Cheesy Steak & Shrimp Fries
Dive into a mouthwatering feast with our Cheesy Steak & Shrimp Fries! This irresistible dish layers succulent steak and juicy shrimp, all smothered in a gooey cheese sauce, served atop crispy fries that are simply begging to be devoured. Perfect for sharing—or not—this flavor-packed creation is sure to become your new favorite indulgence!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- Kender Steak Blend
- 1 lb shrimp (454 g)
🥛Dairy & Eggs(3)
- butter
- 1 can of carnation evaporated milk
- cheddar cheese
🫙Pantry Staples(1)
- oil
🧂Spices & Seasonings(6)
- black pepper
- garlic powder
- ground cumin
- old bay
- smoked paprika
- vadilla complete seasoning
📦Other(3)
- green chilies
- 1 lb ribeye, cut into cubes (454 g)
- 4 oz Velveeta (113 g)
👨🍳 Instructions
- 1
Season the cubed ribeye with garlic powder, vadilla complete seasoning, Kender Steak Blend, and black pepper. Add some oil to bind it together.
- 2
Add the shrimp and season with oil, old bay, garlic powder, and smoked paprika. Cook the steak for about 6-7 minutes and the shrimp for about 3 minutes.
- 3
Prepare the cheese sauce by heating a can of carnation evaporated milk, adding green chilies and ground cumin. Once it comes to a boil, turn off the heat and add cheddar cheese and Velveeta.
💡 Pro Tips
- ✓Cube your ribeye into 1-inch pieces and let them reach room temperature for 20-30 minutes before seasoning to ensure even cooking and prevent temperature shock that creates tough, chewy meat.timing20-30 minutes
- ✓Cook steak cubes in a screaming hot cast iron pan (400-450°F surface temp) for proper Maillard reaction browning, then reduce to medium-high to finish cooking through without overcooking the exterior.technique400-450°F
- ✓Use a 3:1 ratio of cheddar to Velveeta in your cheese sauce because Velveeta's sodium citrate content acts as an emulsifier, preventing the cheddar from breaking while maintaining sharp flavor.ingredient3:1 ratio
- ✓Add cheese to your evaporated milk off the heat and whisk vigorously in a figure-8 motion to create a stable emulsion - adding cheese to boiling liquid causes proteins to seize and create a grainy sauce.technique
- ✓Cook shrimp only until they reach 120°F internal temperature (about 2-3 minutes per side) because they continue cooking from residual heat and overcooking creates rubbery texture from excessive protein coagulation.timing120°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Cheesy Steak & Shrimp Fries
Dive into a mouthwatering feast with our Cheesy Steak & Shrimp Fries! This irresistible dish layers succulent steak and juicy shrimp, all smothered in a gooey cheese sauce, served atop crispy fries that are simply begging to be devoured. Perfect for sharing—or not—this flavor-packed creation is sure to become your new favorite indulgence!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- Kender Steak Blend
- 1 lb shrimp (454 g)
🥛Dairy & Eggs(3)
- butter
- 1 can of carnation evaporated milk
- cheddar cheese
🫙Pantry Staples(1)
- oil
🧂Spices & Seasonings(6)
- black pepper
- garlic powder
- ground cumin
- old bay
- smoked paprika
- vadilla complete seasoning
📦Other(3)
- green chilies
- 1 lb ribeye, cut into cubes (454 g)
- 4 oz Velveeta (113 g)
👨🍳 Instructions
- 1
Season the cubed ribeye with garlic powder, vadilla complete seasoning, Kender Steak Blend, and black pepper. Add some oil to bind it together.
- 2
Add the shrimp and season with oil, old bay, garlic powder, and smoked paprika. Cook the steak for about 6-7 minutes and the shrimp for about 3 minutes.
- 3
Prepare the cheese sauce by heating a can of carnation evaporated milk, adding green chilies and ground cumin. Once it comes to a boil, turn off the heat and add cheddar cheese and Velveeta.
💡 Pro Tips
- ✓Cube your ribeye into 1-inch pieces and let them reach room temperature for 20-30 minutes before seasoning to ensure even cooking and prevent temperature shock that creates tough, chewy meat.timing20-30 minutes
- ✓Cook steak cubes in a screaming hot cast iron pan (400-450°F surface temp) for proper Maillard reaction browning, then reduce to medium-high to finish cooking through without overcooking the exterior.technique400-450°F
- ✓Use a 3:1 ratio of cheddar to Velveeta in your cheese sauce because Velveeta's sodium citrate content acts as an emulsifier, preventing the cheddar from breaking while maintaining sharp flavor.ingredient3:1 ratio
- ✓Add cheese to your evaporated milk off the heat and whisk vigorously in a figure-8 motion to create a stable emulsion - adding cheese to boiling liquid causes proteins to seize and create a grainy sauce.technique
- ✓Cook shrimp only until they reach 120°F internal temperature (about 2-3 minutes per side) because they continue cooking from residual heat and overcooking creates rubbery texture from excessive protein coagulation.timing120°F internal