Steak Queso//Backyard Palate

 

Ingredients
  

  • 2 NY strips or steak of your choice
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • 8 oz shredded sharp cheddar
  • 8 oz shredded smoked cheddar
  • 8 oz shredded colby jack
  • 8 oz cream cheese
  • 15 oz can fire roasted tomatoes
  • 8 oz can diced green chilies
  • Salt pepper garlic I used The Blend
  • 1 diced yellow onion
  • Cilantro as garnish

Method
 

  1. In a large saucepan or skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms.
  2. Slowly pour in the milk while whisking continuously to prevent lumps. Continue stirring until the mixture thickens and becomes smooth and bubbly.
  3. Reduce the heat slightly and add the cream cheese, sharp cheddar, smoked cheddar, and Colby Jack cheese. Stir until all the cheese is fully melted and the queso is smooth and creamy.
  4. Mix in the fire roasted tomatoes and diced green chiles. Stir well to combine, then reduce the heat to low to keep the queso warm while you prepare the steak.
  5. Cut the steaks into bite-sized cubes and season generously with salt, pepper, garlic seasoning, or your favorite steak seasoning blend.
  6. Heat a cast iron skillet over medium-high heat. Add the steak bites and cook for 2-3 minutes per side, or until they develop a flavorful crust and reach about medium doneness.
  7. Remove the steak from the skillet and set aside. Add the diced onion to the same pan and sauté in the steak drippings until softened and lightly caramelized, about 4-5 minutes.
  8. Stir the sautéed onions into the warm queso, then transfer the queso to a serving dish or leave it in the skillet for serving.
  9. Top the queso with the steak bites and a generous sprinkle of fresh cilantro. Serve immediately with tortilla chips and enjoy while hot.

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