These loaded fries “frachos” are my take on traditional nachos, but instead of using nacho chips, we’re using fries. Let me tell ya, the first time you make these won’t be your last.
Jump to RecipeGame day food is all about big flavors, easy eating, and shareable bites. Nachos have been a staple for years, but loaded fries are hard to beat.
Why Frachos Work
The foundation of any good nacho recipe is the base. Tortilla chips are great, but loaded fries are just next level game day snacks. Plus, they’re fries—no one ever complains about more fries.
Using leftover steak (or chicken, ground beef, or lamb) makes this an easy way to repurpose last night’s dinner into a loaded plate of deliciousness.
The toppings are what seal the deal. Cotija cheese brings a little saltiness, cheddar cheese adds the melty goodness, and chimichurri gives it a fresh, herby kick to the loaded fries.
That mix of flavors—savory, cheesy, tangy—hits all the right notes.
What You’ll Need For Frachos
- Leftover steak (or substitute chicken, ground beef, or lamb)
- French fries (homemade or frozen—both work)
- Cheddar cheese, shredded
- Cotija cheese, crumbled
- Chimichurri
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 oven to 400°F.
Step 2: Add 3 cups peanut oil to a Dutch oven and heat the oil to 350°F as indicated by a reliable deep fry thermometer. Without one — you’re setting yourself up for failure.
Step 3: Slice cold steak in 1/8 inch thin slices and set aside.
Step 4: Cut potatoes into 1/4 x 1/4 inch strips. Any bigger than this, and the fries tend to get overcooked on the outside and under-cooked on the inside.
Step 5: Rinse potatoes and place on a paper towel lined cookie sheet and blot them dry.
Step 6: While fries are drying, shred Cotija and cheddar cheese, set aside.
Step 7: Divide fries into four batches. Drop the first batch into the oil and cook two minutes. Remove them using a deep fry skimmer. Place fries on a paper towel-lined cookie sheet to absorb excess oil. Allow oil to return to 350°F. Place fries back in oil for four minutes.
Step 8: Remove fries from oil and return them to paper towel lined cookie sheet. Season with 2 tsp of kosher salt.
Step 9: Repeat this process with the three additional batches of fries.
Step 10: Place all fries in an oven safe vessel. Top fries with sliced steak and cheese and place in preheated oven. Bake at 400°F degrees for five minutes, or until cheese melts.
Step 11: Remove the loaded fries from oven. Top with a healthy amount of chimichurri and serve hot.
Make this Steak Frachos Recipe:
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
- Preheat oven or grill to 400°F.
- Add 3 cups peanut oil to a Dutch oven and heat oil to 350°F.
- Slice cold steak in ⅛ inch thin slices, set aside.
- Cut potatoes into ¼ x ¼ inch strips.
- Rinse potatoes and pat dry with a paper towel.
- Shred Cotija and cheddar cheese.
- Divide fries into four even groups. Drop first batch in oil, cook two minutes, and remove using a fried food skimmer, place on a paper towel-lined cookie sheet to absorb excess oil.
- Allow oil to return to 350°F and place fries back in oil for five minutes.
- Remove fries from oil and return them to paper towel lined cookie sheet, season with salt. Repeat frying steps with each additional batch of fries.
- Place fries on oven safe vessel. Top fries with sliced steak and cheese and place in preheated oven. Bake at 400°F for five minutes, or until cheese melts.
- Remove from oven. Top with a healthy amount of chimichurri and serve immediately.