Smoked Queso Steak Bites
Creamy smoked queso dip with tender steak bites, rich cheeses, and spicy jalapeños. Perfect for gatherings and paired with tortilla chips or fresh veggies.
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.