Steak Nachos Recipe

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Few things top a truly good pan of nachos. When they are good, nothing beats them. Well… maybe a taco. But I digress. These steak nachos are a complete dinner that everyone will want to dive into… head first.

Steak Nachos with all the toppings on a sheet pan.

I had some leftover queso dip from dinner the other night and wanted to use it up. While I don’t eat much beef, I had friends that were coming over that love it. So I caved and made steak nachos for everyone to share. Long story short, they loved them!

Note About The Queso

If you don’t have queso, don’t worry about it. This was simply my attempt to use up leftovers. You don’t have to use it. You can just omit it or replace it with extra shredded cheese.

Steak Substitutions

If you don’t have flank steak, you can substitute it with different cuts of meat.

Steak – Try skirt steak, flat iron steak, top round steak (needs to be well marinated), or tri-tip steak. Any of these will work.

Other Meats -If you don’t want beef at all, try chicken, pork, or even ground turkey cooked with the spices.

Plant-based options – Try jackfruit, tempeh or seasoned and crumbled tofu. Chopped Mushrooms sautéed with the seasoning will also work well.

A hand reaches for a nacho from a sheet pan full of Steak Nachos.

What You’ll Need For Steak Nachos


Corn tortilla chips – Look for the all-natural versions that just have corn, lime, and salt.

Flank steak – See notes above for substitutions.

Red bell pepper

Green bell pepper

White onion – Yellow onion will work well too. For a sweeter onion, use a red onions instead.

Mexican blend cheese – Purchase blocks of cheddar, Monterey Jack, mozzarella, and Colby Jack and grate them at home to avoid unwanted additives.

Queso dip – Again, queso dip is optional if you happen to have some or want to make some. The pre-made stuff from the store is not considered clean eating by any stretch of the imagination.

Fajita seasoning – Its takes less than 5 minutes to make fajita seasoning at home, and you won’t have any unwanted ingredients if you do.

Extra virgin olive oil – Or any light-flavored oil you prefer to use.

Topping Suggestions

  • Chopped tomato
  • Fresh cilantro
  • Sour cream – Or Greek yogurt.
  • Guacamole
  • Lime
  • Jalapeño – sliced

How To Make Steak Nachos

Steak mixed with fajita seasoning in a mixing bowl.

Cut the steak as instructed, then add the steak and the fajita seasoning to a medium bowl and combine. Add a tablespoon of water if the seasoning is too thick.

Bowl with steak covered with plastic wrap for marinating.

Cover with plastic wrap and refrigerate for 15 minutes.

A foiled lined baking pan.

Preheat the oven to 400°F and line a baking sheet with aluminum foil.

Seasoned steak strips cooking in a skillet.

Heat oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer.

Seasoned steak strips browned in a skillet.

Cook for 2 minutes, then flip and continue cooking for 1 minute until both sides are slightly browned.

Cut strips of onion and bell peppers added to a skillet with steak strips.

Add vegetables and cook for 5 minutes or until tender and the steak is cooked through.

Cooked steak with peppers and onions in a skillet.

Remove from heat. Cover to keep warm.

Chips spread over a foil-lined baking sheet.

Spread chips in a single layer on the baking sheet.

Cheese sauce drizzled over corn chips on a baking pan.

Top with shredded cheese and queso dip if you happen to have some.

Baked chips with melted cheese.

Bake uncovered for 8 to 10 minutes until the cheese is melted and the chips begin to brown.

Cooked steak mix spread over the top of corn chips with melted cheese.

Remove from the oven and spread the steak fajitas evenly over the chips.

Toppings of sour cream, guacamole, sliced jalapenos, and fresh, chopped cilantro spread over the steak nachos.

Top with the tomatoes, jalapeño, dollops of guacamole, and dollops of sour cream. Squeeze lime juice over the top and garnish with cilantro. Serve and enjoy.

How To Store Leftover Nachos

If possible, remove toppings like guacamole, sour cream, and fresh veggies to avoid sogginess. Store them separately in airtight containers in the fridge. Keep chips and toppings like melted cheese and meat in another container.

