This Smoked Steak Queso Dip is inspired by another great recipe from The Backyard Palate (@thebkydpalate). Looking for a game day appetizer with flavor depth? This incredible recipe, with smoked queso sauce, tender sliced filets, and caramelized onions, scores and wins!
Is there a perfect dip? After one taste of this melty combination of juicy beef and smoked cheese, you might be convinced!
Why You’ll Love Smoked Steak Queso Dip
Who doesn’t love hot dips with baguette slices at a party? For the next game-day food extravaganza, you’ll love how quickly this easy dip comes together. After caramelizing the onions, the whole thing takes about an hour to make.
This dip tastes so good, that you may soon consider it one of your favorite meals!
If you’re looking for more appetizer ideas for game day, check out: Easy Buffalo Chicken Dip with Stuffed Crust, Jalapeno Popper Egg Rolls, Double Fried Chicken Wings, Beef Empanadas, and Shrimp Jalapeño Poppers.
Steak & Smoked Queso Recipe Ingredient
- Grilled Steak – Filet mignon, known for its melt-in-your-mouth texture, is the perfect cut of steak for this recipe. Slathered in flavorful beef tallow, they are then seasoned with my favorite garlic powder, the Smoked Garlic Jalapeno Lager Rub.
- Cheesy Dip – A combo of Velveeta cheese (white American cheese), Swiss cheese, Jack cheese, Dijon mustard, cream cheese, and whole milk. Cheddar cheese is not on the recipe, but feel free to add.
- Cheese Crust – Some high quality Parmesan cheese mingles with panko crumbs and some melted butter for the perfect topping.
- Toppings – The absolute best part of this recipe is the caramelized onions that top the queso.
- Bread – The best choice for dipping is some sliced crusty French baguette.
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How to Make Smoked Steak Queso Dip
Alright, let’s break down the easy steps for some seriously delicious grub.
Caramelized Onions:
First off, get that grill fired up to a medium-high heat of 350 degrees F. Toss a cast-iron skillet on there about 2 minutes before you start making the sauteed onions.
Now, melt some beef tallow in the large skillet and throw in those thinly sliced white onions. Sprinkle on a pinch of salt and black pepper, and let them caramelize on medium heat until they hit that beautiful dark brown color.
Patience is always needed when caramelizing onions, about 45-60 minutes. When they’re done, take them off and set them aside in a large bowl.
Steak & Queso Prep:
Next up, get your smoker ready at 250 degrees F for indirect cooking. Toss in some wood chips or chunks for that extra smoky goodness. Slather your steak with beef tallow and generously season it with the Smoked Garlic Jalapeno Lager rub. Now, let it rest for a bit.
Queso Sauce
Drop a cast iron skillet or foil cooking pan into the smoker along with all the queso ingredients except the milk. Close the lid and let it smoke for 45 minutes until the cheese gets all soft and almost melted. Once it’s looking good, add your milk and give it a good stir until everything’s mixed in.
If the queso’s too thick for your liking, pour in more milk and keep stirring until it’s just right. Close the lid and let that queso keep doing its thing for another 20-25 minutes until it hits your desired gooeyness. When it’s done, take it off and keep it warm.
Grilling Steaks
Throw those steaks on a hot grill for about 5-7 minutes per side, or until they hit an internal temperature of 120 degrees F. Pull them off, and after resting, slice them up into small pieces, slices, or cubes.
Queso Blanco Topping
Mix up the ingredients for the cheese crust until it’s like wet sand. Sprinkle that goodness on top of your queso and broil until it’s a golden brown masterpiece.
Assembly
Top it all off with those caramelized onions and chopped-up steak. Garnish with some chopped chives, and serve it up with toasted baguette slices. Get ready to dive into flavor town and enjoy!
How to Keep Queso Dip Warm
To keep your smoked steak queso dip warm and party-ready on the buffet table while everyone’s watching the Big Game, reach for your slow cooker. Set the crockpot to its lowest setting or the “warm” setting, stirring occasionally to maintain consistency.
What to Serve with Smoked Steak Queso Dip
Beyond dipping French baguette slices into your beef queso dip, some tortilla chips would also be a great way to enjoy this white queso dip. Or, cut some tortillas into wedges, brush them will olive oil, sprinkle with salt, and bake them until crispy. Homemade tortilla chips always add a nice touch.
Leftovers & Reheating
To handle leftover beef queso dip, allow it to cool, store it in an airtight container in the fridge, and consume it within 2-3 days. For reheating, you can warm the cheese in a skillet or Dutch oven, stirring and adjusting the consistency as needed. Add a splash of milk if it thickens.
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FAQs
Absolutely! Prepare the components in advance, store them separately, and then assemble them just before serving. Reheat the smoked steak, warm the queso, and combine them for a fresh and flavorful party dip.
Grilled or smoked chicken can provide a lighter alternative with a slightly different flavor profile. Shred or dice the chicken for easy integration into the queso. Grilled shrimp would also be a fantastic alternative!
Sure, grab some ribeye steaks or New York Strips at the grocery store instead of filet mignon. They may not be quite as tender, so you could also marinate them overnight before grilling.
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Smoked Steak Queso Dip
Ingredients
Grilled Steak:
- 2-3 Filets
- 2.5 tbsp Smoked Garlic Jalapeno Lager Rub
- Beef Tallow as needed
Queso:
- 16 oz Velveeta White Cheese cubed
- 10 oz Swiss Cheese cubed
- 10 oz Jack Cheese cubed
- 2 tbsp Dijon Mustard
- 1 block Cream Cheese
- 1.5 cups Whole Milk
Cheese Crust:
- 3 tbsp of Parmesan Cheese
- 1 tbsp of Panko Crumbs
- 1 tbsp of Melted Butter
Toppings:
- 1.5 cups Caramelized Onions
- Toasted Baguette for dipping
Instructions
Caramelized Onions:
- Preheat your grill to medium high heat (about 350 degrees F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
- Melt beef tallow in the skillet and add your thinly sliced white onions.
- Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.
- When the onions are done, pull off and keep warm.
Steak & Queso:
- Preheat your smoker to 250 degrees F for indirect cooking. Add some wood chips or wood chunks for added smoke flavor.
- Slather your steak with beef tallow and season generously with my Smoked Garlic Jalapeno Lager rub. Set to the side.
- Add a cast iron skillet or foil cooking pan to the smoker along with all the ingredients for the queso except for the milk. Close the lid and let it smoke for 45 minutes until the cheese has softened and is almost melted.
- Once the cheese is looking good, add your milk and use a spoon to stir up the queso until fully incorporated. If the queso is too thick for your liking, add more milk to the skillet to thin it out and keep stirring until fully incorporated again.
- Close the lid and let the queso continue cooking for 20-25 more minutes or until it is to your liking.
- When the queso is done, pull it off and keep warm.
- Add your steaks to a high heat grill and cook for 5-7 minutes per side or until 120 degrees F internal.
- Pull off and let rest, then slice up into bite size cubes.
- Mix together the ingredients for the cheese crust until it is like a wet sand consistency.
- Add to the top of your queso and broil till golden brown.
- Top with caramelized onions and chopped up steak. Garnish with chopped chives and serve with toasted baguette. Enjoy!
