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Loaded Steak Nachos

Loaded Steak Nachos

Juicy, smoky steak, creamy cheese sauce, and all the fresh toppings you love — these loaded nachos from Jordan Hanger are perfect for game day, backyard gatherings, or anytime you want a crowd-pleasing snack. Smoked over Bear Mountain Hickory Pellets for that rich, authentic BBQ flavor.

Prep

15 minutes

Cook time

20 minutes

Serves

4–6

Steps

  1. Season the flank steak generously with your seasoning of choice. Fire up your grill with Bear Mountain Hickory Pellets for a rich, smoky flavor. Grill steak to medium-rare (about 130–135°F internal). Let rest for 10 minutes, then cube into bite-sized pieces.
  2. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1–2 minutes. Slowly whisk in evaporated milk until smooth and slightly thickened. Stir in shredded cheese until it is fully melted and creamy.
  3. Spread tortilla chips on a serving plate. Drizzle a layer of cheese sauce over the chips. Top with cubed steak, red onion, cherry tomatoes, and jalapeños. Add additional shredded cheese over the top.
  4. Garnish with optional toppings like sour cream, guacamole, salsa, or cilantro. Serve immediately and enjoy!

Ingredients:

  • Bear Mountain BBQ Hickory Pellets
  • 1 ½–2 lbs flank steak
  • 2 tbsp Ninjacue All Day Rub (or your favorite all-purpose seasoning)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 (12 oz) can evaporated milk
  • 2 cups shredded or cubed cheese (cheddar + Monterey Jack blend works great)
  • 1 bag tortilla chips
  • ½ cup red onion, diced
  • 1 cup cherry tomatoes, diced
  • 1–2 jalapeños, sliced
  • Extra shredded cheese for layering
  • Optional toppings: sour cream, guacamole, salsa, cilantro

watch recipe video

Loaded Steak Nachos

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