Philly cheese steak nachos

Name: Philly cheese steak nachos
Prep time: 1 h
Cook time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 1/2 cups marbled cheddar cheese (3/4 of a large brick); 1 tablespoon cornstarch; 1x 354 ml can 2% unsweetened evaporated milk; 1/2 teaspoon smoked paprika; 2 shots tabasco or more to taste; Salt and pepper from the mill; 450 g top sirloin beef, very thinly sliced; 3 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 1 yellow onion, halved, thinly sliced; 2 garlic cloves, finely chopped; Olive oil; 1/2 red bell pepper, thinly sliced; 1/2 green bell pepper, thinly sliced; 1/2 teaspoon Italian spices; 275 g restaurant style Tostitos chips; 300 g fontina cheese, grated

Preparation 1 h
Cooking 25 min
Servings 4
Freezing I do not suggest

I don’t know about you, but I literally fall for everything “Philly cheese steak”. Imagine in kick ass nachos and a ton of cheese? HARD TO BEAT !!!

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Ingredients for the cheese sauce

2 1/2 cups marbled cheddar cheese (3/4 of a large brick)
1 tablespoon cornstarch
1x 354 ml can 2% unsweetened evaporated milk
1/2 teaspoon smoked paprika
2 shots tabasco or more to taste
Salt and pepper from the mill

Ingrédients

450 g top sirloin beef, very thinly sliced
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 yellow onion, halved, thinly sliced
2 garlic cloves, finely chopped
Olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 teaspoon Italian spices
275 g restaurant style Tostitos chips
300 g fontina cheese, grated

Preparation

In a large bowl, put the cheese and cornstarch then toss to coat.
In a saucepan heated at medium heat, put the evaporated milk, paprika, tabasco, the cheese mix, season with salt and pepper then mix. Cook, stirring, for 4 to 5 minutes until cheese is melted and the mixture becomes thick. Turn off the heat but keep warm. Dilute with a little milk if the mixture becomes too thick.
Preheat the oven to GRILL.
In a bowl, put the beef with the soy sauce and W sauce. Season with salt and pepper then mix. Marinate on the counter for 30 minutes and drain.
In a pan heated over medium-low heat, add the onion and garlic then add a drizzle of olive oil. Cook for 3 to 4 minutes, stirring constantly.
Add the peppers, Italian spices, a drizzle of olive oil and season with salt and pepper. Cook 3 to 4 minutes, stirring constantly. Pour into a plate and set aside.
Increase heat to medium high, add the drained meat followed by a thin drizzle of olive oil. Season with salt and pepper. Cook 3 to 4 minutes, stirring constantly.
Add the onion mixture and cook for 2 minutes. Remove from the heat and drain the mixture if necessary.
In a large baking sheet or huge cast-iron skillet, pour half of the Tostitos and distribute.
Add half of the meat mixture followed by a ladle or two of the cheese sauce and about 1/4 of the fontina cheese. (Note, the more cheese sauce you add, the bigger the chance of having soggy chips.)
Distribute the rest of the Tostitos, the rest of the meat and one or two ladles of cheese sauce. Cover with fontina cheese.
Place in the oven and bake, 3 to 4 minutes or until the cheese is golden! Serve with the remaining cheese sauce, sour cream and salsa.

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