Dinner

Steak and Shrimp Queso Dip Recipe

BySimon Carel January 7, 2026January 7, 2026

Introduction

This Steak and Shrimp Queso Dip is the ultimate crowd-pleaser, combining juicy ribeye and flavorful shrimp with creamy, spicy queso. Perfect for parties or a game day treat, it offers a delicious twist on classic dip recipes.

This image shows a black pan filled with a creamy yellow sauce as the base layer, which has a smooth texture and some small red specks. On top of this sauce, there are chunks of cooked dark brown meat scattered unevenly around the pan, partially submerged in the sauce. The top layer consists of cooked shrimp that are orange with some blackened edges, piled in the center of the pan, adding a textured and slightly crispy look. The pan is set on a white marbled surface with a blurred green outdoor background in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz ribeye, cubed into 1×1 inch pieces
12 oz shrimp, cut into thirds
8 oz pepper jack cheese block, cubed
16 oz Queso Blanco cheese
1 large yellow onion, diced
1 cup milk
6 oz diced green chilies
1 can Rotel tomatoes
1 tbsp avocado oil
1 tbsp steak seasoning
½ tbsp Cajun seasoning
Favorite chips for dipping

Instructions

Step 1: Cube the ribeye into 1×1 inch pieces and place in a bowl. Coat the steak cubes with avocado oil and season with your favorite steak seasoning.
Step 2: Cut the shrimp into thirds and season evenly with Cajun seasoning.
Step 3: In a cast iron skillet, combine the cubed pepper jack cheese, Queso Blanco, Rotel tomatoes, diced green chilies, sautéed diced onion, and milk.
Step 4: Bake the queso mixture at 350°F for 20 minutes, stirring every 10 minutes until creamy and well combined.
Step 5: While the queso cooks, grill or sear the seasoned steak cubes and shrimp on a griddle until fully cooked.
Step 6: Remove the queso from the oven, top with the cooked steak and shrimp, then serve warm with your favorite chips.

Tips & Variations

For extra creaminess, add a splash of heavy cream instead of milk.
Use smoked paprika or chipotle powder for a different smoky heat.
Swap ribeye for sirloin if you prefer a leaner cut of beef.
Add fresh jalapeños for extra spice and crunch.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring frequently to maintain creaminess. The steak and shrimp can be reheated separately to prevent overcooking.

How to Serve

A close-up view of a black cast iron pan filled with creamy light brown cheese sauce mixed with small red bits, topped with grilled shrimp pieces that are golden and slightly charred, and medium-rare steak cubes that are brown on the outside with pink centers. A woman's hand is holding a large yellow tortilla chip dipping into the cheese sauce, picking up some shrimp and steak pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the queso base and cook the steak and shrimp in advance. Reheat everything together before serving for the best flavor and texture.

What chips pair best with this dip?

Thick tortilla chips or sturdy pita chips work best, as they can hold the weight of the hearty queso, steak, and shrimp without breaking.

Simon Carel