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