Philly Cheesesteak Smoked Queso
Ingredients
Steak, Peppers, and Onions
~1 pound of thin sliced Steak (this was NY Strip, but you can use any cut you like, Ribeye
Lane’s/Reload Rub HD 4.0, ground fine in a pepper grinder
Sliced Poblanos and Red Peppers
Sliced Sweet Onions
Queso
4 oz of freshly grated American Cheese
4 oz of freshly grated Chihuahua Cheese
4 oz of freshly grated Monterey Jack Cheese
3/4 cup of Half-and-Half (we added an additional ~1/4 cup during the smoke)
2 teaspoons of Lane’s/Reload Rub HD 4.0, ground fine in a pepper grinder
Three pressed Garlic Cloves
1 tablespoonHoff and Pepper Dang Sauce
1 tablespoon The W Sauce
Baguette
Sliced Baquette
Duck Fat Spray
Lane’s/Reload Rub HD 4.0, ground fine in a pepper grinder
*This recipe is extremely versatile. You can substitute any rub or type of cheese and still get outstanding results!
Cook
Inspiration for this cook came from Chef Tom Jackson at ATBBQ: Smoked Queso and Philly Cheesesteak Queso
Steak, Peppers, and Onions
We sliced the onions and peppers, then tossed them on the cast iron insert of the Traeger Ranger, running at 400°, until they devolved some char and softened.
Next, we dusted the steak slices heavily with finely ground HD 4.0 before grilling it on the cast iron of the Ranger.
Queso
We mixed the all the ingredients above in a cast iron skillet and smoked it on the Traeger, running at 180°, for ~1-hour, stirring every 20 minutes. We did add a little more half-and-half because it got a little thick.
Baguette
We sliced a fresh baguette, coated the slices heavily with Duck Fat Spray, and dusted them with finely ground HD 4.0, then tossed them in the air fryer to toast.
Tools
Skillet: Smithey Iron Ware No. 10 Chef’s Skillet
Grill: Traeger Grills Heartland 20 and Ranger
