The Philly Cheesesteak has to be one of the most loved sandwiches today. Now think about those flavors in a dip. Set this dip out at one of your parties, and I promise you it will be the first dish to disappear.

The type of steaks I’m using is top sirloin fillets. They’re nice and lean and great for this dish. The first thing that I do for this recipe is to make the steaks in advance. If you can, the night before would be ideal. The reason is that after they’ve finished cooking, you want the steaks to be cold and firm before cutting them up into bite-sized pieces.

Prep Time: 20 to 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 25 to 30 minutes (times may vary slightly)
Total Time: 1 hour 55 minutes
Yields: 4 servings
Equipment: large mixing bowl, 1 (1-quart) casserole dish, 1 (8-inch) sauté pan, 1 (12-inch) cast-iron skillet, 2 rimmed baking sheet pans, chef’s knife, cutting board

Ingredients for the Seared Top Sirloin Filet Steaks:
2 (4-ounce) Top sirloin filet steaks
2 tablespoons of olive oil
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly-ground
1 tablespoon of garlic powder

Ingredients for the Philly Cheesesteak Dip:
2 (4-ounce) Top sirloin filet steaks, cooked, cooled, and diced into bite-size pieces (reserve 1/4 cup of cooled diced steak for the top)
1/2 cup of shallots, finely diced
1/2 cup red bell pepper, seeded and finely diced
1/2 cup green bell pepper, seeded and finely diced
1 teaspoon kosher salt
1/2 teaspoon of black pepper, freshly-ground
1/2 cup of good mayonnaise, room temperature
1 (8-ounce) bar of cream cheese, room temperature
1/2 a cup of Provolone cheese, freshly-grated
3/4 cup of shredded whole milk Mozzarella cheese (reserve 1/2 cup for the top)
1 tablespoon of chives, minced
Garnishes:
1 tablespoon chives
2 tablespoons of Italian flat-leaf parsley

Side:
1 package of corn tortillas

Instructions for the Tortilla Chips:
Preheat the oven to 375°F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other, slicing them into quarters. Divide the quarters in half, giving you two equal portions. Arrange the tortilla triangles into a single layer on each baking sheet. Sprinkle with Kosher salt. Bake for 12-15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Instructions for the Philly Cheesesteak Dip:
Preheat the oven to 350°F.
Start by buttering the casserole dish.

Pat dry both sides of the steaks. Rub both sides of each steak with olive oil. Season both sides of the steaks with garlic powder, kosher salt, and fresh-ground black pepper. Also, it’s important to remember to let your steaks come to room temperature before you set them into a hot pan.

First, make sure your overhead fan is on while you sear the steak(s). Preheat a cast-iron skillet on high. You want the skillet to be smoking hot for searing. Place the steak into the skillet and let it sizzle for 1 to 2 minutes, then flip over and sear for another 1 minute.

Immediately transfer the skillet to the preheated oven for 12-15 minutes, or until the internal temperature is between 125°F and 130°F. Medium-rare is ideal. Pull the steaks out of the oven and let them rest for 5 minutes before transferring them to the fridge for at least 1 hour. Then dice the steak into bite-sized pieces.

While the steaks are in the fridge, go ahead and get started working on the ingredients for the dip. Dice red onion, and red and yellow bell peppers. In a small sautèpan, over medium heat, add the olive oil. Add the diced red onion and red and yellow bell peppers. Season with kosher salt and fresh-ground black pepper for around 3-5 minutes, or until they’re just tender. Remove from the heat and let cool.

Set them aside, reserving a 1/4 cup for the top of the dip. You also want to reserve 1/4 cup of the cooked and cooled diced steak.

Next, prepare the base mixture for the dip.

In a large mixing bowl, add the mayo, shredded Provolone cheese, full-fat cream cheese, shredded Mozzarella cheese, and a tablespoon of Montreal steak seasoning. Next, add in the cooled diced veggies along with the diced steak.

 Mix all the ingredients. Using a spatula, transfer the mixture into a one-quart buttered casserole dish. Spread the mixture out evenly into the baking dish.

Next, sprinkle the shredded Mozzarella cheese all over the top. Take the reserved veggies and steak and push them slightly into the dip, allowing them to show through the top. Sprinkle with chives. Bake uncovered for around 25 to 30 minutes until bubbly, and the cheese is light golden brown on top.

Finally, after the Philly Cheesesteak Dip comes out of the oven, sprinkle with more minced chives and Italian flat-leaf parsley. Serve with some homemade tortilla chips for dipping.

There you have it, my Philly Cheesesteak Dip.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

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