MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Philly Cheesesteak Dip
 Categories: Cheese, Vegetables, Beef, Herbs, Dairy
      Yield: 8 servings

      8 oz Cream cheese; softened
    1/2 c  Sour cream
    1/4 c  Mayonnaise
      1 ts Worcestershire sauce
    1/2 ts Garlic powder
      1 ts Dried parsley flakes
           - (optional)
      1 ts Salt; divided
    1/2 ts Pepper
     12 sl Provolone cheese; divided
      1 tb Olive oil
      1 lb Shaved beef ribeye steaks
      1 md Onion; fine chopped
      1 md Bell pepper; fine chopped

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           Baguette; sliced
           Crostini
           Tortilla chips
           Corn chips
           Crackers
           Crudites

  Set oven @ 375 F/190 C. Grease a 9" pie plate; set aside.

  In a large bowl, combine cream cheese, sour cream, and mayonnaise.
  Stir in Worcestershire, garlic powder, parsley flakes, if desired,
  1/2 ts salt and pepper. Chop 7 slices of provolone cheese into
  bite-sized pieces. Stir into cream cheese mixture; set aside.

  Heat olive oil in a large skillet set over medium-high heat. Add
  shaved steak; cook 2 to 3 minutes. Add onion, green pepper, and
  remaining 1/2 ts salt. Cook, stirring frequently, another 3 to
  4 minutes or until steak is browned and vegetables are tender.
  Drain grease from skillet, if necessary.

  Stir steak and vegetable mixture into the cream cheese mixture
  until combined. Transfer to prepared pie plate; use a spatula to
  smooth into an even layer. Top with the remaining 5 slices
  provolone cheese.

  Bake 25 to 30 minutes or until cheese is bubbly and edges start to
  brown. Set oven to broil; cook another 1 to 2 minutes or until
  center is browned. Remove from oven; let cool 10 minutes.

  Serve with various dippers, such as sliced baguette, crostini,
  tortilla chips, corn chips, crackers, and/or crudites.

  Recipe by Sharon Lehman, Wilmington, Delaware

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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