Bar-B-Q Steak Nachos

This recipe is brought to you by Spicy Southern Kitchen.
  • 9



  • 2 rib-eye steaks (you could also use sirloin, NY Strip, or fillet)
  • 2 ears corn
  • Stubb's Beef Spice Rub
  • Olive oil
  • Stubb's BBQ Sauce
  • 1 bag tortilla chips
  • 1 cup canned pinto beans, drained and rinsed
  • 1 package shredded Mexican blend cheese (2 cups)
  • Toppings: salsa, avocado, sliced jalapeno, cilantro, chopped red onion, sour cream, more BBQ sauce


  • Heat a gas grill to medium-high.

  • Coat both sides of steak with spice rub and drizzle with olive oil.

  • Remove husk and silks from corn and sprinkle with spice rub and drizzle with olive oil.

  • Place steak and corn on grill. Grill steak about 4 to 5 minutes per side or until desired degree of doneness. Grill corn for about 10 minutes total, turning frequently.

  • Let steak rest for 10 minutes and then cut into bite-sized pieces. Toss with about 2 tablespoons of BBQ Sauce.

  • Cut corn kernels from cob.

  • Preheat oven to 375 degrees.

  • Place a pile of tortilla chips on an oven-safe pan. I like to use cast iron.

  • Mound steak on top of chips.

  • Scatter pinto beans, corn, and cheese over chips.

  • Place in oven until cheese melts.

  • Add toppings of your choice and serve.

Nutrition information (per Serving)