Before I share this recipe for Cheesesteak Dip, I will be honest. I’m not a football fan. But I am a fan of bragging about Philadelphia, so I have to at least acknowledge the Eagles heading back to the Super Bowl! And, naturally, I’m doing it the only way I know how: through food.
There are quite a few “Philly Cheesesteak Dip” recipes out there, but as a Philadelphian, I’m a bit perplexed with why they all have bell peppers in them. I have never had a cheesesteak with bell peppers on it! So, I decided it was time for me to do my version. It doesn’t taste exactly like a cheesesteak (the cheese-to-steak proportion is out of whack), but it’s tasty and in the end, maybe that’s all that matters!
I am a “provolone wit” kinda girl, so my recipe is based on that: sauteed onions, a mixture of sharp and mild provolone, and shaved beef.
Ingredients (makes 16 servings):
- 2 tablespoons butter (or vegetable oil, if preferred), divided
- 1 onion, chopped
- 3 garlic cloves, minced
- 16 oz shaved beef
- 8 oz cream cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz sharp provolone cheese, grated
- 6 thin slices of mild provolone cheese
- sliced baguette, for serving
- soft pretzel bites, for serving
Preheat your oven to 375 degrees F.
Add 1 tablespoons butter or oil to a large saute pan over medium high heat. Once melted, add in the onions and saute, stirring occasionally, until browned, about 5 to 7 minutes.
Add in the garlic cloves and stir while cooking for another 30 seconds.
Transfer to a plate and reserve.
Return the saute pan to the stovetop and add in your remaining tablespoon of butter or oil. Add in a few slices of beef and sear, until cooked through, stirring occasionally to break into smaller chunks.
Remove from heat and let cool on a cutting board. Repeat with your remaining meat. When cool enough to touch, roughly chop your cooked steak, if needed (it may already be chopped enough to your liking from cooking).
In a large bowl, combine the cream cheese, sour cream, salt, and pepper (I used an electric mixer but you can also whisk by hand or use a spoon to beat together.)
Stir in the onion mixture, beef, and grated sharp provolone cheese.
Transfer the mixture to a 2-quart oven-safe dish, then evenly top with the mild provolone cheese slices.
Add to your preheated oven and cook for 25 to 30 minutes at 375 degrees F, or until cheese begins to brown on top.
Serve with baguette slices or pretzel bites.
This is a pretty hearty party app, so it will definitely serve a bunch of people.
The flavor of the sharp provolone comes through nicely.
I thought the soft pretzel bites were the perfect accompaniment!
Cheesesteak Dip
Ingredients
- Preheat your oven to 375 degrees F.
- Add 1 tablespoons butter or oil to a large saute pan over medium high heat.
- Add in the onions and saute stirring occasionally, until browned, about 5 to 7 minutes.
- Add in the garlic cloves and stir while cooking for another 30 seconds.
- Transfer to a plate and reserve.
- Return the saute pan to the stovetop and add in your remaining tablespoon of butter or oil.
- Add in a few slices of beef and sear until cooked through, stirring occasionally to break into smaller chunks.
- Remove from heat and let cool on a cutting board. Repeat with your remaining meat.
- When cool enough to touch roughly chop your cooked steak, if needed (it may already be chopped enough to your liking from cooking).
- In a large bowl combine the cream cheese, sour cream, salt, and pepper (I used an electric mixer but you can also whisk by hand or use a spoon to beat together.)
- Stir in the onion mixture beef, and grated sharp provolone cheese.
- Transfer the mixture to a 2-quart oven-safe dish then evenly top with the mild provolone cheese slices.
- Add to your preheated oven and cook for 25 to 30 minutes at 375 degrees F or until cheese begins to brown on top.
- Serve with baguette slices or pretzel bites.
What do you think?