Frank Campanella's Tri-Tip Steak & Queso


  • 2 pounds Tri-Tip
  • 2 tablespoons Avocado Oil
  • 2 tablespoons Chimichurri seasoning
  • 1 tablespoon BBQ dry rub


  • 6 ounces Velveeta 
  • 3 ounces Cream Cheese
  • 4 ounces shredded White Cheddar
  • 4 ounces shredded Yellow Cheddar
  • 2 tablespoons BBQ sauce
  • 3/4 cup Pico de Gallo


  • Cast Iron Pan 


  1. Preheat recteq to 400°F.
  2. Trim any excess fat from the tri-tip, brush with avocado oil on all sides. Season liberally with bbq dry rub and chimichurri seasoning. Let tri-tip chill for 20-30 minutes in the fridge
  3. In a cast iron pan, combine pico de gallo, bbq sauce, and all the cheese, then place on the grill. Stir occasionally until smooth, then remove. Avoid letting the queso reach a boil or it will become gritty and separate. 
  4. Once grill is up to temp, sear the tri-tip on both sides, flipping every 5-7 minutes to form a crust on both sides. Continue to flip the tri-tip until you reach an internal temperature of 125°F-130° for medium-rare. Let the tri-tip rest for about 10-15 minutes before slicing.