Give the classic cheese dip a gourmet upgrade by swapping the basics for hand-carved steak and a complex, smoky cheese profile. It’s the ultimate indulgence for anyone who believes a great appetizer should be just as impressive as the main course.
Smoked Steak Queso
|The Backyard Palate
Smoked Steak Queso
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Author:
The Backyard Palate
Servings
6–8 people
Prep Time
30 minutes
Cook Time
2 hours
Smoked Steak Queso isn’t just the perfect addition to a party- tasting it will be an experience you’ll never forget! Level up generic queso with flavors that’ll get your taste buds singing. Sizzled on the ELITE2B Griddle and smoked on the PRIME550 Pellet Grill!
Ingredients
- 2 NY Strip steaks
- 16oz Queso Blanco Velveeta
- 8oz Colby Jack Cheese
- 8oz cream cheese
- 4oz smoked cheddar cheese (optional)
- 1 can of Rotel tomatoes with green chiles
- 1 can of green chiles
- 1/2 yellow onion
- 1 C milk
- Steak seasoning (@rufusteaguebbq Steak Rub)
- Salt and pepper to taste
Directions
Cut up all your cheese into cubes for easier and quicker melting. Preheat pellet grill to 225°F and allow to melt and smoke for 1-2hrs (until piping hot and dripping with cheese)
In that time, add in the tomatoes, chilies, salt and pepper, and milk. Give a good mix and allow to smoke while you preheat the griddle on high (piping hot!)
While the griddle preheats, dice onion, and cut steaks into strips. Season all sides for maximum flavor.
Oil up the griddle, and slap the steaks on. Cook for 5 minutes tops to ensure they’re still a little pink and juicy in the middle. Cook onion in the leftover steak juice and mix into the queso.
Chop up the steak into bite-sized pieces and garnish over the queso. Grab a bag of chips and dig in!
Recipe Note
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