I've discovered a game-changing comfort food that combines everything we Filipinos already love cooking at home: crispy fries, tender beef strips (like our bistek), and perfectly cooked sunny-side-up eggs. This Chilean dish called Chorrillana has become my family's favorite weekend treat, especially during our busy gatherings.

Think of it as leveled-up pritong patatas topped with meat and eggs - simple ingredients we already have in our kitchen. When you break those golden egg yolks, they mix with the meat juices to make an amazing sauce that's perfect for those crispy fries underneath.

As someone who cooks for a big Filipino family, this recipe is a winner. It's cheaper than food delivery, uses ingredients from any local palengke or grocery, and always tastes good. If you love crispy potatoes, tender beef, and runny egg yolks (just like our silog breakfasts!), you'll want to try this recipe. It's so easy to make but looks and tastes like it came from a fancy restaurant.

Cultural Notes

Chorrillana originated in Valparaíso, Chile, and is named after the Chorrillos district. While similar to other loaded fries dishes like Canadian poutine or Peruvian salchipapas, it has its own distinct Chilean identity and preparation method.

Why You'll Love This Recipe

• Perfect sharing dish for casual gatherings
• Customizable with various toppings
• Budget-friendly comfort food
• Simple ingredients, maximum flavor
• Restaurant-quality results at home
• Great for using leftover steak

Ingredients

This recipe combines ingredients that create perfect harmony in every bite. Potatoes provide a crispy base that holds up well to toppings while soaking up flavors. Sirloin or ribeye beef offers tender texture and rich flavor without breaking the budget.

Caramelized onions add sweetness that balances the savory meat, while red wine deepens the flavor profile with minimal effort. The crowning glory—sunny-side-up eggs—creates a natural, luxurious sauce when the golden yolks break over the warm components.

These simple ingredients transform into something greater than their parts, making Chorrillana a satisfying meal that feels both comforting and special, despite using everyday kitchen staples.

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For the Base:

• 2 medium potatoes (about 400g), peeled and cut into fries
• 80g beef strips (preferably sirloin or ribeye steak)
• ½ medium onion, sliced (about 100g)
• 2 large eggs
• 2 tablespoons red wine (preferably Chilean)
• Salt and freshly ground black pepper
• Cooking oil for frying

Optional Add-ins:

• 1 chorizo sausage, sliced
• 2 hot dogs/frankfurters, sliced
• 1 tomato, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano

For Pebre (Traditional Chilean Condiment):

• 2 tomatoes, finely diced
• ½ onion, finely minced
• 2 cloves garlic, minced
• ¼ cup cilantro, chopped
• 1 green chile, minced (optional)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt to taste

Equipment

• Large deep fryer or heavy-bottom pot: For deep frying potatoes to perfect crispiness
• Large skillet or frying pan: For sautéing meat and onions to develop rich flavors
• Sharp knife: For precise cutting of meat and vegetables
• Cutting board: For safe food preparation
• Spider strainer or slotted spoon: For removing fries from oil without excess grease
• Paper towels: For draining excess oil from fried potatoes
• Meat thermometer (optional): For ensuring perfect doneness of beef
• Large serving platter: For impressive family-style presentation

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How To Make

1. Begin by peeling and cutting the potatoes into half-inch strips. Soak them in cold water for 30 minutes, then pat completely dry with paper towels. Heat cooking oil to 350°F (175°C) and fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
2. While the fries are soaking, slice your onion and cut the beef into thin strips. Season the beef with salt and pepper and set aside.
3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they become clear and soft, about 5 minutes. Pour in the red wine and add a pinch of salt. Continue cooking until the wine reduces and the onions are caramelized and sweet, about 10 minutes more. Transfer to a plate and keep warm.
4. In the same pan, increase heat to high. Add a touch more oil if needed. Once the pan is very hot, add the seasoned beef strips in a single layer. Cook until browned but still medium-rare inside, about 2-3 minutes total. Remove from pan and let rest.
5. Lower the heat to medium and crack two eggs into the same pan. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
6. To serve, arrange the crispy fries on a large platter. Layer the beef strips over the fries, then top with the caramelized onions. Place the fried eggs on top. Serve immediately while everything is hot, allowing the runny yolks to create a natural sauce when broken over the dish.

