Philly Cheesesteak Dip
Philly Cheesesteak Dip is inspired by the classic sandwich, which is turned into a skillet dip with juicy steak, grilled peppers, and gooey cheese.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Keyword: cheesesteak dip, cheesesteak skillet, philly cheesesteak skillet
- 1 pound flank steak
- 6 ounces cream cheese softened
- ½ cup greek yogurt
- 1 cup sour cream
- 12 ounces sliced provolone cheese divided
- ¼ cup freshly grated parmesan cheese
- 1 green pepper chopped
- 1 red pepper chopped
- 5 cloves garlic chopped
- 1 sweet onion sliced
- Salt and pepper to taste
Preheat the oven to 400 degrees.
In a large cast iron skillet place flank steak on high heat with olive oil, salt, and pepper. Saute on both sides, only flipping once to form crust. About 3-4 minutes each side. Remove steak from pan and allow to rest. Once rested, chop steak into ½ inch pieces.
Turn heat down to medium. Leaving steak drippings in the pan add in pepper, onions, and garlic. Sprinkle it with salt and pepper. Sauté for 5-7 minutes until slightly softened. Add in pieces of steak. Stirring occasionally.
While the pepper mixture cooks, combine sour cream, greek yogurt, and cream cheese in a large bowl. Set aside. In another bowl grate the parmesan cheese and separate your sliced provolone. You can chop or rip up half the pieces of provolone, it will go in the dip.
Remove pepper mixture from heat, add in sour cream mixture, parmesan cheese, and half of your provolone cheese. Mix thoroughly and flatten out with your spoon. Add remaining slices of provolone cheese on top and bake for 20-25 minutes. Serve with tortilla chips or baguette!
Calories: 214kcal | Carbohydrates: 5g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 56mg | Sodium: 255mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 18mg | Calcium: 234mg | Iron: 1mg