Steak Nachos

Steak Nachos with Chilli Cheese Sauce and Charred Tomato Chilli Salsa


Steak Nachos with Chilli Cheese Sauce and Charred Tomato Chilli Salsa Recipe. These Steak Nachos are homemade from start to finish and it really makes a difference. Homemade tortilla chips are healthier and can be flavoured any way you like. I have used a homemade Mexican seasoning. The nachos are topped with Chilli Cheese Sauce, Spiced Rump Steak and Charred Tomato Salsa and they are the best ever. This recipe provides a homemade Mexican Spice mix for both the tortilla chips and steak. However, if you want to buy then I can highly recommend Fresh Mex Spice Mixes. Fresh Mex are an amazing Mexican street food place in Aberdeen and their burritos are to die for! During lockdown, they offered up their spice mixes and I was kindly gifted some to try out. I also used it in a recipe for Chilli Cheese Burgers. These Steak Nachos would be great as a Mexican themed dinner and great as a party snack. The tortillas, salsa and chilli cheese sauce can all be made in advance. 

  • Make it easier by using shop bought tortilla chips.
  • Make it veggie by omitting the steak for stir fried onions, peppers and mushrooms .
  • If you do not like it too hot, leave the hot sauce and jalapenos out of the chilli cheese sauce.
  • Top with soured cream for a cooling element.
  • Use chicken instead of steak. Slice chicken breast thinly, toss in the spice mix and oil and fry for 5 minutes over a high heat until charred and cooked through.
  • If you liked my Steak Nachos then try out my recipes for Cajun Salmon TacosBBQ Brisket Mac and Cheese or Chicken Fajitas, Pico De Gallo &; Guacamole
  • You could also use rib eye steak in this recipe. 
Steak Nachos
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Steak Nachos

Recipe by Kerry WhyteCourse: MainCuisine: MexicanDifficulty: Medium


Prep time


Cooking time





Steak Nachos recipe. Rump steak marinated in a homemade Mexican spice mix and fresh garlic before being fried and thinly sliced ready for topping homemade nachos, chilli cheese sauce and charred tomato and chilli salsa.


  • For the Steak Nachos
  • 4-5 tortilla wraps, sliced into tortilla chip shapes (or use shop-bought tortilla chips)

  • 2 rump steaks

  • 1 tbsp each of dried cumin, coriander, oregano, smoked paprika, black pepper, chilli powder, garlic powder, onion powder and salt.

  • 2 cloves of garlic, crushed

  • For the Chilli Cheese Sauce
  • 50g butter

  • 50g plain flour

  • 400ml milk

  • 70g chilli cheese (or use a medium cheddar)

  • Tbsp hot sauce

  • 2 tbsp pickled jalapenos, finely chopped (and 2 tbsp of the pickling juice)

  • 3 spring onions, finely sliced

  • 1 tbsp tomato ketchup

  • Salt

  • Sunflower oil

  • For the Charred Tomato and Chilli Salsa
  • 2 tomatoes

  • 2 red chillies

  • Red wine vinegar

  • Caster sugar

  • To serve
  • 1 large jalapeno chilli, finely sliced

  • Extra chilli cheese, for grating


  • Add the spices to a bowl and stir to combine.
  • Heat the oven to 200C. Put the tortilla chips in a large bowl with a tbsp of oil and about a tbsp of the spice mix and toss to combine well. Bake in the oven for 10 minutes until crisp.
  • Put the steaks in another bowl and sprinkle over the remaining spice mix, the crushed garlic and a tbsp of oil. Rub the steak with the spice mix and allow to marinate whilst you make the chilli cheese sauce.
  • For the chilli cheese sauce, add the butter to a saucepan over a medium heat and allow to melt. Stir through the flour and cook for a few minutes to cook out the flour. Gradually add the milk, stirring to keep the sauce lump free. Once the milk has been added, bring to the boil, stirring constantly, until you have a thick sauce. Turn the heat to low and stir through the chilli cheese, hot sauce, ketchup, jalapenos and juice, most of the spring onions and about a teaspoon of salt. Taste and adjust if you want it hotter with extra hot sauce or jalapenos and keep warm.
  • For the charred tomato and chilli salsa, add the tomatoes and chillies to a dry frying pan and fry for 5 minutes, tossing now and again, until blackened. Add to a bowl and cover the bowl with a plate for 5 minutes. Finely chop the charred tomatoes and chillies and add to a bowl with a tbsp of red wine vinegar, a pinch of salt and a pinch of sugar.
  • To cook the steaks, heat a frying pan or griddle pan over a high heat. When hot, add the steaks to the pan and cook for 1 minute on one side before flipping. Keep flipping after each minute until the steak is done to your liking. It is very hard to estimate how long your steaks will need as every steak will differ in thickness. Rest the steaks for at least 5 minutes after cooking. Slice thinly, ready for serving.
  • To serve, scatter the crisp tortilla chips on a plate. Top with the chilli cheese sauce, then the sliced steak. Drizzle over the salsa and add the sliced jalapenos and reserved spring onions.

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