This recipe serves 2-3 people as a main dish or 4-6 as an appetizer.

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Tips from Lola's Kitchen

• Pre-soak your potatoes: Soaking potatoes in cold water for 30 minutes removes excess starch, resulting in much crispier fries.
• Dry completely: Make sure to pat your potatoes completely dry before frying to prevent dangerous oil splatters.
• Use room temperature meat: Take your beef out of the refrigerator 20-30 minutes before cooking for more even cooking results.
• Don't overcrowd the pan: Cook beef in batches if necessary to ensure proper browning and prevent steaming.
• Keep those yolks runny: The runny egg yolks are essential as they create the delicious natural sauce when broken.
• Pat meat dry: Always pat your meat dry with paper towels before cooking for better browning and caramelization.
• Rest your meat: Let the cooked beef rest for 5 minutes before serving to allow juices to redistribute for maximum flavor.
• One-pan cooking: Using the same pan for onions, beef, and eggs builds layers of flavor throughout the dish.

Substitutions

• Beef: Can use chicken strips, pork, or even mushrooms for a vegetarian option
• Red Wine: Replace with beef broth, balsamic vinegar, or dark fruit juice for a non-alcoholic version
• Fresh Potatoes: Frozen french fries work in a pinch for a time-saving alternative
• Eggs: Can use scrambled eggs instead of sunny-side up if preferred
• Onions: Red, white, or sweet onions all work well depending on your preference
• Sirloin/Ribeye: Any tender cut of beef works, including flank steak, skirt steak, or tenderloin

Troubleshooting

• Soggy Fries: Ensure oil is hot enough (350°F/175°C) and don't overcrowd the fryer. Double-frying (once at 325°F, then again at 375°F) creates extra crispy results.
• Tough Meat: Don't overcook; keep it medium-rare and slice against the grain for tenderness. If using a tougher cut, consider marinating for 1-2 hours first.
• Broken Egg Yolks: Use fresh eggs and crack them into a small bowl first before adding to the hot pan. Lower heat just before adding eggs.
• Burnt Onions: Keep heat at medium and stir frequently. If onions start browning too quickly, add a splash of water to slow the process.
• Bland Flavor: Make sure to season each component separately. Don't be shy with salt and pepper on the fries, meat, and eggs.

Storage & Reheating

• Store components separately in airtight containers to maintain different textures
• Refrigerate for up to 2 days
• Reheat fries in oven at 400°F (200°C) for 5-10 minutes for best results
• Never microwave fries as they'll become soggy
• Reheat meat and onions in a skillet with a splash of oil or beef broth
• Eggs should always be cooked fresh when serving leftovers
• For best quality, assemble the dish with fresh components rather than storing it fully assembled

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FAQ

Related

Looking for other recipes like this? Try these:

Chilean Chorrillana (Bistec a la Chorrillana)

Chorrillana is a beloved Chilean comfort dish featuring crispy french fries topped with seared beef strips, caramelized onions, and sunny-side-up eggs, creating a harmonious blend of textures and flavors where the runny yolks mingle with the savory meat juices to form a natural sauce that coats the fries beneath.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Chilean

Servings 3

Calories 450 kcal

Difficulty Medium

Equipment

• Large deep fryer or heavy-bottom pot (para sa pagprito ng patatas / for deep frying potatoes)
• Large skillet or frying pan (kawali / for sautéing meat and onions)
• Sharp knife (kutsilyo / for precise cutting)
• Cutting board (sangkalan / for preparation)
• Spider strainer or slotted spoon (sandok na may butas / for removing fries)
• Paper towels (for draining excess oil)
• Meat thermometer (optional, for perfect doneness)
• Large serving platter (malaking bandehado / for presentation)

Ingredients

 

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For the Base:

• 2 medium potatoes about 400g, peeled and cut into fries
• 80 g beef strips preferably sirloin or ribeye steak
• ½ medium onion sliced (about 100g)
• 2 large eggs
• 2 tablespoons red wine preferably Chilean
• Salt and freshly ground black pepper
• Cooking oil for frying

Optional Add-ins:

