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Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
There's no wrong way to top your nachos, but using Philly cheesesteak ingredients feels sooooo right!
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Ingredients
- 1/4 cup
olive oil
- 2
large onions, thinly sliced
Kosher salt and black pepper, to taste
- 2
garlic cloves, minced
- 1
15-ounce can pinto beans, drained
and rinsed
- 1
chipotle pepper in adobo sauce, chopped, plus 2 tablespoons sauce
Juice of 1 lime
- 1/2 cup
fresh cilantro, chopped
- 1 1/2 cups
half-and-half
- 1 lb.
processed cheese (such as Velveeta), cubed
- 1 cup
shredded mild cheddar cheese (about 4 ounces)
Pinch of cayenne pepper
- 1 lb.
shaved steak
- 1
13-ounce bag tortilla chips
- 1/2 cup
sliced pepperoncini, drained
Directions
- Step 1Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and golden, 12 to 14 minutes. Transfer to a bowl and cover to keep warm. Reserve the skillet.
- Step 2Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the beans, chipotle and adobo sauce and stir to combine. Add the lime juice, cilantro and 1/2 cup water and simmer until thickened, about 6 minutes. Keep warm over low heat.
- Step 3In a second medium saucepan, heat the half-and-half over medium-low heat until just simmering. Whisk in the processed cheese a few cubes at a time until melted. Whisk in the cheddar until the sauce is smooth and coats the back of a spoon, about 1 minute. Whisk in the cayenne. Keep warm over low heat.
- Step 4Heat the remaining 1 tablespoon olive oil in the reserved skillet over high heat. Peel the steak pieces apart and add to the skillet a few pieces at a time (let them curl up before adding more). Season with salt and pepper and cook until crispy around the edges and no longer pink, about 3 minutes. Roughly chop the steak in the pan with a metal spatula or tongs.
- Step 5To assemble, spread a third of the chips on a platter and top with a third each of the beans, steak, onions, pepperoncini and cheese sauce. Build two more layers, ending at the very top with the last of the cheese sauce.
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