Skillet Steak Nachos

In a small bowl or measuring cup, combine the beef bouillon, olive oil, and steak seasoning to create a marinade.

Place the steaks in a dish and pour the marinade over them, ensuring they are fully coated.

Cut the flour tortillas into 8 wedges each.

Heat vegetable oil in a frying pan over medium-high heat. Fry the tortilla wedges in batches until golden brown and crispy. Remove and set aside.

Heat a large cast iron skillet over high heat. Add the marinated steaks and sear on both sides until cooked to your desired doneness.

Remove the steak from the skillet, let it rest for a few minutes, then slice it into thin strips.

Preheat your oven to 375°F.

Arrange the fried tortilla chips in the cast iron skillet. Drizzle with nacho cheese sauce, then top with shredded cheese and sliced jalapeños.

Bake for 5-7 minutes, or until the cheese is fully melted and bubbly.

Remove the skillet from the oven. Top with dollops of guacamole and sour cream, diced tomatoes, diced red onion, and chopped cilantro.

Arrange the sliced steak over the top of the nachos and serve immediately.