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Steak nachos on a sheet pan ready to enjoy

Best Steak Nachos Recipe

Learn how to make the ultimate nachos - Steak Nachos! Tangy and creamy with a little spice, this loaded nachos recipe has it all.
Course Main dish or appetizer
Cuisine American
Keyword steak nachos, steak nachos recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 508kcal


  • 1 Sheet pan
  • Cooking spray
  • Grill or cast iron skillet if cooking steak from scratch
  • Resealable plastic bag if cooking steak from scratch


Steak and Marinade

  • pound chuck steak or leftover steak slices
  • 2 Tablespoons hot sauce your choice
  • 2 Tablespoons olive oil
  • 2 Tablespoons lime juice from 1 whole lime
  • 1 Tablespoon minced garlic from 1 clove
  • ¼ teaspoon sea salt

Nachos Ingredients

  • 1 bag tortilla chips your choice
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1 cup tomatoes chopped
  • cup sour cream
  • cup salsa your choice
  • and any toppings of your choice, such as guacamole, cilantro, etc.


  • In a small bowl, combine hot sauce, olive oil, lime juice, minced garlic, and sea salt. Place chuck steak in a resealable plastic bag, then pour the mixture into the bag with the steak. Turn it over in your hands a few times, massaging the marinade into the steak through the bag. Refrigerate and allow the steak to marinate for at least 2 hours, but less than 8.
    1¼ pound chuck steak, 2 Tablespoons hot sauce, 2 Tablespoons olive oil, 2 Tablespoons lime juice, 1 Tablespoon minced garlic, ¼ teaspoon sea salt
    Uncooked chuck steak in marinade on a light blue platter
  • After marinating for at least 2 hours, preheat your grill or stove to high heat. Remove steak from the marinade bag and place it on the heated grill or cast iron skillet on the stove. Cook 8 minutes on one side, then flip and cook another 5-8 minutes until you reach your desired degree of doneness. Check my Beef Temperature Chart and use a meat thermometer to pull your steak off of the heat 5 degrees below your desired doneness.
    1¼ pound chuck steak
    Grilled chuck steaks on a cutting board
  • Remove the steak from the heat and allow to rest for 5 minutes before thinly slicing against the grain using a sharp knife.
    chopped steak cooked on a white plate
  • Preheat your oven broiler to high heat. Spray a baking sheet lightly with cooking spray, then spread your tortilla chips in an even layer on the sheet. Lay slices of steak over the tortilla chips as evenly as possible.
    Sprinkle with shredded cheese and place the pan in the oven until the cheese melts and the chips crisp up, 3-4 minutes. Top with shredded lettuce, tomatoes, salsa, guacamole, sour cream, cilantro, and any other toppings of your choosing!
    1 bag tortilla chips, 2 cups shredded Monterey Jack cheese, 1 cup shredded lettuce, 1 cup tomatoes, ⅓ cup sour cream, ⅓ cup salsa
    Steak nachos on a baking sheet next to bowls of sour cream, guacamole, and salsa



  • Red and green salsa both work well. For steak nachos with more Mexican cuisine flair, try green tomatillo salsa with carne asada steak. Top with a creamy cheese and extra Mexican cheese, like queso fresco or cotija. This combination is so yummy!
  • Prepare your steak ahead of time to save time making steak nachos. I always prefer to make the steak the day before I know I want to make nachos so it's just a matter of minutes to prepare it. Steak nachos are a great way to repurpose restaurant steak leftovers, too.
  • Try making these nachos using other leftover protein, like ground beef, chicken, or pork! Pulled Pork Nachos are incredible.
  • If you don't think all of the nachos will be eaten, I recommend letting each individual person add their toppings to their plates rather than adding them yourself. The cold toppings ingredients will not heat well for leftovers.


Calories: 508kcal | Carbohydrates: 29g | Protein: 24g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 689mg | Potassium: 479mg | Fiber: 3g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 3mg