1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon sugar
For the fries and steak:
1 (22-ounce) package frozen French fries
12 ounces skirt steak, trimmed if necessary
2 tablespoons vegetable oil
For the cheese sauce and assembly:
4 ounces sharp cheddar (about 1 packed cup)
2 teaspoons cornstarch
1/2 cup evaporated milk
3–5 dashes hot sauce, such as Cholula (optional)
Cubed avocado, sour cream, cilantro leaves, salsa, and/or pico de gallo (for serving; optional)
Make the seasoned salt: Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.
Cook the fries and steak: Spread fries on a rimmed baking sheet, toss with 1 1/2 tsp. seasoned salt, and bake according to package directions, tossing halfway through. Meanwhile, rub steak with remaining seasoned salt. Heat oil in a large (preferably cast iron) skillet over medium-high. Sear steak 2–3 minutes per side for medium rare. Let rest 10 minutes. Thinly slice against the grain, then cut strips into 1" pieces. Transfer fries to a large platter; top with steak. Make the cheese sauce: Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 40 seconds. Whisk and continue to cook in 20-second increments, whisking in between, until melted and smooth (about 2 minutes total). Stir in hot sauce, if using. Spoon cheese sauce over steak. Top with avocado, sour cream, cilantro, salsa, and/or pico de gallo, if using.