NY Strip Steak Nachos with Cheese Sauce

Crispy tortilla chips loaded with juicy marinated NY Strip steak, fresh toppings, and jalapeño cheese sauce. These steak nachos are perfect for game day, parties, or family dinners.

What are Loaded NY Strip Steak Nachos with Cheese Sauce?

I refer to these loaded NY strip steak nachos as the ultimate appetizer. Crispy tortilla chips are layered with tender marinated NY Strip steak and fresh toppings like black beans, homemade Pico de Gallo, and a homemade, rich, creamy jalapeño cheese sauce for a flavor-packed bite in every chip. Whether served as a crowd pleasing appetizer or a fun weeknight dinner, these loaded steak nachos are guaranteed to be the star of the table.

How to prepare Loaded NY Strip Steak Nachos?

Ingredients:

Marinade:

• NY Strip Steak: NY Strip steak offers excellent marbling, rich beef flavor, and a tender texture that makes these nachos feel like a restaurant-quality meal.
• Extra Virgin Olive Oil – The olive oil helps carry the flavors of the spices while keeping the steak moist and tender during marination.
• Lime Juice – Fresh lime juice brightens the marinade and helps tenderize the steak while adding a fresh citrus flavor.
• Chili Powder and Cumin – These classic Tex-Mex spices create a warm, smoky flavor that pairs perfectly with grilled steak.
• Minced Garlic – Fresh garlic adds bold savory flavor that penetrates the meat during marination.
• Fresh Cilantro –  Fresh cilantro adds a bright, herbaceous flavor that complements the lime juice, garlic, and warm spices in the marinade. It helps balance the richness of the steak while adding a fresh, vibrant taste that carries through every bite of the nachos. For the best flavor, use freshly chopped cilantro rather than dried cilantro.
• Sea Salt – Brings out the flavor of all the ingredients.
• Crushed Red pepper –  A small amount of crushed red pepper flakes adds a subtle kick of heat to the marinade without overpowering the steak. It complements the lime juice, garlic, and warm spices while enhancing the overall flavor profile of the nachos. Adjust the amount to suit your preferred spice level.

Toppings:

Black Beans – Black beans have a mild, earthy flavor that complements the bold seasonings in the marinated steak, pico de gallo, and jalapeño cheese sauce. They add depth without overpowering the other ingredients.

Pico De Gallo:

• Roma Tomatoes – my preferred choice for pico de gallo because they are firm, flavorful, and contain less moisture than many other tomato varieties. Their meaty texture helps keep the pico fresh and prevents it from becoming watery.
• Red Onion – provides a crisp texture and a mild sharpness that balances the richness of the steak, cheese, and cheese sauce. Its vibrant color also adds visual appeal to the pico de gallo.
• Fresh Lime Juice – brightens the pico de gallo and enhances the flavors of the tomatoes, onion, and cilantro. It also helps bring all of the ingredients together while adding a refreshing citrus finish.
• Fresh Cilantro – Cilantro adds a fresh, herbaceous flavor that is a signature ingredient in traditional pico de gallo. Its bright taste complements the grilled steak and helps balance the richness of the cheese sauce.
• Sea Salt – A small amount of sea salt enhances the natural sweetness of the tomatoes and helps bring out the flavors of all the ingredients. Season to taste for the best balance of flavor.

Homemade Jalapeno Cheese Sauce:

• Evaporated Milk – Evaporated milk serves as the foundation of the cheese sauce, creating a rich, creamy texture while helping the cheese melt smoothly. Its concentrated flavor adds richness without making the sauce overly heavy.
• Whole Milk – Whole milk helps thin the cheese sauce to the perfect consistency while contributing additional creaminess. It works alongside the evaporated milk to create a silky, pourable sauce.
• Sharp Cheddar Cheese – Freshly shredded sharp cheddar cheese delivers bold, tangy flavor and creates a smooth, creamy cheese sauce. For the best results, shred your own cheese rather than using pre-shredded varieties, which often contain anti-caking agents that can affect melting.
• Jalapeño – Fresh jalapeño adds a subtle kick of heat and a bright pepper flavor that complements the richness of the cheese. Removing the seeds keeps the spice level mild while still providing plenty of flavor.
• Ground Cumin – Cumin adds a warm, earthy depth that enhances the Tex-Mex flavors throughout the dish. It pairs beautifully with the steak marinade and helps tie all of the flavors together.
• Sea Salt – Sea salt enhances the flavor of the cheese and balances the richness of the sauce. A little goes a long way in bringing out the savory notes of the ingredients.
• Cornstarch – Cornstarch acts as a thickening agent, helping the cheese sauce achieve a smooth, velvety consistency. It also helps prevent the cheese from separating, resulting in a creamy sauce that stays silky and pourable.

