Philly Cheese Steak Dip

Philly Cheese Steak Dip

by Amanda Griffin 6 months ago
4.6 (9)
58 minutes
143.1 kcal
3.3 g carbs
Description

This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish.

Ingredients
  • 1 pound beef top sirloin steaks
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon butter
  • 1 red bell pepper
  • 1 green bell pepper
  • ½ cup pepperoncini peppers
  • 7 pickled red peppers (such as Peppadew®)
  • 3 jalapeno peppers
  • 2 (8 ounce) packages cream cheese, softened
  • ½ pound provolone cheese
  • ½ teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper
Directions
  1. 1. Slice steak into thick pieces. Season generously on both sides with salt and pepper.
  2. 2. Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
  3. 3. Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
  4. 4. Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
  5. 5. Preheat the oven to 400 degrees F (200 degrees C).
  6. 6. Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
  7. 7. Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
  8. 8. Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.
Nutrition Facts
serving: 24 servings
calories: 143.1 kcal
carbohydrates: 3.3 g
protein: 7.3 g
saturated fat: 6.5 g
cholesterol: 36.5 mg
sodium: 266.6 mg
fiber: 0.5 g
sugar: 1.8 g