Philadelphia Cheesesteak Dip
Author: Nicole
Ingredients
  • 2 tablespoons olive oil divided
  • 1 pound boneless ribeye, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 large sweet onion, diced
  • 2 medium garlic cloves, minced
  • 1 green bell pepper diced
  • 1 red bell pepper, diced
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons sour cream
  • 1 pound shredded regular (not sharp) provolone cheese (about 4 cups) (see Notes)
  • Kosher salt and freshly ground black pepper
  • Serve with tortilla chips or baguette slices
Instructions
  1. You want the steak to be as thin as possible. Wrap the steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain as thinly as you can (1/4-inch or finer). Alternatively, ask your butcher to shave a ribeye steak.
  2. Preheat the oven to 375°F and spray an 11 to 12-inch oval baking dish with oil.
  3. Heat a 12-inch skillet over medium heat and add 1 tablespoon of oil.
  4. Season the sliced ribeye with Kosher salt and freshly ground black pepper.
  5. Add the ribeye to the skillet. Cook, stirring occasionally, until the ribeye is browned and almost cooked through, about 3 to 4 minutes.
  6. Transfer the ribeye to a cutting board and cut ribeye into small pieces (about ½-inch).
  7. Transfer to a plate lined with a paper towel (to soak up any liquid).
  8. Drain off any fat from the skillet and wipe it clean with a paper towel.
  9. Heat the remaining 1 tablespoon olive oil and butter over medium heat until the butter is melted.
  10. Add onion, garlic, green pepper, and red pepper to the skillet. Cook, stirring often, until vegetables have softened, about 8 to 10 minutes.
  11. Using a stand mixer or hand mixer, beat the cream cheese and sour cream in a large bowl until smooth.
  12. Stir in the ribeye and onion-pepper mixture.
  13. Add half of the shredded cheese and stir.
  14. Transfer dip to the prepared dish. Sprinkle the remaining shredded cheese on top.
  15. Bake for 30 minutes or until heated through and bubbly around the edges.
  16. Serve with tortilla chips or baguette slices.
Notes
* Can’t find provolone, you can use mozzarella instead.
* I recommend shredding the provolone rather than purchasing already shredded provolone which contains a caking agent. Pre-shredded cheese doesn’t melt as well. If you’re having trouble finding a piece for grating, ask the deli counter to cut you a large piece.
* Dip can be made two days in advance. Cover and store in the refrigerator. Add 10 minutes to the baking time.
Recipe by Riegl Palate at https://www.rieglpalate.com/philadelphia-cheesesteak-dip/