BBQ Brisket and Provolone Nachos

Anytime I use my smoker, I load it up with meat. Inevitably, there are always leftovers. Some I package up and throw in the freezer, while others we eat throughout the week. I had some brisket in the fridge from my last smoking session (for the Super Bowl), and decided to make some nachos with it.

Nachos are always a massive hit at our house and I like to try different toppings. Usually our nachos have more of a Mexican flavour with salsa, guacamole or cilantro, but this time with the brisket I felt going full on BBQ was best. After the nachos came out of the oven, I drizzled them with some Sweet Baby Rays BBQ sauce and it tasted awesome! For cheese, I went with provolone cause I always love that cheese anytime we make Philly cheese steaks.

BBQ Brisket and Provolone Nachos-8

If you don’t have any brisket on hand, this works great with leftover steak or even roast beef. Also, while provolone works extremely well with the beef, other cheese options that work well would be cheddar, monterey jack and even swiss.

BBQ Brisket and Provolone Nachos-2

BBQ Brisket and Provolone Nachos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Steve Cylka


  • 1 large bag tortilla chips
  • 2 cups sliced BBQ smoked brisket
  • 1 onion , diced
  • 1 red pepper , diced
  • 2 cups grated provolone cheese
  • 1/2 cup BBQ sauce


  • Preheat grill or oven to 400F.
  • Spread tortilla chips on a baking sheet or pizza stone.
  • Sprinkle diced onion, pepper, sliced brisket and grated cheese on the tortilla chips.
  • Place in the oven or on the grill for about 15-20 minutes or until the cheese is melted and the onions and peppers soften.
  • Drizzle with BBQ sauce and serve.

BBQ Brisket and Provolone Nachos_edited-1

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

Leave a Reply

Your email address will not be published. Required fields are marked *