Make Steak Nachos the next time you crave nachos or want a fresh dinner idea. Pile crispy tortilla chips with homemade guacamole, melted cheese, pico de gallo, and juicy sliced steak for an easy, satisfying meal.
If you want to elevate basic nachos, this steak version is loaded with tender steak, plenty of melted cheese, bright pico de gallo, and creamy guacamole. It’s great for dinner, a party, or a game night.
Why You’ll Love This Steak Nachos Recipe
- Hearty enough for a meal. The steak turns nachos into a filling dinner option.
- Full of flavor. Spicy jalapeño, fresh cilantro and lime, creamy avocado, and savory steak combine for a satisfying bite.
- Flexible. Reduce the heat, swap steak for chicken or pork, or use store-bought pico or guacamole to save time.
Ingredients You’ll Need
- Steak – New York strip, ribeye, or top sirloin work well.
- Salt and pepper – For seasoning the steak and salsas.
- Olive oil – Use extra virgin for searing the steak.
Pico de Gallo
- Tomatoes – Any ripe tomatoes, finely chopped.
- Shallot – Or substitute garlic or yellow onion.
- Jalapeño – Adjust amount to control heat.
- Cilantro – Freshly chopped.
- Lemon juice – Fresh for the best flavor.
For the Guacamole
- Avocados – Ripe for best texture.
- Salt and pepper – To taste.
- Lime or lemon juice – Fresh is best.
- Onion – Red or yellow, finely chopped.
- Jalapeño – Remove seeds to reduce heat if desired.
- Tomato – Finely chopped.
- Cilantro – Optional if you don’t like it.
For the Nachos
- Tortilla chips – Use your favorite sturdy chips.
- Cheddar cheese – Sharp cheddar melts and flavors well.
- Pepper jack – Adds a spicy, melty layer.
- Jalapeños – Sliced for heat.
- Sour cream – For topping.
- Scallions and cilantro – For garnish.
How to Make Steak Nachos
Layer crunchy tortilla chips with guacamole, shredded cheese, pico de gallo, and sliced steak for a quick, crowd-pleasing dish. The steps below guide you through preparing each component and assembling the nachos.
- Prepare: Preheat a heavy skillet or grill pan over medium-high heat.
- Season: Rub steaks with olive oil, salt, and freshly ground black pepper.
- Cook: Sear the steaks to desired doneness (about 3–4 minutes per side for medium-rare), then let rest before slicing.
- Make Pico de Gallo: Combine chopped tomatoes, shallot, jalapeño, cilantro, and lemon juice; season with salt and let sit to meld.
- Prep the guacamole: Mash ripe avocados, then stir in salt, lime or lemon juice, red onion, jalapeño, tomato, cilantro, and pepper to taste.
- Assemble: Spread chips on a baking sheet, sprinkle with shredded cheddar and pepper jack, then broil 3–4 minutes until cheese melts and chips crisp slightly.
- Add steak: Arrange sliced steak over the melted cheese.
- Finish: Top with sliced jalapeños, dollops of guacamole, pico de gallo, sour cream, scallions, and cilantro. Serve immediately.
Tips & Variations
- Cook the steak ahead and store it in an airtight container in the fridge for up to 4 days; warm before adding to nachos.
- Make guacamole just before serving for the freshest flavor and color.
- Use store-bought guacamole or pico de gallo to speed up prep.
- Swap in shredded chicken, pulled pork, or ground beef for a different protein option.
More Nacho Toppings
Customize your nachos with extra toppings to suit your taste. Try these additions:
- Hot sauce – A drizzle adds heat and tang.
- Avocado slices – Thick slices are a great alternative to guacamole.
- Olives – Sliced black olives add briny contrast.
- Mexican crema – A creamier alternative to sour cream.
- Queso fresco or cotija – Crumbled cheese adds a salty finish.
- Beans – Black beans or refried beans add texture and fiber.
Proper Storage
- Best fresh: Steak nachos are crispiest the day they’re made. For leftovers, store components separately in airtight containers and assemble before serving.
- Fridge: Store leftover assembled nachos in the refrigerator for up to 2 days, though chips will soften.
- Reheating: To revive crispness, place nachos on an oven-safe tray under the broiler until cheese melts and chips firm up.
More Steak Recipes
- Easy Steak Salad
- Garlic Steak Bites
- Grilled Flank Steak
- Soy Sauce Glazed Flank Steak
Steak Nachos
Steak Nachos feature crispy tortilla chips topped with homemade guacamole, melted cheese, pico de gallo, and sliced steak.
Prep Time: 40 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the steak:
- 1½ pounds New York strip, ribeye, or top sirloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Pico de Gallo:
- 6 medium plum tomatoes, seeds removed and finely chopped
- 1 small shallot, finely chopped
- 1 medium jalapeño, finely chopped
- Fresh chopped cilantro
- 1 tablespoon lemon juice
- Kosher salt, to taste
For the guacamole:
- 2 medium ripe avocados
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime or lemon juice
- 2 tablespoons finely chopped red onion
- 1 jalapeño, finely chopped (remove seeds if desired)
- 1 Roma tomato, cored and chopped
- ¼ cup freshly chopped cilantro
- Pinch freshly ground black pepper
For the nachos:
- 12 ounces tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1–2 jalapeños, thinly sliced
- ⅓ cup sour cream
- ¼ cup chopped scallions
- Chopped fresh cilantro, for garnish
Instructions
For the steak:
- Preheat a pan or grill pan to medium-high heat.
- Rub the steaks with oil, salt, and pepper.
- Grill the steaks to desired doneness, about 3–4 minutes per side for medium-rare.
- Allow steaks to rest for 5 minutes, then slice.
For the pico de gallo:
- Combine chopped tomatoes, shallot, jalapeño, cilantro, and lemon juice in a bowl. Season with salt and let flavors meld.
For the guacamole:
- Mash ripe avocados in a bowl.
- Add salt, lime or lemon juice, red onion, jalapeño, tomato, cilantro, and black pepper. Mix to combine and adjust seasoning.
Assembling the nachos:
- Preheat the broiler to high.
- Arrange tortilla chips evenly on a lightly greased baking sheet.
- Sprinkle shredded cheddar and pepper jack over the chips and broil 3–4 minutes until cheese melts and chips crisp slightly. Remove from oven.
- Arrange slices of grilled steak over the chips.
- Add sliced jalapeños, dollops of guacamole, pico de gallo, sour cream, and chopped scallions. Garnish with cilantro and serve.
Equipment
- Grill pan or heavy skillet
- Mixing bowls
- Large baking sheet
Nutrition
Calories: 215 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 17 g | Saturated Fat: 9 g | Sodium: 731 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and preparation.
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