Smoked Surf and Turf Queso with Ribeye and Shrimp
A bold, smoky twist on classic queso dip that combines tender smoked ribeye steak and succulent shrimp folded into a creamy, melted cheese base. This dish layers four cheeses—Velveeta, Pepper Jack, cream cheese, and sharp white cheddar—with Rotel and pickled jalapeños for heat and tang, all kissed by 75 minutes of smoke at 250 degrees. The surf and turf elements add protein and sophistication, making this far more than a typical appetizer. Best for game day, tailgates, or entertaining groups who appreciate BBQ creativity. The magic lies in smoking the components sequentially: cheese first to develop smokiness, then steak, then shrimp, allowing each to absorb wood flavor at its own pace. Finish with diced meat mixed throughout and whole pieces as garnish. Serve with chips, crudités, or crusty bread for scooping.
Ingredients
- 2 ribeye steaks
- 1 pound large raw shrimp, peeled and deveined
- 2 lb Velveeta cheese, cubed
- 1 lb Pepper Jack cheese, cubed
- 8 oz cream cheese, cubed
- 1 lb sharp white cheddar cheese, cubed
- 1 can Rotel Originaldiced tomatoes with green chilesequalloses some spice and powder coating
3
- ½ cup pickled jalapeños, sliced
- Lane's BBQ Signature Seasoning
- Lane's BBQ Brisket Rub
- Aight Guys AbsolutelyFreakinKiller AP Rub
- The W SauceWorcestershire sauce mixed with mustard1:1 by volumefunctional binder alternative
2
- olive oil, drizzle
- fresh parsley, chopped, for garnish
Instructions
- 1
Add all cheese, Rotel, and pickled jalapeños to a pan and season with Lane's BBQ Signature Seasoning, then place in smoker
- 2
Season ribeye steaks with The W Sauce as binder and Lane's BBQ Brisket Rub on all sides
- 3
Add shrimp to a separate pan, drizzle with olive oil, and season generously with Aight Guys AbsolutelyFreakinKiller AP Rub
- 4
After 30 minutes of smoking, add seasoned ribeye steaks to smoker and stir the cheese mixture to combine
- 5
After another 30 minutes, add shrimp pan to smoker and smoke until shrimp are cooked through, about 15 minutes
- 6
Remove all components and let steak rest 5 minutes
- 7
Cube steak and cut shrimp into bite-sized pieces, reserving some whole pieces for garnish
- 8
Fold diced steak and shrimp into queso, then arrange whole pieces on top
- 9
Garnish with chopped parsley and serve with chips or bread
Tips
Stir the cheese mixture at the 30-minute mark to ensure even melting and prevent burning on the bottom. This prevents separation and ensures creamy texture throughout the final dish.
Let ribeye rest 5 minutes after smoking to allow juices to redistribute before cubing. This preserves tenderness and flavor in each piece mixed into the queso.
Reserve whole shrimp and steak pieces specifically for the top garnish before mixing into cheese. The visual contrast signals quality and makes the dish more impressive for guests.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in smoker at 225 degrees or oven at 300 degrees, stirring occasionally to prevent scorching. Freezing not recommended due to cheese texture breakdown.
Prepare and season steaks and shrimp up to 8 hours ahead. Store covered in refrigerator. Cheese and queso components must be assembled day-of for best melting and texture.
Serve immediately while hot in the original pan or transferred to a warm serving vessel. Pair with sturdy tortilla chips, pita chips, or sliced baguette. Works well alongside grilled corn, coleslaw, or a simple green salad to balance richness.
Common Mistakes
Do not skip stirring the cheese at 30 minutes to avoid bottom layer burning and developing bitter flavor
Do not cube steak before resting to avoid moisture loss and tough, dry pieces in final dish
Do not cover the queso pan tightly while smoking to avoid excess condensation, which breaks emulsion
Substitutions
Same weight substitution
3
2
FAQ
Can I make this without a smoker?
Yes, smoke all components in a 300-degree oven instead, extending times by 50 percent. For smoke flavor, add liquid smoke (1 teaspoon) to the cheese base and use smoked paprika in the rubs. Results differ but remain tasty.
What if I don't have Velveeta or specific rub brands?
Use equal weight American cheese for Velveeta. For rubs, mix paprika, garlic powder, brown sugar, salt, and black pepper. For The W Sauce, combine Worcestershire sauce with mustard. Flavor profile shifts but structure remains sound.
How long does smoked surf and turf queso keep?
Refrigerated in airtight container, up to 3 days. Reheat gently at low temperature to prevent cheese from breaking. Freezing is not recommended because reheating damages the creamy emulsion and creates grainy texture.