This hot cheesy dip tastes just like a Philly Cheese Steak sandwich. Full of caramelized onions and green peppers served on toasted baguette bread. A crowd pleaser!
When anyone makes a new recipe, it’s always that person’s hope that everyone will love it, right? Of course that doesn’t always happen, (don’t worry — those don’t get shared with you here) but for some reason, when my appetizer recipes do well, especially dips, I feel like I hit the jackpot.
Dip recipes are perfect for any kind of get togethers, really. I have heard people talk of having parties with JUST DIPS. Brilliant! But even more so than parties … I love having new dip recipes to take to our tailgates. So it’s always a win when a new one that I try is a keeper.
A Goal. A Home Run. A Hole In One. A Touchdown if you will?
Our oldest son attends the University of Nebraska at Lincoln. Ever since he began there, we started having tailgates for the home games. He brings along his friends from school, I make a whole bunch of food and we get ready to go in and cheer on our team, The Nebraska Cornhuskers. They don’t always do well, especially this year, ugh, but we go and cheer them on nonetheless.
October is Tailgating Snacks Month — and I am excited to be a part of this fun group of blogging friends that are sharing all sorts of tailgating snacks this month. It’s a great group organized and masterminded by my friend, Debi, of Life Currents. All month long you can join in for all things tailgating.
October is Tailgating Snacks Month 2017
Hosted by Life Currents
October 12 Chili Relleno Dip Skillet by Take Two Tapas
October 14 Soft Pretzel Beer Cheese Dip by Mildly Meandering
October 14 Healthier Greek Yogurt Buffalo Chicken Dip by Full Belly Sisters
October 16 Garlic Butter Dipping Sauce by Life Currents
October 18 Low Sugar Chicken Meatball Parmesan Sliders by Seduction In The Kitchen
October 20 Sofritas Chipotle Potato Skins by Bowl Me Over
October 22 Loaded Slow Cooker Cheeseburger Dip by Who Needs A Cape?
October 23 Easy Tortilla Pinwheels by The Devilish Dish
October 24 Philly Cheese Steak Dip by An Affair from the Heart
October 24 Chorizo & Pico De Gallo Queso Dip by LeMoine Family Kitchen
October 25 TBD by Hostess At Heart
This is actually my second year participating in the Tailgate Snack month. Last year I made this super tasty Hot Beef & Bean Dip. This stuff ROCKS. I made it right in a cast iron skillet, that made it easy to heat right on our tailgating grill. Serve it up with Frito’s corn chips and watch it disappear.
This past summer, I made this Baked Onion Dip. It was CRAZY GOOD. My daughter’s boyfriend brings it up almost every time I see him. “Hey, when are you going to make that one onion dip again? That stuff was so good!” Well, I am here to tell you, he loved this one just as much, so that’s really saying something.
This dip has both cream cheese and Provolone, plus sour cream. It’s so rich and yummy, serving it on bread was perfect. Of course it would be good on tortilla chips, too.
Slice your onion really thin, chop your bell pepper and deli roast beef. Cream together cream cheese and sour cream in your mixer.
Add some brown sugar and butter to your skillet and toss in your onions.
Cook them until they are tender and nice and caramelized.
Toss in your bell peppers and garlic and continue to cook for a few more minutes. Let the bell pepper get a little bit tender. Then using your spatula, rough chop the veggies. Add to the cream cheese mixture and toss in the roast beef. Fold together in your mixer. Add in almost all of the Provolone cheese and spread into a baking dish. I used a deep dish pie pan.
Slice up a a toasted baguette for serving. Serve hot.
If you wanted to make this AT your tailgate location, simply bake it ahead of time. Cover it with foil and place it right on your grill to reheat it. This would also be a good one to make in a cast iron skillet.
20+ Dang Delicious Dips – A WHOLE BUNCH of delicious dips right in one spot!
What do you say we get to the recipe?
- 1 large yellow onion, thinly sliced
- ½ stick of butter (4 Tablespoons)
- 1 heaping Tablespoon brown sugar
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 (8 ounce) brick cream cheese, softened
- 1 cup sour cream
- ½ pound of deli roast beef, roughly chopped
- 2 (8 ounce) packages sliced Provolone cheese, chopped
- Preheat oven to 375 degrees.
- In your mixer beat cream cheese. Add in sour cream.
- In a skillet over medium heat, add butter and brown sugar. Toss in onions and saute them until they are nice and caramelized. This will take about 10-15 minutes.
- Add in garlic and green pepper and cook for a few minutes more. Let the green pepper get a little bit tender. Using your spatula, roughly chop the veggies.
- Add veggie into the mixer and fold into the cream cheese mixture. Add in the roast beef, fold in. Fold in Provolone cheese reserving about ½ cup.
- Spread mixture into baking dish. Sprinkle with the remaining cheese.
- Bake for 25-30 minutes or until dip is hot and bubbly, and cheese is slightly brown on top.
- Serve hot with sliced toasted baguette.