When I first made this recipe everyone was asking me for my secret. They couldn’t believe how simple and easy this Philly cheesesteak dish was to make. I was invited to a friends baby shower the other day and she actually served this as one of the appetizers! This Philly cheesesteak dip is so stinkin’ filling that i could totally see eating it as an entree one night. Give it a shot 🙂

 I recently made this delicious dip and served it during a football game party. It was a major hit among all who came.

Ingredients

8 ounces of top sirloin.
½ cup of chopped pepper.
½ cup of chopped onion.
4 ounces of Philadelphia cream cheese.
½ cup of Kraft shredded mozzarella cheese.
3 ounces of provolone cheese.
2 ounces of white american cheese.
3 tbsps of Borden half & half.
Salt and pepper.
2 tbsps of chicken stock.
1 baguette torn into small pieces.

Instructions:

Freeze the steak for 20 minutes so it will be easier to cut. Slice it into very thin slices then cut into smaller pieces. Add some salt and pepper.

Heat some olive oil in a large skillet over medium high heat and brown the steak.
Sauté the onion and green pepper in olive oil over medium heat and set aside.

In a medium bowl, mix together the rest of the ingredients until well combined then stir in the onion and green pepper.

Pour in a casserole dish and bake for 20 to 25 minutes in a preheated oven to 350°.

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Quick tip: Serve this dip with your favorite crackers, pretzels, or baguettes.