Looking for an economical beef recipe that your family will really enjoy? Sizzle Steak Sheet Pan Nachos is your recipe ticket to a cheap and easy weeknight dinner. Or, serve this dish at your next party – it’s a great beef appetizer for a group of friends.
Sizzle Steak Sheet Pan Nachos Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 
We love beef. We love Mexican. We love sheet pan meals. So, of course, this recipe is a family favorite that I make again and again. My boys always want me to make it with the fried flour tortilla chips – they are so spoiled. But, I confess, sometimes I have to make sheet pan nachos using store-purchased tortilla chips.
Yep, frying tortilla chips is kinda messy, but boy are they goooood! Flour tortilla triangles fry up quickly and you can do that part ahead of time, then assemble the nachos right before you are ready to put them into the oven to bake.
Same way with the beef – get that all fried up and ready, then pop it into the fridge. That way, you can just reheat it later.
What ARE sizzle steaks….exactly??
To me, sizzle steaks are any thinly sliced steak (or even super thin slices of roast like in this recipe) that are seared very quickly on each side at a high temperature. Because the steak is very thin, it can literally be cooked in just a minute or two (tops!) on each side.
What to love about this recipe
- It’s a super budget-friendly meal since you’re using a roast to make “steak”.
- Who doesn’t love NACHOS??
- Put the toppings on the side and let each person customize their own plate of nachos.
Ingredients you’ll need to make sizzle steak nachos
- Sirloin tip roast
- Your favorite steak seasoning blend
- Flour tortillas
- Vegetable or canola oil
- Bell peppers and onions
- Refried beans, optional
- Shredded cheddar cheese
- Your favorite toppings, such as salsa, guacamole, sour cream, diced tomatoes, lettuce, etc
How to make sizzle steak sheet pan beef nachos
**Print the full recipe from the RECIPE CARD at the bottom of this post
An hour before you want to cook the sizzle steaks, place the whole sirloin tip roast into the freezer.
After the hour, place the partially frozen roast onto a cutting board. Use a sharp knife to slice the roast, across the grain, into very thin slices; lightly the slices to taste with steak seasoning.
While the roast is in the freezer, use a pizza cutter to cut the flour tortillas into triangles. Over medium high heat, add oil to a skillet until it’s about 1-inch deep; when the oil is nicely hot, add the tortilla triangles a few at a time, cooking them just a few seconds on each side until deep golden brown; drain on paper towels. Repeat with the remaining tortilla triangles until they are all cooked.
In a skillet, add a bit of olive oil over medium high heat; when the oil is hot, add the peppers and onions and saute just until al dente and still bright in color, approx. 6-8 minutes.
Meanwhile, over medium high heat, heat a bit of oil in a skillet; add the seasoned sizzle steak meat to the hot pan and cook for only a minute or so, just until golden brown and caramelized on each side. Work in batches, if needed, so you don’t over crowd the pan as you cook the meat – this will help it brown and caramelize better.
Preheat the oven to 400 degrees F.
Spread the fried flour tortilla triangles (nachos) out in a single layer over a rimmed baking sheet; top with shredded cheese, the cooked sizzle steak, and the sautéed bell peppers and onions.
Place the sheet pan of nachos into the oven on the center rack. Cook for 10-12 minutes or just until the cheese is melted and the ingredients are hot throughout.
Garnish the hot nachos with your desired toppings, such as more shredded cheese, sliced tomatoes, sour cream, jalapenos, guacamole, and cilantro….whatever your heart desired. Serve at once!
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making this sheet pan appetizer?
Rimmed Baking Sheets – I like aluminum sheet pans that have rimmed edge. Too many times I’ve used the other type (no edges), only to head towards the oven a bit too quickly and everything slides right off – never a good thing!
Long-Handled Tongs – when you’re searing off the sizzle steaks, a good pair of tongs are essential for easily turning the meat. I like the ones with a silicone coating since they “grab” really well.
A good, heavy-duty skillet – I really like my traditional 12-inch Lodge cast iron skillet for searing off meats since it can take high temperatures really well. If you’re not fond of traditional cast iron, you can always opt for a enamel-coated cast iron skillet since it’s easier to use and also to clean. I really like this one that comes with a lid.
Chef’s knife – a good chef’s knife is such an essential kitchen tool! In this recipe, you’ll need one for slicing the roast into very thin slices. **If taken care of properly, a good quality chef’s knife will last a lifetime, definitely make it worth the initial investment.
