Steak Frites Sandwich Recipe with Crispy Fries

Why you’ll love Steak Frites Sandwich

Beef tallow is the defining ingredient here: it flavors the fries, gives the steaks a glossy, savory finish when sprayed on before grilling, and becomes the fat component in a warm beefonnaise. Using tallow in these three ways concentrates that rich, beefy taste you expect from classic steak frites, while converting the dish into a portable sandwich without losing the bistro vibe.

Cooking with rendered tallow adds depth and texture—crispy fries, caramelized steak crust, and a smooth, buttery aioli that clings to every bite.

Steak Frites Sandwich Ingredients

This recipe centers on New York strip steaks seasoned simply with kosher salt, black pepper, garlic powder, and a spray of beef tallow. For the fries, use russet potatoes plus kosher salt and beef tallow for frying. The Garlic Horseradish Beefonnaise is made from egg yolks, garlic, warmed tallow, horseradish, white vinegar, Dijon mustard, and lemon juice. Finish with ciabatta, your preferred sliced cheese, and chimichurri for brightness.

How to Make Steak Frites Sandwiches

Fries:

Start with the fries so they can soak and dry while you prepare the rest. Cut the potatoes thinly—using a mandolin helps achieve uniform fries. Soak the cut fries in ice water for at least 20 minutes to remove excess starch, which helps them crisp up when fried.

Drain and thoroughly pat the fries dry with paper towels—wet fries will cause oil to spit. Over a medium-high fire (about 375°F), preheat a Dutch oven or deep cast-iron skillet. Add beef tallow to a depth of roughly 1.5 inches and heat to approximately 350°F.

Fry the thin-cut potatoes in small batches for 2–3 minutes until golden and crisp. Remove and drain on paper towels, then season with kosher salt while hot. Keep the fries warm until assembly.

Steak for the Frites:

While the fries rest, prepare the steaks. Spray both sides with beef tallow spray, season generously with salt, black pepper, and garlic powder, and refrigerate until you’re ready to cook. Bring your fire back up to medium-high (about 375°F) for grilling.

Grill the NY strips 3–4 minutes per side, or until an instant-read thermometer reads about 120°F for medium-rare. Remove and let rest for 10 minutes so juices redistribute. Slice the steaks thinly against the grain and keep warm. Toast the ciabatta over the fire for a crisp exterior.

If you have extra NY strip on hand, try it in other preparations like herb butter steaks or with mushrooms for variety.

Sandwich & Sauces:

Make the Garlic Horseradish Beefonnaise while the steaks rest. In a bowl combine egg yolks, smashed garlic, horseradish, white vinegar, Dijon mustard, and lemon juice. Slowly emulsify warmed beef tallow into the yolks using an immersion blender or whisk until thick and glossy. Chill briefly to firm up.

To assemble: spread the bottom half of the toasted ciabatta with beefonnaise, layer sliced steak, a spoonful of chimichurri, a single generous layer of crispy fries, a slice of melted cheese, and finish with more beefonnaise on the top bun. Serve immediately so the fries stay crisp.

How to Store Leftovers & Reheat

Store any leftovers in an airtight container in the refrigerator for up to three days. For best texture, reheat fries and steak briefly in a hot oven or air fryer to refresh crispness; microwaving is quicker but will soften the fries.

What to serve with Steak Frites Sandwiches

Because the sandwich is rich and filling, serve it with bright, simple sides to balance the plate: a Caesar or mixed green salad, steamed green beans, sautéed Brussels sprouts, or roasted seasonal vegetables work well.

Recipe FAQ’s

Can I use another cut of beef for this steak frites recipe?

Yes. While New York strip is featured here for its balance of flavor and tenderness, skirt, flank, hanger, or flank steaks are all suitable alternatives. Adjust cooking time based on thickness and desired doneness; thinner or leaner cuts will cook faster.

What kind of oil can I use for my fries?

Beef tallow provides the most authentic, beefy flavor and handles high heat well. If you prefer, use neutral oils with high smoke points—peanut oil, vegetable oil, or grapeseed oil are good options. Monitor temperature to avoid smoking.

Can I use an air fryer for this recipe?

Yes—an air fryer or a traditional deep fryer can produce excellent fries. If using an air fryer, follow the manufacturer’s timing guidelines and keep fries warm until assembly so they remain crisp.

More with New york Strip Steaks

Herb Butter NY Strip

New York Strip Roast

New York Strips with Bourbon Mushrooms

Strip Steak Skewers with Salsa Vinaigrette

Grilled NY Strips with Garlic Chili Sauce

New York Strips with Veggie Packets

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