Philly Cheesesteak Dip
Creamy dip filled with flavorful onions, green pepper, mushrooms, and roast beef, topped with a crispy layer of provolone cheese.
Servings: 12 servings
Ingredients
- 1 Tablespoon olive oil
- 1 white or yellow onion chopped
- 1 green bell pepper chopped
- 4 ounces mushrooms chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-8 ounce blocks of cream cheese softened to room temperature
- 12 to 16 ounces roast beef you can also use leftover steak or any other kind of steak you prefer, chopped
- 8 ounces provolone cheese shredded or cut into small pieces, divided
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Place a rack in the oven in the middle position. Preheat the oven to 400ºF.
- Add the olive oil to a large skillet with heat over medium-high heat. Add onion, bell pepper, and mushrooms and cook while stirring frequently until tender (approximately 6-8 minutes). Add the garlic powder, salt, and pepper and stir to coat. Remove from heat and set aside.
- In a large bowl, stir together the cream cheese, beef, and half of the provolone cheese. Add the cooked veggies and stir again until everything is combined.
- Pour the dip into a 9"x13" or 7"x11" casserole dish and spread out evenly with a spoon or spatula. Sprinkle the rest of the provolone cheese evenly on top of the dip. Bake the dip for 20-25 minutes or until cheese bubbles. Switch the oven to broil for an additional 3-5 minutes to crispen up the cheese on top. Allow to cool for 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
