Looking for a dinner that feels like a restaurant meal but comes together in under an hour?
This steak strips and crispy fries bowl has been my go-to weeknight solution for ages.
It’s packed with protein, features the crispiest homemade fries you’ll ever make, and comes together faster than you’d think.
Plus, you can customize the toppings to match exactly what your family loves.
Why You Will Love This Steak Strips & Crispy Fries Bowl
Ingredients
- 500g beef steak strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 large potatoes, cut into fries
- Vegetable oil for frying
- Lettuce leaves
- 1 cucumber, sliced
- Cherry tomatoes, halved
- Fresh parsley, chopped
Step 1: Prepare the Potatoes for Frying
- 4 large potatoes, cut into fries
- Vegetable oil for frying
I always soak my cut potatoes in cold water for at least 30 minutes before frying. This removes the excess starch and is what gives you that incredibly crispy exterior. Pat them completely dry with paper towels before they hit the oil, otherwise you’ll get splashing.
Heat your vegetable oil to 160 degrees Celsius in a deep pot or fryer. I do a first fry at this lower temperature for about 5 minutes until they’re cooked through but still pale. Remove them and let them rest on paper towels for at least 10 minutes.
When you’re almost ready to serve, increase the oil temperature to 190 degrees Celsius and fry the potatoes a second time for just 2 to 3 minutes until they turn golden and crispy. This two-step process is the secret to restaurant-quality fries.
Step 2: Season and Prepare the Steak Strips
- 500g beef steak strips
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
I mix all my dry seasonings together in a small bowl. Then I massage the steak strips generously with this spice blend, making sure every piece is evenly coated. This flavor foundation is what makes the entire dish sing.
Let the seasoned steak sit at room temperature for about 10 minutes. This allows the flavors to penetrate the meat and helps it cook more evenly.
Step 3: Sear the Steak Strips
- 2 tbsp olive oil
- 500g seasoned beef steak strips
Heat a large skillet or wok over medium-high heat and add the olive oil. Once it’s shimmering and hot, I carefully place the steak strips in a single layer without crowding the pan.
I tend to sear for 2 to 3 minutes on each side until a beautiful golden crust forms. The meat should still be tender and slightly pink inside if you like it medium. Don’t move the pieces around constantly, let them sit and develop that caramelized exterior.
Transfer the cooked steak to a clean plate and set aside. You’ll combine it with the peppers and onions right before serving.
Step 4: Caramelize the Peppers and Onion
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
In the same skillet where you cooked the steak, add the sliced red and yellow peppers along with the onion. I find that starting with the leftover browned bits in the pan adds incredible depth.
Cook for about 8 to 10 minutes over medium heat, stirring occasionally, until they’re soft and caramelized. The natural sugars in the peppers and onion will develop a sweet, rich flavor. You want them golden brown, not pale.
Add the cooked steak back to the skillet and toss everything together for about a minute. The heat will warm the steak through and marry all those flavors together.
Step 5: Prepare the Fresh Vegetable Toppings
- Lettuce leaves
- 1 cucumber, sliced
- Cherry tomatoes, halved
- Fresh parsley, chopped
While the steak and peppers are cooking, I wash and prepare my fresh vegetables. I like to arrange the lettuce first, then layer the cucumber slices and halved cherry tomatoes.
This creates a nice cool, crisp base that balances the warm, savory steak and fries perfectly.
Step 6: Assemble the Bowl
Divide the lettuce among serving bowls as your base. Arrange the fresh cucumber and tomato slices on one side of each bowl.
Add a generous portion of the golden crispy fries to the center or upper portion. Top with the steak strips and caramelized peppers and onions.
Sprinkle fresh chopped parsley over the entire bowl for color and a bright herbal note. Serve immediately while the steak and fries are still hot.
Storage Instructions
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend storing the fries and steak separately from the fresh vegetables to maintain the best texture.
Freeze: The cooked steak keeps well frozen for up to 2 months. Fries can be frozen for about 1 month, though they’re best eaten fresh. Freeze vegetables separately in freezer bags.
Reheat: Reheat the steak strips in a skillet over medium heat for 2 to 3 minutes. For fries, use your oven at 200 degrees Celsius for about 5 minutes to restore crispness. Serve the fresh vegetables cold.
What to Serve With This Steak Strips & Crispy Fries Bowl
- A crisp green salad with vinaigrette on the side for extra freshness.
- Garlic aioli or sriracha mayo for dipping the fries.
- A cold beer or iced lemonade to balance the richness of the steak.
- Grilled corn on the cob if you want to add more vegetables.
Estimated Nutrition
- Calories: 680
- Protein: 42g
- Fat: 28g
- Carbohydrates: 65g
(Estimated per serving, without optional ingredients)
Steak Strips & Crispy Fries Bowl
Ingredients
Method
- Soak cut potatoes in cold water for at least 30 minutes to remove excess starch. Pat completely dry with paper towels. Heat vegetable oil to 160 degrees Celsius and fry for about 5 minutes until cooked through but pale. Remove and rest on paper towels for at least 10 minutes. When ready to serve, increase oil temperature to 190 degrees Celsius and fry for 2 to 3 minutes until golden and crispy.
- Mix paprika, garlic powder, black pepper, salt, and onion powder together in a small bowl. Massage the steak strips generously with this spice blend, ensuring every piece is evenly coated. Let the seasoned steak sit at room temperature for about 10 minutes.
- Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place steak strips in a single layer without crowding. Sear for 2 to 3 minutes on each side until a golden crust forms. Transfer cooked steak to a clean plate and set aside.
- In the same skillet, add sliced red and yellow peppers along with the onion. Cook for 8 to 10 minutes over medium heat, stirring occasionally, until soft and caramelized. Add the cooked steak back to the skillet and toss everything together for about a minute.
- While the steak and peppers are cooking, wash and prepare the fresh vegetables. Arrange lettuce as a base, then layer cucumber slices and halved cherry tomatoes.
- Divide lettuce among serving bowls as the base. Arrange fresh cucumber and tomato slices on one side. Add golden crispy fries to the center. Top with steak strips and caramelized peppers and onions. Sprinkle fresh chopped parsley over the entire bowl. Serve immediately while hot.
