Philly Cheesesteak Dip

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Philly cheesesteak dip puts shaved steak, sweet onion and green pepper into a creamy cheese base and bakes it until the top is melted and lightly browned.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings (approximately ½ cup each serving)

Calories: 446kcal

Author: Jennifer Fishkind

Ingredients

2 tablespoons olive oil divided, 1 tablespoon to cook vegetables and 1 tablespoon to cook the shaved steak meat
¾ cup small diced sweet yellow onion vidalia
¾ cup small diced green bell pepper seeds and veins removed
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
12 ounces package (¾ pound) shaved steak beef rib eye, top sirloin or strip steak
8 ounces cream cheese room temperature
¼ cup sour cream
¼ cup mayonnaise
2½ cups (from an 8 ounce block) shredded mozzarella cheese divided 1 ½ cups mixed into the dip and 1 cup sprinkled on top before baking
6 deli slices non-smoked provolone cheese sliced thin

Optional Dippers

Crustini homemade or store bought
Fresh baguette slices
Pita chips
Hearty crackers

Instructions

Preheat the oven to 375°F.
While the oven is preheating, heat a large oven safe skillet over medium-high heat.
To the hot skillet add 1 tablespoon olive oil, diced sweet yellow onion, diced green bell pepper and minced garlic. Cook for 2-3 minutes or just until the vegetables are tender and the garlic is fragrant.
1 tablespoons Olive oil, ¾ cup small diced sweet yellow onion, ¾ cup small diced green bell pepper, 1 tablespoon minced garlic
Transfer the cooked vegetables to a plate and set aside.
To the hot skillet, add the remaining 1 tablespoon olive oil and shaved steak beef. Season with salt and pepper. Cook the shaved beef for 5-6 minutes, being sure to break apart the beef into smaller pieces, until browned and no pink remains. Turn off the heat to the skillet.
1 tablespoons Olive oil, ½ teaspoon salt, 12 ounces package (¾ pound) shaved steak beef , ¼ teaspoon black pepper
To the skillet with the browned shaved beef, add the cooked vegetables and stir to evenly combine.
To a medium bowl beat the cream cheese, using a handheld mixer on medium-high speed, until smooth and creamy.
8 ounces cream cheese
Add the sour cream and mayonnaise to the bowl and beat again just until fully combined and no lumps remain.
¼ cup sour cream, ¼ cup mayonnaise
Fold in 1 ½ cups of the shredded mozzarella cheese until evenly distributed.
1.5 cups (from an 8 ounce block) shredded mozzarella cheese
Add the cream cheese mixture to the skillet with the browned beef and vegetables. Stir to combine, being sure not to break apart the browned beef too much. Spread to an even layer.
Top the philly cheesesteak dip with the remaining 1 cup shredded mozzarella cheese.
1 cups (from an 8 ounce block) shredded mozzarella cheese
Place the slices of provolone cheese in a single layer over the entire surface of the philly cheesesteak dip.
6 deli slices non-smoked provolone cheese
Place the skillet of philly cheesesteak dip into the preheated oven and bake for approximately 15 minutes or until the cheese is melted, bubbly and lightly browned.
Remove the skillet from the oven and allow the dip to rest for 5 minutes before serving.

Notes

Tips:

Start with full fat cream cheese at room temperature and beat it smooth before the sour cream and mayonnaise go in.
Shred the mozzarella off a block. Hand shredded melts more smoothly than pre-shredded.
Cook the peppers and onions first and take them out before you brown the beef. Everything goes back together at the end.
Let it rest five minutes out of the oven. It stays hot and it is much easier to scoop.

Storage:

Cool the dip to room temperature, then store leftovers in an airtight container in the refrigerator for three to four days. Reheat covered with foil at 350°F for 15 to 20 minutes, or in short bursts in the microwave so the cheese does not go oily. A splash of cream or milk loosens it if it has tightened. Freezing changes the texture of a cream cheese base, so it is not my first choice, but it will keep frozen airtight for one to two months.

Nutrition