Philly Cheese Steak Dip

Super Bowl is one of my favorite “holidays” ever! Football and food? I don’t think it gets much better!  So although I am a die-hard Redskins fan (and a Panthers supporter), I had to cheer on the Eagles over the Patriots this year.  In that spirit, I made the Philadelphia Eagles Cheese steak dip. 

Although you can’t tell what it is when you first look into the crockpot, once on a croistini, it has all of the flavors you want: meaty and cheesy goodness! 
(note: I do not like cooked peppers, so you won’t see them in this recipe, but most people would use these!) 

1 package of Steam-ums 
2 tbsp olive 1
1 sliced onion
1 diced green pepper
2 packages (16 ounces) cream cheese, softened
1/2 cup mayo
1 package shredded mozzarella cheese (or provolone)
Baked Croistini

In a large pan, heat olive oil.  Add sheets of steak and cook through, working in batches. Remove cooked meat onto a cutting board. Chop. 

(note: the next step can be altered according to whether you want to serve it in a crockpot, pyrex, etc.) 
Heat olive oil and add onions. Saute until tender. 

Add to a pan/crock pot, cream cheese, mayo, half the mozzarella, and chopped steak. Cook slowly until all melted through.  

If serving in crock pot or baking dish, add other half of shredded cheese and melt.  

Serve warm with croistini… and football… and beer. 🙂 

Go Redskins! 

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