Philly cheese steak nachos

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

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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

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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.