We are knee deep in football season. I don’t mind watching football, as long as it is one of a couple teams I care about. As for the rest of the games, I have no interest. My husband and son could watch every game all weekend long, and be happy. They remember all the players, the stats, and could watch it all day. For me, the only way to cope with that is to have some snacks. And good snacks at that. This is where Philly Cheesesteak Dip comes in. All the taste of one of my favorite sandwiches, in a dip form. Really, can you get any better than that?
To me a Philly Cheesesteak sandwich has to have provolone cheese. I realize that is not authentic, but we talked about this back when I shared a cheesesteak recipe. I just like provolone on my sandwich! The best provolone I have found is BelGioioso Mild Provolone. Honestly, my husband isn’t a big fan of provolone in general, but he really enjoys this one. It is aged for at least 60 days, so it really has time to develop that flavor that other provolone’s don’t. I don’t want to sound like a commercial, but this stuff really is different!
So anyway, this dip. It tastes exactly like a Philly Cheesesteak. Just cheesier. I added bell peppers and onions to the dip. If my husband wasn’t around I would have added mushrooms too, because I love those on my sandwich. That is what is great about this dip, you can make it however you want. Leave out the bell peppers, add mushrooms. Or leave out both, and just do onions. Or, leave out everything, and just do the meat and the cheese. The choice is yours, and you should definitely made the choice and make this dip for your next get together.
We have been driving for 40 minutes to get to our Costco since we moved to Colorado. Last week a new location opened only 5 minutes from my house. I am beyond excited. BelGioioso Mild Provolone comes in 2-pound packs at Costco, and I am sure I will be picking up more on my first trip. I like to open one of the packages to use right away, and then I freeze the other one for later. That way I don’t have to worry if I am going to use it all before it goes bad. It works perfectly, when I want to make this Philly Cheesesteak Dip. I can just take out the frozen cheese, and grate it right into the pot. Melts amazingly well, and makes for an ooey, gooey, and great dip while watching football, at a party, or even just because.
- 3/4 pound skirt steak , very thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbls olive oil
- 1 cup onion , finely chopped
- 1 bell pepper , finely chopped
- 8 slices (8 oz) provolone cheese, cut into small pieces
- 2 oz cream cheese
- 1/3 cup milk
- 1 loaf of bread , cubed (your favorite kind; Italian, French, Baguette etc.)
- In a large pot heat olive oil over medium high heat. Season steak with salt and pepper. Add steak, onions, and bell pepper to the pan. Saute until the steak is cooked and the veggies are soft. Using a spatula you can break the pieces of meat apart if necessary.
- Add milk to the pan and stir in the cream cheese until melted. Add provolone, and stir until everything is melted.
- Keep warm, and serve with cubes of bread
This post was sponsored via the NoshOn.it Publisher Partner Program by belGioioso Cheese, and, as always all opinions expressed are my own.