It’s only 3 weeks until the Super Bowl, and I am already getting emails, direct Facebook, Twitter, Instagram messages and texts for recipe ideas. This Steak Nacho Recipe should be on your list for sure! I made this last week for my kids and husband, and they LOVED it! It’s really easy, fun to make and so flavorful. I will be making several versions of these nachos with ribeye steaks in one, grilled chicken in another, and a third with just black beans (for my vegetarian friends). Also, if you’re looking for a great grilled steak rub, try the spices listed above because the steaks by themselves are incredibly tasty too. It’s Super Bowl Countdown month so share with me what you’re serving. Good luck to the 8 teams remaining!
Steak Nachos Recipe
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 to 1 teaspoon cayenne pepper
1 teaspoon kosher salt
4 (6-ounce) ribeye steaks
5 cups a mixture of yellow and blue corn tortilla chips
21/4 cups shredded Mexican cheese blend, divided
4 slices of bacon, cooked and crumbled
2 teaspoons jalapeños, seeded and finely chopped
1 large tomato, diced
Sour cream, cilantro, salsa, chopped avocado (optional)
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high heat (350°F to 400°F).
2. In a small bowl, stir together paprika, chili powder, cayenne pepper and salt. Rub paprika mixture evenly over both sides of steaks. Grill, covered with grill lid, over medium high heat 5 minutes per side for medium-rare (145°F) or to desired doneness. Let cool and slice into thin slices.
3. Layer a grill proof 10-inch skillet evenly with half of chips, 3/4 cup cheese, steak, bacon, jalapeños, tomatoes, and cheese. Repeat with remaining ingredients ending with cheese. Grill, uncovered 5 to 10 minutes or until cheese melts and serve with cilantro, sour cream and salsa, if desired, before serving.