Steak Nachos

5 from 4 votes
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Make Steak Nachos the next time you’re craving nachos or just need a new spin on dinner! Pile crispy tortilla chips with homemade guacamole, cheese, pico de Gallo, and juicy steak, and call it a meal.

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A big pan of steak nachos topped with guacamole and pico de gallo.

If you want to kick up basic nachos a notch, make this steak nachos recipe! It’s loaded with good stuff like tender steak, plenty of cheese, and, of course, crunchy tortilla chips.

Why You’ll Love This Steak Nachos Recipe

  • Enough for a meal. Adding steak makes these nachos hearty enough to justify eating them for dinner.
  • So flavorful. I love all of the flavors in this dish, from the spicy peppers to the cool and creamy avocado to the savory steak.
  • Adaptable. Don’t like a lot of heat? You can easily dial down the amount of jalapenos you use. Want to try it with chicken? Go right ahead! This recipe is easy to adapt to whatever you like or have on hand.

Ingredients You’ll Need

  • Steak – Choose New York Strip Steaks, Ribeye, or Top Sirloin Steak.
  • Salt and pepper – To season the steak.
  • Olive oil – I always use extra virgin olive oil.

Pico de Gallo

  • Tomatoes – You can use any type of tomatoes.
  • Shallot – Substitute with garlic or yellow onion if needed.
  • Jalapeño – You can use as much or as little of this, depending on your preference for heat.
  • Cilantro – Fresh cilantro is an essential ingredient.
  • Lemon juice – Fresh lemon juice will give the best flavor.

For the Guacamole

  • Avocados – Use ripe avocados for the best texture and flavor in the guacamole.
  • Salt and pepper – To taste.
  • Lime juice – Fresh lime juice is best, or use lemon juice.
  • Onion – I use a red onion, but you can also use a yellow onion.
  • Jalapeño – Remove the seeds if you don’t like as much heat.
  • Tomato
  • Cilantro It’s okay to skip this if you don’t care for cilantro.

For the nachos

  • Tortilla chips – Grab a bag of your favorite tortilla chips for this recipe.
  • Cheddar cheese – I love a sharp cheddar cheese for nachos.
  • Pepper jack cheese – Or use regular Jack cheese.
  • Jalapenos – Again, adjust the amount depending on how spicy you like your nachos.
  • Sour cream – Full-fat or low-fat sour cream is fine.
  • Scallions and cilantro – To garnish.
A metal baking sheet of steak nachos is surrounded by ore steak and toppings.

How to Make Steak Nachos

Next time you’re in the mood for nachos or want a fresh dinner idea, follow this recipe and layer crunchy tortilla chips with guacamole, cheese, pico de Gallo, and succulent steak for one delicious, satisfying dish.

  • Prepare. Preheat pan or grill pan.
  • Season. Rub the steaks with salt and pepper.
  • Cook. Cook the steaks to your desired doneness,
  • Make Pico de Gallo. Mix together the chopped tomatoes, shallot, jalapeño, cilantro, and lemon juice.
  • Prep the guacamole. Mash the avocados.
  • Assemble. Stir in the rest of the guacamole ingredients.
  • Finish. Mix until well combined.
  • Add tortilla chips. Spread the chips evenly on a baking sheet.
  • Cook. Add the shredded cheddar and pepper jack cheese, then broil until the cheese melts.
  • Add steak. Arrange pieces of grilled steak over the chips.
  • Finish. Add sliced jalapeños, dollops of guacamole, pico de gallo, sour cream, scallions, and cilantro, then serve.

Tips & Variations

  • Make the steak in advance and store it in an airtight container in the fridge for up to 4 days. Warm it up before adding to the nachos.
  • Prepare the guacamole just before serving for freshness, as cut avocados don’t last long.
  • Use store-bought guacamole or Pico de Gallo to simplify prep.
  • Experiment with shredded chicken or pulled pork instead of steak for variety.
A baked pan of steak nachos is topped with dollops of guacamole and chunks of steak.

More Nacho Toppings

I love adding all sorts of toppings to my steak nachos, from the homemade guacamole included in this recipe to more cheese and sour cream! Here are a few ideas you can try beyond what I’ve mentioned:

  • Hot sauce – Top the nachos with a generous drizzle of hot sauce for more heat.
  • Avocado slices – In addition to or instead of the guacamole, add thick slices of ripe avocado to your nachos.
  • Olives – Sliced black olives are always a welcome addition to a pile of nachos!
  • Mexican crema – Similar to sour cream, Mexican crema adds a little extra creaminess to your nachos.
  • Cojito cheese – Crumble cojito cheese on top of your plate of steak nachos for a salty bite.
  • Beans – Add a big scoop of black beans or refried beans to your nachos.

