Nachos on a black plate with Rib eye, zucchini and bell peppers

Cowboy Nachos

Cowboy Nachos

Category Appetizers Beef Quick and Easy Grill Game Day
Servings 8
Prep Time 20 minutes
Cook Time 5 minutes

This loaded cowboy nachos recipe is an easy way to transform those extra ribeye steaks into a tasty and flavorful dish. You'll have this ready in minutes so you can enjoy while you plop in front of your couch to watch a movie or a game with friends and family.

Pit Boss Kitchen
Nachos on a black plate with Rib eye, zucchini and bell peppers


  • Cilantro
  • Olive Oil
  • 1 Red Bell Peppers, Sliced
  • 2 Rib-Eye Steaks
  • Salsa
  • 1 Cup Shredded Cheddar Cheese
  • Sour Cream
  • 1 Yellow Bell Pepper, Sliced
  • 1 Zucchini, Sliced

Special Tools


  1. Preheat your grill to 400°F.
  1. Coat both sides of the steak with olive oil and season with Pit Boss All Purpose GSP. Place the steak on the grates and grill for about 4 to 5 minutes per side.
  1. Remove the steak off the grill and let rest for about 10 minutes before cutting into bite-sized strips.
  1. Brush with barbecue sauce if desired.
  1. Empty a large bag of nacho chips evenly into a cast iron pan. Start loading up with toppings - steak, cheddar cheese, sautéed vegetables.
  1. These are just suggested toppings, so feel free to add anything you like!
  1. Place your loaded nachos on the grill and let the hot smoke melt your toppings into one hearty creation.
  1. Cook for about 10 minutes, or until the cheese has fully melted.
  1. Remove and serve with sour cream and salsa.


Recipe Note

This recipe can be cooked on any of our Pit Boss Grills wood pellet smokers, our vertical pellet smokers, or any of our barbecue grills using the A-Maze-N smoker accessory wood pellet burners.