Philly Cheesesteak Sheet Pan Nachos

Active: 50 min | Yield: 8 to 10 servings

Ingredients

• 1 pound beef ribeye steak
• Salt and pepper
• 2 tablespoons olive oil, divided
• 1 medium onion, halved and thinly sliced
• 1 each medium green pepper and sweet red bell pepper, cut into strips
• 1 (9 ounce) bag tortilla chips
• 12 ounces (3 cups) part-skim Burnett Dairy® Mozzarella cheese, shredded and divided
• 12 ounces (3 cups) Weyauwega Star Dairy Provolone cheese, shredded and divided
• Optional toppings: sliced green onions and sour cream

Instructions

1. Freeze steak for 40 minutes.
2. Thinly slice steak against the grain into strips; season with salt and pepper.
3. Warm 1 tablespoon olive oil in a large, nonstick skillet over medium high heat. Add steak in batches; stir-fry until meat is no longer pink. Remove steak from skillet; keep warm.
4. Sauté onion and peppers in remaining oil in the same skillet over medium-high heat for 4-6 minutes or until crisp-tender.
5. Season with salt and pepper. Remove from the heat.
6. Add steak to skillet; toss to combine.
7. Heat oven to 400 degrees F. Line a 15 x 10 inch baking pan with parchment paper.
8. Arrange tortilla chips in a single layer on prepared pan.
9. Sprinkle with 1 cup mozzarella and 1 cup provolone.
10. Layer with half of the steak-veggie mixture.
11. Repeat layers, starting with 1 cup mozzarella. Sprinkle with remaining mozzarella and provolone.
12. Bake for 10 to 12 minutes or until the cheeses are melted.
13. Garnish with toppings as desired.
14. Serve immediately.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin