Ingredients
Scale
- 2 pounds of shaved beef (ribeye steak preferred)
- 1 red bell pepper
- 1 green bell pepper
- 1 sweet onion
- 16 oz queso blanco Velveeta
- 1 block of cream cheese
- 1 cup of 2% milk
- 8 oz provolone cheese
- 2 tbsp SPG (salt, pepper, garlic) or your favorite steak seasoning
- Tortilla chips or toasted hoagie rolls for serving
Instructions
- Slice or dice the peppers and onions on a cutting board with a sharp knife.
- Preheat the griddle to medium high heat then add oil.
- Cook the peppers and onions for 5-7 minutes until softened and charred. Remove peppers and onions then set aside. Add the shaved beef then season the ribeye and cook for 5-7 minutes or until browned.
- Add slices of provolone cheese then top with warm peppers and onions. Mix together once the cheese melts.
- In a foil pan, serving dish or cooled down cast iron skillet, combine all of the ingredients then place on the smoker at 325° F with cherry wood for 30 minutes until creamy.
- Stir every 10 minutes. Top the queso with some reserved peppers, onions and steak.
- Serve with toasted baguette or tortilla chips and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
