I like this recipe because it’s quick, interactive, and perfect for sharing. I enjoy how the cheese melts into a stretchy, bubbling base while the meat and peppers add depth and texture. It’s festive, satisfying, and always feels like the star of the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Meat: 1 lb Spiced Ground Beef Sausage ½ lb Skirt Steak or Ribeye cubed 2 tbsp Cowboy Butter Rub 1 tbsp FYR Red Hot Sauce Canola Oil as needed
Queso: 2 cups Oaxaca Cheese shredded 1 cup Monterey Jack shredded 1 roasted Poblano diced and skin removed ¼ cup Red Onion finely diced 1 Jalapeño thinly sliced 2 tbsp Cilantro chopped ¼ cup Beef Broth Corn or flour tortillas for serving
Directions
I start by preheating my grill to medium-high heat, around 375°F, for direct cooking.
I coat the steak with FYR Red Hot Sauce and Cowboy Butter Rub, then grill it over high heat for a few minutes per side until it reaches about 120°F internally. I remove it from the grill and let it rest.
I place a cast iron skillet over the flames and let it get very hot. I add the spiced ground beef sausage and cook it until browned and slightly crispy, keeping it in the skillet.
I add the diced red onion and roasted poblano to the skillet and sauté for 1–2 minutes until softened.
I layer the shredded Oaxaca and Monterey Jack cheeses evenly over the top and let them begin to melt. I move the skillet to indirect heat, cover it, and allow the cheese to fully melt and bubble around the edges.
Once the cheese is fully melted, I carefully pour the beef broth around the edges of the skillet and let it sizzle briefly.
I slice the rested steak against the grain and place it over the melted cheese. I finish with sliced jalapeños and chopped cilantro, then serve immediately with warm tortillas.
Servings and Timing
I get about 4 servings from this recipe. Prep time takes around 10 minutes, cook time is about 17 minutes, and total time comes out to roughly 27 minutes.
Variations
I sometimes swap the steak cut depending on what I have available. When I want extra heat, I add more jalapeños or a pinch of chili flakes. I also enjoy adding mushrooms or extra roasted peppers for more texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently in a skillet or oven until the cheese is melted again, stirring lightly to keep it smooth.
FAQs
What is queso flameado?
I think of it as a hot, melted cheese dish served straight from the skillet, meant for scooping with tortillas.
Can I make this without a grill?
I’ve made it entirely on the stovetop with great results.
Does the added liquid affect the cheese?
I find it adds moisture and flavor without thinning the cheese too much.
What cheese melts best?
I love Oaxaca because it melts smoothly and stretches beautifully.
Can I make it spicier?
I add extra jalapeños or hot sauce when I want more heat.
Do I need cast iron?
I prefer it for heat retention, but any oven-safe skillet works.
Can I prep ingredients ahead?
I often chop everything in advance to make cooking fast.
What should I serve with it?
I like warm tortillas, chips, or crusty bread.
Is this filling enough for a meal?
I find it works well as a main when served generously.
Can I skip adding liquid?
I can, and it will still be deliciously cheesy.
Conclusion
I keep coming back to this Queso Flameado because it’s bold, comforting, and always a crowd-pleaser. I love how the melted cheese, savory meat, and fresh toppings come together into a dish that feels festive, indulgent, and impossible to resist straight from the skillet.
Queso Flameado is a bold, skillet-served Mexican-style melted cheese dish made with bubbling Oaxaca and Monterey Jack cheese, savory grilled meats, roasted peppers, and fresh toppings, perfect for scooping with warm tortillas.
Ingredients
1 lb spiced ground beef sausage
1/2 lb skirt steak or ribeye, cubed
2 tablespoons Cowboy Butter Rub
1 tablespoon hot sauce
Canola oil, as needed
2 cups Oaxaca cheese, shredded
1 cup Monterey Jack cheese, shredded
1 roasted poblano pepper, diced and skin removed
1/4 cup red onion, finely diced
1 jalapeño, thinly sliced
2 tablespoons fresh cilantro, chopped
1/4 cup beef broth
Corn or flour tortillas, for serving
Instructions
Preheat grill to medium-high heat (about 375°F).
Coat steak with hot sauce and Cowboy Butter Rub and grill over high heat until internal temperature reaches about 120°F; remove and rest.
Place a cast iron skillet over direct heat and add ground beef sausage; cook until browned and slightly crispy.
Add red onion and roasted poblano to the skillet and sauté for 1–2 minutes.
Evenly layer Oaxaca and Monterey Jack cheese over the meat mixture.
Move skillet to indirect heat, cover, and allow cheese to fully melt and bubble.
Carefully pour beef broth around the edges of the skillet and let it sizzle briefly.
Slice rested steak against the grain and place over melted cheese.
Top with jalapeños and chopped cilantro.
Serve immediately with warm tortillas.
Notes
Oaxaca cheese gives the best stretch, but mozzarella can be substituted.
