Name: The Best Steak Loaded Nachos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb skirt steak; 1 tbsp olive oil; 1 tbsp Tony’s Lite Creole Seasoning; 1 tsp garlic powder; ½ tsp black pepper; 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; 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

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy, customizable, and packed with flavor in every layer. I like how the smoky steak pairs with the creamy cheese sauce and crunchy chips, while the fresh toppings keep everything balanced. It’s one of my go-to recipes for game days, cookouts, or casual dinners with flair.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the skirt steak
1 lb skirt steak
1 tablespoon olive oil
1 tablespoon Tony’s Lite Creole Seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper

For the cheese sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup evaporated milk
2 cups sharp cheddar cheese, freshly shredded
1/2 teaspoon 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
1/4 cup fresh cilantro, chopped
lime wedges for garnish

Directions

I start by rubbing the skirt steak with olive oil and seasoning it evenly with Creole seasoning, garlic powder, and black pepper. I preheat the grill to medium-high heat and grill the steak for about 3 to 4 minutes per side until it reaches medium-rare. I let it rest for a few minutes, then slice it thinly against the grain.

To make the cheese sauce, I melt the butter in a saucepan over medium heat and whisk in the flour to form a roux. I slowly whisk in the evaporated milk until smooth, then add the cheddar cheese in batches, stirring until fully melted. I season the sauce with Creole seasoning and keep it warm.

For assembly, I layer tortilla chips in a cast iron skillet or grill-safe tray. I drizzle the cheese sauce over the chips, then top with sliced steak, tomatoes, red onion, and jalapeño. I place the nachos on the grill over indirect heat at about 375°F and cook for 5 to 7 minutes until everything is heated through and melty. I finish with chopped cilantro and serve with lime wedges.

Servings and Timing

I usually serve this recipe to about 4 to 6 people. Prep time is around 15 minutes, cook time is about 20 minutes, and total time comes to roughly 35 minutes.

Variations

I sometimes use flank steak or ribeye instead of skirt steak, adjusting the cooking time as needed. When I want extra heat, I add cayenne or hot sauce to the cheese sauce. I also like drizzling salsa verde or adding pickled jalapeños for extra tang.

Storage/Reheating

I prefer these nachos fresh, but if I have leftovers, I store them in the refrigerator for up to two days. When reheating, I use the oven to help keep the chips from getting too soggy.

FAQs

Can I use another cut of steak?

I often substitute flank steak or ribeye, making sure to slice thinly against the grain.

Is the cheese sauce spicy?

I find it mildly seasoned, but I add cayenne if I want more heat.

Can I make these in the oven instead of the grill?

I assemble the nachos and broil them for a few minutes until warm and lightly crisped.

Should I use pre-shredded cheese?

I always shred my own cheese because it melts much smoother than pre-shredded.

What sides go well with steak nachos?

I like serving them with grilled corn, elote, or a simple fresh salad.

Conclusion

I find these steak loaded nachos to be the ultimate crowd-pleasing dish with bold flavor and great texture. Whenever I want something easy, indulgent, and guaranteed to impress, this is the recipe I come back to again and again.