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Seared steak nachos are a flavor-packed way to take your snack game to the next level. This bold, shareable recipe layers tender seared steak, spicy homemade salsa, melty pepper jack cheese and fresh toppings over crisp tortilla chips. Whether you’re hosting game night, feeding a hungry crowd or just craving something fun and filling, these nachos have it all: heat, crunch, richness, and brightness. They’re built high and loaded with flavor in every bite, and you’ll never look at plain nachos the same way again.
These seared steak nachos are piled high with layers of spicy salsa, juicy steak, melty cheese, and crisp fresh toppings for a bold and satisfying dish everyone will love.
Also try cowboy sliders, tater tot nachos (totchos!) or crockpot pepper steak. And these tilapia Baja nachos are amazing too.
Why You’ll Love It
Built for sharing: These nachos are perfect for parties, movie nights or game day spreads.
Big flavor payoff: Homemade salsa, juicy steak and zesty toppings bring bold taste in every bite.
Great texture combo: Crunchy chips, tender beef, gooey cheese, and fresh toppings contrast so well.
Customizable: Add or swap ingredients based on your heat preference or what you have on hand.
Fun to make: Layering and broiling makes prep hands-on and satisfying.
Seared Steak Nachos Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Tortilla chips: The crispy base that holds all the toppings.
Tomatillos, serrano and red chile peppers: Bring bright acidity and heat to the salsa.
White onion: Half diced and half sliced for different flavor and texture in the salsa and garnish.
Grape tomatoes: Add sweetness and body to the salsa.
Garlic cloves: Balance and mellow the spice in the roasted salsa.
Citrus juice: Fresh orange and lime juice add acidity and brightness.
Top round steak: Cubed and seared for juicy, protein-packed nachos.
Pepper jack cheese: Spicy, melty cheese that complements the bold salsa.
Toppings: Lettuce, sour cream, avocado, and pico de gallo are cool, creamy and fresh toppings to finish the nachos.
Spices and herbs: Salt, black pepper, cumin seeds and fresh cilantro bring balance and bold flavor.
How to Make Nachos with Seared Steak
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Heat the skillet and broiler: Preheat both before starting to save time.
Roast and blend salsa: Char tomatillos and peppers, then blend with tomatoes, garlic, onion and citrus juice.
Marinate and sear steak: Toss steak with reserved salsa, sear quickly, then set aside.
Assemble the nachos: Layer chips, cheese, steak, salsa and pico on a sheet pan.
Broil and garnish: Melt cheese under the broiler, then top with lettuce, avocado, sour cream and more salsa.
Substitutions and Variations
Use different cheese: Cheddar, Monterey Jack or queso fresco work well if you don’t have pepper jack.
Swap proteins: Try grilled chicken, chorizo or shredded pork, or mix and match more than one protein type.
Adjust spice level: Use jalapeños or remove pepper seeds to suit your heat preference.
Gluten-free: Make sure there’s no gluten in your tortilla chips if you are avoiding gluten.
Go vegetarian: Omit steak and load up on beans, roasted veggies and extra avocado.
Serving Suggestions
As an appetizer: Enjoy these nachos with a cold beer or perhaps a strawberry paloma tequila cocktail. If you want a second appetizer, whip up shrimp ceviche.
As a main dish: A rice dish or some black beans or refried beans would make a tasty side. More ideas for pairing sides are smoked elote, Mexican street style corn or skillet cornbread.
How to Store Steak Nachos
Store: Because leftovers will go soggy after an hour or so, I recommend only making as much as you’re going to eat.
Freeze: Don’t freeze this dish.
Top Tips
Don’t overcook the steak: A quick sear keeps it tender and juicy.
Watch the broiler: Cheese melts fast and can burn easily if left unattended.
Layer generously: Spread toppings across all chips to avoid dry bites.
Mexican Seared Steak Nachos FAQs
I wouldn’t recommend assembling or cooking the nachos ahead of time, not unless you don’t mind soggy chips underneath. You can make the salsa ahead of time though, or cook the steak. That way you have less to do later.
Anything from 3 to 6 minutes is a good guideline and the exact timing depends on your oven plus how far away from the heat the nachos are. I would suggest you keep an eye on them while they cook, as you won’t want to burn them!
Also known as husk tomatoes, tomatillos are a fruit which are native to Mexico. They resemble green tomatoes and taste tomato-ish but aren’t so sweet or mild. Tomatillos are delicious in salsa and they feature in many different Mexican recipes.