Large wooden cutting board with a channel – a good (large) wooden cutting board is what supports your chef’s knife, providing a surface that gives to the edge of your blade each time you make a cut. One side of the cutting board will feature the channel around the edge. This is the side that you should slice meats on – the meat juices funnel into the channel so they cannot run off the cutting board to create a mess on the counter. Use the other side of the cutting board for cutting and dicing fruits and vegetables.
Knife straightener – a hand-held knife straightener (often called a knife sharpener) is what keeps your chef’s knife blade straight so that it can make a precise, clean cut. Run your knife (never a serrated knife, though) through the straightener 2-3 times each and every time you prepare to use it to keep the blade in good shape.
Can I use store-purchased tortilla chips instead of making homemade fried tortilla chips in this recipe?
Totally. I’ve done this quite a few times and it works fine. However, I can tell you that if you have the time, frying the tortillas as chips makes this a phenomenal appetizer….people go crazy over it.
Also, fried tortillas make really sturdy chips which is great when you’ve got a lot of delicious toppings. A sturdier, heavier chip helps with lifting loaded nachos from the sheet pan to a plate since they won’t break as easily.
Can I make this sheet pan meal ahead of time?
You can’t assemble this appetizer until you’re just about ready to bake and eat it, otherwise your chips can get soggy. However, you can sure make all the components of this dish ahead of time and then just quickly assemble when you’re ready to bake.
Can I make sheet pan nachos using other types of meat?
You can actually use any type of cooked meat to make nachos, such as rotisserie chicken, grilled rib eye, smoked salmon, ground beef or venison. As long as the meat is pre-cooked when you put it on top of the nachos, you’re good to go – use your imagination.
More favorite recipes to enjoy –
- CHICKEN AND BACON BLACK BEAN ENCHILADAS
- TACO MEAT PARTY PINWHEELS
- QUICK AND HEALTHY SANTA FE CHICKEN
- CHOPPED MEXICAN SALAD WITH HONEY LIME DRESSING
- LOW CARB TACO MEAT LOADED BELL PEPPERS
Printable Sizzle Steak Sheet Pan Nachos Recipe
Sizzle Steak Sheet Pan Nachos
Ingredients
- 1 lb. sirloin tip roast, may substitute any thinly sliced beef roast or steak
- Your favorite steak seasoning blend
- 6 Flour tortillas
- vegetable or canola oil
- 2 green bell peppers, seeds and membranes removed, sliced
- 2 red onions, sliced
- 1 cup shredded cheddar cheese
- Your favorite Mexican toppings, such as salsa, guacamole, sour cream, diced tomatoes, lettuce, etc.
Instructions
- An hour before you want to cook the sizzle steaks, place the whole sirloin tip roast into the freezer.
- After the hour, place the partially frozen roast onto a cutting board. Use a sharp knife to slice the roast, across the grain, into very thin slices; lightly season the slices to taste with steak seasoning.
- While the roast is in the freezer, use a pizza cutter to cut the flour tortillas into 6 triangles. Over medium high heat, add oil to a skillet until it’s about 1-inch deep; when the oil is nicely hot, add the tortilla triangles a few at a time, cooking them just a few seconds on each side until deep golden brown; drain on paper towels. Repeat with the remaining tortilla triangles until they are all cooked.
- In a skillet, add a bit of olive oil over medium high heat; when the oil is hot, add the peppers and onions and saute just until al dente and still bright in color, approx. 6-8 minutes.
- Meanwhile, over medium high heat, heat a bit of oil in a skillet; add the seasoned sizzle steak meat to the hot pan and cook for only a minute or so, just until golden brown and caramelized on each side. Work in batches, if needed, so you don’t over crowd the pan as you cook the meat – this will help it brown and caramelize better.
- Preheat the oven to 400 degrees F. Spread the fried flour tortilla triangles (nachos) out in a single layer over a rimmed baking sheet; top with shredded cheese, the cooked sizzle steak, and the sautéed bell peppers and onions.
- Place the sheet pan of nachos into the oven on the center rack. Cook for 10-12 minutes, uncovered, or just until the cheese is melted and the ingredients are hot throughout.
- Garnish the hot nachos with your desired toppings, such as more shredded cheese, sliced tomatoes, sour cream, jalapenos, guacamole, and cilantro….whatever your heart desires. Serve at once!
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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