Blackened Steak and Blue Cheese Nachos

A mound of kettle cooked potato chips covered in blackened steak and tangy blue cheese for a bold nacho experience that will have everyone at the party begging for more Blackened Steak and Blue Cheese Nachos!

Nachos for Blue Cheese Lovers

Have you ever had nachos made with potato chips?! If not, you’ve got to make these Blackened Steak and Blue Cheese Nachos ASAP. Thick kettle cooked potato chips make for awesome nachos, y’all!

Top them with tender, perfectly spiced steak bits, as much chunky blue cheese dressing as your blue-cheese-loving heart desires, and some chopped green onions to bring it all together. These nachos couldn’t be easier to make which is so great when it comes to party food.

A Huge Hit at Parties

I love serving nachos at parties and game day get-togethers. If you love to host, you definitely should have a great recipe for nachos in your toolkit. Some of my favorites are chicken and black bean nachos, these creative and delicious Mediterranean nachos and of course, my football nacho board during football season.

Get ready to wow yourself and your friends with these steak and blue cheese nachos. They’re amazing! The blackened steak and blue cheese combo with the salty crunch of potato chips is undeniably delicious.

Love the Steak and Blue Cheese Combo

Using a package of steak strips cut for stir fry is a huge time saver. Having the steak already sliced thin makes for super quick prep and cooking time. I like to cut the steak strips into little pieces so that each potato chip has a few steak bits on it. Plus, it makes cooking the steak even faster. It literally takes longer to heat the skillet than it does to blacken the steak. A good hot cast iron skillet will cook the steak to perfection in just 3-4 minutes

The way all the spices crisp on the outside of each piece of steak makes it so perfect for pairing with the blue cheese and potato chips.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Chili powder: adds warmth and a mild smokiness that gives the steak that “blackened” depth without being overly spicy. If you’re out, a mix of smoked paprika and a bit of cumin can step in.
• Dried thyme leaves: adds a subtle earthy note that helps round out all the bold spices. If you don’t have thyme, dried oregano or Italian seasoning can bring that herbal layer.
• Cayenne red pepper: brings the heat! It’s what gives that little kick in every bite. If you’re making this for kids or spice-sensitive eaters, you can reduce it or skip it altogether. Crushed red pepper flakes can also be used if you want heat with a bit more texture.
• Black pepper (freshly ground): sharpens the whole blend. It adds just enough bite without overpowering the other flavors. White pepper is a milder option if needed.
• Garlic powder: adds savory depth and a bit of umami that makes the steak taste richer. It evenly coats the meat and won’t burn like fresh garlic. If you’re out, use garlic salt (reduce other salt) or a small amount of fresh minced garlic when searing.
• Onion powder: gives a mild sweetness and savory balance that rounds out the spice mix. It enhances flavor without overpowering. If needed, sub with dried minced onion or a little grated fresh onion.
• Kosher salt: ties everything together and makes the seasoning pop. If using table salt instead, just scale it back slightly since it’s more concentrated.
• Thinly sliced steak strips: the star of this recipe! Adds richness and satisfying protein that makes the dish feel hearty. You could easily swap in grilled chicken, shredded rotisserie chicken, or even sautéed mushrooms if you want a vegetarian version.
• Canola oil: used to get a quick, high-heat sear on the steak without adding any flavor of its own. Other neutral oils like avocado oil or vegetable oil will work just as well.
• Kettle cooked potato chips: a creative twist instead of regular tortilla chips. Their thick, crunchy texture holds up under all the toppings. If you don’t have kettle chips, try sturdy tortilla chips, baked pita chips, or even waffle fries for a fun take.
• Blue cheese crumbles: brings that creamy, tangy funk that contrasts beautifully with the spicy steak. If you’re not a blue cheese fan, feta or gorgonzola can give a similar vibe, or sharp white cheddar will add richness without the strong tang.
• Chunky blue cheese dressing (for drizzling): acts as the creamy, cooling drizzle that balances the spice and pulls it all together. Ranch dressing or even a dollop of sour cream thinned with lemon juice would totally work too.
• Chopped green onion (for garnishing): adds freshness, crunch, and color right at the end. If you’re out of green onions, chopped chives, slivered red onion, or even cilantro can give you that final burst of brightness.

Supplies:

• Large rimmed baking sheet
• Parchment paper
• Small and medium mixing bowls
• Large cast iron skillet

How to Make Blackened Steak and Blue Cheese Nachos

• Preheat oven to 400°F. Cover a large rimmed baking sheet with parchment paper.
• To prepare the blackened seasoning, whisk together the chili powder, dried thyme, cayenne pepper, black pepper, garlic powder, onion powder and kosher salt in a small mixing bowl until well combined.
• Cut the steak strips into small pieces. Place the steak pieces in a medium bowl and add the blackened seasoning mix.

• Toss until each piece is coated completely.
• Heat the canola oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, place the steak in it in a single layer. Cook for 1-2 minutes on each side until slightly crusty and starting to blacken a bit. Remove from heat.
• Scatter half of the potato chips on the prepared baking sheet. Sprinkle with 1/3 of the blue cheese crumbles.
• Top with the remaining potato chips.

• Add half of the remaining blue cheese crumbles. Spoon the blackened steak evenly over the potato chips. Sprinkle with remaining blue cheese crumbles.
• Bake in the oven for 10 minutes or until blue cheese is bubbly and potato chips are starting to bronze in parts.
• Remove nachos from the oven.

• Drizzle with blue cheese dressing and sprinkle with chopped green onions before serving.

Storing Leftovers

To store leftovers, just place everything (chips, steak, cheese, and toppings) in one airtight container and refrigerate. The chips will soften a bit from the cheese and dressing, but it’ll still taste great the next day. These are best eaten within 1–2 days for the best texture.

To reheat, use an oven, toaster oven, or air fryer to help the chips crisp back up. Spread the nachos on a small sheet or place a portion in the air fryer, and heat at 350–375°F for about 5–10 minutes, until the cheese is melty and the chips have some crunch again. It won’t be quite as perfect as fresh, but it’s still super satisfying.

If you make my Blackened Steak and Blue Cheese Nachos and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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