These BBQ Steak Nachos are a joyful mashup of juicy, spice-rubbed steak, sweet grilled corn, melty cheese, and bright, fresh toppings. They’re built on a sturdy layer of tortilla chips and finished with a drizzle of tangy Stubb’s BBQ Sauce and cooling sour cream. This is the kind of platter you serve at a game night, backyard barbecue, or for a relaxed dinner when you want something satisfying without fuss. The recipe uses rib-eye steaks, though you could swap in sirloin, NY Strip, or fillet if you prefer.

Why you’ll love these nachos

There’s something irresistible about crispy chips topped with tender grilled steak and both smoky and fresh elements. The Stubb’s Beef Spice Rub creates a caramelized, savory crust, while the grilled corn adds a pop of sweetness and char. Pinto beans contribute a creamy, hearty layer that soaks up any extra sauce. And because this recipe keeps the assembly simple, you’ll have big flavor with minimal hands-on time.

Ingredients

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

Equipment

Grill or grill pan
Mixing bowl
Sharp knife and cutting board
Aluminum foil or an oven-safe sheet pan
Baking sheet or oven-safe platter for melting cheese
Tongs

Prep at a glance

Season steaks with Stubb’s Beef Spice Rub.
Grill steaks and corn.
Slice steak thinly against the grain.
Layer chips, beans, cheese, steak, and corn; bake until cheese melts.
Add toppings and serve immediately.

Step-by-step instructions

These directions follow the ingredients and keep the original order while clarifying each step. Read through once to get a sense of the flow, then dive in.

Bring steaks to room temperature and preheat grill.

Take the 2 rib-eye steaks out of the refrigerator about 20–30 minutes before cooking so they warm slightly. Meanwhile, preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high on the stove. Lightly brush both ears of corn with olive oil and keep a little oil for the steaks.
Season the steaks.

Pat each steak dry with paper towels. Rub a small amount of olive oil over both sides of the steaks to help the Stubb’s Beef Spice Rub adhere. Generously season both sides of each steak with Stubb’s Beef Spice Rub, pressing the rub into the meat so it forms a crust when seared.
Grill the corn and steaks.

Place the corn on the hot grill and turn occasionally until the kernels are nicely charred in spots, about 8–10 minutes total. Place the seasoned steaks on the grill and cook until they reach your desired doneness—about 4–6 minutes per side for medium-rare to medium, depending on steak thickness. Adjust time if you prefer a different level of doneness. Use tongs to turn the steaks only once for a good sear.
Rest the steaks and cool the corn.

Remove the steaks from the grill and transfer to a cutting board. Tent them loosely with foil and let them rest for 5–10 minutes; this allows the juices to redistribute. Remove the corn from the grill and let it cool slightly until you can safely handle it.
Slice the steak and cut the corn off the cob.

Once rested, slice each steak thinly against the grain. Cutting against the grain shortens the muscle fibers and makes the meat feel tenderer in each bite. Using a sharp knife, cut the kernels off both ears of corn by placing the ear upright on the cutting board and slicing downward with a steady motion.
Preheat your oven (or broiler) for melting cheese.

Set the oven to 400°F (or use the broil setting on high if you prefer a faster melt). Arrange an oven-safe baking sheet or platter for your nachos. If your sheet is large, you can spread the chips evenly to create a single-layer base with some overlap for sturdiness.
Assemble the base layers.

Spread the entire bag of tortilla chips in an even layer on the prepared baking sheet or platter. Scatter the 1 cup of drained and rinsed pinto beans evenly across the chips so some beans sit on multiple chips to create a satisfying texture. Sprinkle 2 cups of shredded Mexican blend cheese over the chips and beans, aiming for even coverage so each chip has a chance to get a cheesy hit.
Add the steak and corn.

Distribute the thinly sliced steaks across the cheesed chips in an even pattern. Scatter the grilled corn kernels over the top so you get pops of sweet char in every bite. If you like, reserve a little extra Stubb’s BBQ Sauce to drizzle over the steak before baking for extra saucy flavor.
Melt the cheese.

Place the assembled nachos in the preheated oven and bake at 400°F for 5–8 minutes, until the cheese is melted and bubbling. If using the broiler, move the sheet under the broiler for 1–3 minutes and watch closely to avoid burning—remove as soon as the cheese is melted and starting to brown in spots.
Finish with toppings.

