Looking for a next-level queso for game day? This Steakhouse Queso is rich, creamy, and loaded with tender New York strip steak, melty American cheese, and fresh pico de gallo. It’s everything you love about your favorite steakhouse dip, made easy in one pan and baked until perfectly smooth and bubbly.
RECIPE TIPS:
Use Freshly Grated American Cheese: This is the most important tip for this recipe. Do not use pre-shredded bagged cheese, it contains anti-caking agents that prevent it from melting smoothly. For the best texture, buy white and yellow American cheese from the deli and shred it yourself (or have the deli do it for you).
Cook the Steak to Medium-Rare or Medium: Since the steak gets added to hot queso at the end, you don’t want to overcook it. Sear it until just medium-rare or medium so it stays tender and juicy.
Drain the Pico Well: Pico adds amazing freshness, but too much liquid can thin out the queso. Make sure to drain it well before adding it to the queso.
Add the Steak at the End: Wait to fold in the steak until after the queso has baked and been stirred smooth. This keeps it from overcooking and getting tough.
Bake at 375°F for Best Results: Lowering the oven temp slightly helps prevent the queso from overheating and separating, especially when using a cast iron skillet.
How to Fix Grainy Queso:
If your queso looks a little oily or grainy, don’t worry—it’s fixable. Stir in 2–4 tablespoons of warm heavy cream and mix gently until smooth. You can also add a small handful of American cheese to help bring it back together.
STORAGE:
Fridge:
Store leftovers in an airtight container for up to 3 days.
REHEATING TIP:
To reheat your Steakhouse Queso, add a splash of heavy cream and warm it in the microwave in 30-second intervals, stirring in between, until smooth and heated through. You can also reheat it in a 350°F oven for 15–20 minutes, stirring occasionally.
Steakhouse Queso
Ingredients
- 8-10 oz steak
- salt & pepper
- 1 tbsp olive oil
- 1 small yellow onion diced
- 1 lb white American cheese freshly shredded
- 1 lb yellow American cheese freshly shredded
- ½ cup heavy cream room temperature
- 1 cup pico de gallo divided and well drained
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp black pepper
- sliced green onions or scallions for garnish
- tortilla chips for serving
Instructions
For the steak:
- Preheat the oven to 375°F. Heat a large (12-inch) cast iron skillet over medium-high heat and add the olive oil or butter. Season the steak with salt and pepper and sear for 3–4 minutes per side, or until cooked to medium-rare or medium. Remove from the skillet and let rest, then slice or chop into bite-size pieces.
For the queso:
- In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Turn off the heat. Add the white American cheese, yellow American cheese, heavy cream, ½ cup of the drained pico, garlic powder, paprika, and black pepper to the skillet. Gently stir to combine. Make sure the skillet is off the heat before adding the cheese.
- Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly. Carefully remove from the oven and stir until smooth and creamy. If needed, return to the oven for a few more minutes and stir again.
- Fold in the sliced steak or arrange it on top for serving. Top with the remaining ½ cup pico de gallo and sliced green onions or scallions. Serve hot with tortilla chips.