Steak chips is the British term for what Americans call steak fries — thick-cut, chunky potato chips (fries) typically served alongside a steak.
Steak chips is the British term for what Americans call steak fries — thick-cut, chunky potato chips (fries) typically served alongside a steak. These are the wide, meaty chips that show up on pub menus and steakhouse plates, cut thicker than regular chips and designed to hold their own against a ribeye or sirloin. The name is straightforward but the distinction matters in British food culture, where chip thickness and style are taken seriously.
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UK and Irish slang — Cockney, Scouse, Geordie, Yorkshire, Glaswegian, Brummie, Welsh, West Country, plus Irish English. Centuries of regional dialects feeding into modern British and Irish street talk.
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British English for what Americans call a french fry — a piece of potato cut into strips or chunks and deep-fried. The singular chipped potato emphasises the process: chipping means cutting into pieces, and the potato is then fried. In British fish-and-chip-shop culture, chips (the plural) are a national institution, and the more formal chipped potato occasionally appears in menus, newspapers, or contexts where precision matters. Think fat, soft British chip rather than the thin crispy American fry.
(UK, Irish) One of a batch of pieces of potato cut into elongated cubes and fried; a chip or chipped potato, usually larger than American french fries.
In Australia and New Zealand, hot chips are what the rest of the world calls french fries — those deep-fried, salted sticks of potato served piping hot, ideally from a fish-and-chip shop. The 'hot' distinguishes them from cold or snack-style crisps (what Australians call 'chips' in a packet). A beloved institution of Antipodean food culture, hot chips from the local chippie, wrapped in butcher's paper and eaten outdoors, are practically a national experience in both countries.
He ordered the sirloin with steak chips and a side of peppercorn sauce.
(UK) steak fries.
(British) A potato chip.