Feeling cheesy? Try these steak and potato nachos! 🧀❤. . . Ingredients (for 3 servings) * 2 russet potatoes, sliced * 1 lb skirt steak * 4 tablespoons olive oil * salt, to taste * pepper, to taste * 2 teaspoons paprika * 1 cup shredded cheddar cheese * ½ cup shredded monterey jack cheese * sour cream * salsa, optional * 2 green onions, minced . . Preparation * Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika. * Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes. * Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare. * Let the steak rest for 10 minutes, then slice into cubes. * In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. * Broil for five minutes or until the cheese is melted. * Serve immediately with sour cream, salsa, green onions or any topping of choice. * Enjoy!