Ingredients:

  • 2 lbs Russet potatoes
  • 3 tbsp vegetable oil
  • 1 tsp fine sea salt
  • 1/2 tsp garlic powder
  • 1 lb sirloin steak
  • 2 tbsp avocado oil
  • 1 tsp coarse black pepper
  • 1 tsp salt
  • 1½ cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup sour cream
  • 2 stalks green onions, thinly sliced
  • 1 jalapeño, finely diced

Instructions:

  1. Preheat the oven to 425°F (220°C) or an air fryer to 400°F (204°C).
  2. Toss the potato wedges with vegetable oil, fine sea salt, and garlic powder until evenly coated.
  3. Spread the potatoes in a single layer on a large sheet pan or in the air fryer basket, ensuring they do not crowd; cook in batches if they don't fit in one layer.
  4. Roast for 20–25 minutes, flipping halfway through, until they reach a deep golden brown and the edges are crisp.
  5. While the fries are roasting, pat the steak cubes completely dry with paper towels and season with salt and coarse black pepper.
  6. Heat avocado oil in a cast-iron skillet over high heat until it just begins to smoke.
  7. Add the steak in a single layer (cook in batches if needed) and sear without moving for 2 minutes to develop a crust; flip and cook for another 1–2 minutes until the internal temperature reaches 145°F (63°C) for medium-rare.
  8. Remove steak from heat and let it rest for 3 minutes.
  9. Pile the hot fries into an oven-safe dish and immediately cover them with the shredded cheddar and mozzarella.
  10. Place the dish under the broiler for 2–3 minutes until the cheese is bubbling and slightly browned.
  11. Top the melted cheese with the rested steak cubes, dollops of sour cream, sliced green onions, and diced jalapeños.