A New Spin On Steak & Potato Nachos

August 1, 2020 3 Comments

I picked up a “Tasty” cookbook at the thrift store the other day. Tasty posts the most amazing looking recipe videos online. They come up on my Facebook and Instagram feeds all the time. I must have hundreds of their videos saved but I just never seem to get around to making any of them.

Even though I find amazing recipes online all the time, I’m an old school kinda girl. I still love flipping through a cookbook and dog-earing the pages of recipes I want to try. I was doing just that when I stumbled upon this recipe. I just knew I had to try it! I had everything I needed to make it except a good steak. So I trotted off to the store to get a couple steaks!

Not only did I know that this recipe was going to be a hit with my meat and potato loving guys, it also calls for two whole teaspoons of Paprika. That spoke to my Hungarian heart! How could I not give this recipe a try?

The original recipe calls for skirt steak, but I used Top Sirloin with excellent tender and flavorful results.

Wash and dry potatoes and cut them into thin slices.

Place potato slices in a large bowl and add olive oil.

Add salt, pepper and paprika. Stir to coat potatoes.

Be still my Hungarian beating heart…just look at all that lovely Paprika!

Lay out potato slices in a single layer on a cookie sheet lined with either a silpat liner or a sheet of parchment paper.

Use a basting brush to coat the potato slices with any remaining seasoned oil left behind in the bowl.

Look at that gorgeous color!

Bake potato slices at 450° for 20 minutes.

While the potatoes are in the oven, preheat a cast iron skillet on the stove. You want a really hot skillet so you get a nice char on the steak.

Season steak liberally on both sides with salt and pepper.

Cook steak over medium high heat to medium rare doneness. About 4-5 minutes per side. The length of time will depend on the thickness of the steak you are using; adjust cook time accordingly.

It took about 4 minutes per side to get these steaks cooked medium rare.

Remove skillet from heat and remove steak from the pan. Allow steak to rest for 10 minutes.

Just look at that beautiful char! The trick is to have a screaming hot skillet and let the steaks sit, don’t move them around in the skillet.

Using a paper towel, carefully soak up any excess grease in the cast iron skillet.

Be careful, pan will be very hot.

Shred cheeses, slice green onions and set aside.

After 20 minutes, remove potatoes from the oven.

Transfer potato slices from the cookie sheet into the cast iron pan, laying them out in a spiral pattern to cover the entire bottom of the skillet with a layer of potato slices.

Slice steak into ½ inch chunks.

Top the potato slices in the skillet with the cubed steak.

Layer on the Pepper Jack and Cheddar cheeses.

Place skillet in the oven and set the temperature to broil. Broil until heated through, cheese completely melts and starts to lightly brown.

Cooked to perfection!

Serve topped with a dollop of sour cream, a sprinkle of green onions and add salsa if desired.

Time to dig in!!!

Hands off! That’s mine! Go make your own! 😂

We wolfed this down! It was utterly Devine!!!

Steak & Potato Nachos

Quinton Washington with the Tasty Team
Yes you can have nachos for dinner, especialy if they are made with steak and potatoes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Cast iron skillet

Ingredients
  

  • 3 large russet potatoes
  • 1 lb top sirloin steak
  • 4 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tsp Paprika
  • 1 cup Cheddar cheese, shredded
  • 1 cup Pepper Jack cheese, shredded
  • Sour cream, to serve
  • sliced green onions, to serve
  • Salsa, optional

Instructions
 

  • Wash potatoes and cut them into thin slices.
  • Place potato slices in a large bowl and add olive oil, salt, pepper and paprika. Stir to coat potatoes.
  • Lay out potato slices in a single layer on a cookie sheet lined with either a silpat liner or a sheet of parchment paper.
  • Use a basting brush to coat the potato slices with any remaining seasoned oil left in the bowl.
  • Bake potato slices at 450° for 20 minutes.
  • While the potatoes are in the oven preheat a cast iron skillet on the stove. You want a really hot skillet so you get a nice char on the steak.
  • Season sirloin steak liberally on both sides with salt and pepper.
  • Cook steak over medium high heat to medium rare doneness. About 4-5 minutes per side. The lenght of time will depend on the thickness of the steak you are using; adjust cook time accordingly.
  • Remove skillet from heat. Remove steak from the pan and allow steak to rest for 10 minutes.
  • Using a paper towel, carefully soak up any excess oil in the cast iron skillet.
  • Slice steak into ½ inch chunks.
  • When potatoes are done, transfer them from the cookie sheet into the cast iron pan, laying them out in a spiral pattern to cover the bottom of the skillet with a layer of potato slices.
  • Top the potato slices with the cubed steak.
  • Layer on the Pepper Jack and Cheddar cheeses.
  • Place skillet in the oven and set the temperature to broil. Broil until heated through, cheese completely melts and starts to brown along the edges.
  • Serve topped with a dollop of sour cream, a sprinkle of green onions and salsa if desired.
Keyword cheese, potato, steak
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