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steak bites in the smoked queso

Smoked Queso with Steak Bites

This Smoked Queso with Steak Bites recipe is packed with bold flavors, melty cheese, and smoky steak bites, making it the perfect appetizer for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 11 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Appetizer
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

For the Steak Bites
  • 1 lb ribeye or sirloin steak cut into bite-sized cubes
  • 1 tbsp olive oil
  • 2-3 tbsp Spice Rub from Hasty Bake
For the Smoked Queso
  • 1 lb Velveeta cheese cubed
  • 6 oz sharp cheddar cheese
  • 8 oz pepper jack cheese
  • 1 10 oz can Rotel tomatoes with green chilies, undrained
  • 1/2 cup heavy cream adjust for desired consistency
  • 1/2 cup diced white onion
  • 1/2 cup cooked chorizo optional, for extra smoky flavor
  • 4 oz can pickled jalapeños
  • 1 tbsp Spice Rub Hasty Bake use your favorite blend
  • 1/2 tsp cumin
  • 1/2 tsp chili powder

Method
 

Prepare the Hasty Bake Grill
  1. Preheat your Hasty Bake Grill to 225-250°F using lump charcoal or wood chunks for a smoky flavor. Set up for indirect heat by moving the firebox to one side.
Cook the Steak Bites
  1. In a bowl, toss steak bites with olive oil and seasoning. Place them on the grill over indirect heat and smoke for 20-30 minutes, or until they reach an internal temperature of 125-130°F for medium-rare. Remove from the grill and set aside.
Smoke the Queso
  1. In a cast-iron skillet or aluminum pan, combine Velveeta, cheddar cheese, pepper jack, Rotel tomatoes, heavy cream, diced onion, chorizo, jalapeños, spice rub, cumin, and chili powder. Place the pan on the grill over indirect heat and let the queso melt for 45-60 minutes, stirring every 10-15 minutes.
Add the Steak Bites
  1. Once the queso is fully melted and smooth, stir in the smoked steak bites. Let it sit on the grill for 10 more minutes to absorb the flavors.
Serve & Enjoy
  1. Remove from the grill and serve hot with tortilla chips, crusty bread, or fresh veggies. Garnish with extra jalapeños, cilantro, or a drizzle of hot sauce.