Mama Julio's Nachos With Steak Fajita Recipe

Marinate steak

Pat the flank steak dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade over the steak on both sides and let rest at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of oil if needed. Sear the steak 3-4 minutes per side for medium-rare (internal 130–135°F / 54–57°C), or longer to desired doneness. Transfer to a cutting board and tent with foil for 5-10 minutes to rest.

Slice steak

Against the grain, slice the rested steak thinly into bite-sized strips suitable for nacho topping. Keep warm.

While the steak rests, heat a large skillet over medium-high heat and add 1 tbs olive oil. Add sliced onions and bell peppers, season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at edges, about 6–8 minutes. Remove from heat and keep warm.

If using queso, combine cubed white American cheese (or Velveeta), diced tomatoes with green chiles and 1/4 cup milk in a small saucepan over low heat. Stir until melted and smooth, about 5–7 minutes. Keep warm on very low heat, stirring occasionally.

Preheat oven to 400°F (200°C). Arrange half the tortilla chips in an even single layer on a large rimmed baking sheet or ovenproof platter.

Warm the refried beans in a small saucepan or microwave until spreadable. Dollop and lightly spread half the beans over the first layer of chips to create a stable base for toppings.

Scatter half of the shredded cheddar, Monterey Jack and pepper jack (if using) over the chips and beans. Top with half of the sliced steak and half of the sautéed peppers and onions.

Create a second layer by adding remaining chips on top, spreading the remaining warmed refried beans, then remaining cheeses, steak and vegetables.

If using queso, spoon warm queso over the top in spots. Finish with pickled jalapeños distributed evenly.

Bake in the preheated oven 6–8 minutes, or until cheese is melted and bubbling. For a slightly crispier result, broil 1–2 minutes watching carefully to avoid burning.

Remove nachos from oven. Top with pico de gallo, scallions, chopped cilantro, dollops of sour cream or crema, and spoonfuls of guacamole or sliced avocado.

Squeeze fresh lime over the assembled nachos to taste. Serve immediately with extra lime wedges and any remaining pico or crema on the side.