Philly Cheese Steak Dip

Appetizer alert: This is a big dip, definitely party worthy AND spoon worthy! Big flavors when you use leftover steak. Feel free to cut it in half if you’re only making it for 4–6 people. Otherwise, this full version is plenty for a party!

Ingredients:

• 1 lb. beef (i used 1/2 lb. cooked sirloin steak (medium rare, of course), and added cooked shaved steak to bring it up to a pound. you could use roast beef from the deli counter, chopped — but I’m not a fan of processed meats.)

• 2 blocks of room temperature cream cheese (8 oz each)

• 1 medium onion, finely chopped (not minced); 1 green bell pepper, finely chopped (not minced) gives it texture! Add seasonings after they’re cooked -see below.

• 1/4 cup of mayo & 2 tablespoons of sour cream

• 2 teaspoons of red wine vinegar

• 2–2.5 cups of shredded sharp provolone cheese (NOT extra sharp — like real Italian provolone, and mild is too boring) 2 cups is probably plenty. Depends on how cheesy you want it.

Instructions:

~Sauté the veggies in 1 tablespoon of butter or olive oil, until softened/translucent. ~4–5 minutes. Turn the heat off, sprinkle in 1/2 teaspoon of EACH: Italian seasoning, garlic powder and onion powder; and 1/8 tsp of cayenne. Let veggies cool.

~chop up the leftover cooked sirloin, cook up the shaved steak — it takes no time at all — and set aside.

~In a big bowl, mix the cream cheese, mayo, sour cream and red wine vinegar together. Add a little salt & pepper. Stir in the cooled sautéed veggies, beef and 1.5 cups of the shredded provolone. Mix well and put into a baking dish. Smooth it out and sprinkle 1/2 cup of cheese on top.

~Pop it in a 400 degree oven for 20–25 minutes, you can broil for an additional 2–4 minutes to get the cheese on top bubbly & brown. Serve with a baguette, or toasted bread. SO. GOOD. Made with love.