Philly Cheesesteak Dip

This Philly Cheesesteak Dip is SINFULLY delicious. This easy dip is packed with crispy steak, tangy provolone cheese, mozzarella, and gooey white American cheese. It's studded with green peppers, mushrooms, and a creamy sauce, you can't resist.

Course Appetizer

Cuisine American

Keyword philly cheese dip, philly cheesesteak dip, philly cheesesteak

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 233kcal

Author Nicole

Cost $20

Equipment

Sauce pan

Ingredients

8 oz top sirloin
2 tsp olive oil
1/2 cup diced onion
1/2 cup diced green pepper
4 oz light cream cheese
3 oz provolone cheese (from the deli counter)
1/2 cup shredded mozzarella cheese
2 oz white american cheese (from the deli counter)
3 tbsp half and half
1/4 cup chicken stock
1 baguette or crusy bread

Instructions

Place the steak in the freezer for about 20 minutes. Use a sharp knife to cut the steak paper thin. Cut into smaller pieces. Season the steak with salt and pepper.
Heat a large skillet over a medium-high heat. Add olive oil to the skillet. Sear steak until crispy, brown, and cooked through. If needed, chop into smaller pieces. Remove from the pan and set aside.
Reduce the heat to medium. Add another 2 teaspoons olive oil to the pan. Add onions and peppers. Saute until they start to soften, about 2 minutes. Add steak, cheeses, half and half, and chicken stock. Heat on low, stirring every few minutes until the cheese melts.
If needed, add a little bit more half and half or chicken stock to loosen the sauce up. Season with salt and pepper. Serve with crusty bread.

Nutrition