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 are 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.

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

Ingredients:
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 tablespoon of garlic powder
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, finely diced
1/2 cup green bell pepper, finely diced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
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 minced chives for the topping plus extra for garnish
2 tablespoons of Italian flat-leaf parsley for garnish

Directions:
Preheat oven to 350-degrees F.
Start by buttering the casserole dish.

Preheat oven to 375-degrees 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 tortillas triangles into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Directions For The Philly Cheesesteak Dip:
Next, you want to 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, 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 sizzle for 1 to 2 minutes, then flip over and sear for another 1 minute.

Immediately transfer the skillet into the preheated oven for 12 to 15 minutes, or until the internal temperature is between 125 and 130-degrees F., medium-rare is ideal. 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.

Note: Refrigeration allows the steak to be cold before dicing them into bite-size pieces.

While the steaks are in the frig, 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, on medium heat, add the olive oil. Add the diced red onion, red and yellow diced bell peppers. Season with Kosher salt and fresh ground black pepper for around 3 to 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 want to also reserve 1/4 cup of the cooked and cooled diced steak too.

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 together. 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 of the minced chives and Italian flat-leaf parsley. Serve with some homemade tortilla chips for dipping.

There you have it, my Philly Cheesesteak Dip.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/