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Sunny Anderson's Philly Cheesesteak Nachos
Sunny Anderson
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Servings:
2-4

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!

Ingredients

  • Beer-Cheese Sauce

    • 8 ounces onion and chive flavored whipped cream cheese
    • 1 cup shredded cheddar cheese
    • 1 cup shredded pepper jack cheese
    • 8 ounces beer, pilsner preferred, plus more as needed
    • 1/2 teaspoon hot Hungarian paprika
    • Kosher salt and freshly ground black pepper
  • White Cheese Sauce

    • 1 tablespoon salted butter
    • 1 tablespoon olive oil
    • 1/4 cup chopped Vidalia onion
    • 1 jalapeño, seeded and chopped
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons all-purpose flour
    • 2 cups heavy cream
    • 4 ounces white cheddar cheese, shredded from the block
    • 4 ounces provolone cheese, shredded from the block
  • Beef

    • 1 (12- to 16-ounce) boneless rib eye, slightly frozen, very thinly sliced
    • 2 teaspoons seasoning salt
    • Freshly ground black pepper
  • To serve

    • 8 cups corn tortilla chips
    • 2 scallions, chopped
    • Sweet pickled salad peppers
    • Pickled jalapeño peppers

Preparation

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.

To serve:

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.

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Make Sunny Anderson's Philly cheesesteak nachos

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