sear 3-4 minutes per side for a 1-inch thick New York Strip. Use a meat thermometer: 130°F (54°C) for medium-rare, then rest.

Q: Can I use frozen fries?
A: Yes. Reduce oven time and follow package directions, then add cheese near the end.

Q: Is Parmigiano Reggiano necessary?
A: Freshly grated Parm gives the best melt and flavor, but pre-grated cheese will work in a pinch.

Conclusion

This dish is easy to make and full of flavor. For a similar step-by-step video guide, see the detailed recipe at Garlic Parmesan Steak Fries (With Video) | How To Feed A Loon. For another baked take on garlic-parmesan fries, check this stadium-style version at Garlic Parmesan Stadium-Style Baked Steak Fries.

Print