Grilled Steak Nachos

Gooey cheese, crunchy chips, and tender steak are all found in this easy-to-make campfire recipe in the Lodge Cook-It-All.



Prep time

30 minutes

Cook time

20 minutes



Cook it with our

Cast Iron Cook-It-All



  • 1 skirt steak, flank steak or flap steak
  • 1 lime, juiced
  • Salt and pepper, to taste


  • 1 bag tortilla chips
  • 1 15 ounce can black beans, washed
  • 1 16 ounce can corn, washed
  • 4.5 ounce can green chiles, washed
  • 2.5 cups Monterey Jack cheese
  • ½ cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper, to taste
  • Dollop of sour cream


  1. Season the outside of your steak with lime juice, salt, and pepper.
  2. Preheat grill-side of the Cook-It-All to 400 degrees Fahrenheit. Use Fire & Cook Stand if desired. Add steaks to the grill side and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees Fahrenheit (medium rare).
  3. While steaks are cooking, layer the inside of the Cook-It-All base/wok with tortilla chips, then add black beans, corn, green chiles, and cheese. Repeat these layers 2-3 times.
  4. Once the steaks are done, pull them off the grill and let them rest, 10 minutes. Take the hot grill lid off the fire and put the nacho-filled wok on the stand. Add the hot griddle/grill lid on top to cover the nachos and melt the cheese. Let cook, 5-6 minutes, or until cheese has melted to ideal consistency. Pull off grill and set aside.
  5. Slice steak and add to nachos along with lime juice, cilantro, and sour cream.

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