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featured philly cheesesteak nachos.

Philly Cheesesteak Nachos Recipe

Course: Appetizer
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 623kcal
Author: Becky Hardin
These sheet pan nachos have all the toppings you'd expect from a Philly cheesesteak sandwich! Such a great appetizer for a crowd!
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Equipment

Ingredients

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
    sauteed peppers and onions in a cast iron pan.
  • 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
    steak cooking in a cast iron pan.
  • Arrange the tortilla chips on a baking sheet.
    17 ounces tortilla chips
    tortilla chips spread over a baking sheet.
  • Top with steak, peppers and onions, and grated provolone cheese.
    1½ cups freshly grated provolone cheese
    shredded cheese sprinkled over philly cheesesteak nachos on a baking sheet.
  • 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
    shredded cheese and cornstarch in a glass bowl.
  • 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
    cheese sauce for philly cheesesteak nachos in a stainless steel saucepan.
  • Pour the cheese sauce over the nachos and serve immediately.

Video

Notes

  • 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

Calories: 623kcal | Carbohydrates: 47g | Protein: 31g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 901mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 32mg | Calcium: 501mg | Iron: 2mg