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Cheesesteak Nachos

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  • Prep 30 min
  • Total 45 min
  • Servings 4
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A mash-up of a classic Philly cheesesteak sub and really good nachos. This is the perfect game-day food.
by: Macheesmo
Updated Nov 27, 2014
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  • 1 pound sirloin steak, sliced thin
  • 1 large red pepper, sliced
  • 1 large jalapeño, sliced
  • 1 large red onion, sliced
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 6 ounces provolone, grated
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Tortilla chips
  • Fresh cilantro


  • 1
    Freeze your steak for 20 minutes and then slice it as thin as possible. Then slice onions and peppers into thin slices that aren't minced.
  • 2
    For the cheese sauce, add butter to a medium pan over medium heat. Once melted, add flour and whisk until the flour turns a light tan color, about 2 minutes.
  • 3
    Slowly whisk milk into the roux to form a thin gravy sauce (bechemel). Add grated cheese and keep the sauce warm over low heat until you are ready to make nachos.
  • 4
    To cook steak and peppers, add a drizzle of olive oil to a large skillet or griddle over high heat. Once hot, add steak and cook for a minute or to sear steak. While it cooks, season the steak with salt, pepper, chili powder, and a pinch of cumin.
  • 5
    When steak is almost cooked, add peppers and onions and continue to cook until veggies are lightly charred, just another minute or two.
  • 6
    Lay out chips on a serving platter and pour about two-thirds of the cheese sauce over the chips. Distribute steak and vegetables over the nachos and top with more cheese sauce and fresh cilantro.
  • 7
    Serve immediately!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Game day is fun enough, but add these Cheesesteak Nachos, and it's even better.

    Talking about cheesesteak can get pretty heated. There are really only a few ways to do it if you are getting a legit one in Philadelphia, but people are opinionated about the options.

    You have to decide if you want processed cheese or provolone, and you have to decide if you want onions.

    Personally, I’m an onions and provolone guy. That’s just my personal taste.

    But let me toss a curveball at you. Maybe the sandwich isn’t the best vessel for cheesesteak and toppings. Maybe the tortilla chip deserves a chance!

    My cheesesteak nachos are a perfect game day food and absolutely doable at home.

    Step one to this dish is kind of a strange one. You need to put your steak in the freezer. To really get those paper-thin slices of steak, it needs to be very cold and near frozen. Pop it in the freezer for 15-20 minutes and slice it later.

    Now focus on the cheese sauce! Like I said, I like provolone on mine so that’s what I used in my sauce.

    For starters though, melt your butter in a medium pot over medium heat. Then whisk in the flour and let the flour cook into a light tan paste. It should only take a few minutes and look something like this.

    Then whisk in milk in a slow stream and let the sauce thicken. Then add in all that beautiful grated provolone. 

    I feel obligated to note here that you could use could use almost any cheese for this that melts well. Cheddar or pepper jack will work great also.

    Let the sauce all melt together and then keep it warm over low heat until you need it. If it gets too thick at any point, add a fresh splash of milk to bring it back to life.

    Now back to the steak. Since it is partially frozen, you should be able to slice it into thin slices. Get them as thin as you can without cutting yourself!

    I don’t have a meat slicer like they use in Philly so this was about as good as I could get it.

    While you're slicing, go ahead and slice up your peppers and onions. I used some red pepper and jalapeno with my onions, which goes great with nachos!

    To cook the steak, add a drizzle of oil to a skillet over medium-high heat. Toss in the steak and season it well with salt, pepper, chili powder, and a pinch of cumin. Let it cook for just a minute or two.

    Then add all the veggies. Cook for another minute or two until the veggies start to char slightly.

    The steak will cook really fast and you don’t want to overcook it.

    When you’re ready to serve, scoop out a bunch of tortilla chips on a plate and drizzle on about two-thirds of the cheese sauce. Distribute the steak and vegetables on top and then add more sauce and some fresh cilantro.

    Serve it up as soon as you can while everything is still nice and hot!

    Game time!

    Nick thinks that your game day has now been improved! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.
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