Ready for an easy recipe that will make you rethink your steak dinners? This Alfredo Steak and Fries is it! You may have seen the viral dipping burger recipes making the rounds, and they inspired me to try a version with juicy steak, homemade Alfredo sauce and crispy fries straight out of the Dutch oven. The sauce is the real recipe feature here. You get a freakin’ delicious swoop of it with every bite of steak, which makes the whole thing taste amazing.
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I made this easy steak Alfredo recipe with my favorite steak from ButcherBox, which delivers amazing meat products right to your door. The boxes are fully customizable with more than 80 meat and seafood products (even pet food and treats!), shipping is free and the beef is free of antibiotics and fillers. Every cut of beef is off the charts delicious. The whole ButcherBox experience made it easy to create this Alfredo Steak and Fries recipe!
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Why You’ll Love Alfredo Steak and Fries
If the viral dipping burger videos haven’t come across your feed yet, here’s the concept. You cook up an amazing burger, then serve the sliced burger on top of the sauce that layers the bottom of the dish. This method gets the sauce everywhere, which in this case (rather than dealing with laundry or eating snacks on the couch) is a good thing.
Since I had steaks from my ButcherBox, I decided to skip the burger treatment for now. The creamy sauce was a freakin’ delicious complement for the beefy steak. And, since I’ve been on a steak frites kick recently, I figured the homemade French fries would be something a little different than the typical fettuccine pasta you see with Alfredo sauce. The whole thing came together really well!
You’ll love the restaurant-quality results for both special occasions or an elevated weeknight dinner at home. If you’re strapped for time, you can always use frozen fries instead of making your own. Then you can put this Alfredo Steak and Fries on your rotation of easy dinner recipes for sure!
Looking for more steak and sauce recipes? Try this Steak and Shrimp Alfredo or a few of my other pasta recipes!
Alfredo Steak and Fries Ingredients
- Steak: Grab your favorite steaks from ButcherBox, which we’ll season with Salt Pepper Garlic. Ribeye steak, New York strip steaks, porterhouse and T-bone would all serve as the perfect steak here.
- Garlic Parmesan Dipping Sauce: This is my version of the classic Alfredo sauce. You’ll need heavy cream, whole milk, grated Parmesan cheese, garlic cloves, more Salt Pepper Garlic, beef broth, chopped parsley and unsalted butter.
- Fries: We’re making these homemade fries with russet potatoes, minced garlic, chopped parsley, beef tallow and kosher salt to taste.
Help! My Alfredo Sauce Is Breaking Up
No need to fear! To make sure you have a smooth Alfredo sauce, you’ll want to melt the cheese over low heat. You can even take the pan off heat before adding your Parmesan, which you should do in small batches. Also, don’t use pre-shredded cheese, since it has anti-caking agents that keep it from melting smoothly.
If your Alfredo sauce does end up separating, you can fix it pretty easily. Remove the pan from direct heat and vigorously whisk in a splash of warm starchy water. This works well if you’re making Alfredo sauce with your favorite type of pasta, since you can just use the pasta water. You can also use heavy cream or a small amount of cold water to bring the fat and liquid back together into a smooth emulsion.
Bring the Flavor Home
How to Make Alfredo Steak and Fries
Making the Fries
Let’s start with the fries portion of our Alfredo Steak and Fries! First, slice your 2-3 russet potatoes into fry shapes and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Next, heat up a Dutch oven or large skillet with 1 quart beef tallow until the oil reaches 350 degrees Fahrenheit. Dry off your fries and add them to the oil.
Cook the fries for the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes. You’ll want to make fries in 2-3 batches so as to not overcrowd the pan.
Once you’ve let the fries cool, add them back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
To finish your fries, toss them into a bowl along with 1.5 tablespoons minced garlic, 1 tablespoon chopped parsley and kosher salt to taste. Keep warm until ready to serve.
Steak and Sauce Time
To get your 2-3 ButcherBox steaks ready to grill, slather them with oil and season generously with 2 tablespoons SPG.
Then, set to the side until you’re ready to cook.
Next, preheat your grill to medium-high heat (around 375 degrees F) for direct grilling. When the grill hits temp, add the steaks to the grill and cook until the internal temperature reaches 120 degrees F (about 10 minutes).
