Mexican Steaks with Queso Blanco
Mexican Steaks are a creamy and delicious tex-mex twist on classic backyard grilled steaks!
sweet red peppers
Lay out the steaks and coat them on both sides with oil. Season liberally with kosher salt, black pepper, onion powder, and garlic powder.
For the quick pickled peppers, slice both the jalapeno and sweet red peppers into thin coins. Place all the peppers in a large, shallow bowl.
Mix all pickle brine ingredients in a small pot and simmer. Allow the peppers to soak in hot brine while making the queso.
For queso, heat butter in a large saucepan. Cook the onion & jalapeño for 3–4 minutes. Continue cooking for 3-4 minutes after adding tomato and garlic.
Dice the white American cheese into squares.and gently melt it into the hot half and half andvegetable mixture. Stir well until it looks like queso!
Start the charcoal in your grill and when you’re ready place the steaks onto the grill. Cook to desired doneness.
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