Big Short Steak Frites with Garlic Aioli

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender pan-seared steak paired with crispy french fries and a creamy garlic aioli for an indulgent yet simple dinner. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs Ribeye steak, Russet potatoes, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (8 oz each), 1-inch thick Ribeye steak
• 2 lbs, peeled and cut into 1/2-inch sticks Russet potatoes
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cloves minced Garlic
• 1/4 cup Mayonnaise
• 1 tbsp Lemon juice
• 1 tbsp chopped Fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs cut potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper, spreading in a single layer on a baking sheet.
2. Step 2: Roast potatoes for 20 minutes, then flip with a spatula and continue roasting for 15-20 minutes until golden and crisp around the edges.
3. Step 3: While potatoes roast, season 2 ribeye steaks with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a cast-iron skillet over high heat until smoking, add steaks, and sear for 3-4 minutes per side for medium-rare, then rest for 5 minutes.
4. Step 4: Mix 2 minced garlic cloves, 1/4 cup mayonnaise, 1 tbsp lemon juice, and 1 tbsp chopped parsley to make aioli, then serve with sliced steak and crispy potatoes.