Sizzle Steak Sheet Pan Nachos
Sizzle Steak Sheet Pan Nachos is a festive and easy weeknight dinner the family will enjoy or the perfect appetizer for your next party.
Servings: 8 servings
Chef Alli
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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
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.
Nutrition
Calories: 223kcalCarbohydrates: 15gProtein: 18gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 292mgPotassium: 325mgFiber: 2gSugar: 3gVitamin A: 252IUVitamin C: 26mgCalcium: 153mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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