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Skirt Steak Nachos with Chipotle Cheddar Cheese Sauce

  • 1 Large Bag-Tortilla Scoop Chips
  • 1 ½ Pound-Skirt Steak     
  • To Brush-Olive Oil
  • To Taste-Chef Troy’s Spice Mix         
  • 2 Each-Roma Tomatoes-deseeded and diced
  • 1 Cup-Black Olives-sliced
  • 2 Each-Green Onions-sliced thin
  • To Taste-Pickled Jalapeno Peppers
  • To Taste-Sour Cream
  • 1 Tablespoon-Unsalted Butter
  • 1 Tablespoon-Flour
  • 2 Cups-Heavy Cream
  • 4 Ounces-Sharp Cheddar Cheese-grated
  • 1 To 2 Teaspoons-Canned Chipotle Peppers-deseeded, chopped


  1. In a small pot warm butter over medium heat.
  2. Whisk in flour until smooth, add heavy cream and whisk to combine.
  3. Cook until sauce starts to thicken, add cheese and stir melt cheese into sauce.
  4. Reduce to low heat, stir in chipotle peppers and keep warm until ready to serve.
  5. Add a little more cream if sauce becomes too thick.
  6. Preheat grill/grill pan to medium high heat for direct heat grilling.
  7. Brush steak with oil, season and place on grill/grill pan.
  8. Char on both sides, about 3 minutes per side, med/med rare, or to desired temperature.
  9. Remove from grill, place on plate and let rest for at least 10 minutes, leave juice on plate.
  10. Slice steak thin, rough chop, place back on plate and toss with juices.
  11. On a large serving platter spread out one layer of chips, cup side up.
  12. Scatter some steak over chips, top with olive, tomato and jalapeno.
  13. Drizzle over some of the cheese sauce, top with a little green onion and repeat a few more layers using remaining ingredients.
  14. Top with several dollops of sour cream and serve.