Longhorn Steakhouse Brisket Queso Recipe

If you’ve been to LongHorn Steakhouse, you’ve probably tried their famous Texas Brisket Queso. If not, you’re in for a real treat. The Longhorn Steakhouse Brisket Queso Recipe is a mouthwatering blend of creamy queso, smoky brisket, roasted poblanos, and fresh pico de gallo. 

Whether you’re sharing it with friends or treating yourself, this queso is the perfect balance of bold flavors and comforting textures. I remember trying it for the first time, and it was love at first bite. The rich, savory flavors are so satisfying, and I couldn’t wait to recreate it at home.

This recipe brings that same comforting, Tex-Mex magic straight to your kitchen, and trust me, it’s just as delicious as the original. Served with crispy tortilla chips, it’s the kind of dish that turns any occasion into something special.

If you’re ready to enjoy the flavors of Brisket Queso in your own kitchen, this recipe is the one to try!

Why You Will Love Longhorn Steakhouse Brisket Queso Recipe

• Rich and Creamy Texture: The combination of half-and-half and American cheese creates a velvety smooth base that’s perfectly creamy and satisfying.
• Hearty and Flavorful: Smoky brisket adds a savory depth that pairs wonderfully with the creamy queso, making each bite deliciously hearty.
• Perfect Balance of Heat and Freshness: The jalapeños give a gentle heat, while the fresh pico de gallo topping adds a burst of freshness with tomatoes, cilantro, and lime juice.
• Customizable Heat Level: You can adjust the spiciness by controlling how much of the jalapeño seeds and ribs you include.
• Simple Ingredients, Big Flavor: It uses easy-to-find ingredients but delivers restaurant-quality flavors that are perfect for any gathering.
• Easy to Make: With a few simple steps, you’ll have a creamy, cheesy dip with tender brisket that’s sure to impress.
• Versatile: This queso can be served as a dip, topping for nachos, or even alongside your favorite grilled meats for extra flavor.
• Crowd-Pleaser: It’s a guaranteed hit, whether you’re serving it to friends or family – everyone will ask for the recipe!

What’s in Longhorn Steakhouse Brisket Queso Recipe?

• 2 tablespoons butter: Butter helps sauté the onions, jalapeños, and garlic, adding richness and a smooth texture to the queso.
• 1 small white onion, diced: The onion adds sweetness and depth, becoming soft and translucent as it cooks, creating the base for the queso.
• 2 jalapeños, diced (with seeds and ribs for added flavor): Jalapeños bring the heat, infusing the queso with spice while mellowing out as they cook.
• 2 cloves garlic, minced or pressed: Garlic enhances the flavor of the queso, blending into the sauce to add a savory depth.
• 1 cup half-and-half (for a creamy base): Half-and-half makes the queso creamy and smooth, helping to melt the cheese evenly.
• 8 ounces American cheese (preferably Boar’s Head, diced): American cheese gives the queso its rich, gooey texture, melting perfectly into the creamy base.
• 1-2 cups cooked brisket, chopped into small bite-sized pieces: Brisket adds smoky, savory meat to the queso, making it hearty and flavorful in every bite.
• 1/4 cup barbecue sauce (optional, for extra flavor): Barbecue sauce adds tang and smokiness to the brisket, enhancing the overall flavor of the queso.

For the Pico de Gallo (Topping):

• 1 cup cherry tomatoes, diced: Cherry tomatoes are sweet, firm, and juicy, adding freshness to the topping.
• 1 small white onion, diced: Raw onion adds a sharp bite and crunch that balances the creamy queso.
• 1/4 cup fresh cilantro, chopped: Cilantro brings a fresh, herbal note to the pico de gallo, making it vibrant and refreshing.
• 1 tablespoon lime juice: Lime juice adds a zesty acidity that brightens the flavors of the topping.
• Salt to taste: Salt enhances the flavors of the tomatoes, onion, and cilantro, bringing everything together.

Ingredient Substitutions for Brisket Queso

• Butter: You can substitute butter with olive oil or vegetable oil for a lighter option, though it will slightly change the flavor and texture.
• White Onion: Yellow onion or red onion can be used in place of white onion. Red onion will add a bit more sweetness and color to the dish.
• Jalapeños: If you prefer less heat, use bell peppers instead of jalapeños. For a bit of spice without overwhelming heat, try using poblano peppers.
• Garlic: If you don’t have fresh garlic, you can substitute with 1/2 teaspoon of garlic powder, though fresh garlic offers a better flavor.
• Half-and-Half: You can substitute half-and-half with whole milk for a slightly thinner queso, or heavy cream for a richer and thicker texture.
• American Cheese: While American cheese gives the dip its signature creamy and smooth texture, you can substitute with Velveeta or any mild cheese that melts well, such as Monterey Jack or cheddar.
• Cooked Brisket: If you don’t have brisket, you can use cooked pulled pork, shredded rotisserie chicken, or even ground beef for a different flavor profile.
• Barbecue Sauce: For a different twist, try using a honey mustard sauce, hot sauce, or a smoky chipotle sauce for the brisket.

Kitchen Appliances Needed:

• Heavy-bottomed saucepan
• Garlic press (optional, but helps make the garlic blend into the sauce)
• Sharp knife and cutting board for chopping vegetables and brisket
• Cast-iron skillet (for serving)

How to Make Longhorn Steakhouse Brisket Queso

Step 1 | Sauté the Vegetables:

In a heavy-bottomed saucepan, melt butter over medium heat. Add diced onions and jalapeños, stirring occasionally for about 2 minutes until softened.

Step 2 | Add Garlic:

Stir in minced garlic and cook for about 30 seconds, just until fragrant.

