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Spicy Italian Beef Nachos

Spicy and cheesy, prepare to chow down on these nachos created for Feedback 2016 in Chicago!


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk, more to thin as needed
  • 1 cup beer, such as Blue Moon
  • 1 tablespoon yellow mustard
  • 2 teaspoons paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire
  • 2 1/2 cups shredded (3/4 pound) sharp yellow cheddar cheese
  • Salt and pepper, to taste
  • 1 bag good-quality corn tortilla chips
  • 1 pound Chicago-style Italian Beef, rough chopped, warmed through
  • 1 cup Chicago-style spicy giardiniera, rough chopped or pulsed in a food processor


In a medium sauce pot over medium to medium-high heat, melt butter. Add flour and  whisk together. When pale golden, whisk in milk, then whisk in beer, bring to a bubble and let cook out a few minutes or until slightly thickened. Add mustard, spices and Worcestershire to sauce, then stir in cheese with a spoon off heat. Reduce heat to low and keep sauce warm. 

Place chips on a platter or in individual serving bowls. Top with cheese sauce, chopped Italian Beef and giardiniera.

Rachael Ray