Philadelphia Phillies comfort food from when they’d just lost the 2010 NLCS. Fitting for right about now too.
Since The Bank opened, my family has been going down together for anywhere between 1 and 3 games per year. I’m apparently the only one in the family who likes going down and drinking in the parking lot, so as a group we usually hit up a crowded McFadden’s, grab a table and eat some food that will kill eventually you, hopefully sometime after the 7th inning stretch. Cheese steak nachos are no exception.
It’s pretty basic. Chips smothered in nacho cheese, topped with peppers, onions and steak. I used to make this dish by heating up a jar of whiz on the stovetop, then adding cooked steak and fried onions and peppers. Then you just go nuts and pour that nuclear looking concoction onto some chips and serve it.
These days, I bake my nachos right on the serving plate.
cheddar cheese, shredded
salt and pepper
sweet vidalia onion, chopped
hot peppers, chopped
sweet peppers, chopped
If you don’t know how to cook the steak, perhaps this dish is too complicated for you. Heat a hot pan over medium-high. Pour in some olive oil, then coat the pan and add the steak. Season with salt and pepper, then continue to break the steak apart with a wooden wooden spoon or something like that. Cook until browned, and drain and set aside. You might even want to pat the steak down to get any excess oil out of it.
(If you want to go real classy though, and I have in the past, buy some fresh rib eye and chop it up. It’s much better than the crap you get in the frozen food section.)
In the same pan, cook the the onions and the peppers until soft. Drain and set aside.
That’s it. Obviously, arrange the nachos on an oven safe plate, top with cheese, onions and steak. Bake for 10 minutes in a 400 degree oven.
With ketchup of course. Unless you’re some pinko commie who doesn’t put ketchup on their cheese steak.