“But among you it will be different. Whoever wants to be a leader among you must be your servant, and whoever wants to be first among you must be the slave of everyone else. For even the Son of Man came not to be served but to serve others and to give his life as a ransom for many.”
-Mark 10:43-45 NLT
I think I just cracked the code for the best Super Bowl Nachos and they aren’t the classic nachos that everyone else makes. These are my Philly Cheesesteak Skillet Nachos with a Nacho Queso Dip. This super flavorful, crunchy, juicy, cheesy, and amazing for a game day appetizer. Plus the cheesesteak can be built in the same skillet that you will assemble your nachos. So pull out your sturdy cast-iron skillet or be like me and grab a Field Company’s cast iron skillet, you’ll thank me later! (Plus I have a discount code for you, use code LAURENXELIZA at checkout!)
Start off with sautéing plenty of onion and peppers which will be the foundation of the classic Philly Cheesesteak we’re about to make. The cast iron you sauté your vegetables and cook your steak in holds heat beautifully and the flavors stay strong in your food! To make things easier, I used thinly sliced steak from the grocery store but if you cannot find pre-cut thinly sliced steak, then grab and ribeye and thinly cut it yourself before adding it to the cast iron. The steak stays juicy in the skillet especially when you add the worcestershire sauce, seasonings, and I even add a bit a ketchup!
The nacho queso sauce is made in a separate pot by creating a roux then adding in your milk. This is called a béchamel sauce if you weren’t aware (some culinary knowledge for you haha). I added Monterey Jack and sharp cheddar cheese but you can make this cheese sauce however you want it! The cheese melts evenly at the end too when we pop it back into the oven. And in the cast iron, the nachos stay warm long after they hit the table. Plus, serving it straight from the skillet gives that rustic, restaurant-style feel that makes even a casual dinner feel special.
Philly Cheesesteak Skillet Nachos
Ingredients
Method
- Heat your cast iron skillet on medium with olive oil.
- Thinly slice the onion and bell peppers. Add vegetables to heated cast iron.
- Sauté the onions and peppers for 5-7 minutes, stirring occasionally, until softened. Remove and set aside.
- Thinly slice your steak and add it to the same cast iron on medium heat.
- Sear quickly, stirring just until cooked (2–3 minutes)
- Add minced garlic, Worcestershire, salt, pepper, and smoked paprika
- Adjust seasoning to your taste or add additional ketchup, onion powder, garlic powder, and seasoning salt.
- Stir vegetables back into the skillet. Remove from skillet and set aside.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk until smooth.
- Cook until thickened, 3–4 minutes.
- Lower heat and stir in cheeses until melted.
- Add garlic powder, onion powder, cayenne, and minced peppers, if using.
- Whisk over medium-low heat and adjust seasoning.
- Preheat oven to 400℉.
- Spread half the chips on a large sheet pan.
- Sprinkle half the Philly cheesesteak over the chips.
- Evenly pour half the nacho queso over the Philly cheesesteak.
- Add remaining chips, then Philly cheesesteak, then nacho queso.
- Bake 6-8 minutes until nachos are warm and cheese is gooey.
- Add garnishes like guacamole, sour cream, and chopped cilantro. Serve warm in the cast iron skillet.