Remove the nachos from the oven and immediately top with your choice of fresh garnishes. Spoon salsa over the melted cheese, add slices of avocado, and scatter sliced jalapeno for heat. Sprinkle chopped red onion and cilantro for brightness. Dollop sour cream across the platter and finish with a final drizzle of Stubb’s BBQ Sauce for an irresistible tangy-sweet note.
Serve and enjoy.

Place the baking sheet or platter on the table and serve the BBQ Steak Nachos hot. Encourage guests to dig in while the cheese is still gooey and the steak is warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat on a sheet pan in a 350°F oven until warmed through to help preserve the texture of the chips and cheese.

Tips for success

Slice the steaks thin and against the grain for the most tender bites.
If you prefer less char on your corn, cook it over medium heat and turn frequently.
Don’t overload any single chip—spread the toppings so everyone gets a balanced bite.
Use fresh, ripe avocado and spoon the salsa on just before serving to prevent soggy chips.
If you want a saucier nacho, reserve a small bowl of Stubb’s BBQ Sauce for dipping rather than drizzling on top of the whole platter.

Variations

You can easily adapt this formula to suit dietary preferences or what’s on hand. Swap the rib-eye for sirloin, NY Strip, or fillet—keep the same seasoning and slice thin. Try swapping pinto beans for black beans if you prefer. For extra crunch and color, add diced bell peppers or pickled red onions. If you want more smoke, finish with a light sprinkle of smoked paprika or a few dashes of your favorite hot sauce.

Make-ahead and storage

You can cook the steaks and char the corn ahead of time and refrigerate them separately for up to 2 days. When ready to serve, reheat the steak slices briefly on the grill or in a hot skillet so they’re warm before assembling the nachos. Assemble and bake the nachos just before serving to keep the chips crisp. Leftovers keep best when you separate any wet or creamy toppings (like salsa and sour cream) and add them fresh when reheating.

Serving suggestions

These BBQ Steak Nachos make a hearty main for a casual meal. Pair them with a crisp green salad to lighten the plate or serve alongside a bowl of chips and extra salsa for a party spread. A cold, citrusy beer or a bright, fruity iced tea complements the rich, smoky flavors nicely.

Final thoughts

This recipe turns simple components—steak, corn, beans, and cheese—into a crowd-pleasing, shareable dish. The Stubb’s Beef Spice Rub and Stubb’s BBQ Sauce add layered savory and tangy notes that bring the whole plate together, while fresh toppings add contrast and lift. Whether you make them for a small gathering or a cozy night in, these BBQ Steak Nachos are built for sharing and savoring.

Ready to make them? Gather the ingredients and fire up your grill—these nachos come together quickly and deliver big flavor with every crunchy, melty bite.

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BBQ Steak Nachos

Hearty BBQ steak nachos loaded with grilled corn, beans, cheese, and zesty toppings.

Prep Time20

Cook Time10

Total Time30

Servings: 6 servings

Ingredients

2 rib-eye steaks or sirloin, NY strip, or filet
2 ears corn husks and silks removed
Stubb's Beef Spice Rub to taste, for steaks and corn
olive oil for drizzling
Stubb's BBQ Sauce about 2 tablespoons to toss with sliced steak, plus extra for serving
1 bag tortilla chips
1 cup canned pinto beans drained and rinsed
2 cups shredded Mexican blend cheese
salsa for topping
avocado sliced, for topping
jalapeño sliced, for topping
cilantro chopped, for topping
red onion chopped, for topping
sour cream for topping

Instructions

Heat a gas grill to medium-high (or preheat a grill pan over medium-high heat).
Coat both sides of the steaks with Stubb's Beef Spice Rub and drizzle with olive oil to lightly coat.
Remove husks and silks from the corn, then season the ears with spice rub and a drizzle of olive oil.
Place the steaks and corn on the grill. Grill steaks about 4–5 minutes per side for medium-rare, or until desired doneness. Grill corn, turning frequently, until lightly charred, about 10 minutes total.
Transfer the steaks to a cutting board and let rest for 10 minutes, then cut into bite-sized pieces and toss with about 2 tablespoons Stubb's BBQ Sauce.
Cut the kernels from the grilled corn cobs and set aside.
Preheat the oven to 375°F (190°C).
Arrange a layer of tortilla chips on an oven-safe pan or cast-iron skillet.
Pile the BBQ-tossed steak over the chips, then scatter the pinto beans, grilled corn kernels, and shredded Mexican blend cheese evenly over the top.
Bake in the preheated oven until the cheese is melted, about 5–10 minutes.
Remove from the oven and top with salsa, sliced avocado, jalapeño, chopped cilantro, chopped red onion, sour cream, and additional BBQ sauce as desired, then serve immediately.