Slow Cooker Cheesy Steak Nachos are the ultimate game day finger food! Don’t be afraid to get your hands a little messy when you reach for a cheesy chip piled high with tender slow cooked steak. This is a low stress recipe perfect for any day of the week!
SLOW COOKER CHEESY STEAK NACHOS
I think these Cheesy Steak Nachos might just be my favorite for a super easy weeknight dinner, or a great game day appetizer! Well, it’s at least one of my many favorites! Chips are all dressed up with tender, slowly cooked and flavor packed steak, black beans, jalapeños, and plenty of cheese. Toss any of your other favorite toppings on top of this totally customizable platter of nachos and enjoy!
WHY SHOULD YOU USE A SLOW COOKER TO COOK YOUR STEAK?
As it goes with most slow cooker recipes, this method of preparation turns most proteins into masterpieces! Using a slow cooker for this simple marinated steak recipe yields the most tender, mouthwatering slices of sirloin steak. The slow and steady cooking infuses the meat with serious flavor and makes the consistency deliciously tender.
Oh, and if you’re also a sucker for slowly cooked beef, you’ll love my Crockpot Beef and Broccoli!
How to Make Cheesy Steak Nachos in the Slow Cooker
Cook the steak. In the bottom of a 6 quart slow cooker, add steak strips and top with all of the marinade ingredients. Cook on high for 2-½ hours or on low for 4 hours. When done, remove steak only from the slow cooker. Set aside.
Preheat. Preheat the oven to 375°F.
Assemble the nachos. Pour the bag of tortilla chips over a 12×17 cookie sheet. Top chips with the slow cooked steak. Add black beans, cheese and jalapeños.
Cook in the oven. Cook for 8-10 minutes until the cheese is fully melted.
Garnish and serve. Top nachos with diced tomatoes, sour cream and cilantro. Serve on cookie sheet, party platter or on dessert-sized plates.
Notes for Slow Cooker Cheesy Steak Nachos
Storing: This dish is best served immediately. If you do happen to have leftover steak all by itself, you can store it in an airtight container in the fridge for about 2-3 days. Keep in mind that once the nachos are assembled, they shouldn’t be stored because your chips will become soggy.
Steak – The steak needs to be sliced into thin strips. Also, when removing the cooked steak from the slow cooker, do so with tongs to lightly drain the meat.
Jalapeños – Want your nachos to be spicier? Keep the seeds in the jalapeños! Deseeding the peppers removes a lot of heat, so keep that in mind when preparing the jalapeños.
Sour Cream – To make everything perfectly picture-ready, use a squirt bottle of sour cream versus a tub. That way, you have a more appetizing drizzle as opposed to several dollops.
Toppings – Top your nachos off however you’d like! Some of my favorite additional ingredients include cilantro, diced tomatoes, and of course a drizzle of sour cream.
Slow Cooker Cheesy Steak Nachos
FOR THE STEAK:
FOR THE NACHOS:
- Lightly Drained Slow Cooked Steak
- Large Bag Salted Tortilla Chips
- 15 oz Can Black Beans drained and rinsed
- 2 Fresh Jalapenos sliced or pickled jalapenos if preferred
- 2 Cups Shredded Cheese
- ½ Cup Diced Tomatoes
- Sour cream to garnish optional
- Cilantro to garnish optional
- In the bottom of a 4-quart slow cooker, add steak strips and top with all of the marinade ingredients. Cook on high for 2-½ hours or on low for 4 hours.
- When done, remove steak only from the slow cooker. Set aside.
- Preheat the oven to 375 degrees.
- Pour the bag of tortilla chips over a 12x17 cookie sheet.
- Top chips with the slow cooked steak.
- Add black beans, cheese and jalapenos.
- Cook for 8-10 minutes until the cheese is fully melted.
- Top nachos with diced tomatoes, sour cream and cilantro.
- Serve on cookie sheet, party platter or on dessert-sized plates.