Lisa’s Loaded Steak & Potato Nachos Recipe


  • 46 golden potatoes, sliced thin
  • 2 large Vidalia onions, sliced thin
  • 2–8 oz sirloin steaks
  • 1 cup shredded Mexican cheese
  • 1 cup shredded mozzarella cheese
  • 8 oz sliced baby Bella mushrooms
  • 1 stick butter
  • 1 box Zataran’s Chicken Fry Mix
  • 2 cups buttermilk
  • Mushroom Seasoning–1 tsp salt, 1 tsp sugar, 1 tsp pepper,1 tsp onion powder, 1 tsp garlic powder
  • Potato Seasoning–1/2 cup olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika


Preheat oven to 400 degrees.

Place your sliced potatoes in a large bowl.

Pour the olive oil over the potatoes, add the seasonings and stir to coat all the slices well.

Place in a single layer on your baking sheet sprayed with nonstick spray.

Bake the potatoes for 20 minutes.

Next, let’s start on the mushrooms.

Place them in your nonstick skillet with the 1/2 stick butter over medium heat.

When the butter is melted and the mushrooms are thoroughly coated, sprinkle the mushroom spice over them.

Saute’ over low heat for 7-8 minutes; set aside.

Next, the onions. Heat oil in a pot or a fryer until it reaches 300 degrees.

Place the onions in a large bowl and pour the buttermilk over them.

Place the fry mix in a large bowl and take a few onions at a time and coat in the mix.

Carefully place onions in the oil a few batches at a time and fry until golden brown; drain on paper towels.

The steaks: season each side with salt, pepper and garlic salt.

Heat your iron skillet until it’s smoking hot!

Sear each side of the steaks well; place a pat of butter on each and place in 400 degree oven for 5-7 minutes for medium rare.

Remove from pan and let rest on cutting board for 10 minutes; slice into thin strips.

Assembly: Spray a large cast iron skillet with nonstick spray.

Layer potatoes on first, 1/2 the cheese, steak, mushrooms,remaining cheese then the onion straws.

Place in a 400 degree oven for 10 minutes until cheese is all melted.

Top with green onions and enjoy!