Cowboy Nachos

Cook Time

20 Mins



Prep Time

5 Mins





Olive Oil
1 Red Bell Peppers, Sliced
2 Rib-Eye Steaks
1 Cup Shredded Cheddar Cheese
Sour Cream
1 Yellow Bell Pepper, Sliced
1 Zucchini, Sliced

Cooking Method

Preheat your to 400 degrees.

Coat both sides of the steak with olive oil. Place the steak on the grates and grill for about 4 to 5 minutes per side. Remove the steak of the grill and let rest for about 10 minutes before cutting into bite-sized strips. Brush with barbecue sauce if desired.  

While the steak is resting open up the flame broiler and in a Grilling Basket, saute red pepper, yellow pepper, white onion and zucchini over the open flame for about 7 minutes, or until the vegetables are tender. 

Empty a large bag of nacho chips evenly into a cast iron pan. Start loading up with toppings - steak, cheddar cheese, sauteed vegetables. These are just suggested toppings, so feel free to add anything you like! 

Place your loaded nachos on the grill and let the hot smoke melt your toppings into one hearty creation. Cook for about 10 minutes, or until the cheese has fully melted. Remove and serve with sour cream and salsa.  


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