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Philly Cheese Steak Dip

"This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish."

Ingredients :

• 1 pound beef top sirloin steaks
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tablespoon butter
• 1 red bell pepper
• 1 green bell pepper
• 1/2 cup pepperoncini peppers
• 7 pickled red peppers (such as Peppadew®)
• 3 jalapeno peppers
• 2 (8 ounce) packages cream cheese, softened
• 1/2 pound provolone cheese
• 1/2 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper

Instructions :

Prep : 25M	Cook : 24M	Ready in : 1H23M

• Slice steak into thick pieces. Season generously on both sides with salt and pepper.
• Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
• Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
• Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
• Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
• Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

Notes :

• You can chop the steak up raw, and then brown it, or brown pieces of steak, and then chop it up, as I did here. Or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this.
• Use any mix of sweet, hot, and/or pickled peppers you prefer.
• For a vegetarian version, you could do this with well-browned mushrooms, which I'm guessing would be very tasty.
• Nutrition data for this recipe includes the full amount of peppers. The actual amount of peppers consumed will vary.

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