Philly Cheesesteak Nachos Recipe - The Cookie Rookie® (2024)

5 from 2 votes

Author: Becky Hardin

• ▢ 2 tablespoons vegetable oil divided
• ▢ 1 onion thinly sliced
• ▢ 1 green bell pepper thinly sliced
• ▢ 1 red bell pepper thinly sliced
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ 1 pound sirloin steak thinly sliced
• ▢ 17 ounces tortilla chips (1 large bag)
• ▢ 1½ cups freshly grated provolone cheese
• ▢ 2 cups freshly shredded cheddar cheese
• ▢ 1 tablespoon cornstarch
• ▢ ¾ cup milk
• ▢ ½ teaspoon Worcestershire sauce

• Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

• Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Add in the onion, peppers, and a generous pinch of salt and pepper. Cook until the vegetables soften and begin to brown, about 5-7 minutes. Remove from the pan and set aside.

  2 tablespoons vegetable oil, 1 onion, 1 green bell pepper, 1 red bell pepper, Kosher salt and freshly ground black pepper

  

• Add the remaining oil to the pan. Add the steak in a single layer, cooking in batches if needed. Let cook until one side of the steak has a nice sear, then stir and cook until it is browned all over, about 4 minutes total. Remove from the heat.

  1 pound sirloin steak

  

• Arrange the tortilla chips on a baking sheet.

  17 ounces tortilla chips

  

• Top with steak, peppers and onions, and grated provolone cheese.

  1½ cups freshly grated provolone cheese

  

• Bake until the cheese is melted, about 10 minutes.

• While the nachos cook, make the cheese sauce. In a medium bowl, toss the cheddar cheese and cornstarch together until the cheese is evenly coated.

  2 cups freshly shredded cheddar cheese, 1 tablespoon cornstarch

  

• Heat the milk in a medium saucepan over medium heat. Stir in the cheese, a handful at a time, until each handful is completely melted. Repeat until all the cheese has been added. Stir in the Worcestershire sauce.

  ¾ cup milk, ½ teaspoon Worcestershire sauce

  

• Pour the cheese sauce over the nachos and serve immediately.

• If possible, avoid pre-shredded cheese, as it doesn’t melt well.
• You could use flank steak or skirt steak in place of the sirloin.
• Make vegetarian by omitting the steak!
• Stir the cheese into the sauce slowly over low heat to avoid a grainy sauce.
• Philly cheesesteak nachos are best enjoyed on the day they are made.

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