Steak Nachos (Sheet Pan Recipe)

Make Steak Nachos in the oven for crispy perfection and the perfect chip-to-topping ratio. Easy enough for one or scaled up for a feast!

Author: Donna Elick

Servings:

Prep Time25

Cook Time15

Total Time40

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 2 pounds sirloin steak, 2 cloves garlic, 1 tablespoon extra virgin olive oil, 2 tablespoons lime juice, 1 teaspoon kosher salt, and 1 tablespoon 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 4 cups 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 4 ounces Monterey Jack cheese and4 ounces cheddar cheese.
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.

Notes

Make-Ahead Tips: You can marinate the steak up to 24 hours in advance and refrigerate it until ready to cook. Chop toppings like tomatoes, onions, or cilantro ahead and store them in airtight containers.

Reheating Tips: Reheat leftover nachos in a 350°F oven for 10 to 12 minutes to revive the crispness. Avoid the microwave — it turns chips soggy.

Freezing Tips: While nachos aren’t ideal for freezing once assembled, you can freeze the cooked steak in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before assembling fresh nachos.

Steak Tips: Sirloin is a great balance of flavor and tenderness, but ribeye works beautifully too. Slice against the grain for the most tender bite.

Short on Time? Marinate for just 10 minutes in a pinch — it still boosts the flavor.

Cheese Tip: Shred your own cheese for the best melt. Pre-shredded blends often contain starches that can affect texture.

Topping Ideas: Want to stretch the flavor? Add chopped lettuce, drizzle with chipotle ranch, or toss on a handful of black beans or corn.

Nutrition