Philly Cheese Steak Dip - Guide Recipe

Philly Cheese Steak Dip - Guide Recipe

I used one ginormous red bell pepper (we don't care for green bell pepper) , the last dredges of a bottle of Newman's italian dressing (it was around a half cup , I didn't measure.....I was in a hurry) , reduced fat cream cheese/mayonnaise and I upped the roast beef to a full pound. I didn't have time to throw it in a baking pan , I just tossed everything into my small crockpot and let it go until we got back home at noon. Boys literally inhaled this in less than twenty minutes. I served it with day-old toasted bread and Wheat Thins. HUGE hit. Next time I might increase the provolone , but it's not hugely necessary.

Ingredients;

•     1½ cups GRILLED and small chopped thin cut shoulder steak
•     2 Tablespoons olive oil
•     1 cup diced onion
•     1 cup diced green pepper
•     8 oz. cream cheese , softened
•     ½ cup mayo
•     4 oz. shredded or chopped provolone cheese

Instructions;

1. Saute onion and green pepper in olive oil over medium heat. Set aside.
2. In medium bowl , mix cream cheese , mayo , provolone , and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
3. Serve with chips or toasted baguettes.

s: chef-in-training.com

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