Philly Cheesesteak Dip

  • 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.

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.