You’re craving some cheesy goodness right now aren’t you? Yeah? Well, I hope so because I’ve got some for you!
When it comes to food combinations, I’ll love the traditional timeless classics forever and a day, but I also love to take the ideas and switch them up, create something new or kind of new. I mean, aren’t fusion foods and spin-offs the best? Hello, things like strawberry “tall” cakes, oreo pop-tarts, and cordon bleu pizza!
I have to tell you guys, there’s a huge possibility that you’ll be seeing more where this came from. You know how I was telling you last weekend about how our house is getting pretty full of guys? Well, with that in mind I’ve been focusing on trying some new things in the man-food category to keep up with the growing demand for snacks involving heavy amounts of animal product. (I should probably apologize in advance to all of you vegetarians and vegans, can we please still be besties after this?!?!)
Oh my goodness, it’s insane how much just my brothers can eat all on their own, especially late at night. Haha, I think they raid the fridge after I go to bed for whatever form of meat they can find (That is, unless they are distracted by something chocolate first). What I’m getting at is that, in about a week we’ll have a total of 6 guys in our house (plus 1/2 of one if you count Ryder, who’s little appetite just keeps growing). So staying on top of snacks is definitely a fun challenge for me and I’m approaching it with a “bring it on” attitude.
A few years ago when I had the crazy idea to start this blog there were only a few people in my house so I had way more time on my hands to do things from scratch, and I did. I got pretty good at it too and even learned how to make some really obscure copycat foods at home. I think because of that I kind of developed the opinion that everything should be homemade or it wouldn’t be as good. To some extent I still think that way because, I mean, can’t we all agree that everything is better from scratch? On the other hand though, now that things are a lot more hectic in my life I’m starting to see the need to occasionally take minor shortcuts here and there and feel that it’s okay. Not every time, but for things like tortilla chips, I don’t know that I could physically make them as fast as they get eaten by the gang.
So one of the best things about these nachos is that you get to make all toppings in just one pan, done! It’s also a great way to make sure you get the maximum flavor possible for these yummy snacks. For baking them, I thought a skillet would be a fun (and let’s be honest, more photogenic) way to serve them. I feel like I’ve been neglecting to use my gorgeous collection of cast iron as much as I should so I went with it, but I promise these will taste every bit as good if you just want to bake them on a cookie sheet, tray style.
It’s up to you. However you want to present them is pretty irrelevant anyway because, if you’ve got lovers of nachos and/or philly cheesesteaks around I can guarantee no one will care. They’ll be too busy digging into the deliciousness!
- 1 large or 2 small bags corn tortilla chips (about 8 cups)
- 1/2 tablespoon olive oil
- 1 (1-pound) sirloin steak, thinly sliced
- salt & pepper
- 2 tablespoons olive oil
- 2 medium bell peppers, seeded and sliced into rings
- 1 medium onion, thinly sliced
- salt & pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups whole milk
- 1 1/2 cups grated provolone cheese
- salt & pepper to taste
- Preheat oven to 375 degrees F (190C) and line a baking sheet with parchment or foil or use a greased cast iron skillet as pictured. (The recipe makes enough for about 2 full 12-inch skillets full.)
- Heat the olive oil in a large skillet over medium high heat and add the peppers, onions, then salt and pepper to taste. Cook for 4 to 5 minutes until they begin to soften and onions are almost translucent. Remove pan from heat and scrape the mixture into a separate bowl or dish.
- Add another 1/2 tablespoon of oil to the same pan and place it back on the heat. Add your steak to the pan and sprinkle to taste with salt and pepper. Cook just until strips are barely medium rare (as they will finish cooking in the oven) and again, remove pan from heat. Use a slotted spoon to lift the steak strips out of pan into a seperate bowl, leaving the drippings.
- Now add the butter and flour to the pan and whisk over low heat until completely smooth and beginning to thicken. Slowly pour in milk while still whisking and continue stirring until the mixture thickens again. Add cheese, salt, and pepper and stir until evenly melted. Remove pan from heat.
- Now alternate layering your different ingredients in either your skillet(s) or on prepared pan, starting with a layer of the chips, then the pepper/onion mixture, then the steak, then some cheese sauce, and repeat until all the ingredients are added. (Again, if you're doing this in a cast iron skillet as pictured you will only need half of the recipe per 12-inch skillet. The rest can be done an a second skillet or saved for later.)
- Bake for 8 to 10 minutes until the edges of chips and top of cheese starts to brown. Remove from oven and cool for about 5 minutes, then serve hot!