- Sep 24, 2023
- 12 oz shaved ribeye
- ½ cup sweet onions, diced
- 12 oz whipped cream cheese
- 4 oz Dukes Mayo
- 1 tablespoon garlic paste
- ¼ lb provolone cheese, deli sliced
- ½ lb cooper sharp American cheese, deli sliced
- Blackstone Cheesesteak Seasoning
- ¼ cup pickled sandwich peppers (hot and/or sweet) plus the brine from the jar
- Salt and pepper
- 2 tablespoons vegetable oil
Heat 1 tablespoon of vegetable oil in a pan over medium-low heat. Cook the diced sweet onions until they become softened and translucent, which usually takes about 2-3 minutes. Push the onions aside in the pan, leaving some oil behind.
Add the shaved ribeye to the pan with an additional ½ tablespoon of oil. Use spatulas to break up the ribeye into smaller pieces as it cooks. Continue cooking until the ribeye is fully cooked through and no longer pink.
Incorporate the cooked onions into the meat mixture and season it with salt and pepper to taste. Add 3-4 slices of cooper sharp American cheese and mix until it melts throughout the meat. Set the meat mixture aside.
In a large mixing bowl, combine the whipped cream cheese, Dukes Mayo, garlic paste, 1 tablespoon of the vinegar brine from the peppers, and half of the meat mixture. Season with Blackstone Cheesesteak Seasoning.
Spread half of the dip mixture into a greased baking dish. Layer with provolone cheese and the remaining half of the meat mixture. Top this with the remaining dip mixture and finish with the diced provolone and cooper sharp American cheese. Add some peppers and drizzle a bit of the brine on top. Dust it all with Cheesesteak Seasoning.
Bake at 350°F until the cheese is melted throughout, which should take about 20 minutes. Alternatively, you can refrigerate the dip until you're ready to bake and serve it.
Enjoy this delicious Cheesesteak Dip with Tostitos, crackers, sliced Italian bread, or a baguette!