Skillet Steak Nachos combine pan-seared thin-cut steak with crispy homemade tortilla chips, melted cheese, and fresh toppings all cooked in one skillet. This Tex-Mex recipe delivers restaurant-quality nachos with the convenience of stovetop cooking.
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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.
Store leftover cooked steak and cheese sauce separately in airtight containers for up to 3 days; reheat steak gently and remake nachos fresh with crispy chips to avoid sogginess.
cast-iron skillet or large stainless steel skillet · deep frying thermometer or instant-read thermometer · paper towels (for draining chips)
Yes. Use quality thick-cut tortilla chips to prevent sogginess, or warm them in a 300°F oven just before topping to restore crispness.
Slice against the grain into thin strips (about 1/8 inch). Partially freezing the steak for 30 minutes beforehand makes slicing easier and cleaner.
Assemble nachos just before serving, add cheese and toppings last, and keep the steak warm separately until plating.
Yes. Cook the steak up to 2 days ahead and refrigerate. Reheat gently in a warm skillet for 2–3 minutes before topping the nachos.
Sirloin, chuck, or flank steak all work well. Look for cuts that are naturally tender and slice cleanly against the grain.
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