Ingredients
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1 (1 lb) sirloin steak
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2 medium red bell peppers
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1 large yellow onion
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3 tbsp olive oil
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1 (9 oz) bag restaurant-style tortilla chips
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1/2 lb Cooper® Sharp White American cheese slices (thin-cut)
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Banana peppers, chopped green onions, and sour cream, to garnish
Steps
1
Place the steak in the freezer around 15 min., so it is easier to thinly slice. Preheat oven to 400°F and line a large rimmed baking sheet with parchment. Halve and remove seeds from the bell peppers. Thinly slice peppers and onion. Heat the oil in a 12-inch skillet on medium-high. Add onion slices and cook 5–7 min. Stir in the bell pepper slices and season with salt and pepper. Cook 7–10 min., until tender, stirring occasionally.
2
Meanwhile, thinly slice the steak against the grain and season pieces with salt and pepper. To same skillet, add steak slices and cook 2–3 min., until halfway cooked (these will continue to cook in oven). Remove from heat.
3
Arrange the chips on prepared sheet in an even layer. Using half of the cheese, tear slices into pieces and place on top of chips. Top with steak and vegetable mixture, then remaining cheese slices. Bake 8–10 min., until cheese is melted. Remove from oven and top with the banana peppers, green onions, and sour cream, if desired. Serve immediately.
Tips
For an easy shortcut, use roughly chopped deli roast beef in place of the sirloin.
