Prep Time: 5 minutes
Cook Time: 20 minutes
- Olive oil
- 1 sliced red bell pepper
- 2 rib-eye steaks
- 1 cup shredded Cheddar cheese
- Sour cream
- 1 sliced yellow bell pepper
- 1 sliced zucchini
- 1 white onion
Preheat your Pit Boss to 400°F.
Coat both sides of the steak with olive oil. Place the steak on the grates and grill for about 4 to 5 minutes per side. Remove the steak off the grill and let rest for about 10 minutes before cutting into bite-sized strips. Brush with barbecue sauce if desired.
While the steak is resting, open up the flame broiler and put in a Pit Boss Grilling Basket, sauté red pepper, yellow pepper, white onion and zucchini over the open flame for about 7 minutes, or until the vegetables are tender.
Empty a large bag of nacho chips evenly into a cast iron pan. Start loading up with toppings - steak, cheddar cheese, sautéed vegetables. These are just suggested toppings, so feel free to add anything you like!
Place your loaded nachos on the grill and let the hot smoke melt your toppings into one hearty creation. Cook for about 10 minutes or until the cheese has fully melted. Serve with sour cream and salsa. Top with cilantro.
Recipe from Pit Boss Grills.