Philly Cheesesteak Nachos
Makes 6 servings
1 tablespoon vegetable or canola oil
1 large sweet onion, sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
8 ounces cremini mushrooms, sliced
1 teaspoon seasoning salt
1½ pounds premium deli-sliced roast beef, thinly sliced
1 tablespoon butter
1 shallot, diced
1 Roma tomato, seeded and chopped
2 garlic cloves, minced
¾ teaspoon kosher salt
¼ teaspoon pepper
1⅓ cup whole milk
1⅓ cup heavy cream
1 tablespoon cornstarch
4 ounces cream cheese, cut into cubes and softened
1 cup shredded provolone
1 cup shredded mozzarella
1 (10-ounce) bag restaurant-style tortilla chips
Chopped green onion
Chopped Banana peppers
Heat the oil in a large skillet over medium heat. Add the onion, bell peppers and mushrooms. Season with salt, pepper, and seasoning salt. Cook, stirring often, until the vegetables are tender, about 7 minutes.
Add the meat and mix with the onions, peppers, and mushrooms, breaking up the meat with a wooden spoon. Cook until the beef is browned and heated through, about 5 minutes. Remove from heat and keep warm.
To make the cheese sauce, melt the butter in a large pot over medium heat. Add the shallots, tomatoes, and garlic and cook until tender, about 3 minutes. Season with salt and pepper. Whisk the milk, cream and cornstarch in a 2-cup measuring cup until combined. Pour the liquid into the pot and bring to a gentle simmer. Do not boil. Reduce the heat to low and stir in the cream cheese until melted. Gradually add the provolone and mozzarella cheeses, stirring until melted. Season to taste with additional salt and pepper, if necessary.
To assemble the nachos, arrange the tortilla chips on a large serving platter. Pile with steak and vegetables. Drizzle cheese sauce over the top. Garnish with chopped tomatoes, green onions and banana peppers.