Philly Cheesesteak Sheet-Pan Nachos

Wisconsin Cheese Philly Cheesesteak Sheet-Pan Nachos Recipe
Active Time
50 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mozzarella or Provolone can be used in this recipe.


  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 pan 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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Provolone is produced with the same cheesemaking technique as mozzarella cheese, but provolone is made with whole milk and has different cultures. Mozzarella is produced with part-skim or whole milk.

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