Go Back
–+ servings
smoked queso and steak bites

Smoked Queso with Steak Bites

This Smoked Queso with Steak Bites combines three cheeses smoked at 250°F for 90 minutes with seared strip steak cubes and green chiles for ultimate game day dip.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Steak Sear Time 5 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Steak Bites
  • 2 strip steaks 12 oz each
  • olive oil light coat
  • BBQ seasoning your favorite
Smoked Queso
  • 1 lb Velveeta block cubed
  • 1 lb sharp cheddar cheese cubed into 1½-2 inch pieces
  • 1 lb Monterey Jack cheese cubed into 1½-2 inch pieces
  • 1 can diced green chiles 4 oz
  • 1 cup heavy cream
  • 1 tbsp BBQ seasoning or to taste
For Serving
  • tortilla chips
  • French fries optional

Equipment

  • Pellet Smoker
  • Foil Pan
  • Grill

Method
 

  1. Cut 2 (12 oz) strip steaks into 1/4-inch cubes. Lightly coat with olive oil and season generously with BBQ seasoning.
  2. Preheat grill to high heat (450-500°F). Sear steak cubes 1-2 minutes per side until browned. Remove and set aside.
  3. Cube 1 lb Velveeta into 1-inch pieces. Cube 1 lb sharp cheddar and 1 lb Monterey Jack into 1.5-2 inch pieces (larger than Velveeta).
  4. Add all cubed cheeses, 1 can diced green chiles, 1 cup heavy cream, and 1 tbsp BBQ seasoning to large foil pan. Spread evenly.
  5. Preheat smoker to 250°F with hickory, oak, or mild wood. Place uncovered pan in smoker. Smoke 60 minutes, stirring every 20 minutes, until cheese is fully melted and smooth.
  6. Mix half the seared steak bites into the melted queso. Return to smoker uncovered for 30 more minutes without stirring.
  7. Remove from smoker. Top with remaining steak bites. Serve hot with tortilla chips or fries.

Nutrition

Calories: 380kcalCarbohydrates: 8gProtein: 22gFat: 28gSaturated Fat: 16gCholesterol: 95mgSodium: 820mgSugar: 5g

Notes

Tips: Cube cheddar and Jack into 1.5-2 inch pieces for slow, even melting. Don't use shredded cheese which melts too fast and can break. Velveeta prevents separation and creates creamy base. Sear steak before adding for flavor development. Stir every 20 minutes during first hour. Add steak in two stages - half mixed in, half on top.
Storage: Refrigerate leftovers up to 3 days. Reheat gently with splash of cream to restore consistency.

Tried this recipe?

Let us know how it was!