Thursday, September 11, 2014

Philly Cheesesteak Dip

Ever have leftover steak?  Random cheeses?  You know.... STUFF hanging around the fridge that just doesn't seem to have a place?  I know.  For some of you, the answer may be a resounding - NOPE!  But we have a large and diverse household populated by teenagers and "friends" who seem to materialize out of thin air around dinnertime.  So sometimes we aren't quite sure how many people we are making dinner for.  Some come via skateboard down the road, some by car or truck, and some just pull up to the boathouse on a jet ski and descend on the house from the lake... it's like being in our very own James Bond movie sometimes!  So often my husband will throw a few extra steaks or burgers on the grill "just in case," as we would rather know that everyone has enough.  

To get back to my point, this recipe is a great use for those leftover steaks!  And in case you were in that "nope" category, I'm including the quick and easy "grab some roast beef from the deli" version.  You can't get any easier than that!  Now all you need to do is pull out that little mini crock pot so you can use it to keep the dip all warm and melty.... because this dip will be SO PERFECT for watching all the football games that are starting now!  YEP!  You're welcome!!!

Print this Recipe!

Ingredients: 
  • 1 (8 oz) pkg reduced fat softened cream cheese 
    • feel free to use full fat
  • 1 (8 oz) container reduced fat sour cream
    • feel free to use full fat
  • 1 small onion, thinly sliced
  • 3 Tbsp butter
  • 1 tsp granulated sugar
  • 1/2 cup diced mixed bell peppers, red and yellow
  • 1 lg clove of garlic (~ 1 Tbsp, finely minced)
  • 6 oz (~  1 1/4 cup) deli roast beef, chopped
    • feel free to use leftover cooked sirloin, thinly sliced seasoned flank/skirt steak cut across the grain, or other leftover steaks you may have!
  • 1 (8 oz) pkg provolone cheese, finely chopped or grated
  • 1 1/4 cup mozzarella cheese, grated
  • 1 tsp Worcestershire sauce
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 3 green onions, chopped.  2 for dip, 1 for garnish.
Step-by-Step:
Get your oven preheating to 375 degrees F so we can be ready to pop it in there.  If you are going to use a crock pot, well I suppose you can get that ready as well.  Then get everything chopped up.
6 oz (~  1 1/4 cup) deli roast beef, chopped
If you have leftover steak, you that here.  This alternate method is to chop up some deli roast beef.  How finely you chop it is completely up to you.  You don't want it to completely disappear in the dip.
Our cast of players!
The slow step in this recipe will be to caramelize the onions.  Add the thinly sliced onions to the butter in a heavy skillet over medium - low heat and cook low and slow until the onions are sweet and brown.  We will add the teaspoon of sugar to help them along.  I usually go from medium at the beginning, and then turn my heat down to low.  Expect this to take at least 15 minutes for the starches in the onions to turn to sugar.  If you try to do this too quickly, the onions will burn, not caramelize.  Remove from heat and then either leave "as is" or chop as finely as you would like once they have cooled.
1 small onion (about 1 cup)
1 tsp granulated sugar

After you remove the onions from the butter, add the peppers to the same butter.  There should be enough left from the onions.  After they have softened a few minutes on about medium heat, add the garlic and cook until fragrant and soft, but careful not to burn.  Remove from heat.
1/2 cup diced mixed bell peppers, red and yellow
1 lg clove of garlic (~ 1 Tbsp, finely minced)

In a bowl, combine everything except for about a 1/2 cup or so of cheese and one of the green onions, as we will use these for garnish at the end.
1 (8 oz) pkg softened cream cheese
Cooled, sauteed onions, peppers and garlic (remember to chop your onions if you wish before adding)
6 oz (~  1 1/4 cup) deli roast beef, chopped
1 (8 oz) pkg provolone cheese, finely chopped or grated
1 1/4 cup mozzarella cheese, grated
1 tsp black pepper
1 tsp Worcestershire sauce
1/2 tsp table salt (or to taste*)  Amount may depend on seasoning of meat.
Stir to combine.
Add the mixture to a greased oven proof baking vessel.  Top with the reserved cheese and bake 20 - 25 minutes at 375 degrees F.  Alternatively, add to your crock pot and heat until all melty and gooey! The advantage of using the crock pot is that it would keep the dip melted.  So... there's that to consider.  :)
I saved a bit of each of the cheeses to add to the top.  Just because I think all things "melted cheese" are wonderful!  

Serve with bread chunks, crackers, grilled French bread, celery sticks, etc.  Garnish with chopped green onions over the top.  I'm thinking this would be a great base layer for a grilled pizza!
I hope you enjoyed this simple and delicious recipe!
There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

The Menu Musings cookbook is sure to be a hit at your house, and will make great gifts!  For more information, here is a link!
Order your copy of the Menu Musings Cookbook! 
Connect with me.    
If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Also, Please be sure to visit my YouTube Channel for short video tutorials on selected videos.  Watch me explain the steps of the recipes in just a few minutes!  Just one more way that I'm giving you the tools to get in that kitchen!!! Aren't you curious?  Click and see how many there are!  :)

Here's just one example - Pumpkin Ravioli with Brown Butter and Crispy Sage.  YUM!!

Here are some bonus recipes for you!
Maple Mustard Glazed Chicken

Roasted Red Pepper and Basil Pesto Penne

Cornbread Cowboy Chili

Parmesan Zucchini Gratin

Buffalo Chicken Dip

Spicy Garlic Shrimp

Written Method:
Get your oven preheating to 375 degrees F so we can be ready to pop it in there.  If you are going to use a crock pot, well I suppose you can get that ready as well.  Then get everything chopped up.

The slow step in this recipe will be to caramelize the onions.  Add the thinly sliced onions to the butter in a heavy skillet over medium - low heat and cook low and slow until the onions are sweet and brown.  We will add the teaspoon of sugar to help them along.  I usually go from medium at the beginning, and then turn my heat down to low.  Expect this to take at least 15 minutes for the starches in the onions to turn to sugar.  If you try to do this too quickly, the onions will burn, not caramelize.  Remove from heat and then either leave "as is" or chop as finely as you would like once they have cooled.

After you remove the onions from the butter, add the peppers to the same butter.  There should be enough left from the onions.  After they have softened a few minutes on about medium heat, add the garlic and cook until fragrant and soft, but careful not to burn.  Remove from heat.

In a bowl, combine everything except for about a 1/2 cup or so of cheese and one of the green onions, as we will use these for garnish at the end.

Add the mixture to a greased oven proof baking vessel.  Top with the reserved cheese and bake 20 - 25 minutes or until golden.  Serve with bread chunks, crackers, grilled French bread, etc.  Alternatively, add to your crock pot and heat until all melty and gooey!   Garnish with chopped green onions over the top.

No comments:

Post a Comment

Follow me on Pinterest

Follow Me on Pinterest

In-Article Adsense