How to make the best steak nachos ever | Sheet Pan Steak Nachos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

steak

💰Cheaper: ground beef

Ground beef is more affordable and still flavorful.

cheddar cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

jalapeños

🥗Healthier: banana peppers

Banana peppers provide a milder flavor.

Pour corn oil into a pot and attach a candy thermometer to the side to monitor the temperature.

Heat the oil to 350°F before frying the tortilla chips.

Cut 12 corn tortillas into eighths to make chips.

Once the oil is heated, fry the tortilla chips for about 1 minute per side, working in batches.

Remove the chips and place them on a paper towel-lined baking tray to soak up excess oil.

Salt the chips while they are still warm and set aside.

Dice the red onion and reserve some for pico de gallo.

Chop the tomatoes, scooping out the seeds, and add to the bowl with the diced onion for pico de gallo.

Chop half of the jalapeno for pico de gallo and the other half for the queso.

Squeeze half of the lime into the pico de gallo mixture and add chopped cilantro, seasoning with salt and stirring to combine.

Mix sour cream with the other half of the lime juice to make lime crema, season with salt, and place in a squeeze bottle.

Prepare the seasoning mixture for the steak with chili powder, cumin, paprika, cayenne, salt, and pepper, and rub it all over the steak.

Melt 4 tablespoons of butter in a bowl and mix in minced garlic and lime juice to make lime butter.

Heat vegetable oil in a skillet until it starts to smoke, then sear the steak for 2-3 minutes per side until it reaches about 115°F.

Baste the steak with the lime butter while it cooks.

Let the steak rest before dicing it into pieces.

In a saucepan over medium heat, melt 1 tablespoon of butter, then add diced onions and jalapenos, cooking for about 3 minutes until softened.

Add 1 tablespoon of flour to the softened vegetables to create a roux, cooking for about a minute.

Slowly add 1 cup of whole milk while stirring to avoid lumps, and let it thicken until it coats the back of a spoon.

Stir in the shredded cheese until melted and smooth, seasoning with salt as needed.

Assemble the nachos by layering tortilla chips, queso, shredded cheese, black beans, and boiled corn kernels.

Top with more shredded cheese and place in the oven at 350°F.

Cooking Techniques

Equipment Needed

Spice Level: