These Steak and Blue Cheese Kettle Chips are the perfect homemade shareable! Thinly sliced Idaho russet potatoes are fried until golden and crispy, then served with blue cheese dressing, tender bites of steak, and your favorite toppings.
Post Sponsored by Idaho® Potato Commission
Make the Dressing for Steak and Blue Cheese Kettle Chips
First, we’ll whip up a quick blue cheese dressing for our kettle chips. Don’t worry. It’s super quick and simple.
To make your dressing, mix together mayonnaise, crumbled blue cheese, buttermilk, sour cream, and garlic salt. Taste and adjust as needed. Set the dressing aside in the fridge while you prep the rest of your recipe.
Prep the Potatoes
Next, prep the potatoes for your homemade kettle chips. Now, I use potatoes from the Idaho® Potato for their insanely good quality, and I highly recommend you do the same! They have a low moisture content which allows them to get deliciously crispy for our Steak and Blue Cheese Kettle Chips!
So, slice 2-3 Idaho russet potatoes into thin strips, then place them into an ice water bath to soak for at least an hour. This helps remove any excess starch so the kettle chips can get nice and crispy.
Season Your Steaks for Steak and Blue Cheese Kettle Chips
Finish your prep with a quick seasoning for your steak. Rub 2-3 separated hanger steaks with canola oil, then season each with Cajun seasoning or the steak seasoning of your choice.
Set the steaks aside to dry brine for a few while you get ready to grill.
Fry Your Kettle Chips
First thing’s first: let’s cook some kettle chips. Preheat your fire to a high temperature of around 325ºF-350ºF.
Add a covered skillet or dutch oven over the fire and pour in frying oil. Heat the oil to a temperature of 350ºF-375ºF. It needs to be hot enough that it fries the chips. If the oil is too cold, you’ll end up with soggy potato “chips”, and no one likes soggy Steak and Blue Cheese Kettle Chips.
So, with the oil hot and ready to go, drain the water and ice from the sliced potatoes and carefully add them into the skillet. Be sure that you do this in batches. Adding too many potatoes to the oil at once will make the oil temperature drop. I don’t know about you, but cold, soggy Steak and Blue Cheese Kettle Chips doesn’t sound quite as good.
Cook the kettle chips for 10-12 minutes or until they are golden-brown. Flip them halfway through to make sure they get nice and crispy on both sides!
When the chips are ready to go, pull them out of the pan and let them cool. Finish them off with a sprinkle of garlic salt, then set them aside to cook the steak for your Steak and Blue Cheese Kettle Chips.
Steak it Out
Next, we’ll cook the steak. Preheat the grill to a medium-high heat of around 350ºF. Add the steaks onto the grill and cook them for about 3-4 minutes per side.
Let them come to an internal temperature of 120ºF, then pull them off and let them rest for 10 minutes before adding them to your Steak and Blue Cheese Kettle Chips.
If you love loaded kettle chips as much as I do, you’ll love my Loaded Buffalo Chicken Kettle Chips!
To assemble your meal, slice the steak into bite-sized pieces. Remember to slice against the grain for a more tender bite.
Add a layer of chips onto a plate, then top those off with blue cheese dressing, sliced steak, crumbled blue cheese, bacon bits, diced red onions, and chopped scallions.
Now let’s eat, because we earned it!
Steak and Blue Cheese Kettle Chips
These Steak and Blue Cheese Kettle Chips are sliced Idaho potatoes fried until crispy and topped with blue cheese dressing, steak, and more.
- 2-3 Hanger Steaks seperated
- 3 tbsp Cajun Seasoning
- Canola Oil as needed
- 2-3 Idaho® Russet Potatoes cut into thin chips
- 4-5 cups of Frying Oil
- 1.5 tbsp of Garlic Salt
Blue Cheese Dressing:
- 2 tbsp of Mayonnaise
- 1/4 cup of Crumbled Blue Cheese
- 1/8 cup of Buttermilk
- 2.5 tbsp of Sour Cream
- 1.5 tsp of Garlic Salt
- Chopped Scallions
- Crumbled Blue Cheese
- Diced Red Onions
- Bacon Bits
In a bowl, mix together the ingredients for the blue cheese dressing. Set in the fridge until ready to use. Thinly slice russet potatoes and place in an ice and water bath. Let these soak for at least an hour. Finally, lather you hanger steaks with oil and generously season with Cajun Seasoning or your favorite steak seasoning. Set to the side until ready to use.
Preheat your fire to high temperature (around 325-350F). Add a covered skillet or dutch oven with your frying oil to heat up for 2 minutes. Bring your oil up to 350-375F.
Drain the water and ice from the sliced potatoes and carefully add them individually to the oil in 3-4 batches so as to not overcrowd the skillet. Cook for 10-12 minutes or until they are golden brown. Make sure to flip half way through. Once the chips are done, pull them out and let them cool. Finish up all the chips and then toss in the garlic salt.
Finally, preheat a grill over the fire to a medium high heat (around 350F). Add your hanger steaks to cook for about 3-4 minutes per side or until they are 120F internal. Once the steaks are done, pull them off and let them rest for 10 minutes.
After steaks have rested, slice them into bite size pieces against the grain. Begin building your plate with a layer of chips, drizzle of blue cheese dressing, sliced hanger steak, crumbled blue cheese, bacon bits, diced red onions and chopped scallions. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!