Philly Cheesesteak Dip

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Philly Cheesesteak Dip

14 Steak-umm sliced steaks (1 pound), frozen

1 large onion, finely diced

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons worchestershire sauce

2 15-ounce jars Cheez Whiz cheese dip

Separate steaks from wax paper dividers and place on a cutting board. Cut steaks into 1-inch strips lengthwise. You’ll probably have to do this 4-5 steaks at a time unless you’re Paul Bunyan. You have to keep these frozen – they’re too delicate to work with when they’re thawed.

Heat a large skillet over high heat. Add steak strips, onion, black pepper and garlic then cook until steak is cooked through, breaking the steak up as it cooks. Drain fat halfway through cooking so that the meat sears instead of boiling in the pan juices. Once steak is cooked through, drain again if necessary.

Remove from heat then add worchestershire and Cheez Whiz. Stir until combined then add to a small crock pot. Heat on low until cheese is bubbly then reduce heat to “warm” until ready to serve. You can also heat this and keep warm in a small saucepan on the stove.

Serve with crostini, crackers or chips.

*to make crostini, slice hoagie rolls (or baguettes or French bread) into thin slices with a serrated knife. Brush with olive oil then sprinkle with salt and pepper. Arrange in a single layer on a baking sheet and bake at 400 degrees until lightly browned and crisp (about 5 minutes).