You guys, I have an addiction. This one could seriously do me in for good. I think I may need to seek help. I made Philly Cheesesteaks two nights in a row…and then again later that week. I can’t help it, I’m hooked. Luckily my husband shares in this addiction so its okay right? Well guess what, now everyone can enjoy the yummy goodness in dip form. Game day just got kicked up a notch!!
I make this badass Stuffed Mushroom Dip (will post recipe soon) and this Philly Cheesesteak version pretty much is the same concept with most of the same ingredients but no mushrooms! I about died and went to heaven when I had this. I am a dip person, I could eat dips for whole meals (sadly it does happen) and be completely satisfied. Technically this does have most of the food groups you would need in the “average” meal. Meat-check, dairy-check, veggies-check, grains-check. See, where can you go wrong?
You can eat this bad boy with pita chips, club crackers or what I love to do is get a roll of french bread and slice it into like one inch pieces and dip that in it, yummo! So the next time you want a take on a big hearty sandwich try doing this instead, surely it will not disappoint!
Recipe adapted from: Chef in Training
2 individual packages or 1 1/2 cups thinly sliced ribeye steak, I used Stampede brand boneless beef from Wal-Mart or you can use Steak-umms
2 Tbs oil
1 medium onion, diced
1 green pepper, diced
8 oz cream cheese, softened
1/2 cup mayo
6 oz provolone cheese, divided
Pre-heat oven to 350. Season your beef slices generously on each side. In a skillet on medium-high saute onions, peppers and steak in oil until tender, reduce heat and add cream cheese and mayo. Stir until combined then add 4 oz provolone and continue to stir until melted and creamy. Transfer to a baking dish and sprinkle with remaining cheese.
Bake for 20-25 minutes until it is bubbly and cheese is slightly golden. Serve and enjoy!