What to Serve with Steak Nachos

You can serve steak nachos as a hearty appetizer, serve them with my veggie-packed Jennifer Aniston Salad, or pair it with an Elote (Mexican Street Corn) Salad. Add a bowl of creamy Roasted Tomato Soup to your nachos, or try a Cream of Asparagus soup alongside. You can also try my Seven Layer Dip, Buffalo Chicken Dip, or Spinach Artichoke Dip. Offer a Frozen Pineapple Margarita, Frozen Berry Margarita, or a refreshing glass of Cucumber Lemon Water.

A corner of a pan of steak nachos is shown colorfully topped with guacamole and tomatoes.

Proper Storage

  • Steak nachos are best eaten on the day they are made. However, you can store the components separately in airtight containers and assemble the nachos again another time. Or, you can store any assembled leftovers and know that they won’t be as crisp as when they’re fresh.
  • Fridge: You can store leftovers in an airtight container in the fridge for up to 2 days.
  • Store: To crisp up and warm your nachos, place them in an oven-safe dish and heat them under the broiler until the cheese is melted and the chips are slightly crisp.

More Steak Recipes

5 from 4 votes

Steak Nachos

Steak Nachos are prepared with crispy tortilla chips topped with homemade guacamole, cheese, pico de Gallo, and juicy steak.
Prep Time: 40 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6 servings


For the steak:

  • pounds New York Strip Steak,, you could also use Ribeye or Top Sirloin Steaks
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Pico de Gallo:

  • 6 medium plum tomatoes,, seeds removed, finely chopped
  • 1 small shallot,, finely chopped
  • 1 medium jalapeño,, finely chopped
  • fresh chopped fresh cilantro
  • 1 tablespoon lemon juice
  • Kosher salt

For the guacamole:

  • 2 medium ripe avocados
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh lime or lemon juice
  • 2 tablespoons finely chopped red onion
  • 1 jalapeño,, finely chopped (remove seeds if sensitive to heat)
  • 1 Roma tomato,, cored and chopped
  • ¼ cup freshly chopped cilantro
  • Pinch freshly ground black pepper

For the nachos:

  • 12 ounces tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 to 2 jalapenos,, thinly sliced
  • cup sour cream
  • ¼ cup chopped scallions
  • chopped fresh cilantro,, for garnish
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For the Steak:

  • Preheat a pan or grill pan to medium-high heat.
  • Rub the steaks with oil, salt, and ground black pepper.
  • Grill the steaks to your desired doneness, approximately 3 to 4 minutes per side for medium-rare.
  • Allow the steaks to rest for 5 minutes before slicing them.

For the Pico de Gallo:

  • Meanwhile, in a medium bowl, combine the chopped tomatoes, shallot, jalapeño, cilantro, and lemon juice. Season with salt to taste.
  • Mix well and set aside to let the flavors meld.

For the Guacamole:

  • In a separate bowl, mash the ripe avocados with a fork.
  • Add salt, lime or lemon juice, red onion, jalapeño, chopped tomato, cilantro, and black pepper.
  • Mix until well combined, and adjust the seasoning to taste.

Assembling the Nachos:

  • Preheat the oven broiler to high heat.
  • Arrange the tortilla chips evenly on a lightly greased baking sheet.
  • Sprinkle shredded cheddar and pepper jack cheese over the tortilla chips.
  • Broil for 3 to 4 minutes or until the cheese is melted, and the chips become crispy. Remove from the oven.
  • Arrange slices of grilled steak over the chips.
  • Add sliced jalapeños, dollops of guacamole, pico de gallo, sour cream, and chopped scallions.
  • Garnish with fresh cilantro and serve.


Calories: 215kcal | Carbohydrates: 6g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 731mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1138IU | Vitamin C: 20mg | Calcium: 299mg | Iron: 0.5mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating


  1. Beth says:

    5 stars
    Now this is how you do nachos right! I made these last night for Taco Tuesday, and they were amazing. SO GOOD!

    1. Katerina says:

      I’m thrilled to hear the nachos were a hit for your Taco Tuesday! It sounds like you found the perfect way to elevate your nacho game. Thank YOU! 🙂

  2. Sandra says:

    5 stars
    This is my family’s new favorite! It has so much flavor and very easy to make!

    1. Katerina says:

      That’s wonderful to hear it’s become a new favorite for your family and that you found it flavorful and easy to make! Thank YOU! 🙂

  3. Erin | Dinners, Dishes and Dessert says:

    5 stars
    Absolutely yummy! I made this and my family really loves it!

    1. Katerina says:

      Thank YOU! I’m very glad you and your family enjoyed it! 🙂

  4. Janelle says:

    Oh. My. Goodness! These were to tasty! Thanks!

    1. Katerina says:

      Thank you so much! I’m very glad you enjoyed it! 🙂

  5. April says:

    5 stars
    These are some of the best nachos I’ve ever had!

    1. Katerina says:

      I’m thrilled to hear you enjoyed the nachos so much! Thank YOU! 🙂