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Cowboy Nachos
Cowboy Nachos
Rated 5.0 stars by 1 users
Category
Beef
Servings
8
Prep Time
5 minutes
Cook Time
20 minutes
This loaded cowboy nachos recipe is an easy way to transform those extra ribeye steaks into a tasty and flavorful dish. You’ll have this ready in minutes so you can enjoy while you plop in front of your couch to watch a movie or a game with friends and family.
Ingredients
Cilantro
Olive Oil
1 Red Bell Peppers, Sliced
2 Rib-Eye Steaks
Salsa
-
1 Tbsp Pit Boss All Purpose GSP
1 Cup Shredded Cheddar Cheese
Sour Cream
1 Yellow Bell Pepper, Sliced
1 Zucchini, Sliced
-
Pit Boss Mesquite Hardwood Pellets
Wood Pellet Recommendation
Directions
Preheat your grill to 400°F.
Coat both sides of the steak with olive oil and season with sea salt and pepper. Place the steak on the grates and grill for about 4 to 5 minutes per side.
Remove the steak off the grill and let rest for about 10 minutes before cutting into bite-sized strips.
Brush with barbecue sauce if desired.
Empty a large bag of nacho chips evenly into a cast iron pan. Start loading up with toppings - steak, cheddar cheese, sautéed vegetables.
These are just suggested toppings, so feel free to add anything you like!
Place your loaded nachos on the grill and let the hot smoke melt your toppings into one hearty creation.
Cook for about 10 minutes, or until the cheese has fully melted.
Remove and serve with sour cream and salsa.