Philly Cheesesteak Dip is so delicious, easy to make and such a crowd pleaser!Jump to Recipe Print Recipe
We get invited to a lot of potlucks and sometimes even I am stumped as to what to bring. A main dish, a side, a salad, the options are endless. Sometimes too many options is dizzying. Then I think about what I enjoy the most at a potluck and I assume everyone is like me. Dips and small bites are what I enjoy the most so I decided to go ahead with the dip option. Philly cheesesteak dip was screaming my name probably because I haven’t had meat in a while and I’m slightly anemic so I couldn’t shake the idea of a Philly cheesesteak dip out of my head.
Is there anything better than a cheesy melty slightly spicy dip? I think not.
Make sure to generously add salt and pepper to the meat. The hardest part for me was not eating the meat fresh off the stove. I snuck a few here and there and they were. so. good.
Remove the meat off of the stove to cool and do not discard of the juices. Once the meat cools, cut it into small pieces and return it back to the bowl of juices as that is full of flavor and will make your Philly Cheesesteak dip even more flavorful. Use the same pan to deglaze the onions and add the peppers. Do not over soften them.
- 1 1/2 pound top sirloin steak
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 tablespoon butter
- 1 1/2 to 2 cups diced peppers a mix of jalapeño, red, green, peppadews, and pepperoncini
- 2 8 oz cream cheese blocks at room temperature
- 1 cup shredded provolone cheese
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 baguette
- Preheat oven to 400
- Cut steak into thin slices and season generously with salt and pepper
- Add oil to pan and let heat
- Once it is heated add the steak until browned (3-4 minutes on each side)
- Set aside in a bowl
- In same pan, on medium heat, add butter, onions and salt
- Sauté onions until slightly softened and browning
- Add diced peppers and continue to sauté
- Remove from heat and combine with meat and meat juices
- Add cream cheese, shredded provolone (reserve some to top casserole), Worcestershire sauce, and cayenne pepper and mix together until all flavors have mixed together
- Spread into a casserole and press down with a fork
- Add extra provolone to top of casserole
- Put in the oven for 25 minutes and broil on high for 1-2 minutes
- Serve with fresh baguette