Steak Nachos (Sheet Pan Recipe)
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These Steak Nachos are an explosion of flavor in every cheesy, meaty, crispy bite. Juicy, marinated sirloin is seared to perfection, layered over golden tortilla chips, and blanketed in molten Monterey Jack and cheddar cheese. Then comes the fresh stuff… cool sour cream, zesty pico, and buttery avocado. Plus, every optional topping your heart desires! It’s bold. It’s indulgent. It’s nacho night done right. With this sheet pan steak nacho recipe, no one’s leaving the table hungry.
Table of Contents
Steak Nachos
These nachos are not a snack… they’re a situation. Between the sizzling steak and gooey melted cheese, you’re going to have people hovering around the oven asking, “Are they done yet?”
A zesty lime-garlic marinade punches up the flavor, and that bubbly cheese pull? Unreal.
I haven’t even started on the toppings!! Follow where your heart leads and load up your plate. Sour cream, avocado or guac, freshly made pico de gallo, spicy jalapeños… the possibilities are endless.
Honestly, this is one of those dinners where forks are optional and napkins are non-negotiable. Try it with seasoned ground beef next!
INGREDIENT NOTES
- Steak: Sirloin works best (cheap, flavorful, and cooks quickly), but flank or ribeye are good substitutes.
- Marinade: Whisk together EVOO, fresh lime juice and garlic, taco seasoning, and a little bit of salt. Everything works in harmony to tenderize the beef and infuse it with loads of flavor.
- Tortilla Chips: Use thick, sturdy chips so they don’t break apart under the weight of all that savory goodness! Larger triangles will also guarantee you get a little bit of everything in each bite.
- Cheese: I like to use a mix of Monterey Jack for the ultimate melt and classic cheddar for flavor. They’ll melt better if freshly shredded, but I won’t judge if you grab a Mexican blend to use instead!
- Toppings: These go on after baking, though you could do the onion before to mellow it out.
Add sour cream for tang, salsa for freshness, and avocado for creamy goodness. After that, it’s up to you!
VARIATIONS
Loaded Nachos: Add black beans, corn, or pickled red onions for extra flavor and texture.
Spicy Version: Use Pepper Jack cheese or hot salsa and top with jalapeños.
Make It A Meal: Serve with Mexican rice or a big green salad on the side.
STEAK NACHOS RECIPE FAQ
For maximum flavor, you do! If you’re short on time, marinate for as little as 10 minutes to still get a punch of flavor.
And if you’d still rather skip it, be sure to season the steak before cooking instead of leaving it plain.
The trick to successful steak nachos recipes is layering. Add only the meat and cheese at first, and arrange the chips so there’s only a slight overlap. Meaning, don’t just dump them on the pan by the handful.
It also helps to use a slotted spoon when transferring the seared steak to the chips. There may be some juice in the skillet that you’ll want to avoid.
Then, make sure you bake long enough for the cheese to bubble and the chips to turn golden for maximum crunch. Add the rest of your toppings just before serving so there’s no chance for them to soften the chips.
Technically, yes, but you’ll need to plan ahead so the toppings don’t get weird. Save just the chip, cheese, and steak layer in the fridge, then slide that back onto the sheet pan over a fresh layer of parchment.
Bake for 10-12 minutes at 350°F before adding fresh toppings.
When I was developing this steak nachos recipe, I wanted it to check every box: juicy steak, perfect chip-to-cheese ratio, bold flavor, and enough texture to keep every bite interesting.
I’ve tested all kinds of nacho combos over the years, and this one is all about timing and balance.
The steak is quickly marinated to infuse flavor without requiring hours of prep. Searing it in a hot pan triggers the Maillard reaction, giving you that savory, golden crust that sets good nachos apart from great ones.
I found that sirloin hits the sweet spot — tender, flavorful, and easy to work with — especially when sliced against the grain.
The double cheese layer is no accident. Monterey Jack melts into that luscious, gooey pull, while cheddar adds bold, sharp contrast. And by baking the chips with just meat and cheese, you avoid sogginess and get that craveable crisp.
Every layer in these steak nachos is intentional, from the quick marinade to the final fresh toppings. This isn’t just a pile of ingredients thrown on chips. It’s structured chaos… and it’s perfect.
DONNA’S PRO TIPS
- Prep Ahead: Get the steak marinating the night before and chop up all your toppings. Then, pull everything from the fridge when you’re ready to cook!
- Slice Against the Grain: For the most tender steak, always slice across the grain of the meat.
- Don’t Overload the Chips: Keep the first layer simple (meat and cheese), then add toppings after baking so everything stays crisp.
- Serve Fast: These nachos are best enjoyed fresh out of the oven. Have your toppings ready so they go from oven to table in seconds.
- Use a Sheet Pan: Want even browning and max crunch? A sheet pan gives you a perfect cheese-to-chip ratio in every bite.
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Enjoy!
With love, from our simple kitchen to yours.
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Steak Nachos (Sheet Pan Recipe)
Ingredients
For the Steak:
- 2 pounds sirloin steak, cut into 1-inch pieces
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- 1 tablespoon taco seasoning
For the Nachos:
- 4 cups tortilla chips
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- 4 ounces cheddar cheese, shredded (about 1 cup)
Toppings:
- 1 cup pico de gallo
- 1/2 cup sour cream
- 1 avocado, sliced or mashed
- Optional: sliced jalapeños, chopped Roma tomatoes, diced red onion, fresh salsa, chopped cilantro, sliced green onions
Instructions
- Marinate the Steak: In a medium bowl, combine steak, garlic, olive oil, lime juice, salt, and taco seasoning. Stir to coat well. Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 2 hours for best flavor.
- Prepare the Nachos Base: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Spread the tortilla chips evenly across the pan and set aside.
- Cook the Steak: Heat a large skillet over medium heat. Add 1 tablespoon of oil and the marinated steak. Cook for 5 to 7 minutes, stirring occasionally, until browned and just cooked through. Do not overcook — the steak should be tender and juicy.
- Assemble the Nachos: Spoon the cooked steak evenly over the chips. Sprinkle with shredded Monterey Jack and cheddar cheeses.
- Bake the Nachos: Bake in a preheated oven for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
- Add Toppings and Serve: Top with pico de gallo, sour cream, avocado, and any additional toppings of your choice. Serve immediately while hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
