Steak Strips Crispy Fries Bowl (Printable)
Tender steak strips with golden fries, fresh vegetables, and smoky sauce in a satisfying comfort bowl.
# What You’ll Need:
→ Steak
01 - 1.1 lbs sirloin steak, cut into ½-inch strips
→ Fries
02 - 1.3 lbs frozen or fresh French fries
03 - 2 tbsp vegetable oil
04 - Salt, to taste
→ Vegetables
05 - 1 cup cherry tomatoes, halved
06 - 1 cup mixed salad greens
07 - ½ red onion, thinly sliced
08 - 1 avocado, sliced
→ Sauce
09 - ½ cup mayonnaise
10 - 2 tbsp ketchup
11 - 1 tbsp Dijon mustard
12 - 1 tsp smoked paprika
13 - 1 tbsp lemon juice
14 - Salt and black pepper, to taste
→ Optional Toppings
15 - ¼ cup shredded cheddar cheese
16 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Preheat the oven to 425°F. Spread the fries on a baking sheet, toss with vegetable oil and a pinch of salt, and bake for 20–25 minutes until golden and crispy, tossing halfway through.
02 - Pat the steak strips dry with paper towels. Heat a skillet over high heat with a light drizzle of oil. Sear the strips for 1–2 minutes per side until they reach your preferred doneness. Season with salt and pepper, then set aside to rest.
03 - In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, smoked paprika, lemon juice, and a pinch each of salt and black pepper until smooth and well combined.
04 - Halve the cherry tomatoes, thinly slice the red onion, and cut the avocado into slices. Keep the salad greens ready.
05 - Layer a base of crispy fries in each bowl. Top with salad greens, cherry tomatoes, red onion, avocado slices, and the rested steak strips.
06 - Drizzle the prepared sauce generously over each bowl. Sprinkle with shredded cheddar cheese and chopped parsley if desired. Serve immediately while the fries are hot.
# Expert Tips:
01 -
- It satisfies every craving at once because you get steakhouse flavor and comfort food crunch in the same bite.
- The smoky paprika sauce is the kind of thing you will start putting on everything once you taste it.
02 -
- Do not crowd the skillet when searing the steak because overlapping strips will boil in their own juices instead of developing that essential crust.
- Letting the steak rest for at least three minutes before assembling keeps the juices inside the meat where they belong rather than pooling at the bottom of your bowl.
03 -
- Season the steak strips with salt only right before they hit the pan because salting too early draws out moisture and prevents a proper sear.
- Double the sauce recipe because you will absolutely want it for dipping leftover fries the next day.