There’s something deeply satisfying about the classic pairing of steak and fries—simple yet indulgent, and endlessly versatile. This skillet steak frites with paprika parmesan fries recipe is a tribute to the Parisian bistro favorite, steak and frites, but with a crispy, flavorful twist. Whether you're reminiscing about a steak and frites Paris vacation or just craving a steak and fries dinner at home, this dish brings all the charm of a French café right to your kitchen—no passport needed. The fries are roasted in the oven with smoked paprika and parmesan for that crispy edge and deep, savory flavor, while the steak is seared to juicy perfection in a cast iron skillet. Finish it off with a quick, herbaceous chimichurri or your favorite steak frites sauce for an unforgettable dinner that feels both gourmet and grounded.

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Sizzling Skillet Steak Frites with Paprika Parmesan Fries

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine French

Servings 2

Equipment

Cast-iron skillet The cast iron retains heat well and gives the steak that crave-worthy sear. A stainless steel pan works in a pinch, but nothing beats cast iron for fried steak recipes.
Baking sheet To get those steak fries oven-crisp, a large, rimmed baking sheet is essential. Use parchment paper for easy cleanup.
Tongs For flipping steak without piercing the meat and losing juices.
Wire rack (optional) Laying the fries on a wire rack set over a baking sheet helps air circulate and gives you extra crispy fries.
Mixing bowls For tossing the fries in seasoning and mixing chimichurri.
Meat Thermometer Optional but handy for checking steak doneness accurately.

Ingredients

For the Steak

2 boneless ribeye steaks 1 to 1.5 inches thick
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic smashed
2 tablespoons unsalted butter
2 sprigs fresh thyme or rosemary

For the Paprika Parmesan Fries

3 large russet potatoes scrubbed and cut into thick fries
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley optional

For the Chimichurri (Optional but Highly Recommended)

1/2 cup fresh parsley finely chopped
2 tablespoons fresh oregano chopped (or 1 tablespoon dried)
3 cloves garlic minced
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
Salt to taste

Instructions

Step 1: Prep the Fries

Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thick fry shapes—aim for about 1/2 inch thick for that authentic homemade steak fries texture. Toss the cut fries in olive oil, smoked paprika, garlic powder, and salt until evenly coated. Spread them on a baking sheet (preferably with a wire rack for max crispiness). Bake for 30–35 minutes, flipping once halfway through, until golden and crispy. Once out of the oven, immediately sprinkle with Parmesan cheese and parsley. This paprika parmesan crust takes your crispy french fries recipe up a notch.

Step 2: Make the Chimichurri (Optional)

While the fries are baking, combine all chimichurri ingredients in a bowl and stir. Let it sit at room temperature so the flavors can meld. This makes an excellent steak frites sauce, cutting through the richness of the meat with its vibrant, herby acidity.

Step 3: Sear the Steak

While the fries finish up, pat your steaks dry with a paper towel—this helps get that deep brown crust. Season generously with salt and pepper on both sides.
Heat a tablespoon of olive oil in a cast iron skillet over high heat until it just starts to smoke. Lay the steaks in the pan and sear for about 3–4 minutes on the first side. Flip, add butter, garlic, and thyme. Baste the steaks with the melted butter for another 2–3 minutes, depending on your preferred doneness. For medium-rare, remove from heat when the internal temp hits 130°F.
Let the steaks rest for 5 minutes before slicing. This keeps the juices locked in—don’t skip it!

Pairings

Pair this skillet steak frites with a robust red wine like a Cabernet Sauvignon or a French Bordeaux. The tannins help cut through the fattiness of the meat while complementing the umami of the fries. Prefer beer? A Belgian dubbel or a porter would be excellent choices.

Serve it alongside a crisp green salad with vinaigrette or some roasted vegetables for a more balanced steak and fries dinner. If you’re feeling indulgent, consider a creamy béarnaise or peppercorn sauce in place of the chimichurri.

For a modern twist on steak and chips, top your fries with sliced steak, melty cheese, and a drizzle of sauce to make loaded steak fries—a true comfort food masterpiece.

FAQs

1. What kind of steak is best for steak frites?

Ribeye and strip steak are classic choices because they’re tender and have good marbling, making them perfect for fast fry steak recipes. Sirloin works too for a leaner option, but make sure not to overcook it.

2. Can I use frozen fries instead of fresh potatoes?

Absolutely! While homemade steak fries give a rustic feel, high-quality frozen steak fries oven-baked with paprika and Parmesan will still taste fantastic and save time.

3. What’s the best way to get crispy fries in the oven?

Soak your cut potatoes in cold water for at least 30 minutes to remove excess starch. Dry them thoroughly before tossing in oil and seasonings. A wire rack helps air circulate for that crispy texture, just like a crispy french fries recipe you'd find in a diner.

4. Can I make this without a cast iron skillet?

Yes, a heavy-bottomed stainless steel skillet will do the trick, but cast iron really excels at giving you that deep, crusty sear so essential in fried steak recipes.

5. Is chimichurri necessary?

Not at all, but it adds a zesty brightness that complements the richness of the steak and fries beautifully. You could also use a classic French steak frites sauce like béarnaise or a Dijon mustard cream.