Dry-Aged Ribeye Nachos

Dry-Aged Ribeye Nachos

Take nachos to steakhouse status with this Dry-Aged Ribeye Nachos recipe featuring juicy grilled ribeye, fresh homemade pico de gallo, creamy pepper jack queso, and a drizzle of St. Elmo Creamy Horseradish. Perfect for game day, parties, or sharing with fellow steak lovers.

Author

Andrea Richter

Ingredients

• 14 oz. dry-aged ribeye (or any ribeye steak)
• 4 oz. tortilla chips
• 4 oz. blue tortilla chips (or substitute waffle fries)
• 1 cup pepper jack queso (or your favorite cheese sauce)
• ½ cup St. Elmo Creamy Horseradish
• 1 avocado, sliced
• 1 jalapeño, thinly sliced
• 2 tbsp. green onions, sliced
• Cilantro leaves, for garnish
• St. Elmo Steak House Seasoning
• ½ cup Roma tomatoes, diced
• ½ cup green bell pepper, diced
• ½ cup red onion, diced
• ¼ cup chopped cilantro
• Juice of ½ lime
• ½ tsp. kosher salt

Directions

1. Preheat the grill to 500°F.
2. Make the pico de gallo by combining the tomatoes, bell pepper, onion, chopped cilantro, lime juice, and kosher salt. Chill until ready to use.
3. Season the ribeye generously with St. Elmo Steak House Seasoning. Grill for about 6 minutes per side, or until medium, then let rest for 5–10 minutes before dicing into bite-sized pieces.
4. Preheat the oven to 300°F and warm the queso in a small saucepan.
5. Spread the tortilla chips on an oven-safe platter and warm in the oven for 3 minutes.
6. Top the chips with warm queso, grilled ribeye, and pico de gallo.
7. Finish with a drizzle of St. Elmo Creamy Horseradish, sliced avocado, jalapeños, green onions, and fresh cilantro. Serve immediately with lime wedges.