Description
This Pot Roast Beef Philly Cheese Steak Dip is a creamy, cheesy appetizer featuring tender shredded slow-cooked beef combined with sautéed bell peppers and onions, melted provolone and cream cheese, and seasoned with garlic and beef broth. It’s a perfect warm dip to serve with chips, bread, or vegetables for an indulgent snack or party treat.
Ingredients
Scale
Beef
- 2 cups tender shredded pot roast beef (preferably slow-cooked)
Cheese and Dairy
- 1 cup provolone cheese, shredded
- 8 oz cream cheese, softened (1 package)
Vegetables
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1/2 cup beef broth
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (or cooking oil for sautéing)
Instructions
- Prepare the Beef: Shred the pot roast beef until fork-tender. If you don’t have pre-cooked beef, cook a small pot roast slowly until tender, then shred it finely.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onions and green bell peppers and sauté for 8-10 minutes until caramelized and soft. Add minced garlic in the last minute and cook until fragrant, stirring constantly to avoid burning.
- Combine the Ingredients: Add the shredded beef to the skillet with the caramelized vegetables. Stir in the softened cream cheese, shredded provolone cheese, and beef broth. Reduce the heat to low and cook, stirring constantly until the cheeses melt completely and the mixture becomes creamy and smooth.
- Season and Adjust Consistency: Season the dip with salt and black pepper to taste. If the mixture is too thick, gradually add additional beef broth to reach your desired creamy 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 fresh vegetables for dipping.
Notes
- You can prepare the shredded pot roast beef in advance using a slow cooker or pressure cooker for convenience.
- For a spicier kick, add some red pepper flakes or chopped jalapeños during the sautéing step.
- If you prefer a smokier flavor, try substituting provolone with smoked mozzarella or adding a dash of smoked paprika.
- This dip can be kept warm in a slow cooker on low for parties and gatherings.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of beef broth to loosen the consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
