Leftover Steak Nachos

Southern Kitchen

Leftover Steak Nachos

Serves: 2 to 4

Hands On Time: 20 minutes

Total Time: 20 minutes


4 cups corn tortilla chips

1 cup shredded Mexican cheese blend

1 cup store-bought white cheese dip, heated according to package directions

6 ounces cooked steak, thinly sliced (see Note)

1 Roma tomato, seeded and diced

Pickled jalapeño peppers, for serving

Cilantro leaves, for serving


Heat the oven to 400 degrees. Evenly distribute the tortilla chips in a cast iron skillet or baking sheet. Top with the shredded cheese, then drizzle with the heated cheese dip. Spread the steak and tomato over the top of the nachos. Bake until cheese has completely melted, 8 to 10 minutes. Serve immediately, topped with pickled jalapeño peppers and cilantro.

About the recipe

Have some excess leftover steak on hand? Slice it up and make nachos! The nachos are only in the oven long enough to melt the cheese, so the steak runs little risk of overcooking. Using a combination of store-bought white cheese dip with shredded cheese helps coat all the tortilla chips with some type of cheese (even the ones hiding on the bottom) and provides a great contrast between creamy and melty. You can always cook these on a baking sheet, but we love to cook nachos in cast iron.

While you can certainly use any leftover steak you’d like here, we think that New York strip, sirloin, ribeye and flat iron steak work best.