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Crispy golden fries topped with smoky grilled carne asada, melted cheese, and fresh toppings create a bold food truck favorite you can easily make at home. Perfect for sharing or serving as a crowd-pleasing meal, this recipe delivers authentic street-style flavor with every bite.

Loaded Carne Asada Fries

Crispy fries piled high with smoky carne asada, melty cheese, pico de gallo, and a drizzle of crema, classic food-truck flavor you can make at home.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 servings

Calories 650 kcal

Equipment

Baking sheet

Mixing bowl

Grill or cast iron skillet

Tongs

Sharp knife

Cutting board

Ingredients

  

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For the carne asada

• 1 1/2 lb flank steak (or skirt steak) trim excess surface fat
• 1/3 cup fresh orange juice about 1 orange
• 1/4 cup fresh lime juice about 2 limes
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1/4 cup fresh cilantro chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt plus more to taste
• 1/2 tsp black pepper

For the fries & toppings

• 28 oz frozen French fries or 2 lb fresh-cut fries
• 1 1/2 cups shredded cheese Monterey Jack, cheddar, or a blend
• 1 cup pico de gallo store-bought or homemade
• 1/2 cup sour cream or Mexican crema
• 1 tbsp lime juice to thin crema (optional)
• 1 avocado sliced, or use guacamole (optional)
• 2 tbsp pickled jalapeños optional
• 2 tbsp fresh cilantro for garnish (optional)

Instructions

 

• Marinate the steak: In a large bowl, whisk orange juice, lime juice, olive oil, garlic, cilantro, cumin, chili powder, oregano, salt, and pepper. Add steak and coat well. Marinate 30 minutes at room temperature or 2–4 hours refrigerated. If refrigerated, let the steak sit out 20 minutes before cooking.
• Bake the fries: Heat oven to 450°F (or follow package directions). Spread fries in an even layer on a baking sheet and bake until crisp, 18–25 minutes, flipping halfway.
• Cook the carne asada: Heat a cast iron skillet or grill pan over medium-high until very hot. Remove steak from marinade, letting excess drip off. Cook 4–6 minutes per side (depending on thickness) for medium-rare to medium. Transfer to a board, tent with foil, and rest 5–10 minutes.
• Slice the steak: Slice thinly against the grain, then chop into bite-size pieces for easy loading on fries.
• Assemble: When fries are crisp, top with shredded cheese and chopped steak. Return to the oven 2–3 minutes just to melt the cheese.
• Finish & serve: Spoon on pico de gallo. Drizzle with sour cream/crema (thin with a little lime juice if desired). Add avocado, jalapeños, and cilantro. Serve immediately.

Notes

Equipment Note: This recipe is written for oven-baked fries (best for most home kitchens). If you prefer air-fried fries, cook them in batches until extra crisp, then load and serve right away.

Allergy Warning: Contains dairy (cheese, sour cream/crema). Fries and seasonings may contain gluten depending on brand—check labels if gluten-free is needed. This recipe includes citrus (orange/lime) and nightshades (chili powder, jalapeños, tomatoes in pico).

Food Safety: Cook steak to your preferred doneness and rest 5–10 minutes before slicing.

Nutrition Disclaimer: Nutrition values are estimates and will vary by fry brand, cheese, and portion size.

Nutrition

Calories: 650kcalCarbohydrates: 62gProtein: 33gFat: 31g

Keyword Carne Asada Fries, Crema, Food Truck, Guacamole, Loaded Fries, Mexican, Pico de Gallo, Street Food

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