Description
These Philly Cheesesteak Nachos combine the savory flavors of thinly sliced sirloin steak, sautéed bell peppers and onions, and a blend of melted provolone and cheddar cheese sauce over crispy tortilla chips. This indulgent appetizer or snack is perfect for game day or casual gatherings, offering a delicious twist on classic Philly cheesesteak components with a fun nacho presentation.
Ingredients
Scale
Steak and Vegetables
- 2 tablespoons vegetable oil (divided)
- 1 onion (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- Kosher salt and freshly ground black pepper (to taste)
- 1 pound sirloin steak (thinly sliced)
Chips and Cheese
- 17 ounces tortilla chips (1 large bag)
- 1½ cups freshly grated provolone cheese
- 2 cups freshly shredded cheddar cheese
- 1 tablespoon cornstarch
- ¾ cup milk
- ½ teaspoon Worcestershire sauce
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to use later.
- Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onion and bell peppers along with a generous pinch of salt and pepper. Cook for about 5-7 minutes until the vegetables soften and begin to brown. Remove the vegetables from the pan and set aside.
- Cook the Steak: Add the remaining tablespoon of oil to the skillet. Add the thinly sliced sirloin steak in a single layer, cooking in batches if necessary. Allow it to sear on one side before stirring and cooking until the steak is fully browned, approximately 4 minutes total. Remove from heat.
- Arrange Chips: Spread the tortilla chips evenly over the prepared baking sheet.
- Add Toppings: Layer the cooked steak, sautéed peppers and onions over the chips, then sprinkle the freshly grated provolone cheese on top.
- Bake Nachos: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the provolone cheese has melted.
- Prepare Cheese Sauce: While the nachos bake, toss the shredded cheddar cheese with cornstarch in a medium bowl until evenly coated.
- Melt Cheese Sauce: Heat the milk in a medium saucepan over medium heat. Gradually add the cheddar cheese mixture, a handful at a time, stirring continuously until each addition melts fully. Once all cheese is incorporated, stir in the Worcestershire sauce.
- Serve: Remove the nachos from the oven and pour the warm cheddar cheese sauce evenly over them. Serve immediately for best taste.
Notes
- Be sure to slice the steak thinly for quicker cooking and tender bites.
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- For spicier nachos, consider adding jalapeños or a dash of hot sauce.
- To keep nachos crispier, serve immediately after assembling and adding cheese sauce.
- You can substitute provolone and cheddar with other cheeses, but melting characteristics may vary.
