Insane Cheesesteak Nachos

INSANE CHEESESTEAK NACHOS
¼ c. olive oil
2 large sweet onions, thinly sliced
Kosher salt/black pepper, to taste
2 T. minced garlic
1 (15-oz.) can pinto or black beans, drained and rinsed
1 chipotle pepper in adobo sauce, chopped, plus 2 T. sauce
Juice 1 lime
½ c. chopped fresh cilantro or parsley
½ c. water
1 ½ c. half and half
1 lb. Velveeta cheese, cubed
1 c. shredded sharp cheddar cheese
1 lb. shaved steak
1 (13-oz.) bag tortilla chips
½ c. sliced pepperoncini, drained
Pinch of cayenne pepper

1. Heat 2 T. olive oil in large skillet over medium heat.
2. Add onions, season with salt and pepper and cook, stir occasionally, until tender and golden, 15 minutes. Transfer to bowl and keep warm. Reserve the skillet for later.
3. In saucepan, heat 1 T. olive oil. Add garlic and cook 30 seconds.
4. Add beans, chipotle and adobo sauce. Stir to combine.
5. Add lime juice, cilantro and ½ c. water and simmer until thickened. Keep warm over low heat.
6. In another saucepan, heat half and half until just simmering.
7. Whisk in Velveeta cheese a few cubes at a time until melted.
8. Whisk in cheddar until sauce is smooth. Whisk in cayenne pepper, to taste. Keep warm over low heat.
9. In the skillet heat 1 T. olive oil over high heat.
10. Peel the steak pieces apart and add to skillet a few pieces at a time. Let them curl up before adding more.
11. Season with salt and pepper and cook until crispy around edges and no longer pink.
12. Roughly chop steak in pan.
13. To assemble, spread 1/3 of chips on platter and top with a 1/3 of the beans, steak, onions, pepperoncini and cheese sauce. Build two more layers, ending at very top with last of cheese sauce.