You’ll end up cooking the steaks for about 3-4 minutes per side, flipping once. Pull off the steaks when they’re done and let them rest.
To make your Alfredo sauce, place a skillet to the grill. Add 1 tablespoon unsalted butter first, then 1/3 cup whole milk, 3/4 cup heavy cream and 2/3 cup grated Parmesan. Let simmer till thickened (about 2-3 minutes). Finally, add the rest of the ingredients for the sauce: 5-6 minced garlic cloves, 1.5 tablespoons of SPG, 2 tablespoons beef broth and 1 tablespoon chopped parsley. Stir it all together and pull off the heat to cool.
Finally, slice your steak on a cutting board and add your Alfredo sauce to the bottom of your serving dish. Top the sauce with sliced steak and fries. Garnish with more Parmesan cheese and a sprinkle of fresh parsley. Serve and enjoy!
What to Serve with Alfredo Steak and Fries
Since the ButcherBox steak makes such a statement and the white sauce is pretty rich, I’d go with simple green sides here. Grilled asparagus or zucchini or a green salad with a little olive oil and lemon juice would be so freakin’ delicious. If you want a more classic dish, you can skip the fries and serve with crusty bread, garlic bread or fettuccine noodles.
Leftovers and Reheating
If you’ve got leftover steak, wrap it tightly in aluminum foil inside an airtight container and store in the fridge for 3-5 days. To reheat steak, keep it in the aluminum foil and place it back on the grill over medium-low heat. Feel free to add some butter, seasonings, and some beef broth or beer for moisture while it heats up again.
Store the leftover fries separately in an airtight container in the fridge for up to five days. To maintain that crispy exterior, reheat your fries in an air fryer or in the oven at 350 degrees for 10-15 minutes.
Finally, store the sauce in an airtight container or mason jar in the fridge for up to five days. Reheat at low heat on the stove or the grill.
More Steak Dinners
FAQs
The double fry method in the Alfredo Steak and Fries recipe creates a crispier exterior and fluffier interior. The first fry cooks the potato through, while the second fry at the same temperature creates that irresistible golden-brown crunch that makes restaurant-quality frites.
You can put the finished fries on a wire rack in a low oven (around 200 degrees F). The wire rack will let air circulate underneath so the fries stay crisp instead of steaming themselves soggy while you make the steak and the Alfredo sauce.
Ribeye steak, New York strip steaks, porterhouse and T-bone would be so freakin’ delicious here. You want a big beefy steak that holds its own with this flavorful sauce! Fortunately, ButcherBox can hook you up with all these premium cuts (and everything else).
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Alfredo Steak and Fries
Ingredients
Steak:
- 2-3 Favorite Butcher Box Steaks
- 2 tbsp SPG
- Canola Oil as needed
Garlic Parmesan Dipping Sauce:
- ¾ cup Heavy Cream
- ⅓ cup Whole Milk
- ⅔ cup Grated Parmesan
- 5 -6 Garlic cloves finely chopped
- 1.5 tbsp Salt Pepper & Garlic
- 2 tbsp Beef Broth
- 1 tbsp Chopped Parsley
- 1 tbsp Unsalted Butter
Fries:
- 2-3 Russet Potatoes
- 1.5 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
- 1 qt Beef Tallow
- Kosher Salt as needed
Instructions
Fries:
- To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
- Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.
- Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan).
- Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
- Add the fries to a bowl along with the minced garlic, chopped parsley and salt. Keep warm until ready to serve.
Steak:
- Slather the Butcher Box Steaks with oil and season generously with SPG, then set to the side until ready to cook.
- Preheat your grill medium high heat (around 375F) for direct grilling.
- Next, add the steaks to the grill and cook until 120F internal (about 10 minutes). Cook the steaks for about 3-4 minutes per side and then flip. Pull off steaks when done and let it rest.
- Add a skillet to the grill. Add butter first then the milk, heavy cream and parmesan. Let simmer till thickened (about 2-3 minutes). Finally, add the rest of the ingredients for the sauce, stir and pull off the heat to cool.
- Finally, slice your steak, add sauce to the bottom of your serving dish, top with sliced steak and fries. Garnish with more parmesan and chopped parsley. Serve and enjoy!
