Sunday, February 7, 2010

Philly Cheese Steak Dip

4 Stars

I made this dip for lunch today. I think it would be perfect for a party as an appetizer or a dish to pass at a pot luck.

I did have to alter the original recipe a bit by adding a little milk. I think next time I'll also add a bit more provolone cheese (1.5 cups).

This is best served very hot because when the cheese starts to cool down, it makes it hard to dip on the cracker.


1/2 c. chopped onions
1/2 c. green bell pepper
1/2 c. Italian dressing
1 c. shredded provolone cheese (I'm adding 1.5 cups next time)
1 -8 oz. package cream cheese, softened
1/4 c. mayonnaise
Salt and Pepper to taste
1/2 lb. finely sliced roast beef, chopped
1/4 c. grated Parmesan cheese
Splash of Milk


Preheat oven to 350 degrees.

Place onion, green pepper, and Italian dressing in large skillet over medium heat.

Cook and stir for 5 minutes until the onion is soft and has turned translucent.  About 5-7 minutes.

Add Provolone cheese, cream cheese, mayonnaise, salt and pepper.  Stir until the cheese is melted.

Remove the skillet from heat and pour mixture into an oven safe dish.  Stir in chopped roast beef. You may have to add a little milk at this point to thin out the mixture a bit.  Only a splash, be conservative.

Bake for 25 minutes until cheese is bubbly and it is heated through.

Serve on crackers, toasted bread, or bagel chips, or Melba toast.

I used roasted garlic Melba toast and I liked the extra flavor the garlic added to the dip.



1 comment:

  1. I just happened to notice while getting ready to begin making this recipe that the Parmesan cheese is not mentioned in the prep process. I found it on another site. Sprinkle the P. cheese on the top before placing in the oven.
    And, now I shall start making it. I'll let you know how it comes out. :)