This simple smoked Traeger Beef Queso is made without processed cheese, packed with bold taco-inspired flavors, and perfect for dipping. It reheats well, can be prepared ahead of time, and tastes fantastic stirred into scrambled eggs the next morning.
Traeger Smoked Beef Queso Dip
This creamy, savory smoked beef queso is prepared on the pellet grill and uses no Velveeta or other processed cheese. Instead, a small amount of sodium citrate creates a stable, silky cheese sauce that won’t separate. The result is a scoopable, perfectly smooth dip that pairs beautifully with tortilla chips, sliced vegetables, or warm tortillas.
Make it for game day, a potluck, or any backyard gathering. You can prepare the components a day or two ahead and reheat it on the grill, in the oven, or in a slow cooker when you’re ready to serve.
Recipe Shopping List
Before you start, gather these key ingredients. Exact amounts are provided in the recipe card below.
- Ground sirloin (lean)
- Fajita rub
- Jalapeño tomato sauce (El Pato or similar)
- Canned diced green chiles
- Rotel (diced tomatoes with chiles)
- Sodium citrate (emulsifier)
- Whole milk
- Mexican blend shredded cheese
How to Make This Recipe
This overview outlines the process so you know what to expect. Use the full recipe card below when cooking.
- Preheat your smoker — set the pellet grill to 200°F (93°C) for gentle smoking that warms the dip without drying it out.
- Brown and season the meat — cook the ground sirloin, seasoning it with fajita rub. Drain any excess fat and stir in the jalapeño tomato sauce, green chiles, and Rotel so the meat is saucy and well flavored.
- Make the cheese sauce — heat the milk in a saucepan and whisk in the sodium citrate until dissolved. Remove from heat and gradually add the shredded cheese, stirring until it melts into a smooth sauce. Add more hot milk if you prefer a thinner queso.
- Combine and smoke — mix the seasoned beef into the cheese sauce, transfer everything to a grill-safe baking dish, and return it to the smoker for 30–60 minutes to develop a subtle smoke flavor. Serve hot with chips or your preferred dippers.
Recipe FAQ
How do you store leftovers?
Store the queso covered in the refrigerator for 2–3 days.
What’s the best way to reheat leftovers?
If your smoker is already running, reheating there adds extra smoke flavor. Otherwise, reheat gently in the oven, microwave, or slow cooker until warmed through, stirring occasionally for even heat.
Are there any substitutions for sodium citrate?
No. Sodium citrate is key to this recipe as written. It helps the cheese melt smoothly and prevents the sauce from curdling. Using it gives you a stable, creamy texture without relying on processed cheese.
What if you don’t have a smoker?
You can make the dip entirely on the stovetop and keep it warm in a crockpot or oven. While you’ll miss some of the wood-fired flavor, the dip will still be rich and delicious.
More Appetizer Ideas
Love appetizers? Try other smoked or grill-friendly dips and starters for your next gathering. Popular options include smoked beer cheese dip, garlic Parmesan smoked wings, smoked hot crab dip, smoked artichoke dip, and smoked cream cheese variations.
- Traeger Smoked Beer Cheese Dip (a rich, cheesy option)
- Garlic Parmesan Smoked Wings (crispy, smoky chicken wings)
- Traeger Smoked Hot Crab Dip (seafood-forward party dip)
- Smoked Cream Cheese Guacamole (creamy with a smoky twist)
- Double Smoked Artichoke Dip (an indulgent baked dip)
Smoked Beef Queso
Homemade beef queso that stays smooth and creamy thanks to sodium citrate—no processed cheese required.
Ingredients
- 1 teaspoon sodium citrate
- ½ cup whole milk (plus more if desired)
- 16 ounces Mexican blend shredded cheese
- 1 pound lean ground sirloin
- 1 tablespoon fajita rub
- 1 (7.75 oz) can jalapeño tomato sauce
- 1 small can diced green chiles
- 1 can Rotel (or diced tomatoes with chiles)
Instructions
- Preheat your smoker to 200°F (93°C).
- In a saucepan over medium heat, combine the milk and sodium citrate. Whisk and simmer until the sodium citrate dissolves, about 2 minutes.
- Remove from heat and stir in the shredded cheese gradually until fully melted and smooth. Add extra hot milk to thin the sauce if desired.
- In a separate skillet, brown the ground sirloin and season with the fajita rub. Drain any excess fat, then stir in the jalapeño tomato sauce, green chiles, and Rotel.
- Combine the meat mixture with the cheese sauce, transfer to a grill-safe baking dish, and smoke for 30–60 minutes until heated through. Serve piping hot with chips.
Notes
- Use more milk for a thinner queso. Because sodium citrate stabilizes the sauce, you can add liquid without worrying about separation.
- For a bolder, less creamy option, substitute tomato juice, V8, or a thin salsa for some or all of the milk to change the flavor profile and consistency.
Nutrition (per serving, estimate)
Calories: 379 • Total Fat: 22g • Saturated Fat: 11g • Cholesterol: 94mg • Sodium: 668mg • Carbohydrates: 16g • Protein: 29g