Best Steak Nachos Recipes

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

STEAK AND POTATO NACHOS RECIPE BY TASTY

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
• Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.
• Enjoy!

STEAK FAJITA NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350F° (175°C).
• Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated.
• Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes.
• Slice the steak into bite-size pieces.
• In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients.
• Bake for 15 minutes, until cheese is melted.
• Enjoy!

STEAK NACHOS

Steps:

• Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
• Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
• Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
• Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

STEAK NACHOS

Steps:

• Put the oil, garlic, cilantro, soy sauce, orange juice, cumin and oregano in a blender or small food processor and blend until combined, 10 to 20 seconds. Pour the marinade into a gallon resealable bag. Add the steak, force out as much air as possible, seal the bag and massage the
• marinade into the steak. Allow the steak to marinate for 30 minutes on the counter or overnight in the refrigerator.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• When ready to grill, remove the steak from the marinade and pat dry with paper
• towels. Discard the marinade. Season the steak with salt and pepper. If using an outdoor grill, brush the grill clean and oil the grill grate. Grill the steak until charred on the bottom, 3 to 5 minutes. Flip and cook until the steak reaches the desired doneness, 3 to 5 minutes more. Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
• While the steak rests, place the chips on the prepared sheet pan and bake until warm, 5 to 10 minutes.
• Slice the beef into 1/2-inch-thick strips, then slice across to make 1/2-inch cubes. Pull the hot chips out of the oven. To build the nachos, start by topping them with the steak cubes. Then sprinkle them evenly with the Cheddar and Monterey Jack. Bake until the cheese melts, about 4 minutes. Finish by topping the chips with avocado and pico de gallo and drizzling with crema. Garnish with scallions and jalapeno and serve hot.

STEAK AND JALAPEñO CHEESE TAILGATE NACHOS

Steps:

• Using a medium sauce pan, pour in the beer and add cream cheese. Stir until the cream cheese melts. Add the shredded cheese and stir until the cheese has melted.
• On a large serving platter, layer the nacho chips on the bottom, sprinkle with the steak, pour the beer cheese, and add the salsa, red onion, jalapeno, sour cream, salsa, lettuce, and serve.

SOUTHWEST STEAK NACHOS

Steps:

• Preheat oven to 350 °F.
• Season steak and sweet peppers with salt and pepper. Place peppers on a lined baking sheet and put seasoned steak on top. Bake for 25-30.
• Let rest for 10 minutes. Shred steak with a fork and put in a medium bowl along with peppers.
• Add cheese and southwest seasoning. Toss together.
• On a lined large baking sheet, line pan with tortilla chips and top with half of the cooked steak/sweet pepper mixture, repeat. Set aside.
• Directions for Salad:.
• Combine lettuce and sliced tomatoes in a bowl. Set aside.
• Directions for Cheese Sauce:.
• Before you start sauce, place nachos in oven for 10 minutes while you make your sauce.
• Add butter and flour to sauce pan on medium-high heat and make blonde roux. Gradually add half & half, constantly whisking. Sauce will thicken. Add cheese and seasoning. Mix together.
• Add drained Rotel. Keep on low heat until ready to put on nachos.
• Directions for Dressing:.
• Mix 1st five ingredients until smooth with a hand mixer.
• Add remaining ingredients and mix with a spoon or small hand whisk.
• Building the Nachos:.
• Ladle cheese sauce over nachos and top with salad.
• Dress with avocado ranch dressing.
• Serve immediately!

STEAK AND POTATO TACO NACHOS RECIPE BY TASTY

Steps:

• Preheat the oven to 300˚F (150˚C).
• In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
• Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
• Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
• Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
• Sprinkle half the spice mixture over the potatoes and toss until well-coated.
• Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
• Bake the potato slices for 25 minutes, or until golden brown.
• Season the skirt steak with the remaining spice mix on both sides.
• Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
• Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
• Sprinkle the cheese blend and steak into the potato taco shells.
• Bake for another 5 minutes or until cheese is melted.
• Serve with pico de gallo, guacamole, and sour cream.
• Garnish with chopped chives, if desired.
• Enjoy!

CHEESY STEAK AND ONION RING NACHOS

Steps:

• Combine chili powder, sea salt, and cumin in a bowl; rub over steak. Place steak on a plate and cover with plastic wrap; refrigerate for 1 hour and up to overnight. Remove from refrigerator and let sit at room temperature for 30 minutes.
• Heat a grill pan over high heat. Rub steak and sliced yellow onion with vegetable oil; cook on the hot grill until steak is cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let steak and onion rest for 20 minutes. Thinly slice.
• Preheat oven to 425 degrees F (220 degrees C). Spread onion rings in 1 layer onto a baking sheet.
• Bake in the preheated oven until browned and crisp, 14 to 16 minutes.
• Cook and stir cheese food and diced tomatoes and green chiles in a saucepan over medium-low heat until cheese sauce is smooth, 5 to 10 minutes.
• Spread baked onion rings on a serving platter and top with steak and onions. Pour 3/4 of the cheese sauce over the top, reserving the remaining sauce to serve alongside the nachos. Top nachos with tomato, cilantro, jalapeno peppers, and green onions.

STEAK NACHOS

Steps:

• In a large skillet over medium-high heat, saute steak and onion in oil until steak is no longer pink; drain. Stir in steak sauce. Arrange tortilla chips on a large oven-proof platter or baking sheet. Spoon steak mixture over chips; sprinkle with cheese. Broil 6 inches from heat source for 3-5 minutes or until cheese melts. Top with tomatoes, chilies, and olives. Serve immediatley, with sour cream if desired.

