Recipe of Philly Cooking Cream Substitute

Philly Cheese Steak Dip

For 1 cup heavy cream, substitute 3/4 cup milk plus 1/4 cup melted butter (for richness), or simply thicken 1 cup milk with 1 to 2 tablespoons cornstarch or even flour.

Recipe Summary 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 | Philly Cooking Cream Substitute

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

½ cup pepperoncini peppers

7 pickled red peppers (such as Peppadew®)

3 jalapeno peppers

2 (8 ounce) packages cream cheese, softened

½ pound provolone cheese

½ teaspoon Worcestershire sauce

1 pinch cayenne pepper

Directions

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.

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.

Info | Philly Cooking Cream Substitute

prep: 25 mins cook: 58 mins total: 1 hr 23 mins Servings: 24 Yield: 24 servings

TAG : Philly Cheese Steak Dip

Appetizers and Snacks, Dips and Spreads Recipes, Cheese Dips and Spreads Recipes,