These Steak Loaded Nachos take your standard nacho platter to the next level with tender grilled skirt steak, rich homemade cheddar cheese sauce, and fresh toppings like tomatoes, onions, jalapeños, andFinished on the grill for that extra smoky edge, they’re perfect for game day, backyard cookouts, or anytime you’re craving something bold, beefy, and totally satisfying. cilantro.
Why You’ll Love This Recipe
Next-level nachos: Tender steak and creamy cheese sauce take these way beyond your average chips and cheese.
Great for gatherings: A showstopper appetizer or main dish that’s built for sharing.
Smoky, spicy, cheesy goodness: Layers of flavor and texture in every bite.
Flexible prep: Cook indoors or outdoors—grill optional but recommended!
Key Ingredients
Skirt Steak: Grilled and thinly sliced for maximum tenderness and flavor.
Evaporated Milk: Makes for an ultra-smooth cheese sauce that holds up well on chips.
Sharp Cheddar Cheese: Freshly shredded for meltability and tangy flavor.
Roma Tomatoes, Red Onion, Jalapeño: Classic, colorful nacho toppings.
Tortilla Chips: The crunchy base that holds everything together.
Tony’s Lite Creole Seasoning: A bold spice blend that ties the meat and cheese together.
Kitchen Tools
Grill or grill-safe pan
Medium saucepan (for cheese sauce)
Whisk
Cast iron skillet or sheet tray
Tongs or spatula
Knife and cutting board
Steak Loaded Nachos
Ingredients:
For the Skirt Steak:
1 lb skirt steak
1 tbsp olive oil
1 tbsp Tony’s Lite Creole Seasoning
1 tsp garlic powder
½ tsp black pepper
For the Cheese Sauce:
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup evaporated milk
2 cups sharp cheddar cheese freshly shredded
½ tsp Tony’s Lite Creole Seasoning
For the Nachos:
1 large bag tortilla chips
2 Roma tomatoes diced
1 small red onion finely diced
1 fresh jalapeño diced (remove seeds for less heat)
¼ cup chopped fresh cilantro
Lime wedges for garnish
Instructions:
Grill the Steak:
Pat the skirt steak dry and coat it with olive oil. Season generously with Tony’s Lite Creole Seasoning, garlic powder, and black pepper.
Preheat a grill to medium-high heat and cook the steak for about 3–4 minutes per side, or until the internal temperature reaches 130–135°F for medium-rare.
Transfer to a plate and let it rest for 5–10 minutes, then slice thinly against the grain.
Prepare the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for 1 minute to form a light roux.
Slowly pour in the evaporated milk, whisking until smooth and slightly thickened.
Gradually add the shredded cheddar cheese, stirring until melted and creamy.
Season with a pinch of Tony’s Lite Creole Seasoning and keep warm.
Build the Nachos:
Spread a layer of tortilla chips in a cast iron skillet or grill-safe tray.
Drizzle generously with the warm cheese sauce, then top with sliced steak, diced tomatoes, red onion, and jalapeño.
Grill to Finish:
Place the tray over indirect heat on a 375°F grill and cook for 5–7 minutes, until warmed through and slightly crispy around the edges.
Garnish and Serve:
Remove from the grill, top with chopped cilantro, and serve with lime wedges for squeezing. Enjoy immediately while hot and melty!
Recipe Notes – Steak Loaded Nachos
Rest the steak before slicing: After grilling, let the steak rest for 5–10 minutes to retain its juices. Slicing too early will cause it to dry out.
Cut steak against the grain: This makes each bite more tender and easier to chew—especially important with skirt steak.
Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding fresh cheddar gives you a creamier cheese sauce.
Cheese sauce tip: Melt cheese off the heat or on very low heat to avoid curdling or graininess.
Grill-safe tray matters: If using a grill to finish the nachos, use a cast iron skillet, grill-safe pan, or thick sheet pan. Avoid anything with nonstick coating unless it’s labeled grill-safe.
Layer chips evenly: Avoid piling everything too high in the center. A more even chip layer ensures better distribution of cheese and toppings.Add jalapeños based on spice preference: Use fresh, pickled, or roasted jalapeños—or leave them off if serving a crowd with mixed spice tolerance.
Garnish at the end: Add cilantro and lime wedges just before serving for the freshest flavor and color.
Serve immediately: These nachos are best hot off the grill or out of the oven. Waiting too long can result in soggy chips.
Nutrition Information
(Per serving, based on 6 servings – approximate)
Calories: 520 | Protein: 26g | Fat: 34g | Carbohydrates: 30g | Fiber: 3g | Sodium: ~780mg