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A sheet pan of loaded steak nachos.

Easy Steak Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 15 min
  • Cook Time: 4 min
  • Total Time: 19 min
  • Yield: 4 to 6 servings (or 8 to 10 as an appetizer) 1x
  • Category: Appetizer, Main Dish
  • Method: Broil
  • Cuisine: Tex-Mex, Mexican


If you’re a fan of nachos (who isn’t?), you won’t be able to resist these cheesy steak nachos! Loaded with thinly sliced steak, melted cheese, all your favorite toppings and a drizzle of salsa verde crema. These nachos are a delicious easy way to use up leftover steak and a total crowd pleaser!



Easy Salsa Verde Crema:

  • ½ cup sour cream
  • ½ cup salsa verde
  • juice of ½lime
  • pinch of salt

For The Nachos:

  • 1 (13-ounce/368 gram) bag tortilla chips (thicker sturdy chips work best)
  • 34 cups shredded cheese (I like to use a mix of Monterey Jack, cheddar and mozzarella)
  • 1 ½ cups thinly sliced leftover steak (or freshly cooked)
  • ½ small red onion, finely chopped
  • ½ cup corn kernels (fresh, frozen, canned or roasted)

Fresh Toppings:

  • ½ cup diced tomatoes or pico de gallo
  • 1 avocado, diced
  • ¼ cup roughly chopped cilantro or green onions (or both)
  •  ¼ cup pickled jalapenos (optional)
  • Serve with: sour cream, salsa or pico de gallo, guacamole and lime wedges served on the side


  1. Prepare salsa verde crema: Whisk together the sour cream, salsa verde, lime juice and pinch of salt in a small bowl and set aside.
  2. Preheat oven broiler: Preheat the oven broiler to high heat. Optional: Line a large baking sheet with parchment paper for easy cleanup.
  3. Assemble nachos: Spread the tortilla chips out in an even layer on a large baking sheet.  Sprinkle half of the cheese over the chips.  Top with sliced steak, red onion and corn. Sprinkle the remaining cheese over the top.
  4. Broil: Broil for 3-4 minutes or until the cheese is melted and bubbly and the chips are crispy. Watch carefully so it doesn’t burn!
  5. Add fresh toppings: Remove from the oven and top with the diced tomatoes or pico de gallo, diced avocado, pickled jalapenos and chopped cilantro and/or green onions.
  6. Serve: Drizzle over the salsa verde crema and serve immediately with sour cream, salsa or pico de gallo, guacamole and lime wedges on the side.


  • Prep Tip: Have all the fresh toppings prepped and ready to go so that you can immediately dig in while the nachos are hot and the cheese is melty.
  • Great leftover steak idea: This is one of my family’s favorite leftover steak recipes. We tend to throw an extra steak on the grill when having a steak dinner to make sure that we have leftovers to make these easy steak nachos!