Philly Cheesesteak Nachos

These Sheet Pan Philly Cheesesteak Nachos bring all the bold, savory flavors of a classic cheesesteak to a crispy, cheesy, shareable snack. Thinly sliced beef, caramelized onions, and peppers are piled onto Firehook Crackers, baked with melty provolone, and finished with a heavy drizzle of homemade queso. Enjoy!

Ingredients:

1 box Firehook Crackers (your choice of flavor)

1 lb shaved beef 

2 tbsp olive oil

Salt and pepper, to taste

2 tsp smoked paprika, divided

2 tsp garlic powder, divided

1 tsp onion powder

1 tbsp Worcestershire sauce

1 small onion, thinly sliced

½ red bell pepper, thinly sliced

½ green bell pepper, thinly sliced

5 oz freshly shredded provolone cheese (or sliced provolone)

1 cup milk, room temp

½ lb white american cheese from the deli, cubed

8 oz pepper jack cheese, freshly shredded

⅓ cup pickled jalapenos, finely diced (optional) 

1 tsp cumin (optional)

Hot chili peppers (optional, for garnish)

Chopped green onions (optional, for garnish)

Instructions:

1. Preheat oven to 350°F.

2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the shaved beef and season with Worcestershire sauce, salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Cook until browned, about 3-4 minutes, breaking it up as needed. Remove from the pan and set aside. (If the pan gets crowded, cook in batches to avoid steaming.)

3. In the same pan, add another tbsp of olive oil. Add the onions and bell peppers and cook until soft and caramelized, about 10-15 minutes, stirring occasionally. Season with salt, pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. (Optional: Add a splash of Worcestershire sauce near the end for deeper flavor.)

4. Spread Firehook Crackers on a baking sheet. Add a thin layer of provolone (optional), then evenly distribute the steak, onions, and peppers over the crackers. Sprinkle shredded provolone cheese on top.

5. Bake for about 10 minutes, or until the cheese is melted and bubbling.

6. While the nachos bake, pour room temperature milk into a small saucepan over low heat. Gradually add in ⅓ of the cheeses, stirring constantly until melted. Repeat with the remaining cheese. Stir in pickled jalapeños and cumin (if using). Keep warm on very low heat, stirring occasionally.

7. Remove the nachos from the oven and immediately drizzle the hot queso on top. Garnish with chopped green onions and hot chili peppers (if using). Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4–6 (as an appetizer or snack)