Description
This Pot Roast Beef Philly Cheese Steak Dip is a deliciously creamy and cheesy appetizer featuring tender shredded pot roast beef combined with sautéed onions, bell peppers, and a blend of provolone, mozzarella, and cream cheese. Baked until bubbly and golden, this dip captures all the flavors of a classic Philly cheesesteak in a warm, shareable dish perfect for parties and gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups pot roast beef, slow-cooked and shredded
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 1-2 tbsp olive oil or butter (for sautéing)
- Salt and pepper to taste
Instructions
- Prepare the Beef: Start with tender pot roast beef that’s already cooked and shredded. Use leftovers or prepare your pot roast in advance, ensuring it is juicy and pulled apart into bite-sized pieces for even distribution in the dip.
- Sauté Veggies: Heat olive oil or butter in a skillet over medium heat. Add the diced onions and bell peppers and cook until softened and fragrant, about 5-7 minutes, enhancing their natural sweetness and creating a perfect veggie base.
- Combine Ingredients: In a mixing bowl, combine shredded beef, sautéed vegetables, cream cheese, shredded provolone, and mozzarella. Add minced garlic, beef broth, salt, and pepper to taste. Stir everything until creamy and well combined.
- Heat Until Melty: Transfer the mixture to an oven-safe dish or leave it in the skillet if oven proof. Bake at 350°F (175°C) for 15-20 minutes until the top is bubbly and golden, showcasing the irresistible melted cheese texture.
- Serve Warm: Once out of the oven, gently stir the dip to combine any separated liquids and serve immediately with your favorite dipping options.
Notes
- For best flavor, use leftover pot roast that has been slow-cooked until tender.
- Ensure cream cheese is softened for easy mixing and a smooth texture.
- You can customize the vegetables by adding mushrooms or jalapeños for a spicy kick.
- This dip pairs well with toasted baguette slices, crackers, or fresh vegetable sticks.
- To reheat, warm the dip in a 350°F oven until heated through and bubbly again.
