Sheet Pan Queso Nachos
These Sheet Pan Queso Nachos are everything you want in a crowd-pleasing appetizer: melty queso, tender seasoned steak, colorful peppers, and tons of toppings. It’s a fun twist on classic nachos and perfect for game day, parties, or a fast weeknight treat.
You cook the queso + steak on the sheet pan, then pour the whole thing over the chips so nothing gets soggy before serving. It’s dramatic, delicious, and always a hit.
Ingredients for Sheet Pan Queso Nachos
Here’s what you’ll need to bring this recipe together (exact amounts go in the recipe card):
- Tortilla chips (thick or scoop-style work best)
- Flank steak, cut into small cubes
- Fajita seasoning
- Taco seasoning
- Olive oil
- Prepared queso (your favorite brand)
- Yellow bell pepper, diced
- Orange bell pepper, diced
- Shredded cheese (Mexican blend, cheddar, or Colby-Jack)
Optional Toppings
- Sour cream
- Guacamole or sliced avocado
- Jalapeños
- Pico de gallo or salsa
- Fresh cilantro
How to Make Sheet Pan Queso Nachos
1
Season the Steak
Toss the cubed flank steak with fajita seasoning, taco seasoning, and a drizzle of olive oil so every piece gets coated. Let it sit while you prep the pan.
2
Prepare the Queso Base
On a large sheet pan, spread your prepared queso into an even layer. This creates the creamy base the steak cooks on.
3
Build the Sheet Pan Nachos
Scatter the seasoned steak evenly over the queso.
Sprinkle the diced peppers on top.
Finish with a layer of shredded cheese.
4
Bake Until Melty
Bake at 375°F until the cheese melts, the queso bubbles, and the steak cooks through. It only takes a few minutes.
5
Assemble the Nachos
Spread tortilla chips across a serving platter or second sheet pan.
Carefully pour or slide the hot queso-steak mixture right over the chips.
6
Add Toppings and Serve
Finish with sour cream, guacamole, jalapeños, salsa, or whatever your crowd loves.
Serve immediately, these nachos are best hot and gooey.
Tips for the Best Sheet Pan Nachos
- Use sturdy chips so they hold up under the hot queso.
- Cut the steak small so it cooks quickly and evenly.
- Don’t skip the second pan, keeping chips separate until serving helps them stay crisp.
- Make it spicy by adding diced jalapeños, chili flakes, or spicy queso.
Sheet Pan Queso Nachos
Ingredients
- Tortilla chips of choice thick, scoop-style works best
- 1½ –2 lbs beef flank steak cut into ½-inch cubes
- 1 packet fajita seasoning
- 1 packet taco seasoning
- 1 –2 tablespoons olive oil just enough to coat
- 2 containers prepared queso any brand or flavor you love
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 1 –2 cups shredded cheese Mexican blend, Colby-Jack, or cheddar
- For Serving Optional Garnishes
- Sour cream
- Guacamole or sliced avocado
- Jalapeños fresh or pickled
- Pico de gallo or salsa
- Fresh cilantro
Instructions
- Preheat the oven to 375°F.
Season the steak:
- In a bowl, toss the cubed flank steak with fajita seasoning, taco seasoning, and olive oil until evenly coated. Set aside.
Prep the pans:
- Spread tortilla chips in an even layer on a separate serving platter or sheet pan.
- On a large sheet pan, pour both containers of queso and spread evenly.
Build the queso pan:
- Layer the seasoned steak cubes evenly over the queso.
- Sprinkle the diced yellow and orange bell peppers on top.
- Finish with shredded cheese.
Bake:
- Place in the oven and bake for 8–10 minutes, or until the cheese is melted and bubbly and the steak is cooked to your liking.
Assemble:
- Carefully slide or pour the hot queso-steak mixture directly over the prepared chips.
Top & serve:
- Finish with your favorite garnishes and serve immediately while hot and melty.
