Philly Cheesesteak Sheet Pan Nachos

Philly Cheesesteak Sheet Pan Nachos

Ingredients

  • 1 pound beef ribeye steak
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 medium onion, halved and thinly sliced
  • 1 each medium green pepper and sweet red bell pepper, cut into strips
  • 1 (9 ounce) bag tortilla chips
  • 12 ounces (3 cups) part-skim Burnett Dairy® Mozzarella cheese, shredded and divided
  • 12 ounces (3 cups) Weyauwega Star Dairy Provolone cheese, shredded and divided
  • Optional toppings: sliced green onions and sour cream

Instructions

  1. Freeze steak for 40 minutes.
  2. Thinly slice steak against the grain into strips; season with salt and pepper.
  3. 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.
  4. Sauté onion and peppers in remaining oil in the same skillet over medium-high heat for 4-6 minutes or until crisp-tender.
  5. Season with salt and pepper. Remove from the heat.
  6. Add steak to skillet; toss to combine.
  7. Heat oven to 400 degrees F. Line a 15 x 10-inch baking pan with parchment paper.
  8. Arrange tortilla chips in a single layer on prepared pan.
  9. Sprinkle with 1 cup mozzarella and 1 cup provolone.
  10. Layer with half of the steak-veggie mixture.
  11. Repeat layers, starting with 1 cup mozzarella. Sprinkle with remaining mozzarella and provolone.
  12. Bake for 10-12 minutes or until the cheeses are melted.
  13. Garnish with toppings as desired.
  14. Serve immediately.

Active time: 50 min | Yield: 8 to 10 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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