Steak Nachos Recipe

Combine apple cider vinegar, water, sugar, and salt in a heatproof bowl or jar and stir until sugar and salt dissolve. Add thinly sliced red onion, press down so slices are submerged. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using.

Finely mince or smash garlic. In a bowl combine olive oil, lime juice, garlic, cumin, smoked paprika, salt and pepper. Add steak and coat thoroughly. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Heat a cast-iron skillet or heavy pan over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Remove steak from marinade, pat dry with paper towels, and sear 2–3 minutes per side for medium-rare (thicker cuts may need longer). Use tongs to sear edges briefly. Internal temp should reach about 130–135°F for medium-rare.

Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain into bite-sized strips or thin pieces suitable for topping nachos.

In a small saucepan over medium heat, melt butter until foaming. Whisk in flour and cook, whisking constantly, 1 minute to form a roux.

Slowly whisk in milk until smooth. Continue to cook, stirring, until mixture thickens and coats the back of a spoon, about 3–5 minutes.

Reduce heat to low. Add cream cheese and stir until melted. Gradually add shredded Monterey Jack and half the crumbled cotija, stirring until smooth. Stir in finely diced onion, 1/2 teaspoon salt and white pepper. Keep warm on lowest heat, stirring occasionally (do not boil).

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a sheet. Spread half the tortilla chips in an even layer on the baking sheet.

Drizzle or spoon about half of the warm white queso over the chips. Scatter half of the shredded cheddar-jack and half of the fire-roasted red peppers over the chips and queso.

Distribute half of the sliced steak evenly over the layered chips. Add another layer by placing the remaining chips on top, then repeat with remaining queso, cheddar-jack, fire-roasted peppers and the rest of the steak.

Place the baking sheet in the preheated oven and bake 6–8 minutes, until cheeses are melted and edges of chips begin to brown. Rotate pan once if necessary for even melting.

Remove nachos from oven. Immediately scatter sliced fresh jalapeños, chopped cilantro, remaining crumbled cotija and pickled red onions over the hot nachos.

Serve with dollops of sour cream and salsa on the side (or spooned on top). Let guests scoop and enjoy. Leftover white queso can be reheated gently before serving.