Brisket Nachos are tortilla chips piled high with a blend of cheeses, smoked brisket, and some lightly sauteed onions and bell peppers, cheesesteak style! Be ready to make more, because everyone will want them!
What do you get when you cube and brown up leftover brisket in a cast-iron skillet, scrape that out then sautée onions and peppers, transfer that to a bowl, then build layers of tortilla chips, two kinds of cheese, the browned beef, and sautéed onions and peppers, then bake it until the cheese is melted and gooey?
You get a big old, crispy edged, molten cheese, beefy good skillet of Cheesesteak style Brisket Nachos. That’s what you get.
And my friends? They’re good.
Okay, that’s a lie. They’re awesome. I mean they’re REALLY amazing.
The funny thing is that my three kids who “don’t like vegetables” still wanted to try these on for size. Granted, they only had a couple of chips before the vegetable phobia grabbed back ‘hold of them, even so… I got them to voluntarily consume SOME green stuff.
The other two? The ones who love vegetables? Well, let’s just say I’m glad I got my own plate before calling them to the pan, because I wouldn’t have stood between them and this skillet for love nor money.
I used leftover smoked beef brisket on these nachos, but I believe it would be straight up fabulous (and probably even more cheesesteak-esque) if made with leftover steak or pot roast. In short, I’m kind of thinking just about any old leftover beef would work beautifully.
In keeping with my dear stepmom’s dictum of “There’s nothing wrong with ______ for dinner!” -meaning whatever we had a craving for that night- I declare that there is ABSOLUTELY NOTHING WRONG WITH NACHOS FOR DINNER!
I’ll admit that I served this with a giant salad, but in my book, that makes this complete! Between the salad and the nachos, dinner took a grand total of 10 minutes of hands on time. Between school and activities starting back up this time of the year, time is more precious than money.
Are you looking for more great beef recipes? Be sure to try our Slow-Cooker Copycat Chipotle Barbacoa Recipe, our Pho {Vietnamese Beef Noodle Soup}, Cheater Sesame Beef, Beef Curry Stew, and Filipino Soup (Beef Pares Mami)!
Brisket Nachos
I mentioned that I used smoked beef brisket for these nachos, and while that was lovely, I’m certain that using just about any fully-cooked piece of beef will work beautifully. The deja food treatment would give leftover pot roast, boiled brisket, or steak (leftover steak? What IS this concept?) a whole new glory.
You have some serious options when it comes to cheese. While a traditional cheesesteak is made with a combination of provolone and American cheese (or cheese whiz depending on where you get it), I’m not loving the idea of cheese whiz on me nachos.
I kept the provolone and augmented it with a bit of sharp cheddar for bite. Go with whatever combination of cheese makes your heart go pitter pat!
I’m a big old fan of raw onions piled on nachos, but it doesn’t really work in this context, so we use the skillet in which we plan to bake the nachos to sautee the onions and green peppers a little first. This lends to the overall cheesesteak-ery of the brisket nachos.
Speaking of baking nachos in skillets, we need to take a little care in our skillet choice. Be sure to pick one that is oven safe up to 425°F. It should say whether it’s oven safe ON the pan…
You don’t want to fudge on this one or you may find yourself with a bubbling mound of fume-expelling plastic on the floor of your hot oven from a melted handle. Cast iron is a great choice for this dish as is anodized aluminum or stainless steel.
Brisket Nachos
Rate RecipeIngredients
- 2 teaspoons vegetable or canola oil divided
- 2 cups cubed leftover, fully cooked beef
- 1 onion peeled, trimmed of the root and blossom ends, and diced
- 1 green pepper stem and seeds removed, and diced
- 1 garlic clove peeled and minced or pressed through a garlic press
- 1 bag tortilla chips
- 3 to 4 cups shredded cheeses See Cook’s Notes
Optional but tasty:
- barbecue sauce for serving
Instructions
- Preheat the oven to 375°F.
- Swirl 1 teaspoon of the oil into a heavy-bottomed skillet over medium-high heat. Add the cubed beef and fry until the beef has some crispy edges, stirring occasionally, for 3 to 4 minutes.Scoop the beef cubes onto a plate, add the remaining oil, and the onion, pepper, garlic, and a pinch of salt and lower the heat to medium low. Cook the mixture, stirring frequently, until the onion is mostly translucent, 3 to 4 minutes. Remove the pan from the heat.
- Scoop the onion mixture into a separate bowl and then add about 1/3 of the tortilla chips to the pan.Sprinkle 1/3 of the cheese, 1/3 of the onion mixture, 1/3 of the beef, and then repeat the layers until you’ve used everything up.
- Slide the pan into the oven and bake for 15 minutes, or until the cheese is bubbly and golden brown in places on top. Serve hot or warm with a bottle of barbecue sauce.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
blake says
Im just hungry studying so im looking at recipes
Rebecca says
You should take a break and make a plate for yourself! Brain food!
Chris says
I just made a batch of nachos similar to this using the brisket that I smoked last weekend and they were fantastic!
bev @ bevcooks says
Oh my LORD I want these nachos. I’m dying over the cheesesteak. Just dahin’.
CompassionateLee says
Yea…I don’t like cheese wiz either! The more cheddar, the better! This recipe looks so delicious, perfect for a Friday night! I would say Saturday, but in a Jamaican household…Saturday is all about soup 🙂 ]
Meseidy says
This is great football food!
Karissa | Sweet as a Cookie says
AMAZEBALLS! My boyfriend would kill for these!
Aly ~ Cooking In Stilettos says
You have made my Philly heart so happy with these Nachos. Now excuse me for a moment please – I think I need to whip out my skillet and make a batch 🙂
Lana@NeverEnoughThyme says
Currently watching college football and wishing for a big old pan full of these nachos!
Kim (Feed Me, Seymour) says
I’m picky with how people throw around the term “cheesesteak”. It’s something obnoxious that happens when you grow up with authentic Philly-style cheesesteaks. And I can say I whole-heartedly approve of these! Holy moly, I need them for dinner soon.
Nutmeg Nanny says
Getting cheesesteak in Philly is one of my favorite things of all time! Having all that flavor piled on nachos just might be even better. Plus I don’t have to go to Philly to enjoy them 🙂
Jeri says
You are the best boy mom ever! My inner 12-year old is drooling, and secretly bragging to my friends the next day at school.
Lauren kelly Nutrition says
You are an absolute genius. This will be made at my house!
Amanda @The Kitcheneer says
I could totally eat like half of this right now. My husband would eat the whole thing!
Ashley @ Wishes & Dishes says
OK this is just pure genius!! Just when I thought nachos could not get any better!
Amanda says
Seriously want to lick the screen!
Matt Robinson says
Pure nacho heaven, these look awesome!!!
Rachel @ Baked by Rachel says
I’m gonna be craving these all day now! Why didn’t I see this BEFORE getting groceries?
Kellie @ The Suburban Soapbox says
Ummm….I think I could live on these. Yep, fairly certain I could sustain myself on this concoction for eternity.