Simple Steps:

Cut the NY Strip into ¾ to 1 inch cubes.

Marinate the steak

• In a medium bowl, whisk together the olive oil, sea salt, lime juice, chili powder, cumin, crushed red pepper flakes, onion powder, fresh cilantro, and minced garlic.
• Place the steak into a large zip-top bag or shallow dish and pour the marinade over the meat. Turn to coat evenly.
• Cover and refrigerate for at least 30 minutes to overnight.

Make the Pico de Gallo

• While the steak marinates, combine the diced tomatoes, red onion, cilantro, lime juice, and salt in a bowl.
• Mix well and refrigerate until ready to serve.
• The flavors will continue to develop while it chills.

Make the Jalapeno Cheese Sauce

• In a saucepan over medium heat, whisk together the evaporated milk, whole milk, cornstarch, cumin, sea salt, and chopped jalapeño.
• Bring the mixture to a gentle simmer, whisking frequently.
• Reduce the heat to low and gradually add the shredded cheddar cheese, one handful at a time, whisking continuously until smooth and creamy.
• Keep warm until ready to serve.

Cook the steak

• Remove the marinated steak from the refrigerator for about 20 minutes before cooking.
• Heat a large cast-iron skillet over medium-high heat. Once hot, add the steak cubes in a single layer, working in batches if necessary to avoid overcrowding the pan.
• Cook for 2-3 minutes per side, turning occasionally, until the steak develops a flavorful crust and reaches your desired level of doneness.
• Transfer the steak bites to a plate and allow them to rest for 5 minutes before assembling the nachos.

How to Make Fresh Tortilla Chips – This step is completely optional but recommended. However, store bought chips can be used as well

• This step is completely optional but recommended. However, store bought chips can be used as well.
• Cut the corn tortillas into quarters or sixths to create chip-sized wedges. Heat about 2 inches of vegetable oil or canola oil in a deep skillet or Dutch oven to 350°F.
• Working in batches, carefully add the tortilla wedges to the hot oil and fry for 1-2 minutes, turning occasionally, until golden brown and crispy.
• Transfer the chips to a paper towel-lined plate and immediately season with a pinch of sea salt. Allow them to cool slightly before assembling the nachos.

Assemble the Nachos

• Spread the tortilla chips onto a large serving platter, plate or tray.
• Evenly scatter the black beans over the chips, followed by the warm steak bites.
• Drizzle the warm jalapeño cheese sauce generously over the steak and chips.
• Top with fresh pico de gallo and dollops of sour cream.
• Garnish with additional cilantro and sliced jalapeños if desired.
• Serve immediately and enjoy while the steak is warm and the chips are crisp.

Additional optional toppings:

• Jalapeno slices
• Avocado or guacamole
• Fresh Cilantro
• Corn kernels
• Green onions
• Salsa

Tips and Substitutions:

• Steak – Flank steak, skirt steak, and sirloin are all also excellent choices.  Especially if you prefer your steak thinly sliced,  because they cook quickly and remain tender when sliced thinly. Flank and skirt steak also absorb marinades particularly well and deliver bold flavor, while sirloin provides a leaner option that still cooks up tender and delicious.
• Marinate the Steak Overnight – For the most flavorful steak, marinate the NY Strip steak overnight. The extra time allows the lime juice, garlic, cilantro, and spices to penetrate the meat for maximum flavor.
• Don’t Overcrowd the Skillet – Cook the steak bites in batches if necessary. Overcrowding the pan can cause the steak to steam rather than develop a flavorful crust.
• Try Different Beans – Black beans are my favorite for this recipe, but pinto beans or charro beans make delicious substitutions.
• Make Homemade Tortilla Chips – Homemade tortilla chips take these steak nachos to the next level. Freshly fried corn tortillas provide a superior crunch and flavor compared to store-bought chips.
• Use Freshly Shredded Cheese – For the best results of preparing your cheese sauce, shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can affect the texture of the sauce.
• Vine-Ripened Tomatoes for Pico – If Roma tomatoes aren’t available for preparing your pico, vine-ripened tomatoes make an excellent substitute. They offer a sweet, juicy flavor that adds freshness and brightness to the nachos.
• Make It a Steak Nacho Bar – Serve all of the components separately and allow guests to build their own nachos.
• Feed 4 or more people – Double the recipe and serve on a large platter to feed a crowd.

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• Loaded Nachos
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