Start by cutting your large potatoes into sticks and soaking them in a bowl of ice water for 10 minutes. This step removes some starch, helping the fries crisp up nicely. Drain and pat dry, then toss the potato sticks with olive oil, salt, and a bit of paprika for added flavor. Spread them out in a single layer to ensure they bake evenly, using two trays if needed. Begin to bake in the oven at 220°C (425°F) for 25-30 minutes, flipping halfway through, until the fries are golden and crispy. If cooking in the air fryer try 20-25 minutes.

While the fries are baking, melt the butter in a small bowl and stir in chili flakes, parsley, and minced garlic and a pinch of parmesan. Place the garlic butter in the fridge to let it set slightly, allowing the flavors to meld together.

When the fries have about 10 minutes left, heat olive oil in a cast iron skillet over high heat. Season your ribeye steak generously with salt, pepper, parsley, and paprika. Once the skillet is hot, add the steak and sear for about 1 minute on each side. Remove the garlic butter from the fridge and add it to the skillet, spooning it over the steak as it cooks. Sprinkle a bit of Parmesan onto the steak in the last few seconds for an extra layer of flavor, then remove it from the pan to rest.

After letting the steak rest for a few minutes, slice it into strips, then cut those strips into small cubes perfect for topping your loaded fries.

Divide the crispy fries between two bowls. Top each with half of the steak cubes, spooning over any garlic butter left in the pan for added flavor. Sprinkle additional Parmesan over the top, drizzle with ranch, and get ready to dive into these garlic Parmesan cheese steak loaded fries.