Smoked Steak Queso Dip

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For the next game day, Smoked Steak Questo Dip with melty cheese, tender sliced filets, and caramelized onions, scores and wins!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

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!

Video

Notes

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.

Nutrition