MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Philly Cheesesteak Dip
Categories: Cheese, Vegetables, Beef, Herbs, Dairy
Yield: 8 servings
8 oz Cream cheese; softened
1/2 c Sour cream
1/4 c Mayonnaise
1 ts Worcestershire sauce
1/2 ts Garlic powder
1 ts Dried parsley flakes
- (optional)
1 ts Salt; divided
1/2 ts Pepper
12 sl Provolone cheese; divided
1 tb Olive oil
1 lb Shaved beef ribeye steaks
1 md Onion; fine chopped
1 md Bell pepper; fine chopped
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Baguette; sliced
Crostini
Tortilla chips
Corn chips
Crackers
Crudites
Set oven @ 375°F/190°C. Grease a 9" pie plate; set aside.
In a large bowl, combine cream cheese, sour cream, and mayonnaise.
Stir in Worcestershire, garlic powder, parsley flakes, if desired,
1/2 ts salt and pepper. Chop 7 slices of provolone cheese into
bite-sized pieces. Stir into cream cheese mixture; set aside.
Heat olive oil in a large skillet set over medium-high heat. Add
shaved steak; cook 2 to 3 minutes. Add onion, green pepper, and
remaining 1/2 ts salt. Cook, stirring frequently, another 3 to
4 minutes or until steak is browned and vegetables are tender.
Drain grease from skillet, if necessary.
Stir steak and vegetable mixture into the cream cheese mixture
until combined. Transfer to prepared pie plate; use a spatula to
smooth into an even layer. Top with the remaining 5 slices
provolone cheese.
Bake 25 to 30 minutes or until cheese is bubbly and edges start to
brown. Set oven to broil; cook another 1 to 2 minutes or until
center is browned. Remove from oven; let cool 10 minutes.
Serve with various dippers, such as sliced baguette, crostini,
tortilla chips, corn chips, crackers, and/or crudites.
Recipe by Sharon Lehman, Wilmington, Delaware
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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