Cheesesteak Queso Dip (One-Pan) | CookOS

Cheesesteak Queso

Name: Cheesesteak Queso Dip (One-Pan)
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb shaved beef; 1/4 cup Japanese barbecue sauce; steak seasoning, to taste; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 onion, diced; 8 oz queso blanco, cubed; 1.5 cups shredded provolone cheese; 1/2 cup milk; Tortilla chips, for serving

This cheesesteak queso dip combines shaved beef, sautéed peppers and onions, and a blend of queso blanco and provolone for a savory, creamy appetizer that's made entirely in one pan.

🌍American 🏷️Cheesesteak 🏷️Queso 🏷️Dip 🏷️Appetizer 🏷️Game-day Party-food

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Total

1h 20m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1 lb shaved beef
1/4 cup Japanese barbecue sauce
steak seasoning, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
8 oz queso blanco, cubed
1.5 cups shredded provolone cheese
1/2 cup milk
Tortilla chips, for servingoptional

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Instructions

1
In a bowl, combine the shaved beef, Japanese barbecue sauce, and steak seasoning. Mix well and let it marinate in the fridge for at least one hour.
2
Dice the red bell pepper, green bell pepper, and onion.
3
In a large skillet over medium heat, sauté the diced peppers and onions for about 5 minutes until they soften. Remove from the skillet and set aside.
4
In the same skillet, add the marinated shaved beef and cook for about 5 minutes, or until fully cooked through.
5
Add the cubed queso blanco, shredded provolone cheese, and milk to the skillet with the beef. Stir continuously until the cheeses are fully melted and the sauce is smooth.
6
Add the cooked peppers and onions back into the skillet and stir to combine everything.
7
Serve the cheesesteak queso hot with your favorite tortilla chips.

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Tips & Notes

Pro tips

Brown the shaved beef in batches to avoid overcrowding the pan and ensure even browning; remove and set aside before sautéing peppers and onions.
Add milk slowly and whisk constantly when melting the cheese to prevent lumps and achieve a smooth, pourable consistency.
Keep the dip on low heat once all cheese is melted; high heat can cause the sauce to break or become grainy.
Taste and adjust seasoning after adding the beef back in, as the Japanese barbecue sauce and steak seasoning intensity can vary by brand.

Substitutions

Japanese barbecue sauce → Worcestershire sauce mixed with soy sauce (same ratio, adds umami and tang)
Queso blanco → Oaxaca cheese or fresh mozzarella (melts smoothly with similar creaminess)
Provolone → sharp cheddar or Pepper Jack (adds stronger flavor or mild heat)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in a splash of milk to restore creaminess.

Common Questions

Can I make this ahead of time?

Yes. Prepare the beef and vegetable mixture up to 4 hours ahead, then reheat gently and stir in cheeses just before serving to keep the dip creamy.

What cut of beef works best for this dip?

Use thinly shaved beef (like deli counter shaved steak or ribeye). Pre-sliced frozen beef also works well and thaws quickly during cooking.

Can I substitute the cheeses?

Yes. Use Oaxaca or mozzarella for queso blanco, and cheddar or Pepper Jack for provolone. Avoid pre-shredded cheese with anti-caking agents, as it doesn't melt smoothly.

How do I keep the dip from breaking or becoming grainy?

Add milk gradually and stir constantly over low to medium heat. Avoid boiling, and remove from heat once cheese is fully melted and smooth.

Can I double this recipe?

Yes. Double all ingredients and use a larger skillet or Dutch oven. Increase cooking time slightly for the beef and vegetables to cook through evenly.