Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Philly Cheesesteak Dip

on September 20, 2015

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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.

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The type of steaks I’m using are 2-4 ounce 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 after they’ve finished cooking, you want the steaks to be cold and firm before cutting them up into bite size pieces.

First, I season my steaks with Kosher salt, black pepper, and a sprinkling of garlic powder on both sides. Also, it’s important to remember to let your steaks come to room temperature before you start to cook them. In a cast iron skillet sear the steak on both sides. Transfer the skillet into a 350-degree oven for about 12-15 minutes, or until the internal temperature is between 125-130 degrees. I like my steak med-rare. I pull the steaks out of the oven and let them rest for 5 minutes before placing them into the frig for at least one hour.

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While the steaks are in the frig, go ahead and get started working on the ingredients for the dip. Dice a red onion, and red and yellow bell peppers. In a small sautè pan, on medium heat, I add the olive oil. I sautè the veggies for around 3-5 minutes, or until they get a little color on them and they’re just tender. I remove them from the heat and let cool.

Remove the steak from the frig and dice into 1-inch pieces and transfer to a bowl.

In a bowl, I reserve about 1/4 cup of the sautèed veggies. I also reserve a small amount of the diced steak pieces as well. I’ll tell you about that in a minute.

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In a large bowl, I mix in the base for my dip. All at room temperature, I add in some good mayo, shredded Provolone cheese, full-fat cream cheese, shredded Mozzarella cheese, and a tablespoon of Montreal steak seasoning. Next, I add in the cooled diced veggies and along with the diced steak and mix those through.

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I have a one-quart casserole dish that I’ve buttered generously.

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Using a spatula, I transfer the dip into the buttered casserole dish. To the dip, I sprinkle some shredded Mozzarella cheese all over the top. Remember the reserved veggies and diced steak from earlier? Take the diced steak pieces and push them down into the dip a little allowing it to show through the top. Do the same with the veggies. I like the fact that it shows what’s in the dip. Plus it looks great too. I also add some minced chives before placing the dip into the oven.

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Yields: 3-4 cups
Inactive Prep Time: 1 hour for the steak to cool in the refrigerator.
Prep Time: 20-25 minutes
Bake: 350 degrees F. 25-30 minutes (time may vary slightly)
Total Time: 1 hour 55 minutes
Equipment: one-quart casserole dish

2 tablespoons of olive oil
1/2 cup of diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 teaspoon Kosher salt, 1/2 teaspoon black pepper for sauteing veggies
1/2 cup of room temperature good mayonnaise
8 ounces of room temperature cream cheese
1/2 a cup of grated Provolone cheese
3/4  cup of shredded Mozzarella cheese ( 1/4 cup for the dip mixture and 1/2 cup for the top)
8 ounces of cooked and cooled diced Top sirloin filet steaks ( reserve 1/4 cup of cooled diced steak for the top)
1 tablespoon minced chives for top
minced chives for garnish

Preheat oven to 350-degrees F.
Prepare the steak the day before or you can cook the steak in advance and place it into the refrigerator for at least 1 hour. This allows the steak to be cold before dicing it up and adding to the dip mixture. While the steak is in the frig, dice and sautè the veggies. Set them aside reserving a 1/4 cup for the top of the dip. You want to do this with the diced steak too.

Next, in a large bowl prepare the base mixture for the dip. To the base mixture, add the cooled diced veggies and diced steak. Mix all the ingredients together and then place the mixture into a one-quart buttered casserole dish.

Next, sprinkle the shredded Mozzarella cheese all over the top. Then take the reserved veggies and steak and push them slightly into the dip so they will show through the top. Sprinkle with some minced chives before baking uncovered at 350-degrees for about 25-30 minutes until cheese is bubbly and the cheese is a light golden brown on top.

Finally, after the Philly Cheesesteak Dip comes out of the oven, sprinkle again with more of the minced chives. Serve with some homemade tortilla chips or bread.


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