Steak nachos made by grinding New York strip steaks from scratch and layering them on chips with melted cheese sauce, fresh vegetables, and pickled jalapeños. The standout trick is learning to break down a whole steak into ground meat for superior flavor and texture.
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Cut the New York strip steaks into 1-inch chunks.
Place the steak chunks in a freezer bag and freeze for about 10 minutes to firm them up.
While the steak is in the freezer, prepare the toppings: shred the lettuce, dice the red onion and tomato, and slice the green onions.
Remove the partially frozen steak chunks from the freezer and place them in a food processor.
Pulse the steak in the food processor until it resembles coarse ground meat. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the ground steak to the hot skillet and spread it into an even layer.
Let the steak sear for a few minutes without stirring to develop a brown crust.
Begin to stir and break up the steak with a spoon as it continues to cook.
Season the steak with salt and black pepper to taste.
Once the steak is fully cooked, drain any excess fat from the skillet.
In a separate small saucepan, gently heat the salsa con queso over low heat until warm and smooth.
Arrange a generous layer of tortilla chips on a large plate or platter.
Top the chips with the cooked ground steak, followed by a drizzle of the warm salsa con queso.
Layer on the prepared toppings: shredded lettuce, diced tomatoes, sliced green onions, diced red onions, and pickled jalapenos.
Finish with a dollop of sour cream and salsa. Serve immediately.
Store cooked ground steak in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water. Chop toppings separately and refrigerate for up to 1 day. Assemble nachos fresh to order.
Yes, ground beef works, but grinding a New York strip yourself yields richer flavor and better texture. If using pre-ground, choose 80/20 ground chuck or sirloin.
Partially freeze the steak for 30–45 minutes, then chop finely with a sharp knife or use two knives to mince it into small pieces.
Yes, chop lettuce, tomatoes, onions, and green onions up to 1 day ahead and store in separate containers. Assemble nachos just before serving.
Make a quick cheese sauce by melting shredded cheddar or American cheese with a splash of milk, or use queso fresco crumbled on top.
Yes, multiply all ingredients by the number of servings needed. Keep cooked steak warm and assemble nachos in batches to prevent sogginess.
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