Philly Cheese Steak Dip
I used one ginormous red bell pepper (we don't care for green bell pepper), the last dredges of a bottle of Newman's italian dressing (it was around a half cup, I didn't measure.....I was in a hurry), reduced fat cream cheese/mayonnaise and I upped the roast beef to a full pound. I didn't have time to throw it in a baking pan, I just tossed everything into my small crockpot and let it go until we got back home at noon. Boys literally inhaled this in less than twenty minutes. I served it with day-old toasted bread and Wheat Thins. HUGE hit. Next time I might increase the provolone, but it's not hugely necessary.
Ingredients;
Instructions;
Ingredients;
- 1½ cups GRILLED and small chopped thin cut shoulder steak
- 2 Tablespoons olive oil
- 1 cup diced onion
- 1 cup diced green pepper
- 8 oz. cream cheese, softened
- ½ cup mayo
- 4 oz. shredded or chopped provolone cheese
Instructions;
- Saute onion and green pepper in olive oil over medium heat. Set aside.
- In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.
- Serve with chips or toasted baguettes.
For The Full Instructions, See Full Recipes: chef-in-training.com
_________________________________________
0 Response to "Philly Cheese Steak Dip"
Post a Comment