Cooper Cheesesteak Nachos
INGREDIENTS1 tablespoon olive oil
1 pound thinly sliced round steak (or 2 packages of frozen sandwich steak meat)
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
2 tablespoons butter, divided
1/2 green bell pepper, seeds and ribs removed, diced
1/2 red bell pepper, seeds & ribs removed, diced
1/2 medium yellow onion, diced
1 tablespoon Worcestershire sauce
1 1/2 cups Mason Jar Cheese Sauce
1 large bag corn tortilla chips
Preheat oven to 350°F.
In a skillet, heat olive oil over medium heat. Add steak, salt and pepper. Cook until steak is cooked through, then remove from heat and transfer to a plate.
In the same skillet, melt 2 tablespoons butter over medium heat. Once butter has melted, add bell peppers, onions and Worcestershire sauce. Cook until onions start to brown, or 5 to 7 minutes. Return the steak to the pan, stir and sauté for an additional 1 to 2 minutes. Remove from heat and set aside.
Portion tortilla chips on parchment paper on a cookie sheet or oven-proof pan. Bake in oven for 5 minutes, making sure not to burn the chips.
Heat 1 1/2 cups of preprepared Mason Jar Cheese Sauce in a microwavable dish on high for 1 minute. Stir, then heat for another 30 seconds. Make sure the sauce does not scorch or burn.
Pour half of the Cooper Cheese sauce over the chips. Portion the steak, pepper, and onion mixture over the nachos. Drizzle the remaining hot Cooper Cheese sauce over the nachos and serve.