Philly cheesesteaks served as the inspiration for this twist on a platter of nachos, with thinly sliced steak, melted provolone, homemade cheese sauce, and hot peppers standing in for the classic condiments and toppings.
2 pound Boneless ribeye or sirloin steak, frozen for 2 3 hours
8 Slices Provolone Cheese
8 ounce Shredded Cheddar Cheese
1 tablespoon Cornstarch
1 can Evaporated milk
2 teaspoon Distilled white vinegar
0.5 teaspoon Worcestershire sauce
Sliced hot deli style cherry peppers, for garnish
Nutrition value
199
calories per serving
7 g Fat15 g Protein14 g Carbs3 g FiberOther
Current Totals
7 g Fat
15 g Protein
14 g Carbs
3 g Fiber
MacroNutrients
Carbs
14 g
Protein
15 g
Fiber
3 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
362 mg
Iron
1 mg
Vitamin A
229 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
30 mg
Manganese
0 mg
Phosphorus
228 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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