As I get further into the second trimester of my pregnancy, the nausea and the food aversions have been replaced by a hunger that just won’t quit. Of course I’m not craving veggies or fruit, no, no, I’m craving Oreos, french fries, pizza and a plethora of other things I probably shouldn’t be eating. And what should you not do when you are in my shoes? Watch Man vs. Food. You see, when you watch Man vs. Food when you are as hungry as I am, you want everything you see. Strike that you need everything you see. That is exactly what happened after I saw a recent episode where he tried Philly Cheesesteak Nachos. There was no question, I needed them. So I made them. Then I ate them with reckless abandon.
As I ease myself back into the kitchen, easy dishes are my best friend. And really you can’t get much easier than nachos. These nachos come together really quickly so it is best to have everything prepped and ready to add right when you need it. It makes things go a lot smoother. Also, I do find that the cheese sauce is best when super hot so make sure you add it to the chips right before you eat.
Philly Cheesesteak NachosPrint Recipe
- 1 tablespoon olive oil
- 1 pound thinly sliced round steak
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 4 tablespoons butter, divided
- 2 green bell peppers, seeds and ribs removed, diced
- 1 medium yellow onion, diced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1 1/4 cup milk
- 1/2 teaspoon seasoning salt
- 4 cups shredded medium cheddar cheese
- 2 ounces cream cheese
- tortilla chips
Heat olive oil in a skillet over medium heat. Add steak and salt and pepper. Cook until steak is cooked through. Transfer to a plate.
In the same skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, add bell peppers, onions and Worcestershire sauce. Cook until onions start to brown 5 - 7 minutes. Return the steak to the pan. Reduce heat to low to keep mixture warm while you prepare the cheese sauce.
Melt remaining 2 tablespoons of butter over medium heat. Whisk in flour. Cook 1 minute. Whisk in 1 cup of milk. Reduce heat. Bring milk to a simmer but do not boil. Stir in cheeses and seasoning salt. Cook until melted. If cheese sauce is too thick for your liking, add the remaining milk.
Place a couple large handfuls of tortilla chips on 4 plates. Spoon cheese sauce and steak and pepper mixture over the top. Serve immediately.