Philly Cheese Steak Dip Recipes
TAMMY'S PHILLY CHEESE STEAK DIP
Everyone in my family loves cheese steaks. I decided to turn that into a dip for football season. As soon as I served it I knew it was a hit. It's best served with toasted hoagie buns but even crackers work well too.
Provided by xraygirl411
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the onion, green pepper, and Italian dressing in a large skillet over medium heat; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the provolone, cream cheese, mayonnaise, salt, and pepper; stir until the cheese has melted. Remove the skillet from the heat and stir in the roast beef.
- Pour the mixture into an oven proof baking dish and sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until hot and bubbly.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 1.9 g, Cholesterol 30.8 mg, Fat 11.1 g, Fiber 0.2 g, Protein 6.7 g, SaturatedFat 5.3 g, Sodium 398.6 mg, Sugar 0.8 g
PHILLY CHEESESTEAK DIP
Philadelphia's favorite flavors - beef, peppers and lots of cheese - meet in this ooey-gooey, cheesesteak-inspired dip
Provided by Betty Crocker Kitchens
Categories Snack
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly spray ovenproof 1-quart baking dish with cooking spray.
- In 10-inch skillet, heat oil, onion and bell peppers over medium heat; cook and stir about 5 minutes or until onion has softened and turned translucent. Stir in roast beef; cook 2 minutes. Add chiles, American cheese, cream cheese, mayonnaise and pepper; stir until cheese is melted.
- Pour mixture into baking dish; sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until golden brown on top. Serve with pretzels as dippers.
Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving (1/4 cup), Sodium 370 mg, Sugar 2 g, TransFat 0 g
PHILLY CHEESE STEAK DIP
This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h23m
Yield 24
Number Of Ingredients 14
Steps:
- Slice steak into thick pieces. Season generously on both sides with salt and pepper.
- Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
- Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
- Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
- Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
- Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 3.3 g, Cholesterol 36.5 mg, Fat 11.2 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 266.6 mg, Sugar 1.8 g
PHILLY CHEESE STEAK
It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
Provided by Bobby Flay
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
- Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
- Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
- Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
- Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
- Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
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- make the dip: Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sauteed veggies, roast beef, and 1 1/2 cups of shredded cheese.
- bake: Spray a cast iron skillet or a 9x9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.
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