Steak nachos are one of those easy, crowd-pleasing meals that always bring people together. Whether it’s movie night or a casual weekend dinner, there’s something so comforting about digging into a warm tray of cheesy, flavorful nachos with all your favorite toppings.
At our house, these have become a bit of a tradition—especially when there’s leftover steak in the fridge or when I want to serve something fun without spending hours in the kitchen. The mix of crispy chips, juicy beef, and melty cheese never lasts long once it hits the table.
So if you’re looking for a simple, satisfying recipe that feels just a little special, these steak nachos might just become a favorite in your home too.
Table of Contents
Table of Contents
Why You’ll Love These Steak Nachos
These steak nachos turn a handful of everyday ingredients into something that feels like a little celebration. They’re quick to make—ideal for movie nights, casual dinners, or when you’ve got leftover steak waiting in the fridge—and they never fail to bring people together.
You can customize them with your family’s favorite toppings, whether you like yours extra cheesy, mild or spicy, or loaded up with fresh veggies. And when that tray comes out of the oven, bubbling and golden, you’ll have a crowd gathered in the kitchen before you even set it down.
Ingredients for Steak Nachos
8 oz steak (sirloin, flank, or your favorite cut)
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt and black pepper, to taste
1 bag of tortilla chips (about 10 oz)
1½ cups shredded cheddar or Monterey Jack cheese
½ cup black beans, drained and rinsed
½ cup corn kernels (fresh, frozen, or canned)
¼ cup red onion, finely chopped
1 jalapeño, sliced (optional)
1 avocado, diced
Fresh cilantro, chopped
Lime wedges, for serving
Sour cream or Greek yogurt (optional)
Ingredient Notes
Steak: Sirloin, flank, or even ribeye all work beautifully here. Just make sure it’s cooked medium or medium-rare for the juiciest bites. Leftover steak is a great shortcut too.
Cheese: Cheddar melts nicely and adds sharpness, while Monterey Jack is smooth and creamy. Use what you have—or try a mix of both for extra flavor.
Tortilla chips: Choose sturdy chips that can hold up to all those toppings without getting soggy. Thin ones tend to crumble under the weight.
Beans and corn: Black beans add protein and texture, and corn brings a little sweetness. You can skip one or the other if you like—this recipe is easy to customize.
Toppings: Feel free to pile on your favorites—diced avocado, fresh jalapeño, sour cream, or even a drizzle of hot sauce if your crowd likes it spicy.
How to Make Steak Nachos
Season and cook the steak
Pat your steak dry and sprinkle both sides with the paprika, garlic powder, cumin, salt, and pepper. Heat a bit of olive oil in a skillet over medium-high heat, then lay the steak in once it’s good and hot. Let it sizzle for a few minutes on each side until it’s nicely browned and cooked to your liking. I usually go for medium—it stays tender and flavorful. Set it aside to rest while you get everything else ready.
Preheat the oven
Turn your oven on to 400°F. I like to use a big sheet pan or my trusty cast iron skillet for this—something that can handle a generous pile of nachos.
Build the nachos
Spread your tortilla chips out into a nice, even layer. Don’t worry if a few overlap—we’re not after perfection here, just plenty of crunch. Sprinkle on the shredded cheese, then layer in the black beans, corn, and red onion. Slice your steak thin and scatter it over the top. If your crew likes heat, add some sliced jalapeños too.
Bake until bubbly
Pop the pan into the oven for about 8 to 10 minutes, just until the cheese is melted and gooey and the chips around the edges get a little golden.
Add your toppings and serve
Take the nachos out and add all the good stuff—avocado, fresh cilantro, and a squeeze of lime. A dollop of sour cream or Greek yogurt is always welcome at our table. Serve them right from the pan and watch how fast they disappear.
Tips for the Best Steak Nachos
Use leftover steak if you’ve got it
This is one of my favorite ways to give last night’s dinner a second life. Just slice it thin and warm it up a bit before adding it to the nachos.
