Philly Cheesesteak Nachos

This recipe is sure to be a hit with everyone in the family, especially for those Philly Cheesesteak lovers! Philly Cheesesteaks are probably my favorite sandwich, so when my husband suggested making Philly nachos, I couldn't resist!

I didn't find a recipe off the internet for this one, my husband saw the idea online and I just looked up the basics of how to make a cheese sauce. So, let's dive in:

• 2 ribeye steaks

• 2 bell peppers

• 1 onion

• 4 oz swiss

• 4 oz monterey jack

• 4 slices of provolone

• 2 cups milk (divided)

• 2 tbs butter

• 2 tbs flour

To start our prep, about 20 minutes before we started cooking, we put the steak in the freezer. This made it easier to cut the steak into thin strips, similar to a classic Philly Cheesesteak. Next, I prepped my veggies, I julienned my onions and peppers.

Then once the steak was nice and firm, we sliced that into strips. (I put my husband on steak duty.)

Not pictured, I also shredded up my cheeses, I did about 4oz each of monterey jack and swiss and then 4 slices of provolone. You can use whatever you want for the cheese, we just kinda decided to use them all.

Once everything was prepped, it was time to get cooking. We used a cast iron skillet for this recipe. I added some olive oil to the heated pan and then added the veggies. I seasoned them with Kinders Garlic Parmesan, you can season with whatever you like. I cooked the veggies down until they were tender, probably about 10 minutes.

Once those were done, I put them on a plate and my husband cooked the steak. He seasoned the steak with salt, pepper and garlic powder. With the steak being so thin the cook time was very quick.

While he was cooking the steak, I started on the cheese sauce. In a saucepan I melted down 2 tbs of butter, then added 2 tbs of flour and cooked out the flour smell. I slowly added in 1 cup of milk, stirring continuously until it thickened slightly. Then I slowly started adding the cheese, at this point is when you will need the other cup of milk. As I added cheese it became too thick for my liking so I kept adding milk to thin it out. In total, I used an additional cup of milk. That will just depend on what consistency you want your cheese sauce at, if you want it a little thicker, add less. I will say the next time I make this, I will be using evaporated milk instead of regular milk, I think it will help the consistency turn out a bit better.

Once the cheese sauce is done, time to assemble the Philly Cheesesteak Nachos! Enjoy!

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Recipe Card

• 2 ribeye steaks

• 2 bell peppers

• 1 onion

• 4 oz swiss

• 4 oz monterey jack

• 4 slices of provolone

• 2 cups milk (divided)

• 2 tbs butter

• 2 tbs flour

• Tortilla chips

Seasonings I used: Kinders Garlic Parmesan for the veggies; salt, pepper and garlic powder for the steak

1. Freeze your ribeye for about 20 minutes before cutting into strips and seasoning with your choice of seasoning.

2. Julienne onions and peppers. Then shred cheese

3. Cook down peppers and onions, seasoned in your choice of seasoning.

4. Cook the steak in the same skillet; depending on the thickness of your strips, it will cook relatively quickly.

5. In a saucepan melt down 2 tbs of butter

6. Add 2 tbs of flour whisking constantly so it doesn't burn. Cook out the flour smell.

7. Slowly add 1 cup of milk

8. Whisk until there is a little thickness

9. Slowly add cheese and constantly stir to get incorporated. IF your sauce is too thick, add more milk.

10. Assemble your nachos and enjoy!