A decadent, crowd-pleasing dip inspired by the classic Philly cheesesteak, with tender beef, peppers, onions, and provolone.
# What You'll Need:
→ Meats
01 - 1 pound shaved ribeye steak
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup provolone cheese, shredded
07 - 4 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
→ Spices & Seasonings
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce
→ For Serving
14 - Sliced baguette, toasted crostini, or tortilla chips
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat a drizzle of oil in a large skillet over medium-high heat. Sauté onions and bell peppers until soft and lightly caramelized, about 5-7 minutes. Add garlic and cook 1 minute more.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until browned, about 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and remove from heat.
04 - In a large bowl, combine cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth.
05 - Fold the cooked steak and vegetable mixture into the cream base.
06 - Transfer mixture to a greased 9-inch baking dish. Sprinkle extra provolone on top.
07 - Bake for 15-18 minutes until bubbly and golden on top.
08 - Serve hot with toasted baguette slices or chips.
