Philly Cheesesteak Dip

Philly Cheesesteak Dip

Ingredients

• 1-2 teaspoons olive oil
• 3/4 cup diced green bell pepper
• 1/3 cup minced shallots
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup Sargento® Traditional Cut Shredded Mozzarella Cheese
• 1 Tablespoon Montreal steak seasoning
• 8 oz grilled ribeye steak cut into 1/2" dice pieces
• 1/2 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
• minced chives for garnish

Directions

• In a small nonstick skillet over medium heat add olive oil and saute green bell pepper until slightly softened, about three minutes. Add shallots and cook for two minutes more, stirring often. Remove from heat and set aside.
• In a large mixing bowl, add cream cheese, mayonnaise, Sargento® Traditional Cut Shredded Mozzarella Cheese and Montreal steak seasoning. With a hand mixer, blend until fully incorporated. Stir in steak and bell pepper-onion mixture. Spoon mixture into a 3-1/2 cup baking dish and top with Sargento® Chef Blends™ Shredded 6 Cheese Italian. Bake for 20-30 minutes, until mixture is bubbling and cheese is slightly golden on top. Sprinkle with chives for garnish. Serve with toasted bread pieces.
• Tips: Serve ribeye steak the night before for dinner. Hold back one 8 oz steak and chop it into pieces. Refrigerate over night and warm up slightly in the pan before sauteing bell pepper and onion. This will save you time on game day. Styling tip: Since we eat with our eyes first, if you want your dip to look like the one pictured here, hold back a few pieces of the steak and some green pepper from the mixture. Once you spoon the dip into the baking dish, press in the steak and bell pepper pieces on the top of the dip allowing them to peek through. When sprinkling the final cheese on top, sprinkle the cheese around the steak so it continues to show through.