Here’s a culture-bending treat that anyone who loves Tex-Mex or Classic American food will adore! It’s a natural crossover I think is destined to become a newstalgic icon. Why didn’t someone think of this sooner? Behold: Cheesesteak Nachos!
I’m throwing caution to the winds today, with this recipe (rather, a far-left application of the classic ‘nacho’ concept). Forget the diet. Forget dietary cautions. Just crack a Pilsner (or soda, as the case may be) and enjoy this party-worthy marvel!
What it is
It is what it says: nachos topped with authentic Philly Cheesesteak stuffings. And note the similarities between the two – as iconic street foods, regional legends, and (curiously) renderings of pretty much the same sort of ingredients, but reflecting widely separated cultures.
What you do
Recipe contributor by John Whaite insists you marinate the meat (thin-sliced Sirloin Steak) first. This is not a classic Philly move. But it elevates the dish significantly. And you are preparing a mashup, after all!
Whaite also has specific instructions for prepping the (mandatory) Sweet Bell Peppers and onions: “Fry, tossing the pan, until the peppers are charred, and the onion is a little softer and lightly col-oured – a few minutes at a high heat.
He even prescribes a specific order in which the toppings should be applied.
My tips and hacks…
I don’t particularly subscribe to Whaite’s high-end approach. Real Nachos are supposed to be made with skirt or flank steak. And they’re supposed to be much cheaper – except for current ballooning beef prices.
You really shouldn’t use that luxe Leicester cheese Whaite calls for, wither. Neither genuine nachos nor authentic cheesesteaks call for anything like that. Quite the opposite, in fact. Stick to good old Cheddar or Monterrey Jack.
And while we’re on it, DO make the cheese sauce. It’s a mandatory component of the classic Philly Cheesesteak. Even though you may be used to just sprinkling grated cheese over the tray just before baking. The sauce does make a real contribution to the overall flavour and texture experience.
As for the Jalapeños, go easy. And chop them fine, sprinkling sparingly – just enough that every bite has a little. BTW – deep-six the cornichons. They’re an overused affectation of upper-crust chefs and gourmandes. They have a place, and that’s in specific dishes where they really do make a difference!
My take
There are other hacks and substitutions you could make to Whaite’s recipe. Go ahead. They’re YOUR nachos! But be aware that the more you tweak, the farther away you get from the original plan: to transport the unique Philly Cheesesteak experience to a Tex-Mex environment.
One alteration I would approve of, though, would be the addition of other Fajita ingredients. I’m thinking specifically of thin-sliced mushrooms (your choice) and fresh cilantro!
~ Maggie J.