Philly Cheesesteak Dip
The Philly Cheesesteak has to be one of the most loved sandwiches today. Now think about those flavors in a dip.
Equipment
- 1 mixing bowl Large
- 1 casserole dish 1-quart
- 1 saute pan 8-inch
- 1 cast-iron skillet 12-inch
- 2 rimmed baking sheet pans
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Seared Top Sirloin Filet Steaks:
- 2 4-ounce Top sirloin filet steaks
- 2 tbsps olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tbsp garlic powder
Ingredients for the Philly Cheesesteak Dip:
- 2 4-ounce Top sirloin filets Cooked, cooled, and diced into bite-size pieces (reserve 1/4 cup of cooled diced steak for the top)
- 1/2 cup shallots Finely diced
- 1/2 cup red bell pepper Seeded and finely diced
- 1/2 cup green bell pepper Seeded and finely diced
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1/2 cup good mayonnaise Room temperature
- 8 ounces cream cheese Room temperature
- 1/2 cup Provolone cheese Freshly-grated
- 3/4 cup shredded whole milk mozzarella cheese (Reserve 1/2 cup for the top)
- 1 tbsp chives Minced
Garnishes:
- 1 tbsp chives
- 1 tbsp Italian flat-leaf parsley
Side:
- 1 package corn tortillas
Instructions
- 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 degrees 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°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.
Notes
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.
