These loaded Fajita Fries made with grilled flank steak fajitas, melty cheese, and every topping imaginable will absolutely satisfy your comfort food cravings while still coming together super quickly. It’s your favorite Tex Mex meal reimagined to be a cross between fajitas and loaded french fries. It’s easily pulled together for a weeknight dinner or fun for a date night in. Snacky dinners are so satisfying and exciting especially when the base is homemade french fries!
Fajita Seasoning Ingredients:
- 3 Tbsp chili powder
- 1 Tbsp + 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp chili flakes
*I prefer to not add salt to my seasoning blends and add salt to the beef directly.
- 2 1/2 pound Country Natural Beef Flank Steak – Consistently incredible quality and flavor. Perfect for grilling.
- 2 tsp Olive Oil
- 2 limes, juiced
- Generous Kosher salt and pepper
- 1 tbsp fajita seasoning
French Fry Ingredients:
- 3 medium russet potatoes, peeled and sliced into ½ inch fries
- 1–2 tbsp avocado oil
- Kosher salt and pepper to taste
Fajita Vegetable Ingredients:
- 1 tbsp avocado oil, divided as needed
- 1/2 medium red onion, sliced into strips
- 8 ounces of white mushrooms, sliced
- 1–2 bell peppers, sliced into strips
- 3 jalapenos, seeds removed and sliced into strips
- 1 tsp of fajita seasoning
- Kosher salt and pepper
French Fry Toppings:
- ½ cup of grated mozzarella cheese, or preferred cheddar blend
- ¼ cup diced tomatoes
- ½ a jalapeno, seeded and sliced
- ½ a medium avocado, sliced
- 2 tbsp cilantro, roughly chopped
- ½ lime cut into wedges
- 2 tbsp cotija cheese, crumbled
How To Make Grilled Flank Fajita Fries
Step 1: Chop the peeled potatoes into even french fries – somewhere between a matchstick and a wedge. You do want these to be thicker than you’d normally go to ensure that they are crispy on the outside, tender on the inside when they are baked twice, and add to a large bowl covered in cold water for 30 minutes which removes the starch and helps them crisp up.
Step 2: Remove your Country Natural Beef Flank Steak from the fridge and rub it well with the fajita seasoning, olive oil and lime juice for 30 minutes – an hour, then allow it to come toward room temperature.
Step 3: Sautee the fajita vegetables in batches (onions, then peppers, then mushrooms) in a hot cast iron skillet with avocado oil as needed. Once they are all cooked season with salt, pepper and fajita seasoning.
Step 4: Remove the potatoes from the water, rinse 2-3 times with cold water to remove excess starch. Lay them on clean kitchen towels and dry thoroughly. Add some avocado oil, salt to the dry potatoes and put into a single layer in the air fryer for best results at 380 degrees for 14 minutes. At this time, pause until the steaks are resting.
Step 5: Preheat your grill to 450 degrees. Place the steak onto the preheated grill. You’re going to put the meat onto hot grates, close the grill and leave it for approximately 5 minutes. If you see that the grill marks are prominent on the side laying over the heat, flip the steak to cook on the other side. Once the steak is on for another 3 ish minutes with the lid closed, check the temperature. For medium remove them at 135 degree internal temperature.
Step 6: Let the steak rest for 10 full minutes while you finish the french fries to your preferred doneness. Toss the cooked french fries with salt, pepper and spread onto a sheet pan. Quickly sprinkle the cheese over top, and melt it under the broiler or back into the air fryer.
Step 7: Top the cheesy french fries with the fajita vegetables, then the sliced steak, avocado, tomato, sliced jalapeno, cilantro, cotija and lime juice or any of your preferred toppings – beans, olives are great additions!
- Method: Grill
- Cuisine: American
Keywords: fajitas, flank steak, flank fajitas, loaded french fries, flank steak fajitas