Season the steak generously on both sides with steak seasoning.
Sear the steak in a hot skillet until a crust forms and it is cooked to your liking. Remove from heat and set aside to rest.
In a large grill-safe skillet or pan, add the block of cream cheese, cubed cheddar, cubed white cheese, Ro-Tel, milk, diced green chilies, diced onion, and taco seasoning.
Place the pan in a smoker or oven until the cheeses begin to melt together.
Top the partially melted dip with the shredded mozzarella and cheddar cheese. Return to the heat until the top layer is fully melted and bubbly.
Remove the queso from the heat and stir well until smooth and fully combined.
Slice and dice the rested steak into bite-sized pieces.
Serve the hot queso with the diced steak piled on top (or on individual loaded chips) alongside tortilla chips.
Cook it hands-free.
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