These restaurant-style steak and queso nachos are rich, indulgent, and loaded with flavor. Juicy steak, creamy smoked queso, and bold seasoning come together to create an appetizer that feels straight off a steakhouse or Tex-Mex menu.

The queso is slow-melted and lightly smoked, giving it incredible depth, while the steak is cooked hot and fast on a griddle to keep it tender and juicy. This is the kind of recipe that’s perfect for game day, gatherings, or when you want something seriously satisfying.

Why You’ll Love These Steak & Queso Nachos

• Inspired by restaurant-style nachos
• Rich, creamy smoked queso
• Juicy steak cooked on a hot griddle
• Perfect for sharing
• Great as an appetizer or casual dinner

If you love bold, cheesy dishes, this one delivers.

Ingredients You’ll Need

This recipe uses New York strip steak, a blend of cheeses for the queso, canned tomatoes and green chiles for flavor, and simple seasonings. Cooking the queso low and slow allows everything to melt smoothly while picking up a subtle smoky flavor.

👉 Scroll down to the recipe card for exact measurements.

How to Make Restaurant Style Steak & Queso Nachos

Start by cubing the cheeses and placing them in a heat-safe pan on the smoker. As they melt, stir occasionally and add the tomatoes, chiles, milk, and seasoning.

While the queso smokes, heat a griddle until very hot and cook the seasoned steak quickly so it stays juicy. Sauté the onions in the leftover steak juices, then stir them into the queso.

Finish by chopping the steak into bite-sized pieces and serving it right over the queso with tortilla chips.

Tips for the Best Steak & Queso Nachos

• Cube the cheese evenly so it melts smoothly.
• Cook the steak hot and fast to keep it juicy.
• Stir the queso occasionally while smoking to prevent scorching.
• Serve immediately for the best texture.

Restaurant Style Steak & Queso Nachos

5 from 1 vote

These restaurant-style steak and queso nachos are loaded with juicy steak, smoky queso, and bold flavor. Inspired by classic steakhouse and Tex-Mex nachos, this recipe uses smoked queso and griddle-cooked steak for an over-the-top appetizer or meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 people

Course: Appetizer, dinner

Cuisine: American, tex-mex

Ingredients Method Notes

Ingredients

  

• 2 New York strip steaks
• 16 oz queso blanco Velveeta cubed
• 8 oz Colby Jack cheese cubed
• 8 oz cream cheese cubed
• 4 oz smoked cheddar cheese cubed (optional)
• 1 can Rotel tomatoes with green chiles
• 1 can green chiles
• ½ yellow onion diced
• 1 cup milk
• Steak seasoning
• Salt and pepper to taste
• Oil for the griddle
• Tortilla chips for serving

Method

 

1. Cut all cheeses into cubes for easier and quicker melting. Preheat a pellet grill or smoker to 225°F.
2. Place the cubed cheeses into a heat-safe pan and set on the smoker. Allow to melt and smoke for 1–2 hours, stirring occasionally, until piping hot and fully melted.
3. While the queso is smoking, add the Rotel tomatoes, green chiles, salt, pepper, and milk to the cheese mixture. Stir well and continue to smoke while preparing the steak.
4. Preheat a griddle or flat-top grill on high heat until very hot.
5. While the griddle preheats, dice the onion and cut the steaks into strips. Season all sides generously with steak seasoning, salt, and pepper.
6. Lightly oil the griddle and add the steak strips. Cook for about 5 minutes total, turning as needed, until cooked to your desired doneness but still slightly pink and juicy.
7. Remove the steak from the griddle. Cook the diced onion in the leftover steak juices until softened.
8. Stir the cooked onions into the smoked queso.
9. Chop the steak into bite-sized pieces and garnish over the queso.
10. Serve immediately with tortilla chips.

Notes

• This queso is smoked, which adds deep flavor, but it can also be made in the oven or slow cooker if needed.
• Steak doneness can be adjusted to preference.
• Serve immediately for best texture.

Frequently Asked Questions

Can I make the queso without a smoker?

Yes. You can melt the queso in the oven at a low temperature or in a slow cooker. The flavor won’t be smoky, but it will still be rich and creamy.

What cut of steak works best for this recipe?

New York strip works great, but ribeye or sirloin are also good options. Choose a cut that cooks quickly and stays tender.

How do I keep the steak from overcooking?

Cook the steak on very high heat for a short amount of time and remove it while it’s still slightly pink. It will continue to cook slightly after removing from the griddle.

Can I make this ahead of time?

The queso can be made ahead and reheated, but the steak is best cooked fresh just before serving.

Storage and Reheating

Storage

Store leftover queso and steak separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat queso gently over low heat or in the microwave in short intervals, stirring often. Reheat steak briefly in a skillet or microwave just until warmed to avoid overcooking.

Freezer Instructions

Freezing is not recommended for this recipe, as the queso may separate and the steak can become tough after thawing.