Seared Steak Nachos with Tomatillo Serrano Salsa Recipe
Seared Steak Nachos
Equipment
- Food Processor or Blender
Ingredients
- 1 Bag tortilla chips, about 11 Ounces
- 4 tomatillos
- 2 serrano peppers
- 1 red chile pepper
- 1 white onion
- 2 Cups grape tomatoes
- 6 Cloves garlic cloves, or less or more, garlic will tone down the heat
- 1 Tablespoons olive oil
- 1 orange
- 2 limes
- 1 Teaspoon salt
- ½ Teaspoon black pepper, coarsely ground
- ½ Teaspoon cumin seeds
- 2 Tablespoons cilantro, chopped, plus more for garnish
- 1 pound top round steak, cut into 1-inch cubes
- 2 Cups lettuce, shredded
- 4 Ounces pepperjack cheese, block, or your favourite spicy cheese
- 1 Cup sour cream
- 1 avocado, diced
- ½ Cup pico de gallo
Instructions
- Heat up the oven and skillet. Preheat the broiler on high. Heat a cast iron skillet over medium/high heat.
Prep the Ingredients
- Cut the tomatillos in half. Slice the serrano and red chile pepper into thin slices. Seed them for less heat if you like, but I suggest keeping the seeds in and adding more garlic cloves to balance the spicy flavor.
- Dice ½ the white onion, and thinly slice the other half. Cut the grape tomatoes in half. Chop cilantro. Juice the orange and limes into a small bowl.
- Shred the cheese into a bowl. Dice the avocado and refrigerate until ready to serve.
Make the Salsa
- Prepare the salsa. Once the skillet is hot, add a dash of olive oil and swirl to coat the pan to prevent sticking. Next, add the tomatillos (with the cut side up) and sliced peppers to the pan. Cook for 6 minutes to allow the skin of the tomatillos and chile peppers to slightly char. Add a pinch of salt and pepper if desired.
- Turn the tomatillos and peppers over, then add the diced onions, tomatoes, and garlic cloves. Cook for 4 more minutes. Use a slotted spoon to remove ingredients and add to a food processor or blender. Keep the skillet on the heat.
- Add the orange and lime juice, a tablespoon of olive oil, salt, pepper, cumin seeds, and 2 tablespoons of chopped cilantro to the food processor. Puree until smooth. Remove 2 tablespoons of salsa and set aside for the steak.
Sear the Steak
- Add cubed steak to a bowl and toss with 2 tablespoons of the salsa. Pour another swirl of olive oil in the skillet.
- Add the cubed steak and sear for 2 minutes. Do not overcook the steak. It will not be fully cooked after a short sear but will finish coming to temp in the oven. This helps the steak to remain tender. Remove from heat and set aside on a plate or cutting board.
Assemble the Nachos
- Add a handful of chips to a large baking sheet, just enough to cover the bottom of the sheet. Top with a thin layer of shredded cheese, ⅓ of the steak, and a couple spoonfuls of the salsa and pico de gallo. R
- Repeat layering chips, cheese, steak, salsa, and pico. Don’t be afraid to pile high! The goal is for each chip to have a bit of something on it rather than fighting over the cheesy top layer!
Melt the Cheese
- Place nachos into the oven under the broiler and cook for 3 minutes. The cheese will melt quickly so be sure to watch to prevent any burning.
Serve and Enjoy
- Top nachos with shredded lettuce and avocado, drizzle with sour cream and remaining sauce. Garnish with cilantro.
Notes
Watch the broiler: Cheese melts fast and can burn easily if left unattended.
Layer generously: Spread toppings across all chips to avoid dry bites.
Nutrition
Seared steak nachos are the kind of over-the-top snack that doubles as a full meal. Loaded with layers of juicy steak, bold salsa and melty cheese, then finished with fresh toppings, they’re everything you love about nachos, just taken up a few notches. Whether you’re hosting or just hungry for something crave-worthy, this recipe delivers big flavor and great texture in every bite. Once you try them, basic nachos won’t cut it anymore.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The fam absolutely loved this dish! They’re already asking me to make it again.
This was a flavor explosion. Absolutely amazing! 🙂
I gave this a shot and it was so fantastic! Love the salsa so much!
It’s mouthwateringly delicious! I love the salsa recipe on this.
Gave this recipe a shot, and it was a delightful surprise!
they are a whole dinner!