Philly Cheesesteak Dip

It's time for another quick and easy dip recipe, just in case the everything bagel dip wasn't quite enough for you and your Superbowl party. This one may not be as simple as mixing three ingredients together, but it's hot and gooey and perfect for the 70% of you that had below-freezing temps this week. It's still way easier than making actual Philly cheesesteaks for a crowd since it's all the components mixed up into one skillet and baked until brown and bubbly. It also emphasizes the cheese part of cheesesteak, which is everyone's favorite part anyway.

Of course, you can't have a cheesesteak without the steak either. When I first started working on this recipe, I cut up some steak and seared it off like I would a real Philly cheesesteak (with the added bonus of tasty fat to cook the veggies in). However, even my attempt at thinly-sliced steak turned out chewy and rubbery after being cooked twice. Luckily there's a solution, and it makes your life even easier: the magic of your grocery store's deli counter. You can buy thinly-sliced roast beef like you would for sandwiches and throw it right into the dip.

I try to dice the roast beef and the veggies about the same size so it's easy to eat. For those classic Philly flavors, I cook off some onions and bell peppers, but sauteed mushrooms would also be delicious (and stretch the dip a bit more). You could also throw in some jalapenos for kick, or stir in some hot sauce. Garlic powder, onion powder, and a splash of Worcestershire round out the flavor profile.

The base is plenty of cheese: cream cheese, mozzarella, and provolone with a bit of mayo to thin it out and make it nice and gooey. The cream cheese adds bulk and a dippable texture, the mozzarella adds stretch for that classic cheese pull, and the provolone gives you the quintessential Philly flavor. Sorry Philadelphians, but I'm not about to add cheese whiz to this. Once it's all mixed up and baked, there's the matter of what vehicle you want to use to get it into your mouth. I tend to go for baguette slices or little crostinis, but pretzel chips or pita chips would work too. A regular old spoon would also work for leftovers after your Superbowl crew heads out.

2T Butter
1/2 lb Deli Roast Beef, Diced
1 Small Yellow Onion, Diced (3/4 Cup)
1 Small Bell Pepper, Diced (3/4 Cup)
2 Cloves Garlic, Minced
8 oz Cream Cheese, Softened
1/4 Cup Mayonnaise
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Worcestershire
1 1/2 Cups Shredded Mozzarella (6oz)
1 Cup Shredded Provolone (4oz)
Crostini, Pretzel Chips, Pita Chips, etc.

Heat oven to 350F and grease a 9" skillet or small baking dish.

Heat the butter in a large skillet over medium heat. Add the onions and bell pepper, season with salt and pepper, and cook for 4 minutes or until tender. Add the garlic and cook for 1 minute until fragrant. Set aside to cool.

Combine the cream cheese and mayonnaise and mix until smooth. Add the garlic powder, onion powder, Worcestershire, and salt and pepper. Stir in 1 cup of mozzarella and the provolone. Add the steak and cooled veggies.

Spread the mixture into the prepared dish. Bake for 20 minutes, sprinkle with the remaining 1/2 cup mozzarella, and broil until browned and bubbly. Serve with the bread or chips.