I love nachos andnd I also love Philly cheesesteak sandwiches! So, for me, the ultimate game-day mashup is a delicious plate of tortilla chips smothered in melted cheese sauce and topped with tender slices of steak and hot peppers. It's the best of both dishes rolled into a tasty appetizer that's perfect for entertaining.
Technique tip: There's no need to make both cheese sauces. Choose whichever one suits your taste.
Swap option: These toppings are also great over crinkle fries!
For the cheese sauce:
If making the beer-cheese: In a sauce pot on medium, add the cream cheese, shredded cheeses, beer, paprika, a pinch of salt and a few grinds of pepper. Stir until melted and keep warm, adding beer to loosen if needed.
If making the white cheese sauce: In a small pot on medium heat, add the butter, oil, onions, jalapeño, a pinch of salt and a grind or two of pepper. Cook while stirring until the onions are tender, then add the flour and cook until the foam dies down but doesn't brown, about 2 minutes. Add the heavy cream and stir until thickened, about 5 minutes. Add the cheese and stir until melted. Keep warm.
For the beef:
On a griddle on high heat, add the beef and as it's cooking, sprinkle with the seasoning salt and black pepper. Cook quickly for just a few minutes on high while flipping and allowing all sides to have contact with the griddle. Remove to a plate and cover lightly with aluminum foil.
Make single serving pouches out of aluminum foil and add tortilla chips to each. Add these pouches to the griddle over the medium heat to warm the tortilla chips, about 3-4 minutes. Remove and top each evenly with steak, a drizzle of cheese sauce, scallions and desired peppers to taste.