Tasty Garlic Parmesan Steak Fries

Category: Perfect Side Dishes to Complete Any Meal

These garlicky parmesan steak fries start with big russet potatoes. Bake them up super crispy after soaking. Mix them around with olive oil, garlic powder, salt, oregano, and black pepper. Once they're out of the oven, toss on some shaved parm and chopped parsley. Sear your steak until you’ve got that nice outer crust, slice it up, and pile it on the fries. Top everything with a hit of lemony aioli and a sprinkle of chives for good measure. Super comforting, real crowd-pleaser, and just packed with great tastes.

A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Sun, 25 May 2025 21:45:23 GMT
Steak and fries on a plate together. Bookmark
Steak and fries on a plate together. | recipesbyelisa.com

Steak tossed with garlicky parmesan fries means juicy beef and crispy, cheesy potato goodness all mixed together. I love making this when I'm craving something cozy but still doable on a weeknight.

The first time I tried this was for a chill movie night with friends. Gone in no time! Now, it’s my most requested meal anytime family wants to celebrate or there’s a hangout.

Tasty Ingredients

  • New York striploin steak: Juicy beef that’s full of flavor. Look for one with lots of little fat streaks so it’s extra tender.
  • Olive oil: Helps fries get those crispy edges. Grab extra virgin if you want some peppery notes.
  • Fresh parsley: Gives a fresh hit of flavor and color. Chop right before using for max aroma.
  • Kosher salt: Brings all the flavor together. Pick something coarse and good quality for that perfect sprinkle.
  • Dried oregano: Adds a punch of herby smell. Go for fragrant oregano you can crumble in your fingers.
  • Garlic powder: Packs in a garlicky punch. Fresh is best for real flavor.
  • Freshly ground black pepper: Adds a light heat. Coarse ground gives a bolder bite.
  • Parmigiano Reggiano cheese: Brings nutty, salty flavor. Always grate right before using—it melts way better.
  • Russet potatoes: Cook up fluffy on the inside and crunchy out. Firm, clean potatoes make the best fries.
  • Beef tallow: Gives steak a deep flavor. Sub with a high-temp oil if you don't have it.
  • Salt and pepper: For steak's final touch. Use flaky salt and fresh pepper if you want it extra tasty.
  • Lemon herb aioli: Tangy, creamy drizzle. Homemade or store-bought both work.
  • Chives (optional): Sprinkle on top for a quick oniony bite and color.

Easy Steps

Put it All Together and Serve:
Heaps of hot, cheesy fries go down first, then you pile on steak slices. Drizzle with aioli and toss chives on top if you’re feeling fancy. Dig in while it’s fresh and hot!
Cook the Steak:
Warm a skillet over medium high, add tallow or oil. Sear the steak’s fat edge for a minute. Lay it down flat and give each side 2-3 minutes for that perfect pink inside, or longer if you want. Let rest 5-7 minutes before slicing thin.
Finish with Parmesan and Parsley:
Fries come out? Toss them right away with lots of fresh parmesan and parsley so everything melts together.
Bake the Fries:
Spread fries on a baking tray lined with parchment, single layer style. Pop in a 425°F oven for half an hour, flipping at half-time. Broil at the end for max crunch and golden edges.
Dry and Toss with Seasoning:
Drain fries after soaking, dry really well with a towel. Toss in a bowl with olive oil, salt, pepper, garlic powder, and oregano until each one’s coated.
Preheat the Oven:
Fire your oven up to 425 F (or 220 C) so the fries get crispy.
Season the Steak:
Sprinkle salt and pepper on both sides of your steak. Let it hang out on the counter to warm up. Makes for better cooking.
Soak the Potatoes:
Drop cut fries in a big bowl with ice and cold water, soak 10-15 minutes. This pulls out some starch so your fries get crispy.
Chop Potatoes for Fries:
Peel your russets, then slice them longways into planks, then into fry shapes. Try to make them even so they cook the same.
A plate of steak and fries. Bookmark
A plate of steak and fries. | recipesbyelisa.com

Honestly? Garlic parmesan fries are the best part. There’s always a few that never make it to the table—someone always sneaks them! My sister still reminds me about burning her fingers because she just couldn’t wait to eat them.

Leftover Storage

Keep any extras in separate airtight containers for fries and steak. Warm fries back up in a hot oven so the crunch comes back. Steak’s great warmed up in a pan or sliced cold on salad.

Ingredient Swaps

Sweet potatoes bring a little sweetness if you swap for the russets. No Parmigiano Reggiano? Pecorino or even a nice grated cheddar does the trick. For something lighter, cook the steak using olive oil instead of tallow.

