Venison Steak Grilled Fajita Nachos

I love venison steak fajitas. And I love the cheesy goodness of venison nachos. This recipe combines the two. Throw some seasoned sliced peppers and onions on your Pitboss Grill, grill up some venison steaks, and then pile everything plus all your favorite nacho fixings onto a pile of chips. Finally, drop it back on the grill to melt the cheese and heat everything through, and you have the perfect game day meal.

These grilled venison steak nachos make the perfect game day snack. All images by Michael Pendley

Start by slicing the bell peppers and onions. Add them to an aluminum grill pan and drizzle them with the oil of your choice.

Thinly slice the peppers and onions.

Sprinkle over your favorite fajita or southwestern seasoning, toss, and place on a preheated grill at 350 degrees.

Season the peppers and onions and add the pan to the hot grill.

While the vegetables start to soften, slice up some venison steaks and season them on both sides with additional fajita seasoning. Add the steaks to the grill and cook to a nice rare to medium rare. The steaks will continue to cook when you put them back on to melt the cheese, so don’t overdo it on this first round.

Grill the seasoned deer steaks then slice thinly against the grain.

Remove the steaks and allow them to rest a few minutes before slicing thinly against the grain into bite-sized strips. Bring in the peppers and onions. Add a nice layer of tortilla chips to a clean aluminum pan. Layer on your grilled peppers and onions, then the sliced venison steak.

Layer the grilled peppers and onions plus the sliced steak over the chips.

Once the meat and vegetables are spread evenly over the chips, add the shredded cheese. The recipe calls for two cups, but let your heart be your guide.

Next, drizzle over a cup of nacho cheese. Warm it a bit to make it easier to pour.

Drizzle over the warmed nacho cheese.

From there, add whatever you like. I usually go with sliced jalapeños, salsa, diced avocado, and refried beans, but use whatever you like best on nachos.

Add the toppings of choice.

Move the pan back to the hot grill for an additional 5 minutes or until the shredded cheese has melted and everything has warmed through.

Place the pan back on the grill to melt the shredded cheese and then top with sour cream and diced green onions.

Just before serving, top with sour cream and diced green onions. The only thing left to do is dig in. You know how nachos work.