Dan Whalen is a master of the food mashup and this recipe for Cheesesteak Nachos are a perfect example of his brilliance. This recipe from his latest book, Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love, is one of our favorites and a fun, family-friendly way to switch up nacho night. Here’s what Dan has to say about this recipe:
Cheesesteak flavors lend themselves to nachos really well. The cheese can be a hot topic to cheesesteak purists — some say Cheez Whiz, others say provolone; some say mushrooms or peppers are acceptable, others absolutely not — so I tried to tread carefully with this recipe. We start with cheddar as a base and top the nachos with drippy Cheez Whiz to honor what some would argue adds that true Philly flavor. Caramelized onions are necessary for me in a cheesesteak, but I also love to add pickled peppers for a little brightness.
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Cheesesteak Nachos
- Total Time: 1 hour
- Yield: 4 servings as dinner, 8 as an appetizer 1x
Description
From Nachos for Dinner: Surprising Sheet Pan Meals the Whole Family Will Love by Dan Whalen:
Cheesesteak flavors lend themselves to nachos really well. The cheese can be a hot topic to cheesesteak purists — some say Cheez Whiz, others say provolone; some say mushrooms or peppers are acceptable, others absolutely not — so I tried to tread carefully with this recipe. We start with cheddar as a base and top the nachos with drippy Cheez Whiz to honor what some would argue adds that true Philly flavor. Caramelized onions are necessary for me in a cheesesteak, but I also love to add pickled peppers for a little brightness.
Ingredients
2 tablespoons unsalted butter
2 large yellow onions, peeled and diced
1 pound shaved steak
1 tablespoon vegetable oil (optional)
Kosher salt and freshly cracked black pepper
1 cup Cheez Whiz
1 bag (12 ounces) tortilla chips (about 90 chips)
1 ½ cups (6 ounces) shredded cheddar cheese
½ cup pickled peppers slices (store-bought or homemade; see page 29)
Instructions
1. Melt the butter in a large frying pan over medium-high heat. Add the onions and stir to coat with the butter.
2. Cook the onions, adjusting the heat as needed—up if they aren’t browning enough or down if onion bits start to burn on the bottom of the pan—until they are a deep brown and reduced in size, about 30 minutes. Remove from the pan and set aside.
3. Turn the heat up to high and add the steak to the pan (with the vegetable oil if needed). Season with salt and pepper. Cook, stirring often and using 2 spatulas to break up the meat, until browned and cooked through, about 10 minutes. Remove from the heat.
4. Preheat the broiler to high with a rack about 4 inches from the heat.
5. Meanwhile, gently warm the Cheez Whiz in a small saucepan over low heat or in a bowl in the microwave in 10-second increments.
6. Arrange the tortilla chips evenly on a sheet pan, overlapping them as little as possible.
7. Sprinkle the cheese on the chips, distributing it evenly. Next add the steak, followed by the onions and then the pickled peppers. Drizzle the Cheez Whiz over all.
8. Broil until the cheese has melted and the chips are starting to brown, 3 to 5 minutes. (Watch carefully to make sure they don’t burn.) Remove from the oven. Serve hot.
Notes
Shared with permission by Dan Whalen and Workman Publishing, © 2021
Photos by Penny De Los Santos