Ingredients
Scale
-
- 1 lb ribeye steak, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ½ cup shredded provolone cheese
- ½ cup shredded American cheese
- Salt and pepper to taste
- 1 baguette, sliced and toasted, for serving
Instructions
- Prepare the Beef: Season the ribeye slices with salt and pepper. In a skillet over medium-high heat, cook the steak until just browned. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add olive oil, onions, and green peppers. Cook over medium heat until softened. Add garlic and cook for an additional minute.
- Combine with Cheeses: Reduce heat to low. Add cream cheese and mayonnaise to the skillet, stirring until smooth. Gradually mix in provolone and American cheeses until melted and combined.
- Mix in the Beef: Chop the cooked steak into small pieces and stir into the cheese mixture until evenly distributed.
- Serve Warm: Transfer the dip to a serving dish and serve warm with slices of toasted baguette for dipping.
Notes
- For a spicier kick, add a teaspoon of hot sauce or some chopped jalapeños to the cheese mixture.
- Keep the dip warm in a slow cooker on the low setting if serving over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dip
- Calories: Approx. 300-400
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 9g
- Protein: 17g
- Cholesterol: 60mg