Imagine gathering around a smoky grill where creamy queso melds perfectly with savory steak bites. This dish elevates traditional cheese dips by incorporating tender, flavorful steak grilled to perfection, bringing a rich, hearty twist to any appetizer lineup.
Whether it’s a lively game day or a casual evening with friends, this Smoked Queso with Steak Bites offers a warm, comforting, and indulgent experience. Every bite bursts with a blend of smoky, cheesy goodness and meaty satisfaction, guaranteed to keep everyone coming back for more.
- The combination of smoky grilled steak and creamy cheeses creates a unique, satisfying flavor profile.
- Perfect for entertaining, offering a crowd-pleasing appetizer that’s both hearty and indulgent.
- Simple grilling and melting techniques ensure rich taste without complicated preparation.
Ingredients
- Ribeye or Sirloin Steak (1 lb): Tender, flavorful steak pieces cut into bite-sized cubes for perfect grilling and dipping.
- Olive Oil (1 tbsp): Used to lightly coat the steak, enhancing flavor and preventing sticking on the grill.
- Velveeta Cheese (1 lb): A creamy base cheese that melts smoothly for a rich and velvety queso dip.
- Sharp Cheddar Cheese (6 oz): Provides a bold and slightly tangy flavor balancing the creaminess.
- Pepper Jack Cheese (8 oz): Adds gentle heat and a peppery kick with a smooth melt.
- Rotel Tomatoes with Green Chilies (10 oz, undrained): Introduces a zesty, slightly spicy tomato element with vibrant color.
- Heavy Cream (1/2 cup): Enriches the queso for extra smoothness and luxurious texture.
- Diced White Onion (1/2 cup): Brings fresh sharpness and slight crunch to the cheese dip.
- Pickled Jalapeños (4 oz can): Adds tangy heat and brightness to complement the rich cheeses.
- Spice Rub: A custom blend enhancing the steak with warmth and depth.
- Cumin: Earthy spice providing aromatic richness and a subtle smoky flavor.
- Chili Powder: Adds a gentle warm heat and classic chili flavor balance.
Instructions
- Preheat Smoker or Grill
Set your smoker or grill to medium-high heat to achieve a perfect sear on the steak cubes while infusing subtle smoky notes. This temperature ensures steak cooks quickly without drying out.
- Season and Toss Steak Cubes
Coat the bite-sized steak pieces evenly with olive oil and your spice rub blend. This step locks in moisture and layers the meat with balanced flavors before grilling.
- Grill Steak Bites
Place seasoned steak on the grill for 5-7 minutes, turning occasionally until browned and cooked to the desired doneness. Removing the steak once nicely caramelized keeps the bites juicy and tender.
- Melt the Cheeses
In a cast iron skillet over medium heat, combine Velveeta, sharp cheddar, and pepper jack cheeses. Stir continuously until all are melted and smooth, creating a creamy base for the queso dip.
- Add Rotel Tomatoes and Cream
Stir the undrained Rotel tomatoes and heavy cream into the melted cheeses. These ingredients add a perfect balance of acidity, creaminess, and a touch of spice to the dip.
- Incorporate Onion, Jalapeños, and Spices
Mix in diced white onion, pickled jalapeños, cumin, and chili powder for added texture, heat, and complexity of flavor.
- Fold in Grilled Steak Bites
Gently fold the grilled steak bites into the queso mixture and let it cook together for an additional 5 minutes. This allows the flavors to meld and ensures the dip is warm throughout.
- Serve Warm
Transfer the smoky, cheesy steak dip to a serving bowl and enjoy immediately with crispy tortilla chips or fresh vegetable slices for dipping.
- The quality of steak significantly impacts flavor; choose fresh ribeye or sirloin for the best results.
- Using a cast iron skillet helps distribute heat evenly, ensuring smooth cheese melting without scorching.
- Adjust jalapeños and chili powder to control the heat level suited for your guests.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring frequently to maintain smooth texture.
Serving Suggestions
Pair this smoked queso dip with crunchy tortilla chips, sliced bell peppers, or crunchy celery sticks. It also complements soft pretzels or warm bread for a hearty snack.
- Allow your smoked steak to rest after grilling to redistribute juices before adding to the queso.
- Use a thermometer to cook steak to desired doneness, ideally medium-rare to medium for tender bites.
- For an extra smoky flavor, smoke the cheese mixture briefly before adding steak bites.
FAQs
- Can I use other types of cheese?
Yes, you can substitute Velveeta with cream cheese for creaminess, or use Monterey Jack instead of pepper jack for a milder spice.
- What’s the best cut of steak to use?
Ribeye and sirloin are excellent choices due to their tenderness and flavor; skirt steak or flank steak also work well if sliced thinly.
- Can I make this queso dip without a smoker?
Absolutely! Using a grill or even stovetop skillet will still yield delicious results; the smoke adds extra depth but isn’t mandatory.
- How spicy is this dip?
The dip has a moderate heat level from jalapeños and chili powder, but you can adjust the amounts depending on your preference.
- Can I prepare this recipe ahead of time?
You can prep the steak and cheese mixture in advance, but combine and heat just before serving to ensure freshness and best texture.
- What can I serve with this queso dip?
Serve alongside tortilla chips, vegetable sticks, or crusty breads for a variety of dipping options.
- Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free, but confirm chip or seasoning labels if strictly avoiding gluten.
Smoked Queso Steak Bites
Equipment
- 1 smoker or grill for cooking the steak and smoking the queso
- 1 cast iron skillet for melting the cheese and combining ingredients
Ingredients
- 1 lb ribeye or sirloin steak cut into bite-sized cubes
- 1 tbsp olive oil
- 1 lb Velveeta cheese cubed
- 6 oz sharp cheddar cheese
- 8 oz pepper jack cheese
- 10 oz can Rotel tomatoes with green chilies undrained
- 1/2 cup heavy cream
- 1/2 cup diced white onion
- 4 oz can pickled jalapeños
- Spice rub cumin, chili powder (to taste)
Instructions
- Preheat smoker or grill to medium-high heat.
- Toss cubed steak with olive oil and seasoning until well coated.
- Grill steak cubes for 5 to 7 minutes until browned and cooked to desired doneness, then set aside.
- In a cast iron skillet over medium heat, melt Velveeta, sharp cheddar, and pepper jack cheeses, stirring until smooth.
- Stir in undrained Rotel tomatoes, heavy cream, diced onion, pickled jalapeños, and spices until well combined.
- Gently fold in grilled steak bites and cook together for 5 more minutes.
- Serve warm with tortilla chips or sliced vegetables.
Notes
- Use ribeye for more tenderness or sirloin for leaner bites.
- Adjust jalapeños for desired heat level.
- Store leftovers in an airtight container and reheat gently to avoid separating.
