1 pound top sirloin steak, cut into inch thick slices (any beef should
work)
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon butter
1 1/2 to 2 cups diced peppers (use a mix of sweet, hot, and/or pickled
peppers)
1 pound cream cheese, softened
8 ounces shredded provolone cheese
1/2 teaspoon Worcestershire sauce
touch of cayenne
- sliced baguette to serve alongside
Instructions
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.
