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5 from 1 vote

Mexican Steaks with Queso Blanco

Mexican Steaks are a creamy and delicious tex-mex twist on classic backyard grilled steaks!
Course Texas Recipes
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Sarah Penrod

Ingredients

  • 4 Steaks for grilling New York Strips, Rib-eye, T-bone, or Sirloin are all great choices
  • 1-2 T sunflower oil to coat the steaks in to adhere the seasoning mixture
  • Steak Rub: Kosher Salt Black Pepper, Garlic Powder, Onion Powder
  • 4 jalapeno peppers
  • 4 sweet red peppers these come in bags of colorful peppers and aren’t spicy, you can also use spicy red jalapeno peppers if they are in season.
  • 1 ½ c. melting cheese for the top of the steaks: chihuahua cheese pepper jack, monterey jack, asadero cheese
  • Quick Pepper Pickle:
  • 1 c. red wine vinegar
  • ¼ c. sugar
  • 4 t. salt
  • 3 cloves
  • 2 t. Mexican oregano
  • Queso Blanco:
  • 2 T butter
  • 1/2 white onion
  • 2 jalapenos small dice, seeds reserved for adding in as needed
  • 1 beefsteak tomato chopped
  • 3 garlic cloves pressed through a garlic press
  • 1 c. half and half
  • 1 lb. white American cheese from the deli Boar’s head preferred
  • Extra Items Needed: Charcoal Grilling tools, etc.

Instructions

  • Lay out the steaks and coat them on both sides with oil. Season
    liberally with the kosher salt, black pepper, onion powder, and garlic powder. Reserve.
  • For the quick pickled peppers, slice both the jalapeno and sweet
    red peppers into thin coins (the thinner the better). Place all the peppers
    into a large shallow bowl.
  • Into a small saucepan add all of the ingredients for the pickle
    brine and bring to a simmer. Pour the hot brine over the peppers and let them
    soak while you make the queso.
  • For the queso, Heat the butter in a large saucepan over
    low-medium heat. Add the onion and jalapeno, cook 3-4 minutes. Add the tomato
    and garlic and cook an additional 3-4 minutes. Pour in the half and half,
    stirring well.
  • Dice the white American cheese into squares (or if you have slices
    just cut it into squares) and gently melt it into the hot half and half and
    vegetable mixture. Stir well until it looks like queso! You can thin with water
    or additional half and half if needed. Reduce the heat to very low and stir
    occasionally to keep the bottom from burning.
  • Start the charcoal in your grill and when you’re ready place the
    steaks onto the grill. Cook to desired doneness. For our steaks we grilled
    about 4 min on each side. Remove to a large platter and let the steaks rest 10
    min before serving.
  • To serve, place a steak on each plate. Top with a ladle of queso
    blanco, top with cheese, then top with pickled peppers. The cheese will melt on
    top of the hot queso and create and wonderful topping for your steak. Enjoy!

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