Football food at its finest! These Steak Nachos have everything you love stacked on top – loads of cheese, seasoned steak, tomatoes, onions, guacamole and more. Forget the utensils, this steak nachos recipe is made for digging in with your hands. The perfect sheet pan nachos recipe!
Do you and your family love making nachos at home? This steak nacho recipe is hearty enough for being a meal by itself. Loaded with cheese and topped with all of your favorite toppings, these sheet pan nachos are perfect for watching the game with friends and family.
Made directly on a sheet pan and served right from the oven, these steak nachos can be customized with all of your favorite Tex-Mex fate.
In this post I’ll show you how to assemble these easy sheet pan nachos, the ingredients you’ll need and tips for keeping your nachos crunchy and delicious.
What do I need to make steak nachos?
Here’s a quick-reference check list of the ingredients you’ll need to make nachos at home:
- Tortilla Chips – choose a thicker chip that will hold up to the toppings. A thin-and-crispy chip is definitely great with salsa, but will quickly become soft and fall apart when topping are added.
- Sirloin steak – this steak is ideal for browning and adding to these nachos. You could also choose skirt steak or flat iron steak.
- Taco Seasoning – this is used to season the steak before topping the chips.
- Mexican blend cheese – this pre-shredded cheese is great for nachos, as it has a blend of cheddar, Monterrey jack and other cheeses that are great for melting.
- Pepper jack cheese – another great cheese for nachos and quesadillas, this cheese includes peppers and a bit of spiciness, which is ideal for nachos.
Toppings for this steak nacho recipe:
- Pico de Gallo salsa – this salsa is primarily chopped tomatoes, onions and cilantro. It has less liquid than other salsa, making it a good topping for nachos.
- Green onions – more mild than traditional onions, these a great as a fresh addition to the nachos.
- Fresh cilantro – some people love it, others hate it. If you’re a cilantro lover, add as much as you like, if not, feel free to leave it out.
- Sliced black olives – these add great color and texture to the nachos.
- Sour cream – for many, sour cream is a must for nachos.
- Guacamole or chopped avocados – guacamole will have a bit more seasoning, where avocados will be more mild. Feel free to choose either or omit completely.
- Creamy Salsa Dressing – this is a fantastic option that combines Greek yogurt, salsa, lime juice and spices to create an incredible sauce!
- Chipotle Sauce recipe – is a fantastic three-ingredient aioli sauce that is smokey, spicy and creamy.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make steak nachos?
Step 1: Start with a generous layer of tortilla chips on a baking sheet. Go for a thicker restaurant style chip, as they’ll be loaded with lots of ingredients. Thinner chips, won’t be able to hold all the toppings like a thicker chip will.
Step 2: Add the seasoned steak. I tend to go with sirloin, but you can also use a pre-cut stew meat to help save on time. Cut the steak into smaller bite sized pieces. Brown the meat and add taco seasoning to get the spicy seasoning perfect for nachos.
What cheese is best for nachos?
A blend of cheddar and jack are ideal. Shredded cheese blends, like Mexican blend cheese is great for melting. Pepper jack cheese is also great for nachos, quesadilla and enchiladas, as it melts well and has a bit of a kick with the added peppers.
Step 3: Add a generous amount of shredded cheese. In this instance, I used both Mexican blend and pepper jack cheeses. I used about 3 cups of cheese.
Step 4: Bake the nachos at 425 degrees for about 7-10 minutes, or just until the cheese is completely melted. While the nachos are in the oven, have your toppings prepped and ready to go. These nachos will come out of the oven already looking irresistible!
Step 5: Top the hot nachos will all your favorite Tex-Mex toppings like Pico de Gallo Salsa, green onions, sliced black olives, sour cream, guacamole and cilantro. Enjoy right away while the nachos are still hot.
Like I mention in the recipe, having all of your toppings chopped and ready to go before the nachos come out of the oven is key to enjoying the nachos while they’re still hot.
Other toppings to consider are salsa, chopped tomatoes, red onion, avocado slices, black beans, salsa verde or any other Tex-Mex topping of your choice.
What can I serve with this steak nacho recipe?
Steak nachos are a great game-time snack. Other snacks and drinks are great when watching the game with friends. Here are some of our most popular drinks and appetizers:
- Parmesan Ranch Snack Mix Recipe
- Ginger Peach Moscow Mule
- Parmesan Mozzarella Meatball Sliders
- Philly Cheesesteak Sliders
- White Queso Dip
- Coconut Margarita
- How to Make a Skinny Margarita
- Pineapple Daiquiri
- Italian Sliders
Need more party appetizer recipes? Here are some of our dips and appetizers perfect for a party:
- Crock Pot Cranberry Sauce Meatballs
- Black Bean Corn Salsa
- Cream Cheese Corn Dip
- Crock Pot Honey Roasted Mixed Nuts
- Grape Cheese Pistachio Appetizers
- Turkey Cranberry Roll Ups
- Crock Pot Jalapeno Popper Dip
- Pepperoni Pizza Sliders
- Crock Pot Spinach Artichoke Dip
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Loaded Steak Nachos
Equipment
- Sheet Pan These USA Stainless Steel Sheet pans are super versatile and well built!
Ingredients
- 6 cups tortilla chips thick restaurant style chips, about 1/2 bag
- 2 cups Mexican Blend Cheese (1 – 8 oz. bag) shredded
- 1 cup Pepper Jack Cheese shredded
- 1 lb. lean sirloin steak cut into small pieces
- 3 Tbsp. taco seasoning
- 1/2 cup water
Nacho Toppings:
- 1/2 cup Pico de Gallo Salsa (or chopped tomatoes)
- 1/2 cup guacamole (or chopped avocado)
- 1/4 cup sour cream
- 1/4 cup fresh cilantro chopped
- 2 Tablespoons green onion chopped
- 2 Tablespoons black olives sliced (can be purchased already sliced in can)
Instructions
- In a medium skillet, brown the sirloin on medium high heat and drain of any excess grease. Add the taco seasoning and water and bring to a simmer for about 5 minutes. Remove from heat and set aside.
- Prepare your toppings by doing any chopping before hand. Having the toppings ready to go on to the hot nachos when they come out of the oven is key for enjoying the nachos while they’re still hot.
- Preheat oven to 425 degrees. On a large cookie sheet or baking pan, and a generous layer of tortilla chips. Add the seasoned steak pieces to the top of the chips. Sprinkle the Mexican blend cheese and pepper jack cheeses evenly over the top of the chips. Bake at 425 for about 7-10 minutes or until the cheese is completely melted. Remove from oven.
- While nachos are still hot, add all of your desired toppings. Serve directly on the sheet pan while still warm.
Notes
Nutrition
My husband and I were JUST talking about making nachos soon for a fun, Sunday snack during the game. I already have a bag of Kraft Mexican Cheese in the fridge just waiting to be used. I never tried using sirloin on ours… that sounds delicious! #client
I love loaded nachos like this! These look delicious…I know what I’m making for game day!
YUM! These nachos look amazing! Thanks for linking up with What’s Cookin’ Wednesday!
Made these last night and they were delicious! My teenage son said the finished product looked like an image from google (guess that was compliment). Thanks for sharing recipe.