Loaded Steak & Truffle Oil Air Fryer Wedges Recipe 35 Minute Heaven

Listen, I know what you’re thinking – potato wedges? But trust me, these aren’t your ordinary diner-style wedges. My loaded steak & truffle oil air fryer wedges are the stuff of late-night cravings and impromptu dinner parties. The first time I made these for friends, they nearly licked the plate clean! Crispy air-fried potatoes meet juicy steak and that luxurious truffle oil drizzle – it’s comfort food with a gourmet twist. And the best part? They come together in about 30 minutes flat. I’m not exaggerating when I say this recipe changed my weeknight dinner game forever.

Why You’ll Love These Loaded Steak & Truffle Oil Air Fryer Wedges

Let me count the ways these wedges will steal your heart (and probably your dinner plans for the next week):

• Restaurant-worthy flavor at home: That truffle oil drizzle? Pure magic. It makes these feel like something you’d pay $18 for at a fancy gastropub.
• Faster than takeout: From potato to plate in 35 minutes flat – even with the steak! (I’ve timed it obsessively.)
• Air fryer crispiness: No soggy wedges here. The air fryer gives that perfect golden crunch without deep-frying mess.
• Endless customization: Swap steak for mushrooms, add bacon, go wild with cheeses – this recipe begs for personal touches.
• One-bowl cleanup: Toss everything right in the mixing bowl. My kind of cooking!

Seriously, these wedges are my secret weapon for everything from game day to “I forgot to plan dinner” nights.

Ingredients for Loaded Steak & Truffle Oil Air Fryer Wedges

Here’s everything you’ll need to make these indulgent wedges – and yes, I’ve learned through trial and error that each ingredient matters!

• 4 medium russet potatoes: Cut into ½-inch wedges (skin on for extra texture!)
• 1 tbsp olive oil: The bare minimum needed to get those wedges crispy
• 1 tsp each salt & black pepper: Trust me, potatoes need seasoning
• 1 tsp garlic powder + 1 tsp paprika: My favorite flavor combo for wedges
• 8 oz sirloin steak: Thinly sliced against the grain (freeze for 15 mins first to make slicing easier)
• 1 cup packed shredded cheddar: Sharp cheddar melts best, but use what you love
• 2 tbsp truffle oil: The star! Substitute garlic butter if you must
• 2 tbsp sour cream & 1 tbsp chopped chives: Optional but highly recommended

Pro tip: Measure your cheese by packing it into the cup – those fluffy shreds can be deceiving!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these wedges! Here’s what I always grab:

• Air fryer: Mine’s a basic 5-quart model – nothing fancy needed
• Large mixing bowl: For tossing those wedges with all the good stuff
• Sharp knife: Makes quick work of potatoes and steak
• Cutting board: Preferably one with a groove to catch juices
• Tongs: For flipping wedges halfway through

That’s it! No special tools required – just the basics every kitchen should have.

How to Make Loaded Steak & Truffle Oil Air Fryer Wedges

Okay, let’s get cooking! These wedges come together in three simple steps, but I’ve got some tricks up my sleeve to make sure they turn out perfect every single time. Follow along closely – your taste buds will thank you.

Step 1: Season and Cook the Potato Wedges

First things first – preheat that air fryer to 400°F (200°C). While it’s heating up, toss your potato wedges in a large bowl with olive oil, salt, pepper, garlic powder, and paprika. Get your hands in there – you want every single wedge coated evenly! (Pro tip: For extra crispy wedges, soak the potatoes in cold water for 30 minutes first, then pat them super dry.)

Arrange the wedges in a single layer in your air fryer basket – no overlapping or they won’t crisp up properly. Cook for 15 minutes total, flipping them halfway through with tongs. You’ll know they’re ready when they’re golden brown and crispy on the outside, tender inside.

Step 2: Sear the Steak

While the wedges cook, let’s tackle the steak. Heat a skillet over medium-high heat – no oil needed if it’s a good non-stick pan. Season your thinly sliced steak with salt and pepper, then sear for just 2-3 minutes per side. We’re going for juicy medium-rare here – any longer and it’ll get tough when we melt the cheese later.

Remove the steak from the pan and let it rest for 5 minutes. This keeps all those delicious juices locked in. I know it’s tempting to skip this step, but resist! The resting time makes all the difference.

Step 3: Assemble and Melt the Cheese

Now for the fun part! Take your crispy wedges out of the air fryer and arrange them in a single layer (yes, still single layer – this matters!). Top evenly with those beautiful steak slices and shower everything with shredded cheddar.

Pop it all back in the air fryer for just 2-3 minutes – just until that cheese gets melty and gooey. Watch closely – it happens fast! The second that cheese is melted, remove them and drizzle with truffle oil right away. The heat will make that truffle aroma absolutely intoxicating.

Finish with a dollop of sour cream and sprinkle of chives if you’re feeling fancy. Then dig in immediately – these are best piping hot when the cheese is still stretchy!

