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RECIPE NOTES
These grilled ribeye nachos bring steakhouse flavor to the backyard. Thinly sliced, spice-rubbed ribeye is layered with sharp cheddar, jalapeños and crisp bacon, then melted to perfection on the grill for smoky depth and lightly toasted edges. They’re bold, shareable and built for backyard entertaining.
INSTRUCTIONS
Preheat the grill to medium heat (about 400°F) with the lid closed.
Combine the salt, smoked paprika, chili powder and cayenne in a small bowl. Rub evenly over the ribeye. Grill over direct heat for 4-5 minutes per side, or until desired doneness. Transfer to a cutting board to rest for 10 minutes, then slice thinly against the grain.
While the ribeye rests, place the Alpine Outdoor Collection Round Pizza Pan on the grill and preheat for 5 minutes with the lid closed. Carefully remove from the grill. Layer half the chips evenly across the surface, followed by half the cheese, half the sliced ribeye, half the jalapeños and half the bacon. Repeat with remaining ingredients.
Return the pan to the grill over indirect heat. Cover and cook until the cheese is fully melted and the edges of the chips are lightly toasted, about 5-8 minutes. If the bottom browns too quickly, slightly reduce the heat or slide farther from flame.
Remove from grill and top with sliced green onions. Serve immediately.
