2-8ounceblocks of cream cheesesoftened to room temperature
12 to 16ouncesroast beefyou can also use leftover steak or any other kind of steak you prefer, chopped
8ouncesprovolone cheeseshredded or cut into small pieces, divided
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.