Recipe of the Week: Philly Cheesesteak Dip


  • 8 ounces top sirloin
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 4 ounces cream cheese (from the deli counter)
  • 3 ounces provolone cheese (from the deli counter)
  • ½ cup Mozzarella cheese, shredded
  • 2 ounces white american cheese
  • 3 tablespoons half & half
  • 2 tablespoons chicken stock
  • Salt & Pepper to taste
  • 1 baguette torn into small pieces.


  1. Place steak in the freezer for about 20 minutes so you can cut it easily. Once partially frozen, using a very sharp knife, slice steak into very thin slices, almost shaved. Cut into smaller pieces. Season with salt and pepper.
  2. Heat a large skillet over a medium-high heat. Add a little bit of olive oil to the pan and add steak, cook until browned and cooked through. If needed, chop into smaller pieces.
  3. Add 2 teaspoons of olive oil to a small saucepan set over a medium heat Add onions and green pepper. Sweat until they start to soften, about two minutes. Add steak, cheeses, ½ & ½ and chicken stock.
  4. Stir until cheese melts and mixture becomes homogenous. If needed add mor half & half to loosen the sauce up.
  5. Season to taste with salt and pepper.
  6. Serve with torn bread.