Philly Cheesesteak Dip
-1 lb shaved beef
-1 green bell pepper
-1/2 tsp salt
-1/2 tsp black pepper
-1 tsp onion powder
-1 tbsp Worcestershire sauce
-1/4 tsp crushed red pepper
-2 tsp chicken or beef bouillon powder
-3 cloves garlic, chopped or pressed
-Two 8-oz blocks of cream cheese (regular, fat free or reduced fat) or Neufchâtel cheese
-8 oz Velveeta
-1 cup shredded cheddar or provolone
-Over medium/high heat, brown your shaved beef. I found this for $5 at my local grocery store! If you can’t find fresh, then Steak Ums will do. While this is cooking, chop your onion, pepper, and jalapeno.
-Once browned, remove and set aside in a bowl. Add the veggies to sautee in the juices of the meat. You may need to add some additional cooking oil or cooking spray. Make sure your pan is hot enough to get some char marks going on the veggies.
-While the veggies are cooking, add garlic, crushed red pepper, Worcestershire sauce and the bouillon powder to your meat and stir until combined.
-When veggies are charred and mostly cooked through, add meat back into the pan and add your cream cheese and Velveeta. I added one block of cream cheese first to let that melt down before adding the second.
-Once that is melted all the way through, add your shredded cheese. Stir until combined.
-Place in a baking dish and add more cheese on top if you’d like.
-Cover wth tin foil and bake at 350 for 35 minutes, taking off the tin foil for the last 10 minutes. Feel free to broil for an additional 2-5 minutes if you want the cheese to brown/crisp up.
This would go great topped with chopped banana peppers. Serve with chips, baguette, crostini, etc.