- 1 tablespoon olive oil
- 1/2 large onion, diced
- 1/2 pound shaved rib-eye, chopped
- 1 (18 ounce) package restaurant-style tortilla chips
- 1 (8 fl oz) jar processed cheese spread (such as Kraft® Cheez Whiz®)
- 2 fresh jalapeno peppers, sliced
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes. Transfer to a bowl. Cook rib-eye in the same skillet, stirring occasionally, until browned and juices have evaporated, 5 to 10 minutes. Stir onion back into the skillet.
- Place a handful of tortilla chips on each plate. Spoon rib-eye and onion mixture over chips; top with cheese spread and jalapeno slices.
04/16/2018
recipepes.com
Philly Cheesesteak Nachos, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
