Steak Nachos

baked steak nachos.

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5 from 1 review

These nachos have layers of chips, thin-sliced steak, cheese sauce, and jalapeno. They’re perfect for a game-day crowd!


  • 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


  1. Preheat the oven to 375°F. Line a large baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.