I made this hot dip to take to a New Year’s Eve party. It’s super rich and loaded with beef and cheese. Paired with toasted baguette slices, it tastes just like a cheesesteak sandwich, although not exactly like the cheesesteaks we had in Philadelphia. Cheez Whiz, not provolone, was the “cheese” on the cheesesteaks we had in Philly. I’m glad I took this to a party and shared it with other people. I could easily see myself eating the whole thing.
Hot Cheesesteak Dip
1 tablespoon oil
1 onion, quartered and thinly sliced
1 green bell pepper, seeded, quartered, and thinly sliced
1 clove garlic, minced
8 ounce package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 cups provolone or a mix of provolone and mozzarella, shredded (I found a shredded provolone and mozzarella mix at Target)
8 ounces roast beef (from the grocery store’s deli), sliced thin (not shaved, but not too thick)
salt and pepper, to taste
Baguettes, sliced (and toasted if you like)
Heat the 1 tablespoon of oil in a skillet over high heat. Add the sliced onion and bell pepper. Season with salt and pepper. Cook, stirring often, until veggies are tender and starting to caramelize. There will be browned spots on the vegetables and that’s fine. Add the minced garlic and cook one minute more. Turn off the heat and let the mixture sit while you prepare the rest of the dip.
In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, provolone cheese together. Season with salt and pepper (I added about 1/2 teaspoon of salt and 1/4 teaspoon of pepper). Mix in the cooked onion and pepper mixture. Coarsely chop the roast beef and add to the dip. Mix well to combine. Pour the mixture into a small baking dish that has been lightly coasted with cooking spray.
Bake at 375° F. for 20 minutes, or until heated through and slightly browned around the edges. Serve with toasted sliced baguette.
You can prepare this dip up to a day in advance. Cover the dish with foil and place in the refrigerator until ready to bake.