A plate of steak and fries. Bookmark
A plate of steak and fries. | recipesbyelisa.com

How to Serve

Perfect for a laid-back night in or as a party starter. Pair with salad or some steamed greens. Want to make it brunch? Throw a fried or poached egg on top.

Heritage and Backstory

In the US, steak and fries scream classic diner comfort food. The garlic, parmesan, and aioli action tips its hat to Italian American flavors. It’s the ultimate mashup—homey but a little bit fancy.

Frequently Asked Questions About Recipes

→ What's the trick for super crisp steak fries?

Soak those potatoes in cold water to ditch extra starch. Make sure you dry them off well, then pop under the broiler for a final crunch.

→ Which steak cuts go well here?

Try New York Strip for a tender bite, but ribeye or sirloin both taste great and stay juicy too.

→ Is swapping parmesan with other cheese okay?

For sure, just use Grana Padano or Pecorino Romano if you like. They bring that same nutty, salty vibe.

→ How do I keep my steak juicy?

Let that steak chill for a few minutes after cooking before you cut into it. The juices hang around and don’t run out.

→ What's the best way to serve these garlic parmesan steak fries?

Spread the hot fries on your plate, pile sliced steak on top, pour over the lemon aioli, then finish with fresh herbs.

Steak Fries Garlic

Golden fries and steak, all tossed with parmesan, garlic, and fresh herbs. Full-on flavor, easy comfort food.

Prep Time
20 minutes
Cooking Time
42 minutes
Total Time Required
62 minutes
Authored By: Elisa

Type of Recipe: Side Dishes

Skill Level: Medium

Cuisine Type: American

Servings Count: 1 Number of Servings (1 plate with garlic parmesan fries and steak)

Dietary Preferences: Gluten-Free Choice

Ingredients You'll Need

→ Fries

Ingredient 01 8 g fresh parsley leaves, finely chopped
Ingredient 02 50 g Parmigiano Reggiano, grated just before you use it
Ingredient 03 2 g dried oregano flakes
Ingredient 04 6 g garlic powder
Ingredient 05 1 g ground black pepper
Ingredient 06 10 g kosher salt
Ingredient 07 45 ml olive oil
Ingredient 08 4 russet potatoes, peeled and cut into thin 6 mm sticks

→ Steak

Ingredient 09 30 ml beef tallow or other beef fat
Ingredient 10 Fresh black pepper, as much as you want
Ingredient 11 Kosher salt, up to your taste
Ingredient 12 1 New York striploin steak

→ Sauce and Garnish

Ingredient 13 Chives, sliced super small (toss them on if you like)
Ingredient 14 120 ml lemony herb aioli

Step-by-Step Instructions

Step 01

Pile your hot, garlicky parmesan fries onto a big plate. Lay out those steak slices on top. Spoon lemon herb aioli here and there, then scatter some chives if you're feeling fancy. Eat right away while everything’s still warm.

Step 02

Crank a pan up to medium-high. Toss in beef tallow. Press the steak’s fat side to the pan for a minute, then cook each flat side for 2–3 minutes, depending how you like it. Rest meat for at least 5 minutes before slicing it up.

Step 03

While the fries are fresh out of the oven, shower them with grated Parmigiano Reggiano and chopped parsley.

Step 04

Spread your coated fries out on a tray lined with parchment. Bake for 30 minutes at 220°C, flipping them halfway through. At the end, hit broil for 5 minutes so they get brown and crispy.

Step 05

Once soaked, dump out the water. Pat fries dry using a towel. Toss them in a bowl with olive oil, garlic powder, salt, oregano, and pepper so they're well covered.

Step 06

Fire up your oven to 220°C (hot!).

Step 07

While your potatoes are hanging out in water, shake a generous amount of salt and pepper onto both sides of your steak. Let it sit at room temp to take the chill off.

Step 08

Drop potato sticks in a bowl filled with cold ice water. Let them bathe for 10–15 minutes; this pulls out some starch.

Step 09

Peel those russet potatoes, slice the long way into planks, and then cut them into thin 6 mm sticks like classic fries.

Extra Tips and Tricks

  1. Try to cut all your potatoes about the same thickness so they crisp up evenly in the oven.
  2. Let your steak sit out for a bit to take the cold off; it’ll cook way more evenly after.

Must-Have Equipment

  • Baking sheet
  • Big skillet
  • Large mixing bowl
  • Measuring spoons and cups
  • Cutting board
  • Sharp kitchen knife

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Has milk (Parmigiano Reggiano, aioli, or maybe butter)
  • Has egg (that's in the lemon herb aioli)

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 984
  • Fat Amount: 51 grams
  • Carbohydrate Amount: 92 grams
  • Protein Amount: 45 grams