Sizzle Steak Nachos
Sizzle Steak Nachos recipe is a festive and easy weeknight dinner the family will enjoy or the perfect appetizer for your next party.
Sizzle Steak Sheet Pan Nachos Recipe
We love beef. And we love Mexican. Then, there is our love of sheet pan meals.
So, of course, this recipe is a family favorite that I make again and again. My boys always want me to make it with the fried flour tortilla chips – they are so spoiled.
But, I confess, sometimes I have to make sheet pan nachos using store-purchased tortilla chips.
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Yep, frying tortilla chips is kinda messy, but boy are they goooood!
Flour tortilla triangles fry up quickly and you can do that part ahead of time, then assemble the nachos right before you are ready to put them into the oven to bake.
Same way with the beef – get that all fried up and ready, then pop it into the fridge. That way, you can just reheat it later.
What to love about this recipe
- It’s a super budget-friendly meal since you’re using a roast to make “steak”.
- Who doesn’t love NACHOS??
- Put the toppings on the side and let each person customize their own plate of nachos.
Ingredients you’ll need to make sizzle steak nachos
- Sirloin tip roast
- Your favorite steak seasoning blend
- Flour tortillas
- Vegetable or canola oil
- Bell peppers and onions
- Refried beans, optional
- Shredded cheddar cheese
- Your favorite toppings, such as salsa, guacamole, sour cream, diced tomatoes, lettuce, etc
How to make sizzle steak nachos
An hour before you want to cook the sizzle steaks, place the whole sirloin tip roast into the freezer.
After the hour, place the partially frozen roast onto a cutting board.
Use a sharp knife to slice the roast, across the grain, into very thin slices; lightly the slices to taste with steak seasoning.
While the roast is in the freezer, use a pizza cutter to cut the flour tortillas into triangles.
Over medium high heat, add oil to a skillet until it’s about 1-inch deep.
When the oil is nicely hot, add the tortilla triangles a few at a time, cooking them just a few seconds on each side until deep golden brown.
Drain on paper towels. Repeat with the remaining tortilla triangles until they are all cooked.
In a skillet, add a bit of olive oil over medium high heat.
When the oil is hot, add the peppers and onions and saute just until al dente and still bright in color, approx. 6-8 minutes.
Meanwhile, over medium high heat, heat a bit of oil in a skillet.
Add the seasoned sizzle steak meat to the hot pan and cook for only a minute or so, just until golden brown and caramelized on each side.
Work in batches, if needed, so you don’t over crowd the pan as you cook the meat – this will help it brown and caramelize better.
Preheat the oven to 400 degrees F.
Spread the fried flour tortilla triangles (nachos) out in a single layer over a rimmed baking sheet.
Top with shredded cheese, the cooked sizzle steak, and the sautéed bell peppers and onions.
Place the sheet pan of nachos into the oven on the center rack.
Cook for 10-12 minutes or just until the cheese is melted and the ingredients are hot throughout.
Garnish the hot nachos with your desired toppings, such as more shredded cheese, sliced tomatoes, sour cream, jalapenos, guacamole, and cilantro….whatever your heart desired. Serve at once!
What ARE sizzle steaks
To me, sizzle steaks are any thinly sliced steak (or even super thin slices of roast like in this recipe) that are seared very quickly on each side at a high temperature.
Because the steak is very thin, it can literally be cooked in just a minute or two (tops!) on each side.
Will store-purchased tortilla chips instead of making homemade fried tortilla chips?
Totally. I’ve done this quite a few times and it works fine.
However, I can tell you that if you have the time, frying the tortillas as chips makes this a phenomenal appetizer….people go crazy over it.
Also, fried tortillas make really sturdy chips which is great when you’ve got a lot of delicious toppings.
A sturdier, heavier chip helps with lifting loaded nachos from the sheet pan to a plate since they won’t break as easily.
Can I make this sheet pan meal ahead of time?
You can’t assemble this appetizer until you’re just about ready to bake and eat it, otherwise your chips can get soggy.
However, you can sure make all the components of this dish ahead of time and then just quickly assemble when you’re ready to bake.
Can I make sheet pan nachos using other types of meat?
You can actually use any type of cooked meat to make nachos, such as rotisserie chicken, grilled rib eye, smoked salmon, ground beef or venison.
As long as the meat is pre-cooked when you put it on top of the nachos, you’re good to go – use your imagination.
More favorite recipes to enjoy
- Carne Asada Nachos
- Shaved Beef Steak Sandwiches
- Mexican Street Corn Soup
- CHICKEN AND BACON BLACK BEAN ENCHILADAS
- TACO MEAT PARTY PINWHEELS
- QUICK AND HEALTHY SANTA FE CHICKEN
- TACO MEAT LOADED BELL PEPPERS
- BUBBLE UP TACO CASSEROLE
Sizzle Steak Sheet Pan Nachos
Ingredients
- 1 lb. sirloin tip roast, may substitute any thinly sliced beef roast or steak
- Your favorite steak seasoning blend
- 6 Flour tortillas
- vegetable or canola oil
- 2 green bell peppers, seeds and membranes removed, sliced
- 2 red onions, sliced
- 1 cup shredded cheddar cheese
- Your favorite Mexican toppings, such as salsa, guacamole, sour cream, diced tomatoes, lettuce, etc.
Instructions
- An hour before you want to cook the sizzle steaks, place the whole sirloin tip roast into the freezer.
- After the hour, place the partially frozen roast onto a cutting board. Use a sharp knife to slice the roast, across the grain, into very thin slices; lightly season the slices to taste with steak seasoning.
- While the roast is in the freezer, use a pizza cutter to cut the flour tortillas into 6 triangles. Over medium high heat, add oil to a skillet until it’s about 1-inch deep; when the oil is nicely hot, add the tortilla triangles a few at a time, cooking them just a few seconds on each side until deep golden brown; drain on paper towels. Repeat with the remaining tortilla triangles until they are all cooked.
- In a skillet, add a bit of olive oil over medium high heat; when the oil is hot, add the peppers and onions and saute just until al dente and still bright in color, approx. 6-8 minutes.
- Meanwhile, over medium high heat, heat a bit of oil in a skillet; add the seasoned sizzle steak meat to the hot pan and cook for only a minute or so, just until golden brown and caramelized on each side. Work in batches, if needed, so you don’t over crowd the pan as you cook the meat – this will help it brown and caramelize better.
- Preheat the oven to 400 degrees F.Spread the fried flour tortilla triangles (nachos) out in a single layer over a rimmed baking sheet; top with shredded cheese, the cooked sizzle steak, and the sautéed bell peppers and onions.
- Place the sheet pan of nachos into the oven on the center rack. Cook for 10-12 minutes, uncovered, or just until the cheese is melted and the ingredients are hot throughout.
- Garnish the hot nachos with your desired toppings, such as more shredded cheese, sliced tomatoes, sour cream, jalapenos, guacamole, and cilantro….whatever your heart desires. Serve at once!
Notes
Nutrition
