Texas A1 Steakhouse Queso Dip

 

 

 

Texas A1 Steakhouse Queso Dip

Seared steak bites and tangy A1 sauce fold into smooth queso blanco and pepper jack for a smoky, hearty dip with steakhouse flavor.

Ingredients

• 16 oz processed queso blanco melting cheese for dips, cubed

• 1/2 lb boneless sirloin steak, about 3/4 inch thick

• 1 cup freshly shredded pepper jack cheese, about 4 oz

• 3/4 cup whole milk

• 1/4 cup A.1. Original Steak Sauce

• 1 jalapeño, finely diced, reserving a few thin rounds

• 1/2 teaspoon smoked paprika

• 1 teaspoon neutral cooking oil

• 1/2 cup finely diced yellow onion

• 2 garlic cloves, minced

• 1/4 teaspoon ground black pepper

• 2 tablespoons chopped fresh cilantro

• Tortilla chips, for serving

Directions

Pat the steak dry and season with black pepper. Heat the oil in a heavy skillet over medium-high heat.

Sear the steak for about 3–4 minutes per side, adjusting for thickness, until the center reaches at least 145°F. Transfer to a clean plate and rest for at least 3 minutes, then cut into small bite-size cubes.

Reduce the skillet heat to medium-low. Add onion and diced jalapeño and cook for 3–4 minutes, until softened. Stir in garlic and cook for 30 seconds.

Reduce the heat to low. Add milk and cubed queso blanco melting cheese. Stir frequently for 5–7 minutes, until smooth; do not boil.

Stir in pepper jack a little at a time, then add A1 sauce and smoked paprika.

Reserve a small handful of steak for topping. Fold the remaining steak into the queso and warm gently for 1–2 minutes.

Transfer to a warm serving bowl. Top with reserved steak, jalapeño rounds, and cilantro. Serve immediately with tortilla chips.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 10–12 appetizer servings; about 4 cups

Storage: Refrigerate within 2 hours for up to 3 days; reheat gently, stirring, to 165°F.