• 1 chorizo sausage sliced
• 2 hot dogs frankfurters, sliced
• 1 tomato diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• For Pebre Traditional Chilean Condiment:
• 2 tomatoes finely diced
• ½ onion finely minced
• 2 cloves garlic minced
• ¼ cup cilantro chopped
• 1 green chile minced (optional)
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt to taste

Instructions

 

• Begin by peeling and cutting the potatoes into half-inch strips. Soak them in cold water for 30 minutes, then pat completely dry with paper towels. Heat cooking oil to 350°F (175°C) and fry the potatoes in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
• While the fries are soaking, slice your onion and cut the beef into thin strips. Season the beef with salt and pepper and set aside.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they become clear and soft, about 5 minutes. Pour in the red wine and add a pinch of salt. Continue cooking until the wine reduces and the onions are caramelized and sweet, about 10 minutes more. Transfer to a plate and keep warm.
• In the same pan, increase heat to high. Add a touch more oil if needed. Once the pan is very hot, add the seasoned beef strips in a single layer. Cook until browned but still medium-rare inside, about 2-3 minutes total. Remove from pan and let rest.
• Lower the heat to medium and crack two eggs into the same pan. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
• To serve, arrange the crispy fries on a large platter. Layer the beef strips over the fries, then top with the caramelized onions. Place the fried eggs on top. Serve immediately while everything is hot, allowing the runny yolks to create a natural sauce when broken over the dish.
• This recipe serves 2-3 people as a main dish or 4-6 as an appetizer. For best results, make sure your oil is hot enough when frying potatoes and don't overcrowd the pan when cooking the beef. The entire dish takes about 55 minutes to prepare, including the potato soaking time.

Tips from Lola's Kitchen

• Soak potatoes in cold water before frying for crispier results
• Use room temperature meat for even cooking
• Don't overcrowd the pan when cooking beef to ensure proper browning
• Keep the egg yolks runny - they create a delicious sauce when broken
• Pat meat dry before cooking for better browning
• Let meat rest 5 minutes before serving

 

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 42gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 36mgSodium: 580mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1273IUVitamin C: 27mgCalcium: 39mgIron: 2mg

Tried this recipe?Let us know how it was!

The Story Behind Chilean Chorrillana

If you love loaded fries and hearty comfort food, you'll want to hear the story behind Chile's famous Chorrillana. This beloved dish was born in the colorful port city of Valparaíso, where busy dock workers and sailors needed filling, energizing meals to fuel their long days. What started as a simple plate of fries topped with meat in local restaurants has now become one of Chile's most popular comfort foods.

Chorrillana gets its name from an interesting connection - some say it's named after the Chorrillos district, while others link it to the way the toppings "pour" (chorrear in Spanish) over the fries. Either way, this mountain of crispy fries, juicy beef strips, caramelized onions, and runny-yolked eggs has been filling hungry bellies since the 1970s. The dish first became famous at Restaurant J Cruz in Valparaíso, where they would serve massive portions perfect for sharing with friends after a long day at work.

What makes Chorrillana special is how it brings together simple ingredients in a delicious way. Unlike its cousin the Canadian poutine with gravy and cheese curds, or Peru's salchipapas with hot dogs and sausages, Chilean Chorrillana lets the natural juices from the meat and egg yolks create a mouthwatering sauce that coats every fry. Today, you'll find this dish in almost every Chilean restaurant, from casual bars to upscale eateries, each adding their own special touch while keeping the core elements that made it famous.

While traditionally served as a shared appetizer or late-night snack, Chorrillana has evolved into a full meal that brings people together. Chilean families and friends gather around steaming plates of Chorrillana, breaking the egg yolks and mixing all the flavors together - it's comfort food that's meant to be shared. Whether you're having it for lunch, dinner, or as a late-night craving, this satisfying combination of crispy, tender, and savory elements shows why Chilean cuisine deserves more attention in the global food scene.

Don't be surprised if you start craving Chorrillana regularly after trying it once. Like many beloved comfort foods, it's the kind of dish that makes you feel at home, no matter where you are. The best part? You can easily make it in your own kitchen with ingredients from any local grocery store, bringing a taste of Chilean food culture to your table.