Nachos are one of those foods that are so easy and so fun to serve to people. Any time they are presented at a party, they go within minutes. The thing with nachos is that you can pile any ingredients on top and they’ll likely turn out amazing. I wanted to do a twist on a steakhouse classic, so I came up with these creamed spinach and steak nachos.
I’ve had the idea for these nachos floating in my head for a while. One of my favorite restaurants in Charleston and Columbia, SC is California Dreaming. They have the best salads ever (the dressing and the croissants? To die for!) and they have great nachos. They have all different kinds and each are delicious – seafood (sounds weird, but trust me, so delicious), BBQ chicken, and of course, creamed spinach.
I wanted to do a play on those nachos and raise the bar. Whenever I think of creamed spinach, I automatically think of steak – so why not combine the two? I did multiple searches to see if someone else thought of this same idea to see how they prepared them and came up with nothing so I felt like I needed to fill that void. I wanted a cheesier creamed spinach and an easy sliced steak to top tortilla chips and bake in the oven to get all bubbly, and I think I hit the mark. These nachos are so good; I didn’t want to stop eating them but had to forcibly make myself. They’re easy to prepare and come together in about 30 minutes – and the creamed spinach? SO good. You’ll definitely want to try these nachos out as soon as possible.
Creamed Spinach and Steak Nachos
1 steak, I used a strip steak
1 Tbsp butter
1 small shallot, sliced thinly
2 garlic cloves, minced
1 block of frozen spinach, defrosted and squeezed out as much water as possible
1 cup heavy cream
1 and 1/2 cups of shredded mozzarella cheese
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Begin by preheating a skillet over medium high heat. Season both sides of the steak with salt and pepper and once the skillet is very hot, place the steak in. Give it a nice sear and after 3-4 minutes, flip the steak and continue cooking until it is your desired done-ness, it will continue to cook in the oven once layered on the chips so don’t worry if it’s a little under-done. Take out of the skillet and let it rest.
While the steak is resting, turn down the heat to medium-low and add the butter in the same skillet as the steak was cooked in. Add the shallot and the garlic and cook for about 3 minutes or until the shallot is translucent. Add the spinach and the heavy cream and turn up the heat to medium and cook for a few minutes letting the cream bubble up. Add the shredded mozzarella and cook until melted. Finally add in the parmesan cheese, stir until melted and turn the heat off. Add salt and pepper to taste.
To make the nachos, pre-heat the oven to 350 degrees. Slice the steak into thin strips. In a baking dish, add a layer of the chips. Top with half of the creamed spinach and half of the strips of steak. Add another layer of chips and add the rest of the creamed spinach and steak. Top with a little grated parmesan. Bake for about 10 minutes or until bubbly. Serve immediately.