Carne asada queso waffle fries is a platter of crispy waffle fries topped with marintaed steak, queso blanco, and pico de gallo. It’s like nachos but even better!
Do you know what you are making for the Superbowl yet? Might I suggest these carne asada queso waffle fries? They’re basically like nachos on crack. And when your friends come over for your Superbowl party, and they all brought some version of buffalo chicken something, you will quickly become everyone’s favorite person in the world. Unless your friends don’t like queso. Or delicious steak. Or fries…
(You might need to reconsider your friends. Also, nothing against buffalo chicken, I’m just a little over it is all.)
This recipe is easier than it might seem. Here’s what we’re doing:
- Marinating the steak. I ended up marinating mine for a day and a half just because of how my weekend played out, and it was amazing. Make sure your’s is in the fridge for at least two hours.
- Making queso.
- Cooking the steak. On either a skillet or grill. I use a skillet.
- Bakin’ up some frozen fries.
- Topping it off with some store bought pico de gallo. Or you can make your own. I don’t like cutting things really tiny, because let’s be honest, my knife skills are far from professional.
Now, I know how it can be when you’re entertaining and you’re trying to get things together and wondering why the bathroom is dirty when you cleaned it yesterday. (It’s Paul’s fault.) So if you’re stumbling on this recipe on Superbowl Sunday and you need to cut out a few steps that’s fine! To make it even easier you can either skip marinating the meat. It won’t be carne asada or quite as tasty, but I have a good feeling it will still be delicious. And/or you can buy store bought queso. Although if you’ve never made homemade queso before, I promise it’s really easy! And really yummy! Just ask someone else to grate the cheese 🙂
Cooking the carne asada is really easy. I use my cast iron skillet and cook about 5 minutes on each side for medium rare. Yours might take a little more or less time depending on how thick the meat is. Which is why I highly suggest buying a meat thermometer. I have this thermoworks thermopop meat thermometer and it was one of the best gifts I’ve ever received. It only costs $30 and I use it almost every time I cook meat now! Plus it saves you from having to cut into the meat and losing juice.
Queso Time. While the steak rests you can whip up your queso by making a roux (fancy word for equal parts butter and flour cooked together), and whisking in shredded cheese and milk/cream. If you’re able to get block cheese and shred it yourself it melts down a little better than packaged shredded cheese, which has a coating on it to keep it from sticking together. If not don’t sweat!
Pile all that goodness on top of some crispy waffle fries, and these will go quick, promise! If I ever open a food truck, let this be my written promise that carne asada queso waffle fries will be on the first menu.
More superbowl recipes: V8 Turkey Chili (my Dad used to make chili every Superbowl) | Four Cheese Bacon Mac & Cheese | Garlic Butter Pizza Taquitos (can I get a hell ya!?) | Candied Orange Pomegranate Moscow Mules | Brown Butter Sea Salt Rice Krispies (reader favorite!) | Philly Cheesesteak Sliders
- FOR THE CARNE ASADA
- 1 lb flank steak
- ½ cup chopped cilantro
- Juice of one lime
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic minced
- 3 tbsp olive oil
- Juice of two oranges
- 2 finely chopped chipotle peppers in adobe sauce
- FOR THE QUESO
- 2 tbsp butter
- 2 tbsp flour
- ½ pint heavy cream
- ½ cup 2% milk
- 8 oz. shredded monetary jack cheese
- 4 oz. can diced green chilis
- FOR PLATING
- 1 bag of frozen waffle fries
- Pico de gallo
- To make the marinade, start by placing your flank steak in a gallon size Ziploc.
- Add the rest of your carne asada ingredients (cilantro thru chipotle peppers) to the bag.
- Refrigerate for at least two hours up to 48 hours.
- Before you start cooking your steak, put your fries in the oven according to package instructions.
- Heat a cast iron skillet to medium high heat, and allow it to get hot.
- Remove the steak from the marinade and place it in the skillet. Brown all sides of the meat and then let cook roughly 5 minutes on each side for medium rare, or until temp reaches 130-135 degrees.
- When your steak is done, remove it from the skillet and let it rest for 10 minutes before cutting it into bite sized pieces.
- While it rests, make your queso by melting butter in a skillet over medium heat.
- When it is melted, add your flour and whisk to combine to create a roux. Let it cook for about a minute util the roux becomes thick.
- Add your heavy cream and milk to the roux and whisk to combine until the mixture is thick.
- When the milk becomes thick, add your shredded cheese and whisk until melted.
- Stir in your can of green chilis and turn the heat to low.
- To plate, place your crispy fries on a serving platter (or leave on the baking sheet if large enough). Top with steak, plenty of queso, and as much pico de gallo as you'd like!