Tips for Perfect Loaded Steak & Truffle Oil Air Fryer Wedges

After making these dozens of times (yes, we’re obsessed), here are my can’t-miss tips for wedge perfection:

• Dry those taters! After cutting, pat potatoes bone-dry with paper towels – moisture is the enemy of crispiness.
• Season generously: Don’t be shy with the spices! I often add an extra pinch of smoked paprika for depth.
• Watch the cheese: When melting, peek every 30 seconds. Cheese goes from perfect to burnt fast in an air fryer.
• Truffle oil timing: Drizzle after cooking – heat dulls its delicate flavor if added too early.
• Steak thickness: Slice no thicker than 1/4 inch – any chunkier and it won’t cook evenly with the wedges.

Trust me, these little tricks take these wedges from good to “when are you making them again?!” territory.

Variations to Try

Listen, this recipe is practically begging for your personal twist! Here are my favorite ways to mix it up when I’m feeling creative (or just cleaning out the fridge):

• Sweet potato swap: Use orange or purple sweet potatoes instead of russets – the natural sweetness plays so well with the truffle oil.
• Vegetarian vibe: Skip the steak and pile on mushrooms sautéed with garlic and thyme – meaty flavor without the meat!
• Bacon lover’s dream: Crumble cooked bacon over the cheese before that final melt – because everything’s better with bacon.
• Cheese experiment: Try pepper jack for spice or gruyère for fancy nights – I’ve never met a cheese that didn’t work here.
• Breakfast edition: Top with a fried egg instead of steak – the runny yolk takes these to brunch heaven.

See? The possibilities are endless. Now go make these your own! If you’re looking for more air fryer inspiration, check out this air fryer steak recipe for perfect results.

Serving Suggestions

These loaded wedges are basically a meal on their own, but here’s how I love to serve them for different occasions:

• Game day spread: Pair with ranch or blue cheese dip and a cold beer – the ultimate finger food!
• Dinner party starter: Serve smaller portions with a crisp arugula salad dressed in lemon vinaigrette.
• Date night in: Add roasted asparagus and a glass of bold red wine for a restaurant-quality meal.
• Kids’ favorite: Skip the truffle oil and serve with ketchup for picky eaters (they’ll still devour them!).

Honestly? They’re so good I’ve eaten them straight from the air fryer basket – no judgment here! For another great air fryer side, consider these classic cheesy potatoes.

Storage & Reheating Instructions

Okay, let’s be real – leftovers are unlikely with these wedges. But if you somehow manage to resist eating them all (no shame if you don’t!), here’s how to keep them tasting amazing:

• Storage: Let them cool completely, then store in an airtight container in the fridge for up to 2 days. The steak stays surprisingly juicy!
• Reheating magic: Always use your air fryer at 350°F for 3-4 minutes to bring back that perfect crispiness. The microwave will make them sad and soggy – trust me, I learned the hard way.
• Pro tip: Add fresh truffle oil after reheating – the flavor stays brighter that way.

Though honestly? They’re best fresh – consider this your excuse to eat them all in one sitting! For more tips on maximizing air fryer performance, you can read about the science behind air frying vs. oven cooking.

Nutritional Information

Here’s the scoop on what’s in these indulgent wedges – because hey, we all like to know what we’re eating! (Even if we’re going to enjoy every bite anyway.)

• Per serving: About 450 calories
• Protein power: 25g from that juicy steak and melty cheese
• Carbs: 40g (hey, potatoes are worth it!) with 4g fiber
• Fats: 22g total (8g saturated from the cheese)

Remember, nutritional values are estimates and vary based on ingredients used. I calculate based on my exact ingredients – your cheese brand or steak cut might change things slightly. But let’s be honest – we’re not eating these for the nutrition facts!

Frequently Asked Questions

I’ve gotten so many questions about these loaded wedges since I started making them! Here are the ones that pop up most often – along with my tried-and-true answers:

Can I bake these instead of using an air fryer?
Absolutely! Spread the seasoned wedges on a parchment-lined baking sheet at 425°F. They’ll take about 25-30 minutes, flipping halfway. The texture won’t be quite as crispy, but still delicious. Just add the steak and cheese for the last 5 minutes of baking.

How can I make this vegetarian?
Easy peasy! Swap the steak for portobello mushrooms sliced thin and sautéed with garlic. Or try crispy chickpeas for protein. The truffle oil makes it feel just as indulgent without the meat.

My cheese keeps burning – help!
Oh honey, I’ve been there! The trick is to lower the temp to 350°F when melting the cheese, and check every 30 seconds. Also, make sure your cheese layer isn’t too thick – a light sprinkle melts more evenly.

Can I prep any parts ahead?
You bet! Cut the potatoes and soak them in water (refrigerated) up to 24 hours ahead. Just pat them super dry before seasoning. The steak can also be sliced and seasoned a few hours early – keep it chilled until cooking.

Is truffle oil really necessary?
While it adds that special something, you can substitute garlic butter or even a drizzle of high-quality olive oil with a pinch of salt. But if you can swing it, the truffle oil takes these from great to “oh my god what is this magic?!”

Tried This Recipe?

Did these loaded steak & truffle oil wedges blow your mind like they did mine? I’d love to hear about it! Leave a comment below or tag me on Instagram with your creations – nothing makes me happier than seeing your kitchen victories. Now go enjoy those crispy, cheesy, truffle-kissed bites!

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