Step 3 | Make the Queso Base:

Add half-and-half to the saucepan, stirring to combine. Let the mixture come to a simmer.

Step 4 | Melt the Cheese:

Add diced American cheese into the saucepan, stirring continuously until the cheese has fully melted and the mixture is smooth.

Step 5 | Prepare the Brisket:

While the queso is simmering, chop your brisket into small, bite-sized pieces. If desired, toss the brisket in some barbecue sauce for added flavor.

Step 6 | Assemble the Queso:

Once the queso is creamy and smooth, transfer it into a warm cast-iron skillet. Top the queso with the chopped brisket.

Step 7 | Make Pico de Gallo:

In a separate bowl, combine diced cherry tomatoes, onion, chopped cilantro, lime juice, and a pinch of salt. Stir to combine and let it marinate for a few minutes.

Step 8 | Serve:

Spoon a generous amount of pico de gallo on top of the queso and brisket. Serve with tortilla chips, tacos, or any other dippable food you love.

Recipe Notes

1. Use Fresh Ingredients: Freshly diced onion, jalapeños, and garlic bring out the best flavor in the queso, so try not to substitute with pre-cut options.
2. Control the Heat: If you prefer less spice, remove the seeds and ribs from the jalapeños before chopping them.
3. Low Heat for Melting Cheese: When adding the cheese to the half-and-half, keep the heat low to prevent curdling and achieve a smooth, creamy texture.
4. Stir Often: Stir the queso regularly while it’s melting to ensure the cheese doesn’t stick to the bottom of the pan and burn.
5. Adjust Consistency: If the queso thickens too much as it cools, add a little extra half-and-half or milk to bring it back to a creamy consistency.
6. Serve in a Warm Dish: Keep the queso warm by serving it in a pre-warmed cast-iron skillet, which helps maintain the perfect texture for longer.
7. Top it Off: For extra flavor, garnish the queso with a little more cilantro or extra barbecue sauce before serving.

What to Serve with Longhorn Steakhouse Brisket Queso Recipe

• Tortilla Chips: Classic and crunchy, tortilla chips are perfect for scooping up the queso. They provide a nice contrast to the creamy texture.
• Fresh Veggies: Sliced bell peppers, cucumber sticks, and carrot sticks are great healthy alternatives to chips. They also balance the richness of the queso.
• Grilled Meat or Skewers: Serve the queso as a topping for grilled meats like steak, chicken, or even shrimp. It adds a creamy, smoky twist to your proteins.
• Soft Pretzels: Soft, warm pretzels are another great dipping option. Their saltiness complements the creamy queso beautifully.
• Nachos: Layer some tortilla chips with melted queso, pulled pork, or shredded chicken for a hearty, satisfying dish. Top with pico de gallo for freshness.
• Rice or Cilantro Lime Rice: Serve the queso over a bed of rice for a comforting meal. The fluffy rice will absorb the creamy queso, making every bite even better.
• Slaw: A tangy coleslaw can provide a crunchy, refreshing contrast to the richness of the queso and brisket.
• Pickled Jalapeños or Jalapeño Slices: If you like a bit more spice, serve the queso with pickled jalapeños or fresh sliced jalapeños on the side.

Storage Tips

Storing Leftovers: If you have any leftovers, store the queso in an airtight container in the fridge for up to 3 days.
Reheating: When reheating, add a splash of half-and-half or milk to bring the queso back to its creamy consistency.

Longhorn Steakhouse Brisket Queso FAQs

1. Can I make this queso ahead of time?

Yes, you can make the cheese sauce up to 2 days ahead. Store it in the fridge and reheat slowly on the stovetop, adding extra half-and-half as needed to reach the right consistency. Make the pico de gallo fresh when ready to serve, and warm the brisket just before adding it to the queso.

2. Why is my queso getting too thick?

The queso thickens as it cools because of the real cheese used. To thin it out, slowly stir in warm half-and-half or milk, a little at a time, until you reach your desired consistency. Keep the heat low while warming to prevent the cheese from breaking.

3. Can I use pre-shredded cheese instead of block cheese?

I don’t recommend using pre-shredded cheese as it contains anti-caking agents that can make your queso grainy. Stick with block American cheese from the deli counter, preferably Boar’s Head brand, for the smoothest, creamiest results.

4. How spicy is this queso?

Despite using whole jalapeños with seeds, this queso isn’t very spicy. The dairy helps mellow the heat. If you want it spicier, add extra jalapeños or a dash of cayenne pepper. For less heat, remove the jalapeño seeds and membranes.

5. Where can I get good brisket if I don’t smoke my own?

You can buy chopped or sliced brisket from your local BBQ restaurant. Many grocery stores also sell pre-cooked brisket in their meat department. Just make sure it’s well-seasoned and tender.

6. Can I make this without the brisket?

Yes! While the brisket makes it special, the queso base is delicious on its own. You can enjoy it plain or try other toppings like ground beef, shredded chicken, or just the pico de gallo.

7. How do I prevent my queso from getting grainy?

Use good quality cheese, keep your heat low, and stir constantly while melting. Adding the cheese gradually also helps prevent graininess. If it starts to get grainy, try whisking in a splash of warm half-and-half.

 Conclusion

The Longhorn Steakhouse Brisket Queso Recipe is more than just an appetizer—it’s a crowd-pleaser and comfort food all rolled into one. Recreating this restaurant favorite at home lets you enjoy the creamy, smoky, and fresh flavors anytime. It’s simple to make, packed with bold flavors, and perfect for any occasion. I hope this recipe inspires you to bring a little Texas flair to your table.

Try it out, and let me know how it turns out! Don’t forget to share your cooking journey with us in the comments, and follow us on Pinterest for more amazing recipes like this.