Barbecue Steak Nachos with Crispy Tortilla Chips: The Ultimate Game Day Crowd-Pleaser

Written by Sarah Gardner
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When you think of nachos, you probably imagine a quick, cheesy snack whipped up at the last minute. But these Barbecue Steak Nachos with Crispy Tortilla Chips are something else entirely—they're smoky, meaty, cheesy, and absolutely packed with bold, satisfying flavor. This isn’t your average nachos recipe. Think marinated grilled steak, homemade barbecue sauce, layers of melty cheese, and crunchy tortilla chips piled high with all your favorite toppings. Whether you're entertaining on game day or just need a fun dinner idea to make with leftover steak, this dish turns a casual plate of nachos into a memorable meal. It's a mouthwatering mashup of a steak nachos recipe, a bit of carne asada, and a hint of smoky BBQ nachos magic.

Barbecue Steak Nachos with Crispy Tortilla chips PIN IT

Barbecue Steak Nachos with Crispy Tortilla Chips

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 4

Equipment

  • Grill or grill pan Ideal for getting a char on the steak. A cast-iron skillet works well if you don't have access to an outdoor grill.
  • Baking sheet To assemble and broil the nachos.
  • Mixing bowls For marinating steak and tossing toppings.
  • Sharp knife & cutting board Essential for slicing steak and chopping toppings.
  • Tongs For flipping steak on the grill.
  • Oven broiler To melt the cheese quickly and crisp up the nachos.
  • Optional: Air Fryer or Oven for Homemade Chips If you want extra crispy, homemade tortilla chips, slice corn tortillas, spray with oil, and bake or air fry until golden.

Ingredients
  

For the steak

  • 1 lb flank steak or skirt steak you can also use sirloin or ribeye
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste

For the barbecue sauce (or use store-bought)

  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard
  • Salt and pepper to taste

For the nachos

  • 1 bag 12 oz restaurant-style tortilla chips (or homemade—see notes in equipment)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup pickled jalapeños
  • 1/2 red onion thinly sliced
  • 1/2 cup fresh corn kernels optional, grilled if possible
  • 1/2 cup black beans drained and rinsed
  • 1 avocado diced
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream or Mexican crema
  • Fresh lime wedges for serving

Instructions
 

Marinate the Steak

  1. In a medium bowl, whisk together olive oil, lime juice, vinegar, soy sauce, brown sugar, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it. Let it sit for at least 15 minutes at room temperature (or up to 4 hours in the fridge).

Make the Barbecue Sauce

  1. While the steak marinates, combine all barbecue sauce ingredients in a small saucepan. Simmer over low heat for 5-7 minutes, stirring occasionally. Taste and adjust sweetness or tang to preference. Set aside.

Cook the Steak

  1. Preheat your grill, grill pan, or cast iron skillet over medium-high heat. Remove steak from the marinade and pat it dry. Cook for 4–5 minutes per side for medium-rare, depending on thickness. Let the steak rest for 5 minutes, then slice thinly against the grain. Chop into bite-sized pieces—perfect for nachos.

Tip: This step works great with leftover steak too. Just reheat gently and slice.

    Assemble the Nachos

    1. Preheat your broiler. On a baking sheet, spread out half of the tortilla chips. Sprinkle with half the cheese, half the steak, jalapeños, onions, corn, and beans. Repeat with a second layer using remaining ingredients.
    2. Drizzle some barbecue sauce over the top (save the rest for dipping).

    Broil

    1. Broil the nachos for 3-4 minutes, just until the cheese is melted and bubbly. Keep an eye on them so nothing burns.

    Garnish and Serve

    1. Remove from the oven and top with diced avocado, cilantro, sour cream or crema, and lime wedges. Serve immediately with the extra barbecue sauce on the side.

    Pairings

    These barbecue steak nachos are rich, savory, and smoky—so you want drinks and sides that balance them out. A cold Mexican lager or citrusy IPA is a natural fit. For non-alcoholic options, try a tangy lime agua fresca or a sparkling lemonade.

    For side dishes, keep things simple:

    • A crisp cabbage slaw with lime vinaigrette cuts the richness perfectly.
    • Elote (Mexican street corn) on the cob brings creaminess and spice.
    • A light tomato and cucumber salad adds a fresh crunch.
    • Need a heartier option? Mexican rice or cilantro-lime rice complements the bold flavors.

    For dessert, go with churros, tres leches cake, or even grilled pineapple to bring out the sweet and smoky notes.

    FAQs

    1. What’s the best type of steak for nachos?

    Flank steak and skirt steak are excellent choices because they’re flavorful, cook quickly, and slice beautifully against the grain. You can also use sirloin or ribeye for a richer taste. This steak nachos recipe shines with any tender cut that grills well.

    2. Can I use ground beef instead of steak?

    Absolutely! If you're after a nachos with ground beef version, just brown some ground beef with taco seasoning or fajita spices. It’s an easy and affordable twist on the classic beef nachos recipe easy lovers swear by.

    3. Are there other meat options besides steak?

    Definitely. Try shredded beef nachos using slow-cooked chuck roast or carne asada nachos for a more traditional Mexican flavor. Even steak fajita nachos recipes work well if you sauté bell peppers and onions with the meat.

    4. How do I make this recipe easier or quicker?

    Use leftover steak from a previous meal. Swap homemade barbecue sauce for store-bought. Skip the marinating step if time is tight and just season generously before grilling. It’s a very adaptable loaded nachos recipe beef fans can appreciate even on busy nights.

    5. Can I make these nachos ahead of time?

    You can prep all the components ahead (steak, toppings, cheese, barbecue sauce), but don’t assemble and broil until you’re ready to serve. Nachos taste best fresh so the chips stay crispy and the cheese melty.

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