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Danielle Dunn

Loaded NY Strip Steak Nachos with Homemade Cheese Sauce

These Loaded NY Strip Steak Nachos are made with crispy homemade tortilla chips, juicy marinated steak bites, black beans, fresh pico de gallo, and a creamy jalapeño cheese sauce. Perfect for game day, parties, or an easy weeknight dinner, this steak nachos recipe is packed with bold Tex-Mex flavor in every bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinade time 30 minutes
Total Time 1 hour 5 minutes
Course: Appetizer, dinner, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup extra virgin olive oil
  • 1 1/2 - 2 1lb. NY strip steak cut into 1/4 inch cubes
  • 1 1/2 teaspoons sea salt
  • Juice of 1 lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon onion powder
  • 2 teaspoons minced garlic
For the Pico De Gallo
  • 4 Roma tomatoes or vine-ripened tomatoes diced
  • ½ cup red onion finely diced
  • Juice of 1 lime
  • ¼ cup fresh cilantro chopped
  • Salt to taste
Jalapeño Cheese Sauce
  • 12 ounces evaporated milk
  • ½ cup whole milk
  • 2 teaspoons cornstarch
  • 1 jalapeño seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1½ teaspoons sea salt
  • 16 ounces freshly shredded sharp cheddar cheese
For the Nachos
  • 24 oz. homemade or store-bought tortilla chips
  • 15 oz. can of black beans
  • cooked steak
  • homemade jalapeno cheese sauce
  • Pico de gallo
  • sour cream for serving
Fresh Tortilla Chips (Optional)
  • 10 - 20 corn tortillas
  • vegetable or canola oil
  • sea salt

Method
 

  1. In a medium bowl, whisk together the olive oil, sea salt, lime juice, chili powder, cumin, crushed red pepper flakes, onion powder, 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 1 hour or overnight.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
Fresh Tortilla Chips (If not using store-bought)
  1. 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.
  2. 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.
  3. 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.

Notes

Tips and Variations
    • 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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