These loaded fries—“frachos”—are a riff on traditional nachos that swaps tortilla chips for French fries. They’re perfect for game day: bold flavors, easy to snack on, and designed to be shared. Once you make them the first time, they’ll likely become a regular.
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Loaded fries bring everything you love about nachos—cheese, savory meat, and bright finishing sauce—served on a bed of crispy fries. They’re an easy way to transform leftover steak (or chicken, ground beef, or lamb) into something exciting and shareable.
Why Frachos Work
What makes frachos so appealing is the base. Fries are inherently satisfying and add texture and heft that tortilla chips can’t always deliver. Using fries lets you layer melty cheese and diced steak over a warm, crispy foundation.
Leftover steak or another cooked protein keeps the prep simple and turns last night’s dinner into an indulgent snack. Cotija adds a salty, crumbly contrast while sharp cheddar provides that irresistible melt. A bright chimichurri finishes the dish with fresh herbiness and acidity—creating a great balance between savory, cheesy, and tangy flavors.
What You’ll Need For Frachos
- Leftover steak (or substitute chicken, ground beef, or lamb)
- French fries (homemade or frozen)
- Cheddar cheese, shredded
- Cotija cheese, crumbled
- Chimichurri, for finishing
How To Make Steak Frachos
Serves: 4 | Prep time: 15 mins | Cook time: 35 mins
Ingredients:
Cold leftover steak (or chicken, ground beef, or lamb)
2 large baking potatoes
3 cups peanut oil
3/4 cup Cotija cheese
3/4 cup sharp cheddar
2 tsp kosher salt
Chimichurri
Step 1: Preheat your oven to 400°F.
Step 2: Heat 3 cups of oil in a Dutch oven or heavy pot to 350°F. Use a reliable thermometer so the oil stays at the right temperature.
Step 3: Slice the cold steak very thinly—about 1/8 inch—and set aside.
Step 4: Cut the potatoes into 1/4 x 1/4 inch strips. Keeping them uniform helps them cook evenly; bigger pieces can be overcooked on the outside and undercooked inside.
Step 5: Rinse the cut potatoes, then spread them on a paper towel–lined baking sheet and blot them completely dry.
Step 6: While the fries dry, shred the Cotija and cheddar cheeses and set aside.
Step 7: Divide the fries into four equal batches. Drop the first batch into the oil and cook for two minutes. Remove with a skimmer and let them drain on a paper towel–lined sheet. Allow the oil to return to 350°F, then fry that batch again for four to five minutes until golden and crisp.
Step 8: Remove the fries, season them with kosher salt, and repeat the two-step frying process with the remaining batches so all fries are evenly crispy.
Step 9: Once all the fries are cooked, transfer them to an oven-safe dish. Layer the sliced steak over the fries, sprinkle with cheddar and Cotija, and place in the preheated oven for about five minutes, or until the cheese has melted.
Step 10: Remove the loaded fries from the oven, drizzle generously with chimichurri, and serve immediately while hot and gooey.
Make this Steak Frachos Recipe:
Steak Frachos (Loaded Fries)
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Ingredients
- cold leftover steak
- 2 large baking potatoes
- 3 cups peanut oil
- 3/4 cup Cotija cheese
- 3/4 cup sharp cheddar cheese
- 2 tsp kosher salt
- Chimichurri
Instructions
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Preheat oven to 400°F.
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Heat 3 cups peanut oil in a Dutch oven to 350°F.
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Slice cold steak into 1/8 inch slices and set aside.
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Cut potatoes into 1/4 x 1/4 inch strips.
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Rinse cut potatoes and pat dry with paper towels.
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Shred Cotija and cheddar cheese.
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Divide fries into four even batches. Fry the first batch for two minutes, remove and drain, then fry again for four to five minutes until crisp.
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Repeat the two-step fry for each remaining batch, keeping oil at 350°F.
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Season the cooked fries with kosher salt and arrange them in an oven-safe dish.
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Top fries with sliced steak and both cheeses, then bake at 400°F for about five minutes until the cheese melts.
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Remove from oven, spoon chimichurri over the top, and serve immediately.