Slice the steak thin, across the grain
It makes each bite more tender and easy to eat—especially when it’s layered over chips.
Don’t overload the chips
I know it’s tempting to pile everything on at once, but spreading the toppings evenly helps the chips stay crisp and makes sure every bite gets a little of everything.
Serve them hot from the oven
Nachos are best when the cheese is still melty and the chips are warm. I like to gather everyone to the table just as they’re coming out.
Customize it for your crowd
You can add more veggies, skip the jalapeños, or even make little sections for picky eaters. This recipe is meant to be flexible—just like a good family meal should be.
Serving Suggestions for Steak Nachos
These steak nachos are one of those easy, comfort-food kind of meals that fit right into just about any kind of evening. Whether you’re feeding a hungry crew after school or making a fun Friday-night dinner, there’s always a way to make them feel just right.
Movie night favorite
At our house, we serve these straight off the pan with everyone gathered around the coffee table and a cozy blanket or two. A big pitcher of lemonade and some paper napkins, and you’ve got yourself a night.
Add a few simple sides
Sometimes I’ll set out a bowl of guacamole or a quick cucumber salad on the side. And if we’re really hungry, I’ll serve these alongside something hearty like my Chicken and Feta Burgers—that’s always a hit, especially when we’ve got guests.
Make-your-own nacho night
If you’ve got a mix of tastebuds at the table (and we always do!), set everything out in little bowls and let everyone build their own. The kids love it, and it keeps things fun and easy.
Dress it up for dinner
Want to turn it into more of a meal? Layer some seasoned rice underneath or add extra beans for a little more staying power. It’s just the kind of thing that makes a casual dinner feel special, without much fuss.
How to Store and Reheat Leftover Steak Nachos
If you happen to have a few nachos left (and that’s a big if around here), don’t worry—they can be saved and warmed up the next day.
Storing Steak Nachos:
Let the nachos cool down a bit, then transfer them to an airtight container. They’ll keep in the fridge for about 2 days. I like to scrape off any cold toppings—like avocado or sour cream—before storing, and just add those back on fresh when we’re ready to eat again.
Reheating Steak Nachos:
To bring them back to life, spread the nachos out on a baking sheet and pop them into a 350°F oven for 8 to 10 minutes. They’ll crisp up nicely again, and the cheese gets good and melty. You can also warm them in a skillet on the stove over low heat if you’re just reheating a small portion.
Tip:
If you’re making these ahead of time, I’d suggest holding off on the avocado and fresh toppings until right before serving—they’re best when added fresh.
Frequently Asked Questions ABOUT Steak Nachos
What type of steak is good for nachos?
I love using sirloin or flank steak—they’re flavorful, cook quickly, and slice up beautifully for nachos. You can also use ribeye if you want something extra tender, or even thin-cut halal beef strips if you’re in a pinch.
What meat goes well with nachos?
Steak is always a favorite here, but nachos are super flexible. You can use shredded chicken, ground beef, or even leftover roast—just make sure it’s well-seasoned and cooked through before adding it to your chips.
Do you put meat or cheese first on nachos?
I like to do a layer of cheese first, then meat, then more cheese on top. It helps everything melt together and makes sure the steak stays tucked in nicely between all that goodness.
What is the best melting cheese for nachos?
Cheddar and Monterey Jack are my go-to blend—they melt well and have just the right balance of sharpness and creaminess. If you want extra meltiness, look for cheeses labeled “melting cheese” or grate your own from a block for the best results.
From My Kitchen to Yours
These steak nachos have quickly become one of our favorite “just because” dinners. They’re the kind of meal you can throw together with what you’ve got, make a little fancy if you want to, or serve straight from the pan to happy hands waiting at the table.
Whether you’re making them for movie night, feeding a hungry family, or just craving something bold and cheesy, I hope they find a spot in your kitchen too.
If you’re new to cooking steak or just want to brush up your technique, this simple guide from The Kitchn walks you through how to get it just right every time.
