Loaded Steak Nachos Recipe
2 min read

Loaded Steak Nachos Recipe

Loaded, messy, and absolutely addictive—these loaded steak nachos (aka: DIY “Cardiff Crack” tri-tip nachos) are the ultimate steak nachos recipe for your next gameday spread, inspired by the legendary flavors of Seaside Market at Petco Park ⚾️. If you’re looking for the best nachos recipe with beef, this one delivers with perfectly seared, flavor-packed tri tip layered over crispy tortilla chips and loaded with melty cheese. These steak nachos bring together bold California-style grilling and classic comfort food, making them a go-to loaded nachos recipe packed with juicy steak, crunch, and rich, indulgent flavor. Whether you're searching for an easy steak nachos recipe or next-level loaded steak nachos, this is the one you’ll keep coming back to—just don’t expect leftovers.

🎥  @kcfireandslice 


Ingredients

Tri-Tip & Marinade

  • 1 tri-tip roast
  • 2 cups Pinot Noir
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tbsp coarse black pepper
  • 1 tsp onion powder

Homemade Cheese Sauce

  • 8 oz sharp cheddar cheese, shredded
  • 1 tbsp cornstarch
  • 12 oz evaporated milk
  • 1 tbsp hot sauce
  • Salt and garlic powder, to taste

For Assembly

  • Tortilla chips
  • BBQ sauce
  • Sour cream
  • Green onions, sliced


Method

1. Marinate the Tri-Tip
Whisk together all marinade ingredients. Place the tri-tip in a zip-top bag or container and pour the marinade over it. Refrigerate overnight for maximum flavor.

2. Sear Over High Heat
Preheat your grill for high heat. Sear the tri-tip for 1 minute per side, then continue flipping every 15–30 seconds until a deep crust forms.

3. Finish Over Indirect Heat
Move the tri-tip to indirect heat and cook at 300–350°F until the internal temperature reaches about 125°F for medium-rare. Remove and let rest (it will carry over 5–10°F), then slice thinly against the grain.

4. Make the Cheese Sauce
Toss shredded cheddar with cornstarch. In a saucepan over low heat, melt the cheese, then stir in evaporated milk and hot sauce. Cook gently until smooth and it reaches 150–160°F, thick enough to coat the back of a spoon. Season with salt and garlic powder.

5. Build the Nachos
Layer tortilla chips with warm cheese sauce, sliced tri-tip, BBQ sauce, sour cream, and green onions.


Serve

Pile them high, serve immediately, and expect them to disappear fast.