Description
A rich and creamy Pot Roast Beef Philly Cheese Steak Dip that combines tender shredded beef with melted provolone and cream cheese, sautéed peppers, onions, and garlic, perfect for serving warm with chips, bread, or vegetables. This hearty appetizer channels all the flavors of a classic Philly cheesesteak in a comforting, shareable dip.
Ingredients
Scale
Main Ingredients
- 2 cups tender shredded pot roast beef (preferably slow-cooked)
- 1 cup provolone cheese, shredded
- 8 oz cream cheese, softened (1 package)
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 tablespoon olive oil (or cooking oil for sautéing)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Beef: Shred the pot roast beef, ideally slow-cooked until fork-tender. If using fresh, cook a small roast until tender, then shred into bite-size pieces.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and green bell pepper and sauté for 8-10 minutes until caramelized and softened. Add minced garlic in the last minute and cook until fragrant.
- Combine Ingredients: Add the shredded beef to the skillet with the sautéed vegetables. Stir in softened cream cheese, shredded provolone, and beef broth. Cook over low heat, stirring constantly until the cheeses melt fully and the mixture turns creamy and well combined.
- Season the Dip: Season with salt and black pepper to taste. If the dip seems too thick, gradually add more beef broth to achieve your preferred consistency.
- Serve Warm: Transfer the dip to a serving dish or keep it warm in the skillet. Serve immediately with your choice of chips, bread, or cut vegetables for dipping.
Notes
- Using slow-cooked pot roast beef enhances tenderness and flavor.
- For a spicier variation, consider adding diced jalapeños with the onions and bell pepper.
- Can be kept warm in a slow cooker on low for parties.
- Great for game day or casual gatherings as an appetizer or snack.
- Leftovers can be refrigerated and gently reheated on the stovetop.
