If you’re planning a game day menu, make sure you add these easy steak nachos! Thin-sliced sirloin steak, creamy pepper jack cheese sauce, and diced jalapeno are all layered on crispy tortilla chips. Pop them in the oven so they’re nice and hot, and serve them with your favorite nacho toppings.
I love a great game-day snack, and these steak nachos are a new favorite. They’re easy to make, loaded with flavor, and big enough to serve a small crowd. So, if you’re hosting a fun get-together to cheer on your favorite team, I hope you give these nachos a try!
How to Make the Nachos
What’s great about this recipe is that you don’t have to precook the steak before you assemble and bake the nachos. Thinly slice the steak, season it, and layer it on the chips with everything else – the steak will cook fast in the oven when you bake the nachos.
Any of your favorite toppings will go great with these nachos – I love pico de gallo and a simple cilantro-lime Mexican crema sauce drizzled on top. Check out the recipe notes for more details about that.
More Nacho Recipes
These nachos have layers of chips, thin-sliced steak, cheese sauce, and jalapeno. They’re perfect for a game-day crowd!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Appetizers
- Method: Bake
- Cuisine: Mexican-American
- 16 ounces sirloin steak, thinly sliced against the grain (approximately 1/8” thick – see note)
- 1 tablespoon Montreal steak seasoning
- 3 cups shredded pepper jack cheese, divided
- 1 teaspoon cornstarch
- 1 1/4 cup half and half
- ¼ teaspoon kosher salt
- 1 large fresh jalapeno, diced (see note)
- 1 (11-oz) bag of tortilla chips
- Optional toppings: Mexican crema sauce (see note), pico de gallo and chopped cilantro
- Preheat the oven to 375°F. Line a large baking sheet with foil.
- Prep the steak: Place the sliced steak in a mixing bowl. Sprinkle the steak seasoning over the top and toss the steak to coat it evenly in the spices.
- Make the cheese sauce: Place 2 cups of shredded cheese in a saucepan. Add the cornstarch and salt. Toss the cheese in the starch so it’s evenly coated.
- Add the half and half and place the pan over medium heat. As the mixture heats, whisk until the cheese is melted and the sauce is smooth. This should take less than five minutes. Once the cheese sauce is smooth, take the pan off the heat. The sauce will thicken as it stands.
- Assemble the nachos: Spread a layer of tortilla chips on the prepared baking sheet. Spoon some of the cheese sauce over the top of the chips. Add the sliced steak and sprinkle some of the reserved shredded cheese over the top, along with some jalapeno. Make more layers, starting with the chips, until you’ve used everything up.
- Bake the nachos: Place the sheet pan in the oven and bake the nachos for 10 minutes. Add the other toppings (if using) for serving.
Steak: Be sure to slice the steak thinly. You don’t cook it before assembling the nachos, so it needs to be thin enough that it will cook when you bake the nachos. If your steak slices are long, you can slice them in half so they fit better on the chips.
Jalapeno: You can skip the fresh jalapeno (and chopping) and use one (4-oz) can of diced jalapenos.
Optional Mexican crema sauce: You can top the nachos with a dollop of Mexican crema (or sour cream), or you can drizzle a crema sauce over the top. Mix 1/4 cup Mexican crema (or sour cream, 1 teaspoon chopped fresh cilantro, and juice of half a lime. Drizzle the sauce over the top of the nachos after they come out of the oven.
- Calories: 381
- Sugar: 1.9g
- Sodium: 375.7mg
- Fat: 22.1g
- Saturated Fat: 10.1g
- Unsaturated Fat: 10.7g
- Trans Fat: 0.2g
- Carbohydrates: 23.7g
- Fiber: 1.9g
- Protein: 21.6g
- Cholesterol: 67.6mg
Keywords: steak nachos with queso, sirloin steak nachos
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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Steak: I like sirloin steak for these nachos – it’s easy to slice, cooks fast, and is really tender. But you can use other tender steak cuts. Just make sure you slice the steak thin and against the grain.
Cheese: You can swap the pepper jack cheese for cheddar cheese, Monterey Jack cheese, Mexican cheese blend, or other good melting cheese that you like.
Pico de gallo: You can use your favorite salsa instead! I’ve made these with salsa verde, and it’s so very good.
If you don’t want a huge batch, you can cut all of the ingredient amounts in half and use a smaller sheet pan.
Be sure to assemble several layers for your nachos – that way, every chip gets a little bit of everything!
Nachos are always better when they’re made, but if you have leftovers, you can store them in an airtight container in the refrigerator. I’ve reheated leftover nachos in an air fryer, and they crisp up nicely. Avoid the microwave – they’ll just get soggy and sad.
You don’t have to wait for the big game to give these a try! Nachos-for-dinner is definitely a thing at our house, and it never disappoints.