Philly cheese steak nachos

Name: Philly cheese steak nachos
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 1/2 cups (625 ml) marble cheddar cheese (3/4 of a large brick); 1 tbsp. (15 ml) cornstarch; 1 can (354 ml) unsweetened 2% evaporated milk; 1/2 tsp. (2.5 ml) smoked paprika; 2 dashes of tabasco or more to taste; Salt and pepper; 450 g top sirloin beef, sliced very thinly; 3 tbsp. (45 ml) soy sauce; 2 tbsp. (30 ml) Worcestershire sauce; 1 yellow onion cut in half, thinly sliced; 2 cloves of garlic, finely chopped; Olive oil; 1/2 red bell pepper, thinly sliced; 1/2 green bell pepper, thinly sliced; 1/2 tsp. (2.5 ml) Italian seasoning; 275 g restaurant-style tortilla chips; 300 g fontina cheese, shredded; Sour cream (for serving); Salsa (for serving)

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 (625 ml) marble cheddar cheese (3/4 of a large brick)
1 tbsp. (15 ml) cornstarch
1 can (354 ml) unsweetened 2% evaporated milk
1/2 tsp. (2.5 ml) smoked paprika
2 dashes of tabasco or more to taste
Salt and pepper

Ingredients

450 g top sirloin beef, sliced very thinly
3 tbsp. (45 ml) soy sauce
2 tbsp. (30 ml) Worcestershire sauce
1 yellow onion cut in half, thinly sliced
2 cloves of garlic, finely chopped
Olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 tsp. (2.5 ml) Italian seasoning
275 g restaurant-style tortilla chips
300 g fontina cheese, shredded
Sour cream (for serving)
Salsa (for serving)

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Preparation

In a large bowl, mix the cheddar cheese and cornstarch together.
In a saucepan over medium heat, pour the evaporated milk, smoked paprika, tabasco and the cheese mixture. Season with salt and pepper, then stir. Cook while stirring for 4 to 5 minutes until the cheese is melted and the mixture thickens. Turn off the heat but keep warm. Thin out with a little milk if the mixture becomes too thick.
Preheat the oven to broil.
In a bowl, mix the beef with the soy sauce and Worcestershire sauce. Season with salt and pepper. Let marinate on the counter for 30 minutes, then drain.
In a skillet over medium-low heat, cook the onion and garlic with a drizzle of olive oil for 3 to 4 minutes, stirring.
Add the peppers, Italian seasoning and a thin drizzle of olive oil. Season with salt and pepper. Cook 3 to 4 minutes, stirring. Transfer to a plate and set aside.
Increase to medium-high heat, add the drained meat with a thin drizzle of olive oil. Season generously with salt and pepper. Cook 3 to 4 minutes, stirring.
Return the onion and pepper mixture to the skillet and continue cooking for 2 minutes. Remove from heat and drain if necessary.
On a large baking sheet or an oversized cast iron skillet, spread half the tortilla chips. Add half the meat mixture, one to two ladles of cheese sauce and about a quarter of the fontina cheese. Note: the more cheese sauce you add, the more likely the chips will soften.
Spread the remaining tortilla chips, the remaining meat and one to two ladles of cheese sauce. Cover with the remaining fontina cheese.
Broil for 3 to 4 minutes or until the cheese is golden. Serve with the remaining cheese sauce, sour cream and salsa.