Philly Cheesesteak Dip
Philly Cheesesteak Dip takes everything you love about authentic Philly cheesesteak and turns it into the ultimate hot dip!
Servings: 8
Calories: 366kcal
Equipment
- 9 inch baking dish
- large skillet
- wooden spoon
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 green bell pepper diced
- 14 ounces shaved beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces cream cheese softened
- ¼ cup beef broth
- 2 cups provolone cheese (10-12 slices) diced
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and green peppers, and cook until the onions start to brown. Transfer to another plate to free up the skillet.
- Add the shaved beef, salt, and pepper to the skillet, and cook until the meat is browned, using a wooden spoon to break it into bite-sized pieces as it cooks.
- Return the onion mixture to the pan, along with the cream cheese, beef broth, and 1 cup of the provolone cheese. Stir the mixture and continue cooking until the cream cheese has melted.
- Spread the cheesesteak mixture into the casserole pan.
- Top with the remaining provolone cheese.
- Bake for 15 to 20 minutes, until the cheese is golden brown and bubbly. Serve with toasted baguette slices, tortilla chips, or corn chips.
Notes
- Let your cream cheese soften to room temperature first so it blends smooth and creamy.
- Freshly shredded provolone melts better than the bagged kind.
- Serve it good and warm so that cheese stays nice and gooey.
- If you’re serving for a while, keep it warm in the oven or a slow cooker on low.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 4g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 536mg | Potassium: 269mg | Fiber: 1g | Sugar: 2g | Vitamin A: 727IU | Vitamin C: 13mg | Calcium: 292mg | Iron: 1mg