Beef Queso Dip Recipe

Name: Beef Queso Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: Tex Mex
Ingredients: 1 New York strip steak; 5 tbsp butter; 3 roma tomatoes, chopped; 5 oz. can of green chilis; 3 cloves of garlic; 2 cups half and half; 1 pound of deli-quality white American cheese; 3/4 cup deli-quality cheddar cheese; Squeeze of lemon juice; Salt and pepper to taste; 1-2 tbsp of your favorite hot sauce for flavor balance and heat; 1 tbsp of guacamole; Cream to thin it out, if needed

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In Texas, queso is the king of all dips and sauces, and we’re here to unlock all of the secrets to making the best queso recipe that restaurants will never tell you.

On top of us teaching y’all how to make the best queso for 2020, we’re incorporating the true king of Texas, BEEF which is also known as queso con carne.

For this combination we took inspiration from local favorites Torchy’s queso and Matt’s El Rancho Bob Armstrong ground beef queso to create the ultimate steak queso with our friends at the Beef Loving Texans.

If you ask anyone what our favorite protein is, they’ll most likely tell you we’re huge beef loving Texans!

So when Beef Loving Texans approached us to partner with them, it was a no brainer.

We love beef because it’s so versatile from classic steak and BBQ dishes, to traditional cheeseburgers. Our freezer is always stocked!

A fun fact: One 3 oz cooked serving of beef provides 50% of your Daily Value (25 grams) of protein.

Our beef queso recipe features chopped steak which makes this dip feel more like a meal!

We’ve always loved queso, but we never knew what the queso world had to offer until we moved to Texas.

Here in Austin, tex mex queso everrrrywhere. You’ll likely find a bowl of queso on every corner, including tacos loaded with queso, like from fan favorite Torchy’s Tacos and a spin on eggs benedict covered in queso from Kerbey Lane Cafe.

Our Texas queso recipe takes in our learnings from our extensive queso research (aka taste tests) to create the best homemade queso con carne.

Torchy’s queso recipe features a plop of guacamole, which is one of our favorite parts of their famous queso, so of course we incorporated that aspect to our recipe as well.

How to make queso dip

A carne con queso is a mix of melted cheese with meat.

For this recipe we reached for a New York Strip steak. You can use any cut of steak, but we chose a strip for its marbling and flavor.

Cook the steak first. While it’s resting, cook the queso in a skillet or in a crock pot if you’re planning on serving it throughout the day.

We use a high quality american cheese for our queso, but for a queso blanco use a white American cheese and sub monterey jack cheese instead of cheddar.

Consider a higher-quality ingredient swap, to avoid added preservatives.

Can you refrigerate queso?

Yes! We’d recommend eating it within 3-4 days, but you can totally refrigerate queso dip for future snacking or pre-making it for a party.

You can also freeze your queso in an airtight container.

Let’s be honest, our queso recipe ends up in our stomachs before the freezer ever comes to mind!

Steak Queso Dip Recipe

Serves 10-12 people

Ingredients:

1 New York strip steak
5 tbsp butter
3 roma tomatoes, chopped
5 oz. can of green chilis
3 cloves of garlic
2 cups half and half
1 pound of deli-quality white American cheese
3/4 cup deli-quality cheddar cheese
Squeeze of lemon juice
Salt and pepper to taste
1-2 tbsp of your favorite hot sauce for flavor balance and heat
1 tbsp of guacamole
Cream to thin it out, if needed

Recipe:

1. Start by searing your steak. We love to sous vide our steak, but a simple sear to 145 degrees F to cook your steak to medium rare doneness works fine for this recipe. Let your steak rest while you make the queso. This will help to keep the juices in the steak.

2. To start making the queso dip, begin by melting butter in a stock pot on medium heat, and add minced garlic when the butter is melted.

3. When the garlic has cooked for a minute add in your chopped roma tomatoes and canned green chilis and cook for two minutes.

4. When the tomatoes and chilis have warmed it’s time to add in cubed American cheese and half and half. As a tip we slowly incorporate the cheese to allow it to melt smooth without clumping.

5. Once you’ve fully incorporated the American cheese, it’s time to add in the cheddar for flavor depth, cracked black pepper, and 1-2 tsp of your favorite hot sauce.

6. When there are no cheese clumps your queso is ready for serving, but we kick it up a notch by adding in that medium rare NY strip steak that we cubed.

7. Pour your queso into a crock pot, and set it to warm so you can eat it over the course of a party or game day.

When serving, top with guacamole, hot sauce, and cilantro.

Enjoy your queso with tortilla chips or top it on your favorite Tex Mex dishes!