Description
Indulge in the ultimate comfort food with this Pot Roast Beef Philly Cheese Steak Dip. A creamy, cheesy, and savory appetizer that combines the flavors of a classic Philly cheese steak with the richness of pot roast beef, perfect for any gathering or game day party.
Ingredients
Scale
Pot Roast Beef:
- 2 cups cooked shredded pot roast beef
Vegetable Mix:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
Cheese Mix:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups shredded provolone or mozzarella cheese, divided
- Salt and black pepper to taste
For Serving:
- Baguette slices or crackers
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet over medium heat, heat the olive oil. Add the onion and bell peppers, cooking until softened.
- Add beef: Stir in the shredded pot roast beef and cook until warmed through.
- Make cheese mix: Reduce heat, then stir in cream cheese, sour cream, garlic powder, Worcestershire sauce, and 1 cup of shredded cheese. Mix until smooth.
- Season and bake: Season with salt and pepper, transfer to a baking dish, sprinkle with remaining cheese, and bake until bubbly.
- Serve: Serve warm with baguette slices or crackers.
Notes
- For extra flavor, use leftover pot roast with its cooking juices.
- You can also swap the provolone for white American cheese for a more classic Philly cheese steak taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 45 mg
