Philly Cheesesteak Sheet-Pan Nachos

Active Time: 50 minutes

Servings: 8-10



  1. Freeze steak for 40 minutes. Thinly slice steak against the grain into strips; season with salt and pepper. Warm 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add steak in batches; stir-fry until meat is no longer pink. Remove steak from skillet; keep warm.
  2. Sauté onion and peppers in remaining oil in the same skillet over medium heat for 4-6 minutes or until crisp-tender. Season with salt and pepper. Remove from the heat. Add steak to skillet; toss to combine.
  3. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with 1 cup Buholzer Brothers® Havarti  and 1 cup Buholzer Brothers® Gouda. Layer with half of the steak-veggie mixture. Repeat layers, sprinkle with remaining Havarti and Gouda. Bake for 10-12 minutes or until the cheeses are melted.
  4. Garnish with Odyssey® Greek Sour Cream and sliced green onions. Serve immediately.
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