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Sweet Potato Steak Nachos

These Sweet Potato Steak Nachos are the ultimate summer dinner. Roasted sweet potato rounds replace traditional tortilla chips and are loaded with buttery thyme-basted filet steak, sautéed peppers and onions, melted cheese, salsa, guacamole, and sour cream. It's a high-protein twist on classic nachos that's hearty, flavorful, and guaranteed to become your new favorite way to enjoy steak.
Prep Time15 minutes
Cook Time35 minutes
Servings: 4 servings

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.