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Philly Cheesesteak Sheet-Pan Nachos

Yields1 ServingPrep Time50 mins

Yields 8-10 Servings

 1 lb beef ribeye steak
 Salt and pepper
 2 tbsp olive oil, divided
 1 medium onion, halved and thinly sliced
 1 medium green pepper, cut into strips
 1 medium sweet red bell pepper, cut into strips
 9 oz 1 bag tortilla chips
 12 oz (3 cups) Buholzer Brothers® Havarti cheese, shredded and divided
 12 oz (3 cups) Buholzer Brothers® Gouda cheese, shredded and divided
 Optional toppings: sliced green onions and sour cream

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.