This Smoked Steak Queso Dip is everything you love about queso, but even better—we're adding some juicy New York Strip Steak right in. The melted cheeses, tangy Rotel, and a little kick from green chiles makes this one of the best dips you can make on your smoker.
I love making this queso for a big weekend of football games, or when some friends and family are coming over for a backyard BBQ. It's super simple and comes together pretty quickly.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
- Steak — I used New York Strip for this recipe, but feel free to use your favorite steak here. I find the Strip has the perfect balance between tenderness and fat that goes perfectly in the queso.
- Velveeta Cheese — The ultimate cheese to use in a queso. It's creamy and melty and perfect for this dip.
- Cream Cheese — In pretty much any dip or queso that I'm making, I'm using cream cheese.
- Monterey Jack Cheese — Feel free to use any other kind of shredded cheese here, like cheddar.
- Diced Green Chiles — The green chiles give this queso a perfect amount of heat without overwhelming it.
- Rotel Tomatoes — The tomatoes add a nice, tangy kick.
- Yellow Onion — We're going to grill up some onions and toss them into the dip at the very end of the smoking process. Sautéed to bring out its natural sweetness.
- Half-and-Half — I'm using half & half to keep the queso creamy and smooth so it doesn't get too thick.
- Steak Rub — I'm seasoning my steak with my favorite steak rub, Hardcore Carnivore Black.
HOW TO MAKE SMOKED STEAK QUESO DIP
@grillfrenzy Smoked queso with New York Strip Steak đŸ¥©
♬ original sound - Mike Futia
1. Prepare the Queso Base
In a small cast iron pan or foil pan, add the Velveeta, cream cheese, Monterey Jack, green chiles, drained Rotel, and half & half. Give it a light mix.
2. Smoke the Queso
Add the queso to your smoker and smoke at 250F for 30-45 minutes—stirring every 15 minutes—until it's creamy and fully melted.
3. Cook the Steak & Onions
Slice up your steak into bite-sized pieces, and season generously with your favorite steak rub. Cook the steak bites on a griddle until they're well-seared and to your desired doneness. I prefer medium-rare steak for this queso.
While the steak is cooking, add your diced onions to the same skillet with a bit of avocado oil, and sauté them until they're soft, about 3-4 minutes.
4. Combine Steak, Onions, & Queso
For the last 10 minutes of smoking, add the steak and sautéed onions to the melted queso. Mix everything together well, and let all the flavors meld together.
5. Serve & Enjoy
Serve the dip straight from the smoker with tortilla chips or Fritos, toasted bread, or as a nacho topping. Enjoy!
OTHER DIP RECIPES
Check out some of our other smoked dip recipes: Roasted Garlic Smoked Cheesy Dip, Smoked Jalapeno Popper Dip, Smoked Caramelized Onion & Bacon Dip, Smoked Chicken Bacon Ranch Dip, and Smoked Beer Cheese Dip.
PRO TIPS FOR MAKING THIS RECIPE
- Adjust the Spice. Want more heat? Add extra diced jalapeños or a splash of hot sauce.
- Substitute Cheeses. Swap Monterey Jack for pepper jack if you like a spicier kick, or mild cheddar for a more subtle flavor.
- Make It Ahead. Smoke the queso base in advance and reheat it before serving.
Smoked Steak Queso Dip
Ingredients
- 1 NY Strip Steak cut into 1-inch pieces
- 8 oz Velveeta Cheese cubed
- 4 oz cream cheese cubed
- 4 oz Monterey Jack cheese shredded
- 1/2 can diced green chiles
- 1/2 can Rotel tomatoes with green chiles drained
- 1/4 yellow onion finely chopped
- 1/2 cup half & half
- 1 tbsp steak seasoning
Instructions
- Combine Velveeta, cream cheese, Monterey Jack, green chiles, Rotel, and half-and-half in a foil pan.
- Smoke at 250°F for 30-45 minutes, stirring every 10-15 minutes.
- Season and sear the diced steak; sauté onions alongside.
- Stir steak and onions into queso, letting it warm for 10 minutes.
- Serve hot with chips or bread.
Notes
- Adjust the Spice. Want more heat? Add extra diced jalapeños or a splash of hot sauce.
- Substitute Cheeses. Swap Monterey Jack for pepper jack if you like a spicier kick, or mild cheddar for a more subtle flavor.Â
- Make It Ahead. Smoke the queso base in advance and reheat it before serving.
