Philly Cheesesteak Sheet-Pan Nachos

Instructions

1. Freeze steak for 40 minutes. Thinly slice steak against the grain into strips; season with salt and pepper. Warm 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Add steak in batches; stir-fry until meat is no longer pink. Remove steak from the skillet. Keep warm.
2. Sauté onion and peppers in remaining olive oil in the same skillet over medium-high heat for 3-5 minutes or until crisp-tender. Season with salt and pepper. Remove from the heat. Add steak to skillet; toss to combine.
3. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan. Sprinkle with 1 cup mozzarella and 1 cup provolone. Layer with half of the steak-veggie mixture. Repeat layers, starting with 1 cup mozzarella. Sprinkle with remaining mozzarella and provolone. Bake for 10-12 minutes or until the cheeses are melted.
4. Garnish with toppings as desired. Serve immediately.