The Best Steak Loaded Nachos (Grilled Skirt Steak & Cheese Sauce)

Why These Are the Best Steak Nachos You’ll Ever Make

Loaded nachos are the heart of game day food, and this version takes things to another level with grilled skirt steak, a creamy homemade cheese sauce, and fresh toppings that make every bite pop. The balance of richness, freshness, and heat hits every flavor note—savory, spicy, tangy, and creamy. It’s the kind of dish that looks impressive but is surprisingly easy to pull off, especially when you’re hosting.

What Makes Skirt Steak Perfect for Nachos?

Skirt steak is a go-to for recipes like this because it’s fast-cooking, full of beefy flavor, and easy to slice thinly. Grilling it gives the meat a smoky, charred edge that pairs perfectly with the bold cheese sauce and vibrant toppings. Be sure to slice it against the grain after resting to keep the texture tender and juicy.

How Do You Keep Nachos from Getting Soggy?

The trick is to use thick tortilla chips and layer strategically—don’t drown them in sauce at once. A quick grill or broil at the end adds a bit of crisp, and finishing with fresh, dry toppings like herbs and raw veggies balances out the moisture from the cheese. Plus, this homemade cheese sauce is thick and creamy—not watery—so it sticks to the chips without turning them to mush.

Ingredients

For the Skirt Steak:

1 lb skirt steak
1 tbsp olive oil
1 tbsp Tony’s Lite Creole Seasoning
1 tsp garlic powder
½ tsp black pepper

For the Cheese Sauce:

1 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup evaporated milk
2 cups sharp cheddar cheese, freshly shredded
½ tsp Tony’s Lite Creole Seasoning (to taste)

For the Nachos:

1 large bag tortilla chips
2 Roma tomatoes, diced
1 small red onion, finely diced
1 fresh jalapeño, diced (remove seeds for less heat)
¼ cup chopped fresh cilantro
Lime wedges for garnish

Equipment Needed

Grill or stovetop grill pan
Cast iron skillet or oven-safe tray
Small saucepan
Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Prep and Grill the Skirt Steak

Start by patting the skirt steak dry with paper towels to help it sear better. Rub it down with olive oil and season it well with Tony’s Lite Creole Seasoning, garlic powder, and black pepper. Preheat your grill to medium-high heat. Once hot, grill the steak for 3 to 4 minutes on each side until it hits an internal temperature of about 130–135°F for medium-rare. After cooking, let it rest for 5 to 10 minutes, then slice it thinly against the grain for tenderness.

Step 2: Make the Homemade Cheese Sauce

In a small saucepan over medium heat, melt the butter and whisk in the flour to create a light roux. Stir constantly for about 1 minute, until it turns golden. Slowly add the evaporated milk, whisking to keep the mixture smooth. Once the milk is fully incorporated, stir in the shredded cheddar cheese a little at a time. Continue stirring until it’s creamy and fully melted. Add Tony’s Lite seasoning to taste and reduce the heat to low to keep it warm until you’re ready to assemble.

Step 3: Assemble & Grill the Nachos

Spread a generous layer of tortilla chips in a cast iron skillet or on an oven-safe tray. Drizzle some of the cheese sauce over the chips, then layer on the sliced skirt steak, diced tomatoes, onions, and jalapeños. If grilling, place the skillet on indirect heat at around 375°F for 5–7 minutes. This step helps warm everything through and slightly crisp up the chips. You can also broil them in the oven for 2–3 minutes if you don’t have a grill.

Step 4: Finish with Fresh Toppings

Once off the grill, top your nachos with chopped cilantro, extra jalapeños if you like more heat, and a final drizzle of cheese sauce. Serve immediately with lime wedges on the side for that extra pop of acidity to balance the richness.

Below is the printable recipe card!

The Best Steak Loaded Nachos

Difficulty: Easy

Print Recipe Pin Recipe

Course: Appetizer, Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

For the Skirt Steak:

1 lb skirt steak
1 tbsp olive oil
1 tbsp Tony’s Lite Creole Seasoning
1 tsp garlic powder
½ tsp black pepper

For the Cheese Sauce:

1 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup evaporated milk
2 cups sharp cheddar cheese freshly shredded
½ tsp Tony’s Lite Creole Seasoning

For the Nachos:

1 large bag tortilla chips
2 Roma tomatoes diced
1 small red onion finely diced
1 fresh jalapeño diced (remove seeds for less heat)
¼ cup chopped fresh cilantro
Lime wedges for garnish

Method

Prep and Grill the Steak:

Rub skirt steak with olive oil and season with Tony’s Lite Creole Seasoning, garlic powder, and pepper. Preheat your grill to medium-high and grill the steak for 3–4 minutes per side until it reaches 130–135°F internal temp. Let rest 5–10 minutes, then slice thinly against the grain.

Make the Cheese Sauce:

In a saucepan over medium heat, melt butter. Whisk in flour to make a roux and cook 1 minute. Slowly whisk in evaporated milk. Once smooth, stir in cheddar cheese in batches until melted. Season with Tony’s Lite to taste and keep warm.

Assemble the Nachos:

Layer tortilla chips in a cast iron skillet or grill-safe tray. Drizzle with cheese sauce, top with sliced steak, diced tomatoes, onion, and jalapeño.

Grill and Finish:

Grill the assembled nachos over indirect heat at 375°F for 5–7 minutes until everything is warmed through. Finish with chopped cilantro and lime wedges. Serve hot and enjoy!

Serving Suggestions

Serve with grilled corn on the cob or elote
Pair with margaritas, beer, or agua fresca
Great with pickled jalapeños or a drizzle of salsa verde

Pro Tips for BBQ Nachos

Use fresh shredded cheese for best meltability—pre-shredded won’t melt as smooth.
Keep the grill indirect and lid closed for melty, slightly crispy nachos.
Slice steak thin and against the grain to avoid chewiness.

Frequently Asked Questions

Q: Can I use another cut of steak?

A: Yes! Flank steak or ribeye work great. Just adjust cook time and slice thinly across the grain.

Q: Is the cheese sauce spicy?

A: It has just a little kick from the Creole seasoning. Add cayenne if you want more heat.

Q: Can I broil these instead of grilling?

A: Absolutely. Assemble the nachos and broil for 2–3 minutes until warm and edges crisp.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Serving Size

Serves: 4–6 people
Serving Size: ~1 loaded plate of nachos

Estimated Nutrition (Per Serving)

Calories: ~620 kcal
Protein: ~30g
Fat: ~38g
Carbs: ~40g
Sodium: ~850mg

Conclusion

If you’re looking for an easy, bold, and crowd-pleasing BBQ appetizer, these Steak Loaded Nachos check all the boxes. From the smoky grilled steak to the rich cheese sauce and vibrant toppings, every bite is layered with flavor and texture. Bookmark this recipe for game day, cookouts, or even a weeknight dinner with flair. Check out all our recipes in the link below!