Listen, I know some of you think that you have your game day food all planned, but I’m here to tell you to rethink that. These philly cheese steak nachos are better than anything I’ve had at a game day party and that’s REALLY hard to say since I LOVE our queso fundido chorizo dip, and brown sugar apple dip and don’t even get me started about our pork nachos with pina colada sauce. Those are the bomb diggity for shizzle (what? I’m in 9th grade today apparently), but holy nachos. My gosh, they are groan worthy!
This is one of those recipes that I am going to go ahead and get down on my hand and knees and beg you to pin and make. I don’t care how ridiculous it is. I think good food is like true love, something you have to experience to understand. Cade and I love each other more than nachos for sure, but would I totally fight him for these nachos. The beef is actually just our leftover slow cooker roast that after caramelizing the peppers and onions I tossed the shredded beef in and sauteed it up and I could not stop picking in the pan!
Even our 4 year old said, mom haven’t you eaten enough? OH! Caught red handed! I couldn’t help but bust out laughing. Ya know, kids just say it like it is and you just have to take it. Kind of like how yesterday I wasn’t having the best hair day and there was just this darn little chunk of hair that kept sticking straight up by my forehead and she said, “it’s ok if your hair is a little messy mom, no one will see today.” Well, thank you for noticing I was having issues little missy! I wasn’t even trying to smooth it down, she just saw it on her own! Ha!
Anyway, back to the love of my life, ahem, I mean the nachos. Yes, I used a cheese sauce because I asked you all on facebook and most people said that a Philly Cheese Steak just isn’t without a cheese sauce. But don’t you worry, I busted out a little Tillamook cheese to make it AND it’s only like 4 ingredients if you count the salt. Booyah. It really does make the nachos over the top. And cheese sauce and sports totally go together. My mom and I used to split the nachos at my sister’s softball games and while they were lame, big round circle chips-slightly stale I might add, and totally fake processed cheese, we devoured them. In fact, I can still taste them to this day. Gosh dang those games were fun.
What Is Philly Cheese Steak?
Philly cheese steak is thinly sliced pieces of beefsteak and melted cheese, usually served on a hoagie roll.
What Cut Of Beef Is Used For Philly Cheese Steak?
Philly Cheese Steak is usually made from thinly sliced rib eye.
Skirt Steak or top sirloin are also good choices for Philly cheese steak.
Are Won Ton Wrappers Made From Rice?
Rice papers, which are used in Asian cooking, are made with rice.
Won Ton wrappers are made from wheat flour, egg, water, and salt.
Philly Cheese Steak Nachos
- 3-4 Cups leftover beef roast or see note
- 1 package wonton wrappers cut in half into triangles
- Peanut or Canola oil for frying
- 1 red bell pepper seeded, sliced thin
- 2 green bell peppers seeded and sliced thin
- 1 onion sliced thin
- olive oil
- sea salt
For the Cheese Sauce
- 2 cups mild or sharp cheddar cheese grated
- 1 tablespoon corn starch
- 1 teaspoon kosher salt
- 1 12 ounce can evaporated milk
- Heat a dutch oven over medium high heat and fill 1/3 full of oil.
- Once the oil is hot, turn to just barely above medium and add a few of the wontons at a time.
- Flip them over while frying until cooked and barely golden and quickly remove to a paper towel lined plate. Repeat until all are cooked and season lightly with salt.
- Set aside.
- In a large, stainless steel skillet, add a few drizzles of olive oil and heat to medium heat.
- Add the peppers and onion and cook, stirring occasionally until very soft and caramelized, about 40 minutes, turning down the heat if they are cooking too quickly.
- Season with a little salt and then add the beef.
- Turn the heat back to medium if you turned it down and allow the beef to get hot, stirring occasionally. This should only take a minute or two and should help the beef crisp up a little.
- Place the chips on a baking sheet, top with meet and peppers mixture then drizzle with the cheese sauce and serve immediately.
For the cheese sauce
- Place the cheese and cornstarch in a large bowl and toss to coat.
- Put a saucepan over medium heat and add the cheese.
- Slowly whisk in the milk until you've used almost the entire can.
- Continue to whisk and allow the grainy bits of cheese to smooth out.
- Season with salt, adding more or less to taste and more milk if needed.
- This can easily be made ahead and reheated (adding more milk if needed) slowly on the stove or microwave.