Steak Queso Without Velveeta
Steak Queso Without Velveeta
Ingredients
For the Queso
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces smoked cheddar cheese, shredded
- 8 ounces Colby Jack cheese, shredded
- 8 ounces cream cheese, cut into pieces
- 15 ounces fire roasted tomatoes, canned
- 8 ounces diced green chilies, canned
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
For the Steak and Garnish
- 2 NY strip steaks, or steak of your choice, diced into bite-sized pieces
- 1 yellow onion, diced
- as needed salt, for seasoning steak
- as needed black pepper, for seasoning steak
- as needed garlic powder, for seasoning steak
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Place a large pan (such as a black enameled cast iron pan) over a burner set to medium heat. Add the butter to the pan and melt it, whisking with a small metal whisk.
⏱️ 2 min
- 2
Once the butter is melted, add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 2 min
- 3
Gradually add the whole milk to the roux, stirring constantly with the whisk to prevent lumps. Continue to stir until the mixture begins to thicken and becomes bubbly.
⏱️ 5 min
- 4
Season the milk mixture with salt, black pepper, and garlic powder. Stir well to combine.
⏱️ 1 min
- 5
Add the shredded sharp cheddar cheese, shredded smoked cheddar cheese, shredded Colby Jack cheese, and the cut cream cheese to the pan. Stir continuously until all the cheeses begin to melt into the sauce.
⏱️ 5 min
- 6
Stir in the canned fire roasted tomatoes and diced green chilies. Continue to stir until all the cheeses are perfectly melted and the mixture is smooth and well combined. Once melted, reduce the burner to low heat to keep the queso warm.
⏱️ 5 min
- 7
Pat the diced NY strip steaks dry with paper towels. Season generously with salt, black pepper, and garlic powder.
⏱️ 3 min
- 8
In a separate pan, cook the seasoned steak bites over medium-high heat until they reach about medium doneness, about 3-5 minutes, flipping occasionally. Remove the cooked steak from the pan and set aside.
⏱️ 5 min
- 9
In the same pan used for the steak, add the diced yellow onion and sauté in the residual steak juices until softened and aromatic, about 3-4 minutes.
⏱️ 4 min
- 10
Pour the prepared queso (from Step 6) into the pan with the sautéed onions and mix them together.
⏱️ 2 min
- 11
Top the queso and onion mixture with the chopped, cooked steak bites. Garnish generously with fresh cilantro.
⏱️ 2 min
- 12
Serve hot, ideal for dipping with tortilla chips or crusty bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Queso Without Velveeta
For the Queso
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- 8 ounces smoked cheddar cheese, shredded
- 8 ounces Colby Jack cheese, shredded
- 8 ounces cream cheese, cut into pieces
- 15 ounces fire roasted tomatoes, canned
- 8 ounces diced green chilies, canned
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
For the Steak and Garnish
- 2 NY strip steaks, or steak of your choice, diced into bite-sized pieces
- 1 yellow onion, diced
- as needed salt, for seasoning steak
- as needed black pepper, for seasoning steak
- as needed garlic powder, for seasoning steak
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Place a large pan (such as a black enameled cast iron pan) over a burner set to medium heat. Add the butter to the pan and melt it, whisking with a small metal whisk.
⏱️ 2 min - 2
Once the butter is melted, add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux.
⏱️ 2 min - 3
Gradually add the whole milk to the roux, stirring constantly with the whisk to prevent lumps. Continue to stir until the mixture begins to thicken and becomes bubbly.
⏱️ 5 min - 4
Season the milk mixture with salt, black pepper, and garlic powder. Stir well to combine.
⏱️ 1 min - 5
Add the shredded sharp cheddar cheese, shredded smoked cheddar cheese, shredded Colby Jack cheese, and the cut cream cheese to the pan. Stir continuously until all the cheeses begin to melt into the sauce.
⏱️ 5 min - 6
Stir in the canned fire roasted tomatoes and diced green chilies. Continue to stir until all the cheeses are perfectly melted and the mixture is smooth and well combined. Once melted, reduce the burner to low heat to keep the queso warm.
⏱️ 5 min - 7
Pat the diced NY strip steaks dry with paper towels. Season generously with salt, black pepper, and garlic powder.
⏱️ 3 min - 8
In a separate pan, cook the seasoned steak bites over medium-high heat until they reach about medium doneness, about 3-5 minutes, flipping occasionally. Remove the cooked steak from the pan and set aside.
⏱️ 5 min - 9
In the same pan used for the steak, add the diced yellow onion and sauté in the residual steak juices until softened and aromatic, about 3-4 minutes.
⏱️ 4 min - 10
Pour the prepared queso (from Step 6) into the pan with the sautéed onions and mix them together.
⏱️ 2 min - 11
Top the queso and onion mixture with the chopped, cooked steak bites. Garnish generously with fresh cilantro.
⏱️ 2 min - 12
Serve hot, ideal for dipping with tortilla chips or crusty bread.
⏱️ 1 min