Roast beef con queso is a quick, Tex-Mex-inspired skillet filling of sliced roast beef, peppers, onions, and melted cheese, tucked into warm tortillas or rolls. It is not a single fixed regional recipe, so the cheese and chile can vary; this version keeps the beef tender by warming it briefly in a creamy queso sauce rather than cooking it for a long time.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 1 medium green bell pepper, thinly sliced, about 1 cup (150 g)
- 1 small jalapeño, seeded and finely chopped, about 2 tablespoons (20 g), optional
- 1 teaspoon (5 ml) ground cumin
- ½ teaspoon (2.5 g) garlic powder
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 tablespoon (8 g) all-purpose flour
- ¾ cup (180 ml) whole milk, warmed
- 4 ounces (113 g) cream cheese, cut into small cubes
- 8 ounces (227 g) Monterey Jack cheese, freshly shredded
- 1 tablespoon (15 ml) pickled jalapeño brine or mild green chile brine
- 12 ounces (340 g) thinly sliced cooked roast beef, preferably deli-style or leftover roast, cut into bite-size strips
- 8 small flour tortillas, about 6 inches (15 cm) each, or 4 sandwich rolls
- 2 tablespoons (8 g) chopped fresh cilantro, optional
- 1 lime, cut into wedges, for serving
Instructions
- Prepare the vegetables and beef. Slice the onion and bell pepper, chop the jalapeño if using, and cut the roast beef into strips. Shred the Monterey Jack yourself if possible; pre-shredded cheese often contains coatings that can make queso less smooth. Set out the tortillas or rolls for warming.
- Soften the vegetables. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, jalapeño, cumin, garlic powder, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened but still hold their shape. Transfer them to a plate.
- Start the queso. Reduce the heat to medium-low. Sprinkle the flour into the same skillet and stir for about 30 seconds, scraping up any browned bits. Gradually whisk in the warm milk until smooth. Add the cream cheese and stir for 2 to 3 minutes, until melted and the sauce is gently steaming. Do not let it boil.
- Melt in the shredded cheese. Add the Monterey Jack in three small handfuls, stirring until each addition melts before adding the next. Stir in the jalapeño brine. If the sauce seems too thick, add warm milk 1 tablespoon (15 ml) at a time. Keep the heat low; high heat can make cheese sauce grainy or oily.
- Warm the roast beef gently. Return the vegetables to the skillet and stir to coat them. Add the roast beef and fold it through the queso for 2 to 3 minutes, just until hot. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C), checked with a food thermometer; if using previously cooked roast beef as leftovers, heat the mixture to that temperature. Deli-sliced beef should also be heated until steaming hot. Avoid prolonged simmering, which can toughen the slices.
- Warm and fill the tortillas. Heat the tortillas in a dry skillet for about 20 seconds per side, or wrap them in a damp paper towel and microwave in short bursts until pliable. Spoon the beef and queso mixture into each tortilla, or pile it into split rolls. Finish with cilantro and lime, if desired, and serve while hot.
Tips
- Choose the right beef. Thinly sliced cooked roast beef warms quickly and stays tender. If you have a piece of roast rather than deli slices, chill it briefly before slicing across the grain as thinly as possible.
- Shred cheese from a block. Monterey Jack melts smoothly and has a mild flavor. For a sharper taste, replace up to half with sharp cheddar, but keep some Jack for a softer, more cohesive sauce.
- Control the heat. Add jalapeño gradually, and use the brine for tang rather than extra chile heat. Keep the queso below a simmer once the cheese goes in; boiling can cause separation.
- Fix a sauce that tightens up. Stir in warm milk a tablespoon at a time. If it becomes oily or grainy, take the pan off the heat and whisk in a small splash of warm milk; it may improve, though a fully split sauce can be difficult to restore.
Serving Suggestions
Serve the filling in warm flour tortillas for soft tacos, or spoon it into toasted sandwich rolls for a heartier meal. A crunchy cabbage slaw, pico de gallo, sliced avocado, or a simple green salad balances the rich queso. Rice and beans make easy sides; offer lime wedges, hot sauce, and extra pickled jalapeños at the table so everyone can adjust the flavor.
Variations
For a smoky version, replace the green bell pepper with roasted poblano strips; poblano is usually mild, but its heat can vary. Pepper Jack can replace some or all of the Monterey Jack for a spicier sauce. To make the filling without flour, omit it and reduce the milk to ½ cup (120 ml); the sauce will be looser and rely more on the cream cheese for body. For a lighter serving style, spoon the beef and queso over baked potatoes or rice instead of tortillas. If you do not have pickled jalapeño brine, use 1 teaspoon (5 ml) lime juice; it adds brightness but not the same pickled chile flavor.
Storage and Reheating
Refrigerate leftover beef and queso within 2 hours in a covered, shallow container. Keep it for 3 to 4 days in the refrigerator; store tortillas or rolls separately so they do not become soggy. Reheat only the portion you plan to eat in a covered skillet over low heat, stirring often and adding a splash of milk to loosen the sauce. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave in short intervals, stirring between each, until evenly hot. Do not leave the mixture at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use leftover homemade roast beef?
Yes. Chill it promptly after its original meal, slice it thinly across the grain, and add it only after the queso is made. Reheat the finished leftovers to 165°F (74°C), as recommended by USDA FSIS.
Can I make the queso ahead?
It is best freshly made, but you can prepare it up to 2 days ahead and refrigerate it promptly. Reheat gently over low heat with a little milk, stirring frequently, then add the beef and vegetables and heat the mixture thoroughly.
Why did my cheese sauce turn grainy?
The pan was likely too hot, or the cheese was added too quickly. Use low heat, add freshly shredded cheese in small handfuls, and stir until each addition melts before adding more. Avoid boiling the sauce.
Can I make this without jalapeños?
Yes. Leave out both the fresh jalapeño and its brine for a mild filling. A little lime juice can still brighten the queso, or serve chile sauce on the side.
What cheese works instead of Monterey Jack?
Use mild cheddar, Oaxaca cheese, or a combination of mozzarella and cheddar. Oaxaca is a traditional Mexican melting cheese, but it can be hard to find; mozzarella mixed with a little cheddar is a practical substitute, though the sauce will taste milder and less distinctly Mexican.
Can I freeze roast beef con queso?
Freezing is possible, but cream-cheese-based sauces may separate or turn grainy when thawed. For best texture, freeze cooked beef and vegetables separately for up to 2 to 3 months, then prepare the queso fresh and combine them while reheating. Thaw frozen ingredients in the refrigerator, not on the counter.
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