Texas Cheesesteak Nachos
- 1 lb steak (flat iron - 1 to 2 lb)
- 1 tbs Dawgs Bark
- 1/2 cup bell pepper (sliced)
- 1/2 cup onion (any color I used white)
- 2 cup milk
- 1 1/2 cup cheese (grated Swiss)
- 2 tbs butter
- 2 tbs flour (all-purpose)
- 1/2 tsp salt
- 5 oz tortilla chips
- 1 tbs olive oil (for veggie grilling)
- Sprinkle Dawgs Bark all over the steak and set on a plate off to the side on the counter. By sweating the steak, it will help enzyms mix with seasoning.
- To grill, inside or out get the surface temperature to medium-high. 300 to 400 degrees. This temperature and time will turn out a medium rare steak that's almost 1 inch thick. To cook the steak to medium drop the heat 50 degrees and add an extra 1 to 2 minutes per side cook time.
- Add your veggies, olive oil, and a dash of salt in a bowl and mix to cover.
- Put the veggies on the grill and cook until tender. Once they are cooked put them back in their bowl.
- Heat a saucepan on medium-low 250 to 300 degrees.
- Drop in butter to melt then stir in flour and salt.
- Pour in the 2 cups of milk and heat to a simmer.
- Set time for 6 minutes and throw the steak on the grill.
- At 6 minutes flip the steak and cook an additional 6 minutes.
- Set steak on a clean plate on the counter to rest for at least 15 minutes before cutting.
- Drop in the Swiss cheese in the saucepan with milk. Wisk it in and keep stirring until smooth.
- You can go up to 2 cups of shredded Swiss cheese that will make the sauce a little thicker and Swissery.
- Cut steak into cubes or slices.
- Bottom-up: tortilla chips, steak, Swiss sauce, and lastly grilled peppers.
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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