Sunday, August 7, 2016

Philly Cheesesteak Dip


I made this Philly Cheesesteak Dip last night, and the four of us just stood around the kitchen counter and gobbled it up. Even my picky son who thinks he doesn't like onions and peppers loved this.  I cut a loaf of French bread into strips and slightly toasted them for serving.  Enjoy!

PHILLY CHEESESTEAK DIP
1 1/2 C chopped deli roast beef
1 small green bell pepper, chopped
2 cloves garlic, minced
1 small onion, chopped
2 T butter
Olive oil
8 ounces cream cheese, very soft
1/2 C mayonnaise
2 C shredded Provolone cheese
Salt & pepper, to taste
French bread or crackers

Preheat the oven to 350 degrees.  Melt the butter in a skillet and drizzle in some olive oil.  Cook the onion, bell pepper, and garlic until soft, about 5-7 minutes.  Season the veggies with salt and pepper.

Use a potato masher or whisk and mash together the cream cheese, mayo, and half of the Provolone.  Stir in the roast beef, veggies, and season with salt and pepper.  Spread the dip into a small baking dish.  Sprinkle the remaining Provolone over the top.  Bake the dip for 20-25 minutes.  If desired, broil the top for about 5 minutes to brown the cheese.  Serve with strips of toasted French bread or crackers.

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