As I write this post for my Philly CheeseSteak Dip, I am sitting with my wife watching the Country Music Awards. It is the best awards show on TV because the whole show is music. It is also so cool to see because it seems that the artists don’t have egos. They just love the music – everyone artists music. Come to think of it, that is a lot like the food blogging world. There is so much cool stuff out there being created by food bloggers. And bloggers are a great group of people always supporting one another and offering help whenever asked.
Back to this dip recipe. The concept is awesome. I got a lot of great feedback on this dish. I thought it was a little rich. Is that even possible? The combination of ingredients are so classic. The creaminess in this dip comes from the cream cheese. If, or should I say when, I try to make this dip again I will find a way to maybe add some plain yogurt to mellow out the cream cheese. If you are looking for a great appetizer recipe to bring to a party, this dip has to make it on your to do list. It will be sure to be a crowd pleaser.
This Philly Cheesesteak Dip is really pretty easy to put together. Especially if you have a pressure cooker. The rump roast was cook in the pressure cooker to a super tender, pull apart consistency. You can use any tough cut of beef for this recipe. The green peppers and onions are sautéed to soften and create flavor. Then the cream cheese mixed with some shredded mozzarella. It is that simple. All the ingredients are mixed together in the skillet for ooey, gooey goodness.
The beef with spices.
The softened cream cheese and shredded mozzarella.
The seared rump roast, and then, cubed after taken out of the pressure cooker.
The sautéed peppers and onions.
All the pieces added to the skillet pre-mix.
The Philly Cheesesteak Dip plated.
Philly Cheesesteak Dip
- 6 Ounces Pressure Cooked Rump Roast cubed
- 8 Ounces Cream Cheese softened
- 6 Ounces Shredded Mozzarella
- 4 Ounces Provolone
- 1/4 Whole Green Pepper diced
- 1/4 Whole Yellow Onion diced
- 1 Tsp Salt
- 1 Tsp Black Pepper
Saute onion and green pepper in olive oil over medium heat. with salt and pepper. Set aside.
In medium bowl, mix cream cheese, shredded mozzarella and provolone. Stir until well combined.
Add sautéed onion and green pepper to steak, and cheese mixture and bake at 350 degrees F for 20-25 minutes.
Serve with toasted baguettes.