Steak Nachos Recipe

Season and sear

Pat the ribeye dry with paper towels. Rub with olive oil and season evenly with kosher salt, black pepper, and garlic powder. Let sit at room temperature for 15 minutes while preparing other components.

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add a small drizzle of oil if pan is not well seasoned. Sear the ribeye 2–3 minutes per side for medium-rare depending on thickness, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare. Remove from pan and let rest on a cutting board for 8–10 minutes.

After resting, use a sharp chef’s knife to slice the steak as thinly as possible (shaved). If you prefer, place the steak briefly in the freezer (10–15 minutes) to firm for thinner slices. Keep slices warm in a low oven (200°F / 95°C) on a foil-lined tray while assembling nachos.

Combine diced tomatoes, white onion, chopped cilantro, minced jalapeño, lime juice, and kosher salt in a bowl. Stir gently to combine. Taste and adjust lime and salt. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Place avocado halves in a bowl and mash gently with a fork, leaving some small chunks for texture. Add lime juice immediately to prevent browning. Mix in red onion, cilantro, jalapeño (if using), and 2 tsp of the salt. Taste and adjust seasoning.

In a small bowl, whisk together mayonnaise, sriracha, lime juice, grated garlic, and salt until smooth and well combined. Adjust heat by adding more sriracha to taste. Transfer to a squeeze bottle or piping bag for easy drizzling.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment or use an ovenproof platter. Spread 12 cups of tortilla chips in an even single layer with slight overlap, leaving small gaps so cheese can melt between chips.

Evenly distribute about half of the shredded cheddar over the chips. Scatter half of the shaved ribeye over the cheese layer so meat warms and melds with melting cheese.

Add another layer of chips if you want a double-decker nacho stack (optional). Top with remaining cheddar and the rest of the shaved steak. Place the baking sheet in the oven for 5–8 minutes, or until cheese is fully melted and the steak is warmed through. Watch closely to avoid burning chips.

Remove nachos from oven. Dollop spoonfuls of guacamole around the platter (or pipe it if preferred). Spoon or scatter pico de gallo evenly over the hot nachos. Drizzle sriracha aioli in a thin zigzag across the top using a squeeze bottle or a spoon.

Garnish with thinly sliced green onions and chopped parsley (or cilantro) for color and brightness. Serve immediately while chips are warm and cheese is melty.