If this is not possible, simply transfer everything to an airtight container and store in the fridge for up to 2 days. Technically, they remain safe for up to 3 days, but the chips may be soggy beyond being edible by that point. So 2 days is pretty much the limit.

Overhead view. A sheet pan full of Steak Nachos with toppings.

How To Reheat Nachos

Reheating Nachos In An Oven

(Best for crispiness)

  • Preheat oven to 300°F.
  • Spread nachos on a baking sheet lined with parchment paper or foil. If you want, you can add a little extra shredded cheese to liven things up again.
  • Reheat for 10–15 minutes or until the cheese is melty and the chips regain some crispness.
  • Add fresh toppings after reheating.

Reheating Nachos In A Skillet

  • Heat a non-stick skillet over medium heat.
  • Place a portion of nachos in the skillet and cover with a lid.
  • Warm for 5–7 minutes, checking periodically. Watch them carefully to avoid burning.

Reheating Nachos In An Air Fryer

  • Preheat the air fryer to 325°F.
  • Spread nachos in a single layer, top with a little extra shredded cheese if you have it, and heat for 3–5 minutes.

Microwave Method

(Quick and effective, but not great for texture)

  • Place nachos on a microwave-safe plate.
  • Heat in 30-second intervals until warm. Chips may become softer, so it’s not the best choice.

More Nacho Recipes

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Steak Nachos with all the toppings on a sheet pan.

Steak Nachos Recipe

Delicious, decadent, steak nachos perfect for dinner tonight.
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 590kcal

Equipment

  • 1 large sheet pan

Ingredients

  • 1 lb. flank steak (cut into ½” thick slices)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 medium white onion (sliced)
  • 1 cup Mexican blend cheese (shredded)
  • 2 tbsp. fajita seasoning
  • 2 tbsp. extra virgin olive oil
  • 13 oz. bag corn tortilla chips (no added sugar – look for the all-natural ones)

Toppings

  • 1 large tomato (chopped)
  • 3 tbsp. fresh cilantro (chopped)
  • ½ cup sour cream (or Greek yogurt)
  • ½ cup guacamole
  • 1 medium lime
  • 1 large jalapeño (sliced)

Instructions

  • Add steak and fajita seasoning to a medium bowl and combine. Add a tablespoon of water if the seasoning is too thick. Cover with plastic wrap and refrigerate for 15 minutes.
    Bowl with steak covered with plastic wrap for marinating.
  • Preheat the oven to 400°F and line a baking sheet with aluminum foil.
    A foiled lined baking pan.
  • Heat oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Cook for 2 minutes, then flip and continue cooking for 1 minute until both sides are slightly browned.
    Seasoned steak strips browned in a skillet.
  • Add vegetables and cook for 5 minutes or until tender and the steak is cooked through. Remove from heat. Cover to keep warm.
    Cooked steak with peppers and onions in a skillet.
  • Spread chips in a single layer on the baking sheet.
    Chips spread over a foil-lined baking sheet.
  • Top with shredded cheese and queso sauce if you have it. If not, skip it.
    Cheese sauce drizzled over corn chips on a baking pan.
  • Bake uncovered for 8 to 10 minutes until the cheese is melted and the chips begin to brown.
    Baked chips with melted cheese.
  • Remove from the oven and spread the steak fajitas evenly over the chips.
    Cooked steak mix spread over the top of corn chips with melted cheese.
  • Top with the tomatoes, jalapeño, dollops of guacamole, and dollops of sour cream. Squeeze lime juice over the top and garnish with cilantro. Serve and enjoy!
    Toppings of sour cream, guacamole, sliced jalapenos, and fresh, chopped cilantro spread over the steak nachos.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 590kcal | Carbohydrates: 53g | Protein: 27g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 466mg | Potassium: 734mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1593IU | Vitamin C: 71mg | Calcium: 334mg | Iron: 3mg

Author: Tiffany McCauley

Title: Food and Travel Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author and food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. Her food specialty is healthy comfort food recipes.

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