Philly Cheesesteak Nachos are topped with sauteed onions and bell peppers, seared steak, and a creamy cheese sauce. These sheet pan nachos are so simple to make! It’s the best lunch or snack for game day events or any occasion!
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What’s in Cheesesteak Nachos?
With only a few simple ingredients, these easy Cheesesteak Nachos make the best quick snack for any occasion!
- Oil: A minimal amount of oil is used in this recipe to cook the vegetables and the steak.
- Vegetables: This recipe contains onions and red and green peppers, just like traditional Philly cheesesteak sandwiches.
- Steak: The juicy steak in this recipe is the central part of these Philly Cheesesteak Nachos.
- Tortilla Chips: Tortilla chips are an essential component to this nacho recipe.
- Cheese: The cheese sauce in this recipe uses cheddar cheese and provolone cheese.
- Cornstarch: The cornstarch in this recipe is used to help thicken the cheese sauce.
- Milk: Milk is used in this recipe to help bind and melt the cheese into one cohesive sauce in a medium saucepan.
- Worcestershire Sauce: For added flavor, Worcestershire sauce is included in this recipe.
Tip: Place parchment paper along the bottom of the baking sheet pan before layering on nachos for easy cleanup.
How to Make Spicy Nachos with Steak
To make these cheesesteak nachos spicy, try adding a diced jalapeño pepper or a few shakes of hot sauce to the cheese sauce. Top the nachos with more diced jalapeños!
Because these nachos are a hybrid, it’s best to use a mix of cheeses. Classic cheddar helps create the nacho cheese sauce, while provolone adds the Philly cheesesteak flavor!
I like sirloin because it’s lean, tender, and juicy! You could also use flank steak or skirt steak. Flank is leaner than sirloin, while skirt is fattier.
You can make them on the day you plan to serve them and reheat them gently in the oven. However, these nachos are best eaten fresh from the oven. They don’t keep well as the tortilla chips start to get soggy.
It is important to slowly add the cheese to the milk on low heat to prevent the sauce from becoming grainy. If the cheese isn’t melting into the sauce, return it to low heat and stir constantly while it melts.
I don’t recommend freezing nachos, as the chips become soggy and the sauce can separate once thawed. Make only as much as you can eat in one sitting for the best results.
What to Serve with Steak Nachos
Philly Cheesesteak Nachos are the perfect food to serve for parties, family gatherings, football food, and more! They go great with other appetizers, like jalapeño poppers and enchilada cups. And they go well with your favorite party dips too, like this classic taco dip! If you need a cocktail for the crowd, serve these pitcher margaritas.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Philly Cheesesteak Nachos Recipe
Equipment
Ingredients
- 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
- 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 oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Add in the onion, peppers, and a generous pinch of salt and pepper. Cook until the vegetables soften and begin to brown, about 5-7 minutes. Remove from the pan and set aside.2 tablespoons vegetable oil, 1 onion, 1 green bell pepper, 1 red bell pepper, Kosher salt and freshly ground black pepper
- Add the remaining oil to the pan. Add the steak in a single layer, cooking in batches if needed. Let cook until one side of the steak has a nice sear, then stir and cook until it is browned all over, about 4 minutes total. Remove from the heat.1 pound sirloin steak
- Arrange the tortilla chips on a baking sheet.17 ounces tortilla chips
- Top with steak, peppers and onions, and grated provolone cheese.1½ cups freshly grated provolone cheese
- Bake until the cheese is melted, about 10 minutes.
- While the nachos cook, make the cheese sauce. In a medium bowl, toss the cheddar cheese and cornstarch together until the cheese is evenly coated.2 cups freshly shredded cheddar cheese, 1 tablespoon cornstarch
- Heat the milk in a medium saucepan over medium heat. Stir in the cheese, a handful at a time, until each handful is completely melted. Repeat until all the cheese has been added. Stir in the Worcestershire sauce.¾ cup milk, ½ teaspoon Worcestershire sauce
- Pour the cheese sauce over the nachos and serve immediately.
Video
Becky’s Tips
- If possible, avoid pre-shredded cheese, as it doesn’t melt well.
- You could use flank steak or skirt steak in place of the sirloin.
- Make vegetarian by omitting the steak!
- Stir the cheese into the sauce slowly over low heat to avoid a grainy sauce.
- Philly cheesesteak nachos are best enjoyed on the day they are made.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
