Loaded fries continue to dominate UK food trends, from street food vans to butchers' hot counters and farm-shop cafés. These Steakhouse Dirty Fries with Piri Piri Chip Seasoning are bold, colourful, and packed with flavour.
Using Rooster’s Piri Piri Chip Seasoning from Butchers-Sundries, this recipe creates a smoky, slightly spicy coating that works perfectly with steak strips, chicken, or even pulled pork. It’s a high-margin add-on product for butcher hot-food counters, farm-shop takeaway menus, weekend specials, and BBQ sharing platters.
Making time: 40 Minutes
Serves: 4 People
Ingredients:
- 800g Fries
- 500g Steak sliced into thin strips
- 50g Rooster’s Piri Piri Chip Seasoning
- 2tbsp Rapeseed oil
- 150g Grated mature cheddar
- 100g Mozzarella
- 4tbsp Sour cream
- 1 Red Chilli, finely sliced
- 2 Spring onions, sliced
- Fresh coriander for optional garnish
- Salt and pepper
Method:
- Preheat oven to 200°C (fan 180°C) and spread fries evenly on a baking tray and cook according to packet instructions until golden and crispy (around 20–25 minutes)
- While the fries cook, pat the steak strips dry
- Toss with rapeseed oil, then coat evenly with Roosters Piri Piri Chip Seasoning
- Heat a heavy frying pan over high heat and cook the steak strips for 2–3 minutes until seared and just cooked through. Avoid overcrowding to keep the meat tender and caramelised
- Transfer the cooked fries onto a large ovenproof tray or serving dish
- Scatter over the seasoned steak strips
- Top generously with grated cheddar and mozzarella
- Return to the oven for 5 minutes, or until the cheese is melted and bubbling
- Drizzle over sour cream
- Sprinkle with sliced chilli, spring onions, and fresh coriander
- Serve immediately while hot and indulgently gooey