Start by dissolving cornstarch in water, and set aside. In a large saucepan, melt the butter over medium heat. Add flour, stirring continuously for about 5 minutes until it turns golden brown. Gradually whisk in the beef and chicken broth, bringing it to a gentle boil. Stir in half of the cornstarch mixture and let simmer until thickened to your liking. Don't forget to season with pepper!

Cut your Russet potatoes into 1/2-inch sticks and soak them in cold water for at least an hour—this helps achieve that perfect crispiness! Heat oil in a deep fryer or large pot until it reaches 300°F. Fry the potatoes for 5-8 minutes until just cooked but not browned, then remove and drain. Increase the oil temperature to 375°F and return the fries for a second fry until they are golden brown and super crispy, then drain them on a paper towel.

In a large bowl, sprinkle warm fries with salt before pouring hot gravy directly over them. Toss to combine and ensure every fry is coated in that delicious gravy. Gently fold in the cheese curds, making sure they're evenly distributed. Serve immediately with freshly ground pepper to elevate the flavor!