Philly Cheese Steak Dip
Description
This Philly cheesesteak dip from Chef John's is a gooey, cheesy party dip filled with colorful peppers and juicy browned steak, that's perfect for sharing.
Ingredients
•
1 pound beef top sirloin steaks
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salt and freshly ground black pepper to taste
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1 tablespoon olive oil
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1 yellow onion, diced
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1 tablespoon butter
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1 red bell pepper
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1 green bell pepper
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1/2 cup pepperoncini peppers
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7 pickled red peppers (such as Peppadew®)
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3 jalapeno peppers
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2 (8 ounce) packages cream cheese, softened
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1/2 pound provolone cheese
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1/2 teaspoon Worcestershire sauce
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1 pinch cayenne pepper
Directions
1
Slice steak into thick pieces. Season generously on both sides with salt and pepper.
2
Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
3
Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
4
Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
5
Preheat the oven to 400 degrees F (200 degrees C).
6
Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
7
Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
8
Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.