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; opt
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

MMMMM--------------------------TO SERVE-------------------------------
Sliced baguette
Crostini
Tortilla chips
Corn chips
Crackers
Crudites

Set oven @ 375ºF/190ºC. 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 teaspoon 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 2-3 minutes. Add onion,
green pepper and remaining 1/2 teaspoon salt. Cook,
stirring frequently, another 3-4 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 25-30 minutes or until cheese is bubbly and edges
start to brown. Set oven to broil; cook another 1-2
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.

Sharon Lehman, Wilmington, Delaware

Makes: 8 servings

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

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