I came across a recipe that had my hubby’s name written all over it. Philly cheesesteak dip – one I knew he would love because he loves a good philly cheesesteak sandwich about as good as anybody!
This was a huge success! And the great thing was we had leftovers – which he loved – and he made omelets out of it and said it made the best omelet – a philly cheesesteak omelet – just think – the cheese, steak, onions and peppers along with the seasonings all mixed up and melty inside the omelet. And I think the dip mixture would make an awesome panini. Don’t stop there – create your “philly cheesesteak dip” recipe! I know there are endless possibilities with this concoction!
Philly Cheesesteak Dip
1/2 pound flank steak or skirt steak, thinly sliced and then diced plus salt and pepper to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
pinch of oregano
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 white or yellow onion, diced
12 ounces white velveeta cheese (i found a Velveeta Queso white cheese on the velveeta aisle and used that)
4 ounces cream cheese
1/4 cup milk
bread, for dipping (like a mini french baguette, sliced-I found an olive oil ciabatta baguette I sliced up for hubby to dip)
Mix your chili powder, garlic powder and oregano in a little cup and set aside.
In a medium sauce pan add the velveeta cheese, cream cheese and milk and heat on medium low, stirring occasionally until melted.
While the cheese melts, cook steak and veggies. Season steak with salt and pepper to taste, and sprinkle with about 1/2 of the mixed seasoning blend. Cook steak in a large skillet sprayed with cooking spray over medium heat just until most of the pink is gone. Add peppers and onions and continue to stir for a couple minutes more.
When the cheese is completely melted, add the steak, ‘peppers and onions and the remainder of the seasoning blend and mix. Serve with the bread for dipping.
I hope you enjoy and find creative ways to serve/reuse this.
Happy New Year to all of you.