Vegetarian Queso Dip | Vegetarian Cheese Dip | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Step 1

1. Preheat a heavy-bottomed skillet over medium heat for 1 minute. Drizzle with olive oil and add the frozen steak. Cook the steak for 5 minutes, stirring frequently, until well seared. Season the steak to your liking. Remove from heat and set aside.

Step 2

2. In a medium saucepan set over medium-high heat, add butter. When the butter stops sizzling, add the yellow onions and green onions (white parts only).

Step 3

3. Sauté, stirring occasionally, for 3-4 minutes. If the onions start to brown, lower the heat to medium.

Step 4

4. Add the garlic and sauté for 1 minute, or until the garlic is fragrant. Turn the heat to medium-low and add the spice mixture, stirring frequently to combine the spices. Cook for 30 seconds.

Step 5

5. Add the flour and stir frequently to combine (the mixture will turn into a thick paste). Using a rubber spatula or wooden spoon, stir/mash the paste in the sauce pan to toast the flour and spices. Do this for 1 minute. Do not let the paste start to burn.

Step 6

6. Add the heavy cream to the pan and whisk vigorously to combine the spice/flour mixture into the cream. Turn the heat up to medium-high and cook the mixture, whisking frequently, until the sauce comes to a low boil. It should thicken as it cooks.

Step 7

7. When the mixture comes to a low boil, reduce the heat to low and add ½ of the cheese. Whisk the sauce until the cheese is thoroughly melted. Repeat with the 2nd half of the cheese.

Step 8

8. Turn the stove off and whisk in the beer. Allow the sauce to cool for 2-3 minutes. Gently fold in the tomatoes, cilantro, pickled jalapeños, and green chilis.

Step 9

9. Pour queso dip into a serving bowl.

Step 10

10. Top queso with Beyond Steak, pico de gallo salsa, and 1 tbsp chopped cilantro. Serve with tortilla chips or vegetables for dipping.