How To Make Philly Cheesesteak Dip
You will never go wrong with this Philly cheesesteak dip made with flavorful herbs and spices mixed with provolone cheese and baked to a tasty dish.
Serves:
Ingredients
- 2tbspbutter
- ¾cupgreen bell pepperfinely diced
- ¾cuponionfinely diced
- 1tspminced garlic
- Salt and pepperto taste
- 1lbrib eye steakthinly sliced, boneless
- 8ozcream cheesesoftened
- ¼cupsour cream
- 2½cupsprovolone cheeseshredded or chopped, divided use
- 1tbspchopped parsley
- Cooking spray
Instructions
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Preheat the oven to 400 degrees F. Coat a square or rectangular baking dish with cooking spray.
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Melt a tablespoon of butter in a large pan over medium-high heat. Add the pepper and onion and cook for 3 minutes or until softened.
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Add the garlic and cook for 30 more seconds. Remove the vegetables from the pan and set aside.
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Wipe out the pan with a paper towel. Melt the remaining tablespoon of butter in the pan.
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Season the steak with salt and pepper and add it to the pan. Cook for 4 to 5 minutes, stirring occasionally until steak is browned and mostly cooked through.
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Coarsely chop the steak.
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Beat the cream cheese with a mixer until smooth. Add the sour cream and beat again for 1 minute.
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Add the vegetables and steak to the cream cheese mixture and fold to combine. Stir in half of the cheese.
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Spread the dip into the prepared pan and sprinkle with the remaining cheese.
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Bake for 15 to 20 minutes or until dip is bubbly and cheese is melted. Broil the top for 1 to 2 minutes to brown the cheese.
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Sprinkle with parsley and serve with baguette chips.
Nutrition
- Calories: 362.58kcal
- Fat: 30.51g
- Saturated Fat: 16.21g
- Trans Fat: 0.66g
- Monounsaturated Fat: 10.42g
- Polyunsaturated Fat: 1.55g
- Carbohydrates: 4.18g
- Fiber: 0.51g
- Sugar: 1.87g
- Protein: 18.57g
- Cholesterol: 87.66mg
- Sodium: 399.78mg
- Calcium: 289.02mg
- Potassium: 232.86mg
- Iron: 1.22mg
- Vitamin A: 196.42µg
- Vitamin C: 10.52mg
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