STEAK POTATO NACHOS

Steps:

• Bake steak fries as directed on package.
• Place steak fries on plate; top with cheese and broccoli.
• Drizzle with dressing.

STEAK AND POTATO NACHOS

Steps:

• Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
• Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.
• Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
• Let the steak rest for 10 minutes, then slice into cubes.
• In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for five minutes or until the cheese is melted.
• Serve immediately with sour cream, salsa, green onions or any topping of choice.

SMART-CHOICE STEAK POTATO NACHOS

Steps:

• Bake steak fries as directed on package.
• Place steak fries on plate; top with cheese and broccoli.
• Drizzle with dressing.

FLANK STEAK CHIMICHURRI NACHOS RECIPE

Steps:

• Puree ½ cup flat-leaf parsley, ½ cup fresh cilantro, 2 cloves peeled garlic, ½ teaspoon pepper sauce and ½ cup olive oil in a food processor or blender to make chimichurri sauce. Rub 1 pound flank steak with half of the sauce; set the remaining sauce aside. Broil or grill flank steak for 5 to 6 minutes on each side until an instant-read thermometer inserted in the center reads 145°F. Let flank steak stand for 5 minutes, and then slice thinly. Sprinkle lime-flavored tortilla chips with 1 ½ cups shredded mozzarella cheese and 1 ½ cups finely shredded Parmesan cheese. Bake; then top with sliced flank steak and drizzle with remaining chimichurri sauce

CHEESY STEAK AND ONION RING NACHOS

Steps:

• Combine chili powder, sea salt, and cumin in a bowl; rub over steak. Place steak on a plate and cover with plastic wrap; refrigerate for 1 hour and up to overnight. Remove from refrigerator and let sit at room temperature for 30 minutes. Heat a grill pan over high heat. Rub steak and sliced yellow onion with vegetable oil; cook on the hot grill until steak is cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let steak and onion rest for 20 minutes. Thinly slice. Preheat oven to 425 degrees F (220 degrees C). Spread onion rings in 1 layer onto a baking sheet. Bake in the preheated oven until browned and crisp, 14 to 16 minutes. Cook and stir cheese food and diced tomatoes and green chiles in a saucepan over medium-low heat until cheese sauce is smooth, 5 to 10 minutes. Spread baked onion rings on a serving platter and top with steak and onions. Pour 3/4 of the cheese sauce over the top, reserving the remaining sauce to serve alongside the nachos. Top nachos with tomato, cilantro, jalapeno peppers, and green onions.

STEAK NACHOS

Steps:

• Cut steak into strips.
• Brown in skillet and add taco seasoning as directed on package.
• Heat beans.
• layer chips in a baking dish.
• Layer chips with half of your beans, steak,& cheese.
• Repeat and place in oven on 325 until cheese is melted.
• Top with salsa, sour cream and green onions.

PHILLY AVOCADO CREMA STEAK NACHOS

Steps:

• Heat greased grill to medium heat.
• Combine dry seasonings; sprinkle evenly onto both sides of steak. Grill 5 to 7 min. on each side or until steak is cooked to medium doneness. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Meanwhile, heat oven to 400°F.
• Blend cream cheese spread, lime juice, avocado and cilantro in blender until smooth. Pour into resealable plastic bag.
• Spread tortilla chips onto rimmed baking sheet; top with meat and shredded cheese. Bake 5 min. or until cheese is melted.
• Cut small piece off one bottom corner of bag; use to drizzle cream cheese sauce over nachos. Top with pico de gallo.

STEAK NACHOS

Steps:

• Preheat a grill, grill pan, or cast-iron skillet. Season the steak with the chili powder, salt and pepper and grill for 3 to 4 minutes per side, until medium-rare. Let the steak rest. Preheat the oven to 400 degrees. Heat the butter in a medium saucepan over medium heat. Stir in the flour and cook for a minute, then slowly whisk in the stock. Simmer for a few minutes, then stir in the cheese and salsa and continue stirring until the cheese is fully melted. Chop the steak into small pieces. Arrange the chips in a single layer on a large cookie sheet or baking pan. Top evenly with the beans and steak, then drizzle on three-quarters of the cheese sauce. Top with the jalapeno and onion. Bake for about 15 minutes, until the cheese is fully melted. Top with the remaining cheese sauce, tomatoes, and cilantro if using. Yield: Serves 4.

MARINATED STEAK NACHOS RECIPE - (4.7/5)

Steps:

• In a 9- x 13-inch baking dish, combine lemon juice, garlic, oregano, cumin, salt, and pepper. Add flank steak, turning to coat completely. Cover and marinate in refrigerator 30 minutes. Preheat broiler. Place steak on a rimmed baking sheet; discard excess marinade. Broil 8 to 9 minutes per side for medium, or until desired doneness beyond that. Allow to cool 10 minutes. Place steak on a cutting board and cut across the grain into thin slices, then cut into 1-inch pieces. Spread tortilla chips over two large rimmed baking sheets or oven-proof platter then top evenly with sliced steak and sprinkle with cheese. Reduce oven temperature to 350°F and bake 5 to 6 minutes, or until cheese has melted. Remove nachos from oven and slide onto a large platter; sprinkle with tomatoes and scallions. Serve immediately. Notes: Use more or less cheese, or even a different kind, and sprinkle your finished nachos with chopped green chilies or jalapeño peppers, olives, salsa, sour cream, or other toppings.