Philly Cheesesteak Dip
This Philly cheesesteak dip is steak, peppers and onions mixed with provolone cheese and baked to golden brown perfection. The perfect party appetizer!
- 2 tablespoons butter divided use
- 3/4 cup green bell pepper finely diced
- 3/4 cup onion finely diced
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1 lb boneless rib eye steak thinly sliced
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 2 1/2 cups provolone cheese shredded or chopped, divided use
- 1 tablespoon chopped parsley
- cooking spray
Preheat the oven to 400 degrees. Coat a square or rectangular baking dish (3 cup size or larger) with cooking spray.
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.
Add the garlic and cook for 30 more seconds. Remove the vegetables from the pan and set aside.
Wipe out the pan with a paper towel. Melt the remaining tablespoon of butter in the pan.
Season the steak with salt and pepper and add it to the pan. Cook for 4-5 minutes, stirring occasionally, until steak is browned and mostly cooked through.
Coarsely chop the steak.
Beat the cream cheese with a mixer until smooth. Add the sour cream and beat again for 1 minute.
Add the vegetables and steak to the cream cheese mixture and fold to combine. Stir in half of the cheese.
Spread the dip into the prepared pan and sprinkle with remaining cheese.
Bake for 15-20 minutes or until dip is bubbly and cheese is melted. Broil the top for 1-2 minutes to brown the cheese.
Sprinkle with parsley and serve with baguette chips (crostini).
Calories: 305kcal | Carbohydrates: 3g | Protein: 19g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 410mg | Potassium: 243mg | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 9.9mg | Calcium: 285mg | Iron: 1.1mg