Steak Potachos (Potato Nachos)
Originally Posted July 11, 2019
Meet your new favorite dinner hack: Steak Potachos (Potato Nachos)! Think of all the best parts of nachos— melty cheese, bright toppings, and universally loved by pretty much anyone. Now, imagine them made even better with potato slices instead of tortilla chips. Yup, it’s a game-changer. Perfect for game nights, backyard hangouts, or just a Tuesday when you need a little extra indulgence, these potachos are the ultimate comfort food mash-up.
This recipe is not precious, just the way I like my food. Toss thinly sliced russet potatoes in olive oil and a sprinkle of paprika, then bake until they’re golden and crisp. Meanwhile, sear up a juicy skirt steak to perfection, and slice it into bite-sized pieces. Layer your crispy potatoes in a cast iron skillet, top with steak and a mountain of cheese, and broil until everything is ooey-gooey. Top with all your favorite nacho fixings—sour cream, salsa, and green onions—and dive into the best snack you never knew you needed.
Steak Potachos (Potato Nachos)
Ingredients
- 2 russet potatoes, sliced thin
- 1 pound skirt steak
- 4 Tbsp. olive oil
- Salt & Pepper to taste
- 2 tsp paprika
- 2 cups shredded Mexican-blend cheese
- Sour cream
- Salsa
- 2 green onions, sliced thin
Instructions
- Preheat oven to 450˚F and line a baking sheet with silicone mat.
- Toss sliced potatoes with olive oil and seasoning in a large bowl.
- Lay the potatoes on lined baking sheet and bake for 20 minutes, or until golden brown.
- Season steak with salt and pepper, and sear over high heat for 2-3 minutes on each side.
- Let the steak rest, then slice into 1/2 inch cubes.
- In a cast iron skillet, arrange cooked potatoes so that they evenly cover the bottom. Top with steak and cheese. Broil in the oven for 4-5 minutes, until the cheese is melted and bubbly.
- Serve topped with sour cream, salsa, green onions, or any other favorite nacho toppings!
