Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　Meet the love child of cheese fries and nachos: crispy, seasoned fries loaded with skirt steak and silky cheese sauce. One taste and you'll understand why San Diego is so wild about them.

　　

Ingredients

4–6 servings

　　

For the seasoned salt:

1 1/2 teaspoons kosher salt

　　1 1/2 teaspoons paprika

　　1 teaspoon garlic powder

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon dried oregano

　　1/4 teaspoon sugar

　　

For the fries and steak:

1 (22-ounce) package frozen French fries

　　12 ounces skirt steak, trimmed if necessary

　　2 tablespoons vegetable oil

　　

For the cheese sauce and assembly:

4 ounces sharp cheddar (about 1 packed cup)

　　2 teaspoons cornstarch

　　1/2 cup evaporated milk

　　3–5 dashes hot sauce, such as Cholula (optional)

　　Cubed avocado, sour cream, cilantro leaves, salsa, and/or pico de gallo (for serving; optional)

　　

Make the seasoned salt:

Step 1

Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.

　　

Cook the fries and steak:

Step 2

Spread fries on a rimmed baking sheet, toss with 1 1/2 tsp. seasoned salt, and bake according to package directions, tossing halfway through.

　　

Step 3

Meanwhile, rub steak with remaining seasoned salt. Heat oil in a large (preferably cast iron) skillet over medium-high. Sear steak 2–3 minutes per side for medium rare. Let rest 10 minutes. Thinly slice against the grain, then cut strips into 1" pieces. Transfer fries to a large platter; top with steak.

　　

Make the cheese sauce:

Step 4

Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 40 seconds. Whisk and continue to cook in 20-second increments, whisking in between, until melted and smooth (about 2 minutes total). Stir in hot sauce, if using.

　　

Step 5

Spoon cheese sauce over steak. Top with avocado, sour cream, cilantro, salsa, and/or pico de gallo, if using.