Carne Asada Fries

Crispy, golden fries topped with tangy, seasoned steak and melted cheese, my Carne Asada fries are a great, shareable game day dish.

French fries topped with carne asada

These Carne Asada chips combine tender steak with crispy chips and gooey quesadilla cheese. A house-made seasoning blend delivers all the savory, spicy flavors you want from carne asada without the wait that comes with marinating. When loaded with fresh toppings like pico de gallo, cilantro, and lime, it doesn’t get much better than this spicy dish. Whether you want something exciting for your next tailgate or just a simple dinner to share with your family, these carne asada fries are a wonderful option.

What is carne asada?

Carne asada transforms the regular skirt steak into tender, meaty heaven with bold seasonings and high-heat grilling. It’s typically tender and sliced thinly, so it’s great for tacos. Diced and piled on crispy chips with melted cheese, this seasoned steak transforms a simple side dish into a noteworthy main course. While traditional carne asada often uses a marinade (like in my Simple Citrus Carne Asada recipe), this version uses a robust dry rub that delivers deep flavor without additional prep time.

A skirt steak sitting on the grates of a charcoal grill.

Seasoning for Carne Asada

This recipe used my carne asada seasoning, which balances savory, spicy herbs and spices that bring out the natural richness of the beef. The dressing uses common pantry ingredients, so you probably already have everything on hand. Here’s what you’ll need to make it happen:

2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons chilli powder
1 tsp cumin
1 tsp Mexican oregano
1 tsp garlic powder
1 tsp onion powder
½ tsp Cayenne pepper

My Fiesta Rub is also great for carne asada and both blends work great in a marinade. Of course, you can also use any seasoning you love on your steak.

How long to grill carne asada

The key to an unforgettable carne asada is tender, juicy steak. I made my carne asada on mine Weber Kettle Charcoal Grillbut any grill you have will work great. You want your grill set on high, with a temperature around 400 degrees F. If cooked with the lid closed, the steak only takes 3-5 minutes per side. The steak will finish cooking once it’s added to the fries, so it’s best to turn it down about 10 degrees below your desired doneness.

Rare: 125 degrees F (pull to 115 degrees F)
Medium rare: 135 degrees F (pull to 125 degrees F)
Medium: 145 degrees F (pull to 135 degrees F)
Average good: 155 degrees F (pull to 145 degrees F)
Well done: 160 degrees F (pull to 150 degrees F)

Remember, times are just an estimate. With meat, you should always cook to internal temperature with a reliable meat thermometer (like mine Thermapen ONE).

Steak on a wooden cutting board sliced with a knife.

How to make carne asada fries

These carne asada chips are packed with flavor and texture, layer upon layer. Each ingredient brings something special, from the seasoned steak to the melted cheese and fresh toppings. Here’s how to prepare this dish so you can wow guests at your next gathering:

Season the steak. The asada seasoning creates a flavorful exterior that seals in the steak’s natural juices. Generously cover both sides of the steak with the seasoning mixture, pressing it gently into the surface to lock in the beefy goodness.
Prepare the chips. For this recipe I used a bag of frozen chips. I think the ruffled cut goes best with toppings, but you can use any kind you want. If you’re feeling adventurous, check out my posts on Steak Frites or Fish and Chips for some from-scratch options.
Prepare the steak. Grill the seasoned steak until it reaches 10 degrees below the target temperature. The high heat develops an outer crust while keeping the inside tender and juicy. Let the steak rest a few minutes before cutting it into cubes.
Assemble the chips. Layer steak fries with cubed steak and Mexican quesadilla cheese. Place back in the oven for another 1-2 minutes so the cheese melts for a perfect pull and the steak finishes cooking.
Add toppings, serve and enjoy. Serve immediately with your favorite ingredients on top or on the side, share with your loved ones and enjoy.

A tray of french fries topped with carne asada sprinkled with shredded cheese.

Seasonings and serving suggestions

These fries are the perfect dish to share for game days, casual gatherings, or a fun family dinner. I love serving these similar to how I serve nachos, this allows everyone to come together and customize their portion with their favorite toppings. Here’s what I use to top my carne asada fries:

Mexican cheese quesadilla (dark).
Pico de Gallo
Coriander
Lime wedges
Fresh coriander
Sour cream

While you can customize the toppings to suit your preferences, I highly recommend using Mexican cheese quesadilla as the base. Its superior melting creates that perfect cheesy melt and helps bind all those delicious ingredients together. Serve these chips immediately, when the cheese is hot and elastic. This way the chips keep their crunchiness and the steak is juicier.

A pan of french fries topped with cheese and carne asada and sliced with sour cream and diced tomatoes.

More Mexican inspired recipes

Whether you’re looking for Mexican inspired dishes to serve alongside your fries or a completely new experience, I’ve got you covered. You can find hundreds of BBQ recipes in your recipe library and in the Hey Grill Hey app. For now, here are some crowd-pleasing favorites to try next:

Carne Asada French Fries Recipe

Share these Carne Asada Fries with the people you love, so give this recipe a 5 star review. I would love to know how your dish turned out and I know everyone would love to see it. Tell me what you topped your fries with in the comments and share some yummy photos by tagging @heygrillhey ON Instagram AND Facebook.

For a firsthand look at how I create recipes like this, plus some behind-the-scenes fun, be sure to check out my YouTube channel. You can browse hundreds of my most popular recipes and then watch as I walk you step by step through the process. Let me help you prepare something delicious for your family, so you can become a backyard barbecue hero.

Preheat the grill and oven. Set the grill to high heat, around 450 degrees F. Preheat the oven according to the directions on the potato chip package, or heat a little oil in a skillet if you’re making homemade chips.
Prepare the dressing. Combine all the ingredients for your dressing in a small bowl, then mix until smooth. I recommend using a fork so you can break up any lumps.

2 teaspoons sea salt, 2 teaspoons black pepper, 2 teaspoons smoked paprika, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon Mexican oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper
Season the steak and prepare the chips. Give your meat a generous sprinkling of carne asada on both sides. Arrange the chips on a baking tray.

2 pounds skirt steak, 1 28-ounce bag of frozen potato chips
Cook french fries and steaks. Place the tray of chips in the oven according to the package instructions. Place steak on grill, close lid, and cook 3 to 5 minutes per side or until it reaches an internal temperature 10 degrees lower than target (about 125 degrees F for medium rare). Let the steak rest for 3-5 minutes, then cut into cubes.
Assemble and finish cooking. Top with the asada and cheese, then return to the oven until the cheese has melted. If your oven has a grill setting, I recommend using it. 1-2 minutes should be plenty of time.

2 cups Mexican quesadilla cheese (dark).
Serve and enjoy. Remove the chips from the oven, add desired toppings, serve and enjoy.

Pico de Gallo, lime, fresh coriander, sour cream

Nutrition information is calculated automatically, so should only be used as an approximation.