+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

Beer Cheese Steak Nachos

Cook Time 30 Minutes

Servings 4

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons (1 stick) butter
  • 8 tablespoons flour
  • 1 (12-ounce can) Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe, chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.

 

Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.

 

Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.

 

Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Beer Cheese Nachos

Beer Cheese Steak Nachos

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, PBR, Piedmontese, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound flank steak
  • Salt Pepper + Chocolate Chile
  • 8 tablespoons 1 stick butter
  • 8 tablespoons flour
  • 1 12-ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound shredded cheddar cheese
  • 1 teaspoon smoked paprika
  • 3 whole chipotles in adobe chopped
  • Hot sauce
  • 1 bunch green onions
  • 24 ounces sturdy tortilla chips
  • Pico de gallo

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning on all sides. Set aside for at least 30 minutes while you prepare the cheese sauce and the grill.
  • Melt the butter in a large skillet. Add the flour and whisk to combine. Cook until the flour smells like pancakes. Add in the PBR and whisk to avoid lumps. Bring the mixture to a simmer, adding salt, pepper, garlic, and onion powder as it cooks. Once the sauce base has come to a rapid simmer and thickened, turn off the heat. Add the cheese, paprika, and chipotles. You can use an immersion blender to make this sauce super smooth if desired. Then move the sauce to a thermos to keep warm.
  • Heat a grill for high direct heat. Grill the flank steak over direct heat for 5 to 6 minutes per side. Remove from the heat and rest for 10 minutes before slicing into bite sized pieces against the grain.
  • Build the nachos by spreading the tortilla chips out into a single layer on a plate. Pour on the cheese sauce and top the nachos with the flank steak, green onions, and pico de gallo.