Steak and Gruyere Nachos

Steak and Gruyere Nachos

Author note: If you would like a tutorial on how to make the best nachos, click here. For an easy clean-up, line the sheet pan with foil and spray the foil with canola oil. There are few measurements in this recipe to allow you to build nachos according to a single to multiple person serving. The creamy hot sauce can be easily doubled.

steak, sliced into bite-sized pieces (for a reverse sear beef tenderloin recipe, click here)

white onions, diced

gruyere, grated

mozzarella, grated

tortilla chips

cilantro, chopped

2 tablespoons sour cream

2 tablespoons favorite hot sauce, I prefer Cholula (this is not an ad, just an honest preference)

1 tablespoon ranch dressing

  1. Heat the oven to 375 degrees.
  2. On a rimmed sheet pan or a cast iron skillet, add one layer of tortilla chips. Top with cheese, steak, and onions. Repeat this step one to two times depending on how many layers of nachos are desired. Be sure to be generous with the cheese.
  3. Place the nachos in the oven and bake for 15 minutes, or until the cheese is melted and slightly browned.
  4. While the cheese melts, place the sour cream into a small bowl. Add the hot sauce and stir until incorporated. Thin out this creamy hot sauce mixture with the ranch. Set aside.
  5. Top the nachos with cilantro and the creamy hot sauce. Serve immediately.

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