1 Red Bell Peppers, Sliced
2 Rib-Eye Steaks
1 Cup Shredded Cheddar Cheese
1 Yellow Bell Pepper, Sliced
1 Zucchini, Sliced
Pit Boss Mesquite Hardwood Pellets
Wood Pellet Recommendation
Preheat your grill to 400°F.
Coat both sides of the steak with olive oil and season with sea salt and pepper. Place the steak on the grates and grill for about 4 to 5 minutes per side.
Remove the steak off the grill and let rest for about 10 minutes before cutting into bite-sized strips.
Brush with barbecue sauce if desired.
Empty a large bag of nacho chips evenly into a cast iron pan. Start loading up with toppings - steak, cheddar cheese, sautéed vegetables.
These are just suggested toppings, so feel free to add anything you like!
Place your loaded nachos on the grill and let the hot smoke melt your toppings into one hearty creation.
Cook for about 10 minutes, or until the cheese has fully melted.
Remove and serve with sour cream and salsa.