Sunday, November 28, 2010

Phillysteak and Cheese Nachos

So there should really be two narratives for this recipe - what I did...and what you should do.  I love cooking.  And things usually turn out really well, even if it's a new recipe.  But my all time biggest problem is t-i-m-i-n-g.  If there are multiple phases to a recipe, you can bet I've probably done at least a few steps out of order.  Usually the worst that happens is I'll have to keep something warm until the end b/c I've cooked it too soon or something.  Ah well.  Someday I'll learn.

Anyway.  We saw these awesome nachos on Man v. Food the other day and I just had to make them.  Of course, I'll just do this in order of should be done so you don't have to muddle through like I did. :)

Ingredient List:


  • Nacho chips 
  • 1 lb. finely sliced steak meat (got mine pre-sliced at WholeFoods)
  • 1 lb. bag of pepper strips (red, green, yellow)  You can obviously substitute fresh peppers here - I'd use one good sized one of each then.
  • One medium sized onion (or half of a large one - to taste)
  • 1 - 8oz. bag Monterrey Jack cheese

Step one: Cut your onion into strips.


Put a splash of olive oil in a good-sized (obviously larger than the one I used below) pan and heat it.  When pan is hot, add onion and lower temperature.  Cook them about half way done.  (This is if you're using the bag veggies - if you're using fresh cut, I'd probably cook them all at the same time.)

Step two: When your onions are about half way cooked to your liking (we like ours pretty well floppy and golden), start another pan (no oil - although I added a splash of water so it wasn't dry in the pan) and when hot, add the meat.  Lower the temp.  Throw in a bit of seasoning to taste (I just used some of that pre-mixed steak seasoning they make. Yeah, yeah, cheater, I know.)


Add the bag of peppers to the onions.


The meat, cut into such small pieces, really cooks super quick.  So watch it - I thought I cooked ours too long, but Jon said it was excellent.  I'd say about 6-7 minutes-ish.

Step four: Since you're following my great hindsight directions, your veggies and meat will be done together.  Spread a layer of nachos on a plate.  Add a layer of veggies.  Add your meat.  Sprinkle a generous layer of cheese on top.  (You can melt in microwave if your cheese does not cooperate.  Mine didn't either.)


Serve with a side of chunky salsa and sour cream.  This should probably serve four.  (Although Jon and I managed to polish off a good portion of it all by ourselves.)  Mangia!!

1 comment:

PoetessWug said...

Ummmmmm....Boy! Does that look good!! :-)