1 (8 oz) bag shredded provolone and mozzarella cheese blend
1 green bell pepper, sliced
1 sweet or white onion, sliced
1 bag tortilla chips (any variety)
1 (8 oz) can nacho cheese sauce
1/2 cup Greek yogurt or sour cream
Avocado oil
Salt and pepper, to taste
Blackstone’s Cheesesteak Seasoning (Optional) Add To Cart
Blackstone’s SPG Seasoning (Optional) Add To Cart
Tools needed
Blackstone E Series Pizza Oven Airfryer Combo
Baking dish and rack (included with E Series Airfryer)
Piping bag or zip-top bag with the tip cut off
Directions
Preheat the griddle to high heat.
Add sliced green pepper and onion to the griddle with a bit of avocado oil. Season with SPG, Cheesesteak seasoning, or salt and pepper. Cook until they are just tender (al dente).
On a separate part of the griddle, cook the shaved ribeye until fully done. Combine with the sautéed veggies and season again if desired.
Preheat the air fryer to 400°F.
In the baking basket, spread half the tortilla chips in a flat layer. Sprinkle with shredded cheese and half of the steak-veggie mixture.
Add another layer of chips, then top with more shredded cheese and the remaining meat and veggies.
Warm the nacho cheese sauce and pour it into a piping bag or zip-top bag. Drizzle over the layered nachos. Sprinkle more Cheesesteak seasoning if desired.
Once preheated, place the basket in the air fryer and bake for 5 minutes at 400°F.
Fill another piping bag (or zip-top bag with the corner cut) with Greek yogurt or sour cream and drizzle over the hot nachos.
Sprinkle with extra Cheesesteak seasoning and chopped parsley if desired. Serve immediately and enjoy!
