Creamy Steak and Shrimp Queso Dip – The Ultimate Party Appetizer

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Introduction

Picture this: it’s game day, friends are gathered around the TV, and you bring out a bubbling hot skillet filled with Steak and Shrimp Queso Dip. Suddenly, everyone drops what they’re doing, chips in hand, and dives right in. That’s the power of this dish—it’s not just a dip, it’s an experience.

I’ll admit, I’ve always been a queso dip enthusiast. Growing up, it was the star of every family gathering, and honestly, no party felt complete without a big bowl of cheesy goodness. But one day, I decided to take things up a notch. What if I combined the creamy, spicy queso I loved with the indulgence of perfectly seared steak and buttery shrimp? The result? Pure magic.

This Steak and Shrimp Queso Dip is the kind of recipe that gets people talking. It’s smoky, creamy, and loaded with hearty bites of steak and shrimp, making it far more satisfying than your average cheese dip. Whether you’re hosting a party, bringing a dish to a potluck, or just treating yourself to an indulgent snack night, this recipe is guaranteed to impress.

Ingredients

Here’s everything you’ll need for this epic queso dip:

For the Protein

  • 8 oz steak (sirloin, ribeye, or flank work well), cut into bite-sized cubes
  • 8 oz shrimp, peeled and deveined
  • 1 tbsp olive oil or butter
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and pepper, to taste

For the Queso Base

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 8 oz cream cheese, softened and cubed
  • 12 oz shredded cheese blend (cheddar, Monterey Jack, and mozzarella are perfect)
  • 1 cup diced tomatoes with green chilies (like Rotel)
  • 1 jalapeño, seeded and minced (optional, for heat)
  • ½ cup onion, finely diced
  • 2 cloves garlic, minced

Garnish (Optional but Highly Recommended)

  • Fresh cilantro, chopped
  • Diced avocado
  • Sliced green onions
  • Extra jalapeño slices

Substitution Ideas:

  • Healthier option: Use low-fat cream cheese and reduced-fat cheese blend.
  • Gluten-free: Swap the flour for cornstarch (make a slurry with milk).
  • Spicy version: Add cayenne pepper, chipotle powder, or hot sauce.
  • Seafood twist: Replace steak with lump crab or lobster for a decadent spin.
  • Vegetarian option: Skip the meat and shrimp—load up on black beans, corn, or sautéed mushrooms instead.

Step-by-Step Instructions

Step 1: Cook the Steak and Shrimp

  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the steak cubes with smoked paprika, chili powder, salt, and pepper. Cook until browned and medium-rare (about 2–3 minutes per side). Remove from skillet and set aside.
  3. In the same skillet, add shrimp. Cook 1–2 minutes per side until pink and slightly charred. Remove and set aside with the steak.

👉 Pro Tip: Don’t overcook the shrimp—they’ll continue to cook slightly when stirred into the hot queso.

Step 2: Make the Queso Base

  1. In a large saucepan or cast-iron skillet, melt butter over medium heat. Add onions and garlic, cooking until fragrant.
  2. Stir in flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in warm milk until smooth and slightly thickened.
  4. Reduce heat to low, then stir in cream cheese until melted.
  5. Add shredded cheese one handful at a time, stirring until fully melted and creamy.
  6. Mix in diced tomatoes with green chilies and minced jalapeño.

👉 Cheese Tip: Always add cheese slowly and over low heat to prevent clumping or graininess.

Step 3: Combine Everything

  1. Gently fold in the cooked steak and shrimp.
  2. Let the queso simmer for 2–3 minutes on low heat to allow flavors to meld.
  3. Garnish with cilantro, avocado, and green onions.
  4. Serve immediately with tortilla chips, warm pita, or even toasted bread.

Extra Tips

  • Serving Suggestions:
    This dip isn’t just for chips! Try it spooned over nachos, drizzled on tacos, or even as a topping for baked potatoes or fries.
  • Storage & Reheating:
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the dip.
  • Ingredient Variations:
    • Add corn and black beans for a Tex-Mex twist.
    • Swap shrimp for chorizo for a smoky, spicy version.
    • Stir in roasted red peppers for extra sweetness and depth.

Nutritional Information

Based on the recipe from Burnt Pellet BBQ, here’s the approximate breakdown per serving:

  • Calories: 430
  • Protein: 26g
  • Carbohydrates: 10g
  • Fat: 32g
  • Sugar: 4g
  • Fiber: 1g

(Values will vary based on cheese blend and protein cuts used.)

FAQ Section

Q: How long does it take to make Steak and Shrimp Queso Dip?
A: About 30 minutes total—15 minutes to cook the steak and shrimp, and another 15 to prepare the queso.

Q: Can I substitute the steak or shrimp?
A: Absolutely! Swap steak for chicken, shrimp for chorizo, or try a vegetarian version with beans and veggies.

Q: Can I freeze queso dip?
A: While you can freeze it, the texture may become grainy when reheated. For best results, store in the fridge and enjoy within 3 days.

Conclusion

The Steak and Shrimp Queso Dip is more than just a party snack—it’s a show-stopping centerpiece that guarantees empty bowls and happy guests. Creamy, cheesy, and packed with bold flavors, it transforms a simple dip into a hearty, unforgettable dish.

Whether you’re whipping this up for game day, a summer BBQ, or just a fun family night in, it’s the kind of recipe that makes everyone gather around the table.

👉 If you give this recipe a try, let me know how it turned out! Share your creations on social media, drop a comment below, and don’t forget to save this recipe for your next party.

Now go grab some chips, because trust me—you’ll want to dig in right away.