Yields 8-10 Servings
Freeze steak for 40 minutes. Thinly slice steak against the grain into strips; season with salt and pepper. Warm 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add steak in batches; stir-fry until meat is no longer pink. Remove steak from skillet; keep warm.
Sauté onion and peppers in remaining oil in the same skillet over medium heat for 4-6 minutes or until crisp-tender. Season with salt and pepper. Remove from the heat. Add steak to skillet; toss to combine.
Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with 1 cup Havarti and 1 cup Gouda. Layer with half of the steak-veggie mixture. Repeat layers, starting with 1 cup Havarti. Sprinkle with remaining Havarti and Gouda. Bake for 10-12 minutes or until the cheeses are melted.
Garnish with Odyssey Greek Sour Cream and sliced green onions. Serve immediately.
Ingredients
Directions
Freeze steak for 40 minutes. Thinly slice steak against the grain into strips; season with salt and pepper. Warm 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add steak in batches; stir-fry until meat is no longer pink. Remove steak from skillet; keep warm.
Sauté onion and peppers in remaining oil in the same skillet over medium heat for 4-6 minutes or until crisp-tender. Season with salt and pepper. Remove from the heat. Add steak to skillet; toss to combine.
Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with 1 cup Havarti and 1 cup Gouda. Layer with half of the steak-veggie mixture. Repeat layers, starting with 1 cup Havarti. Sprinkle with remaining Havarti and Gouda. Bake for 10-12 minutes or until the cheeses are melted.
Garnish with Odyssey Greek Sour Cream and sliced green onions. Serve immediately.
