RESTAURANT STYLE AT HOME

Lately, new recipes exited my family kitchen and happily filled the stomachs of my mother, brother and sister. Eating at home has left us full and quite satisfied. Not only is it healthier to cook meals in your kitchen, it makes you more innovative and helps you explore past your comfort zone. Cooking has served me many lessons, from the value of practice to determining my own version of perfection. I feel much more confident with my chef skills that I no longer research recipes, I just use my intuition and create.

Now that developing recipes has become a priority, I’m venturing out to making restaurant style meals. My sister and I spoke numerous times about homemade loaded steak nachos. When cooked strategically, nachos is a meal that requires minimal effort and maximum flavor.

I never been a fan of movie theater style or carnival nachos, you know the type you pour cheap cheese sauce on top of plain tortilla chips tossed with a few jalapenos. Personally, I like extra toppings and seasonings that take your meal to the next level. Here is my version of easy steak sheet pan loaded nachos.

AMAZON KITCHEN FINDS

What Do I Need? Ingredients

Base for Nachos:

1 pkg of Thin Sliced Steak
1-2 tbsp of Vegetable Oil
1 Bag of On the Border Cafe Style Chips or Tostitos Cantina Traditional Tortilla Chips
Tillamook Extra Sharp Cheddar Cheese (shred your own)
2 Cans Refried Black Beans
1 Diced Red Bell Pepper
1 Diced Yellow Bell Pepper

Steak Marinade:

Season Salt
Onion Powder or Sliced Onion
Garlic Powder or Diced Garlic
Black Pepper
Chili Powder
Handful of Chopped Cilantro

Garnish:

Green Onion
1 Diced Tomato
Parsley or Cilantro
Sliced Avocado
Greek Yogurt or Sour Cream
Salsa or Salsa Verde
Lime wedges

Tools:

Sheet Pan
Foil, Parchment Paper or Silicone Mat
Cheese Grater

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How Do I Cook My Sheet Pan Nachos? Steps

I don’t typically measure. Just use the amount you like or what’s enough for your crowd.

Kindly season and marinate steaks with season salt, onion powder, garlic powder, black pepper, chili powder and a handful of chopped cilantro for at least 3 hours or overnight.
Preheat oven to 350°F.
Dice red bell pepper, yellow bell pepper and tomato into small pieces.
Shred your cheddar cheese.
Turn a skillet on medium high and add 1-2 tbsp of vegetable oil. Once oil is shimmering, add one seasoned steak at a time. Cook each side for about 3-7 minutes or to your liking depending on steak size and skillet.
Remove steaks from skillet and allow to rest under foil for 10 minutes before slicing to retain juices.
In the same skillet, add your diced red and yellow bell pepper. Cook for 3-5 minutes or until slightly softened but still retaining square shape.
Cook your refried beans on medium heat for 5 minutes or until warm.
Slice your cooked steak against the grain into medium size pieces.
Add foil to a sheet pan and cooking spray.
On top of the foil, layer tortilla chips, refried beans, cooked steak, cooked diced bell peppers and shredded cheese. Repeat the layering process.
Bake in oven for 10-12 minutes or until cheese is melted.
Remove from oven, garnish with favorite toppings & serve!

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Helpful Tips

After steak is done marinating in the fridge, allow it to sit on the counter for 20-30 minutes or until it comes to room temperature to knock the chill off. Meat sears better in the skillet when it’s not too cold.
Remove seeds and white membrane from peppers to avoid bitter flavor.
Scoop seeds out tomatoes before dicing so nachos don’t turn soggy.