Move over, steak salad. There’s a new steak recipe taking over my kitchen this summer, and honestly? It might be my favorite way to eat steak right now.
We all know steak has been having a major moment lately. From viral steak bowls to steak salads and high-protein meal ideas flooding social media, people are finding new ways to enjoy this classic protein. And if sweet potatoes are the healthy carb of the season, it only made sense to bring these two summer favorites together.
Enter: Sweet Potato Steak Nachos.
Think of everything you love about traditional nachos, but elevated. Instead of tortilla chips, we’re using roasted sweet potato rounds that get perfectly tender on the inside with lightly crisp edges. They’re piled high with juicy filet steak, melted cheese, fresh salsa, creamy guacamole, and a dollop of sour cream. It’s indulgent, satisfying, packed with protein, and somehow feels a little fancy at the same time.
The combination of sweet potato and steak is honestly unmatched. The natural sweetness of the potatoes balances the rich, savory steak perfectly, creating the ultimate bite every single time.
Why You’ll Love These Sweet Potato Steak Nachos
- High in protein and incredibly filling
- A fun twist on classic nachos
- Perfect for summer entertaining
- Easy enough for a weeknight dinner
- Packed with flavor and texture
If you’ve been stuck in a steak salad rut, this is your sign to switch things up.
Ingredients
- Sweet potatoes, sliced into rounds
- Olive oil
- Salt and pepper
- Prime filet steak
- Peppers and Onions
- Shredded cheese of choice
- Salsa
- Guacamole
- Sour cream
- Optional toppings: honey, jalapeños, green onions, cilantro, diced tomatoes
How to Make Sweet Potato Steak Nachos
Step 1: Roast the Sweet Potatoes
Slice the sweet potatoes into thin rounds and arrange them on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
Roast until tender and lightly caramelized around the edges.
Step 2: Cook the Steak
Season the prime filet steak and cook until medium-well. This gives you a steak that’s still tender, juicy, and packed with flavor while holding up beautifully against all of the nacho toppings.
Allow the steak to rest before slicing into bite-sized pieces.
Step 3: Build Your Nachos
Arrange the roasted sweet potato rounds on a serving platter or sheet pan. Sprinkle generously with cheese and return to the oven just until melted.
Top with the sliced steak, salsa, guacamole, sour cream, and any additional toppings you love.
Step 4: Serve Immediately
Grab a fork and dig in. These disappear fast.
The Perfect Summer Dinner
What I love most about these sweet potato steak nachos is that they feel like comfort food without feeling heavy. They’re hearty enough for dinner, impressive enough for guests, and fun enough that everyone wants to dig in immediately.
The sweet potatoes become the perfect vehicle for all those classic nacho toppings, while the steak takes everything up a notch. It’s giving steakhouse meets game day nachos, and I’m absolutely here for it.
So if steak is the protein of the summer and sweet potatoes are the carb of the summer, consider this the ultimate summer meal.
Sweet Potato Steak Nachos: 1.
Steak Salad: 0.
Sweet Potato Steak Nachos
Ingredients
For the Sweet Potatoes
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Steak
- 1½ pounds prime filet steak
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 sprigs fresh thyme
- 1 tbsp fajita seasoning , I used a store bought packet
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Peppers & Onions
- 1 red bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 tablespoon olive oil
- fajita seasoning to taste
- Salt and pepper, to taste
For Assembly
- 1 cup shredded Mexican blend cheese
- salsa to taste
- guacamole to taste
- sour cream to taste
- Fresh cilantro, optional
- Sliced jalapeños, optional
- honey
Instructions
- Preheat the oven to 400°F.
- Peel and wash sweet potatoes then arrange the sweet potato rounds on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, flipping halfway through, until tender and lightly browned around the edges. You don't want them too soft, just fork tender.
- While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced peppers and onions and season lightly with salt and pepper and fajita seasoning. Cook for 8-10 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the skillet and set aside.
- Pat the filet steaks dry and season both sides with salt, pepper and fajita seasoning. Heat a cast iron skillet over medium-high heat and add the olive oil. Sear the steaks for 3-4 minutes per side. Reduce the heat to medium, add the butter and thyme, and continuously spoon the melted butter over the steaks until they reach medium-well doneness. Transfer to a cutting board and rest for 5-10 minutes before slicing into bite-sized pieces.
- Arrange the roasted sweet potato rounds on a large serving platter or sheet pan. Sprinkle evenly with the shredded cheese and place back in the oven for 3-5 minutes, just until the cheese is melted.
- Top with the sautéed peppers and onions, sliced filet steak, salsa, guacamole, and sour cream and a generous drizzle of honey. Garnish with cilantro and jalapeños if desired.
- Serve immediately while warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Inspired by Hope Crosby
