Season steak with salt and pepper. Place steaks on oiled grates and grill for approximately 8 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 8 minutes or until internal temperature reaches 145°F (for medium doneness) with a meat thermometer inserted into the thickest part of the steak. Let your steak rest while you make the queso. After the steak has fully rested, cube into bite sized pieces.
Melt butter in a stock pot on medium heat. Once melted, add garlic to the pot and cook for 1 minute. Add Roma tomatoes and green chilis and cook for an additional 2 minutes.
When the tomatoes and chilis have warmed, add American cheese and half and half. Cooking tip: slowly incorporate the cheese to allow it to melt smoothly without clumping.
Once you’ve fully incorporated the American cheese, add in the cheddar and heat until melted and smooth. For flavor depth, add cracked black pepper and 1-2 tsp of your favorite hot sauce.
When cheese is smooth and warmed through, add the cubed steak and serve.
Pour queso into a crock pot, and set it to warm.
Enjoy your queso with tortilla chips or on top of your favorite Tex Mex dishes!
Nutrition information per serving: 320 Calories; 244.8 Calories from fat; 27.3 g Total Fat (17.3 g Saturated Fat; 7.4 g Monounsaturated Fat); 84.2 mg Cholesterol; 684.4 mg Sodium; 4.5 g Total Carbohydrate; 0.2 g Dietary Fiber; 17.8 g Protein; 0.4 mg Iron; 16.8 mg Potassium; 0.11 mg Riboflavin; 2.4 mg Niacin; 0.17 mg Vitamin B6; 0.27 mcg Vitamin B12; 1.0 mg Zinc; 7.4 mcg Selenium; 28.0 mg Choline.
This recipe is an excellent source of Protein; and a good source of Vitamin B12 and Selenium.