Bar-B-Q Steak Nachos

This recipe is brought to you by Spicy Southern Kitchen.


  • 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


  • 1 Heat a gas grill to medium-high.
  • 2 Coat both sides of steak with spice rub and drizzle with olive oil.
  • 3 Remove husk and silks from corn and sprinkle with spice rub and drizzle with olive oil.
  • 4 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.
  • 5 Let steak rest for 10 minutes and then cut into bite-sized pieces. Toss with about 2 tablespoons of BBQ Sauce.
  • 6 Cut corn kernels from cob.
  • 7 Preheat oven to 375 degrees.
  • 8 Place a pile of tortilla chips on an oven-safe pan. I like to use cast iron.
  • 9 Mound steak on top of chips.
  • 10 Scatter pinto beans, corn, and cheese over chips.
  • 11 Place in oven until cheese melts.
  • 12 Add toppings of your choice and serve.

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(per Serving)

Nutrition information coming soon.

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