Steak And Potato Nachos
featured in Cheesecakes Vs. Cheese Steaks
Steak and potato nachos are a match made in mash-up heaven. This recipe features tender and juicy steak, crispy potatoes, and cheesy goodness, making it perfect for a movie night or game day.
Tasty Team
97% would make again
Total Time
53 minutes
53 min
Prep Time
15 minutes
15 min
Cook Time
38 minutes
38 min
Total Time
53 minutes
53 min
Prep Time
15 minutes
15 min
Cook Time
38 minutes
38 min
Ingredients
for 3 servings
- 2 russet potatoes, sliced
- 1 lb skirt steak (455 g)
- 4 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 2 teaspoons paprika
- 1 cup shredded cheddar cheese (100 g)
- ½ cup shredded monterey jack cheese (50 g)
- sour cream
- salsa, optional
- 2 green onions, minced
Nutrition Info
- Calories 971
- Fat 54g
- Carbs 45g
- Fiber 5g
- Sugar 4g
- Protein 72g
Estimated values based on one serving size.
Preparation
- Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
- Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
- Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
- Let the steak rest for 10 minutes, then slice into cubes.
- In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
- Broil for five minutes or until the cheese is melted.
- Serve immediately with sour cream, salsa, green onions or any topping of choice.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
