Steak & Blue Cheese Cast Iron Skillet Nachos
From: Fresh Off The Grid
Not sure what you want for lunch or dinner during camping season? How about nachos?! These are some delicious nachos you can easily make for you and the people around you! Check out the ingredients and instructions to learn how to make them. Also, nachos are easy so remember that you can add more ingredients to this one or take some out. Make them the way you like and enjoy! If you need some cooking supplies during for camping, head over to 240 Tom Miller Road in Plattsburgh, New York! Momot Trailer Sales has some appliances, utensils, and more to prepare you for this camping season!
Prep Time: 5 mins
- 2 slices applewood bacon
- 3 oz sirloin steak cubed
- 1 jalapeño sliced
- 1 teaspoon Cajun seasoning
- 1 small shallot minced
- 1 clove garlic minced
- 8 oz Kettle Brand Krinkle Cut Salt & Fresh Ground Pepper chips
- Beer Cheese Sauce recipe as follows
- ½ cup shredded pepper jack cheese
- ½ cup crumbled blue cheese
- 2 green onions sliced on the diagonal
Beer Cheese Sauce
- ½ cup pepper jack cheese grated*
- ¼ cup cream cheese
- ¼ cup parmesan cheese
- 2 tablespoons half & half or milk
- 2 tablespoons 10 Barrel Trail Beer
Place the bacon in a 10” skillet and cook over medium-low heat until crisp, about 7 minutes. Remove, chop, and set aside.
Add the cubed sirloin, jalapeño slices, and cajun seasoning to the skillet. Sauté until sirloin begins to brown, about 2 minutes. Add the shallot and garlic and sauté until fragrant, 1-2 minutes more. Place mix into a bowl and drain off any extra fat if needed.
In the meantime, add ½ cup pepper jack, cream cheese, parmesan, half & half, and the beer to a small pot and heat over medium low, stirring frequently, until a smooth sauce forms. Add additional half & half or beer if needed to thin.
Place the chips into the now-empty skillet. Top the chips with the steak & jalapeños, the pepper jack & blue cheeses, bacon, and the beer-cheese sauce. Cover with a lid or a sheet of foil, return the skillet to the stove over low heat until everything is heated through.
Garnish with the sliced green onions. Enjoy!
10″ cast iron skillet with lid (or aluminum foil)