I don’t care about football. Let’s get that out of the way, OK? But I do love a theme and the camaraderie of a big-game party with friends, and especially the food!
There is no better food for a die-hard Philadelphia Eagles fan than a real Philly cheesesteak, with its peppers and mushrooms, all that gooey melted cheese and loaded up with thinly sliced steak. It’s a hearty, flavorful sandwich— and it screams Philly.
It would be the perfect thing to serve for this weekend’s NFC Championship game, right? If only it wasn’t a fat, messy sandwich.
When things get intense and your team is vying for a spot in the NFL’s biggest game of the year, you’ve gotta have an easier way to chow down on those flavors, or you’ll end up with it spilt all over your green jersey! This recipe has all the right stuff, but in a simplified format so you can take a warm, meaty, cheesy bite in between yelling at the refs and cheering your team on to victory.
Our good friends, Bob and Peg, are two such die-hard Eagles fans and they have generously shared Bob’s recipe for this scrumptious, game day party dip. It’s perfect for halftime snacking, regardless of which team you’re pulling for this weekend. But if you’re at Bob and Peg’s house, you’d best be pulling for Philly.
The game will be aired on FOX this Sunday at 3:00 PM Philadelphia time, and if you have plenty of time to get this dip ready.
Bob’s cheesesteak dip begins with easy-to-find ingredients, and the prep is super simple. You’ll need cream cheese (Philadelphia brand, obviously), onion, bell pepper and mushrooms, a mountain of white cheese and very thinly sliced steaks. Bob’s recipe suggests an Italian “6-cheese” blend, but I used mainly Monterey Jack and pepper jack cheeses because I already had them in the fridge. Some amount of white American cheese would give a nice, melty quality to this dip, too. I’d recommend steering clear of very sharp, hard cheeses, as they tend to break under heat.
Put the veggies in a skillet and sauté until they’re soft. Then cook up the thinly sliced steaks and chop them into smaller pieces. I scored a package of fresh, shaved Angus steak in the meat case of my supermarket, but these aren’t always available. Bob’s recipe suggests using Steak-umms, specifically the 14-steak package.
While the veggies and meat cool a bit, blend the softened cream cheese together with a dab of mayo, and then blend in the veggies, shredded cheese and chopped steak. It may be a bit clumpy at this stage and that’s OK; it will melt and smooth out during baking.
Transfer the whole delicious mess into an oven-safe dish and pop it into the oven at 350 F for half an hour, then top with more cheese (I used our favorite Parm-Romano blend) and put it under the broiler just long enough to get it browned and bubbly on top.
Serve your cheesesteak dip with slices of French baguette or, as we did at our house, crunchy pita chips. It occurred to me when we were enjoying this that the mixture could also be blended and transferred to a small slow cooker. I’d recommend warming it on the high setting until it’s bubbly, then give it a good stir and drop to low or warm setting to keep it nice and gooey from kickoff until the game is over.
Philly Cheesesteak Dip
All the scrumptious flavors of a classic Philly cheesesteak sandwich, but easier to eat while cheering your team on to victory!
- 1 medium onion, chopped (about 2/3 cup)
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- A large handful fresh mushrooms, chopped (about 2/3 cup)
- 2 Tbsp. extra virgin olive oil
- Salt and pepper
- A quick shake or two of garlic powder
- 14 slices very thin steak (Steak-Umms work great)
- 2 bricks cream cheese (Philadelphia brand, duh!), softened
- 2 Tablespoons mayonnaise
- 12 oz. shredded white cheese (Italian, Monterey Jack, pepper jack are all good choices)
- About 2 Tbsp. shredded Parm-romano blend cheese
- Preheat oven to 350 F. Heat a deep skillet over medium heat. Add olive oil, then add onions, peppers and mushrooms. Season with salt and pepper. Sauté until vegetables are softened and slightly translucent. Transfer to a bowl.
- In the same skillet, fry the steak slices until browned and cooked through. Transfer to a cutting board and chop into small pieces. Season with salt and pepper, plus a little shake of garlic powder. Add to the bowl with sautéed veggies.
- Using a stand mixer fitted with the beater blade, gently beat the softened cream cheese together with mayonnaise until creamy.
- Add sautéed veggies, shredded cheese and browned steak to cream cheese mixture. Mix until evenly blended. Transfer mixture to an oven-safe casserole dish.
- Bake cheesesteak dip for 30 minutes, then sprinkle with Parmesan or Parm-Romano blend and broil for 2 to 3 minutes until browned and bubbly.
- Remove cheesesteak dip and serve immediately with pita chips or sliced French baguette.
Alternatively, follow instructions through step 4. Transfer mixture to slow cooker on high until bubbly. Reduce to low heat or warm setting so dip stays warm and gooey.
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