Philly Cheesesteak Dip



8 ounces top sirloin

½ cups pepper, chopped

½ cup onion, chopped

4 ounces cream cheese (from the deli counter)

½ cup Mozzarella cheese, shredded

3 ounces provolone cheese (from the deli counter)

2 ounces white american cheese

3 tablespoons half & half

Salt & Pepper to taste

2 tablespoons chicken stock

1 baguette torn into small pieces



1. Firstly, Place steak in the freezer to cut it easily for about 20 minutes .

2. Once partially frozen, slice steak into very thin slices using a very shaved sharp knife . Cut into smaller pieces. Season with salt and pepper.

3. Heat a large skillet over a medium-high heat. Add a little bit of olive oil to the pan and add steak, cook until cooked through and browned., chop into smaller pieces If needed.

4. In a small saucepan set over a medium heat, Add 2 teaspoons of olive oil Add onions and green pepper. Sweat about two minutes until they start to soften,. Add steak, cheeses, ½ & ½ and chicken stock.

5. Stir until cheese melts and mixture becomes homogeneous. add more half & half If wanted to loosen the sauce up.

6. Season with salt and pepper to taste .

7. Finally, Serve with torn bread.


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