Description
This Pot Roast Beef Philly Cheese Steak Dip is a creamy, savory appetizer combining tender shredded pot roast beef with sautéed bell peppers and onions, melted provolone and cream cheese, all seasoned perfectly and served warm. Perfect for parties or casual snacking, it’s an indulgent twist on the classic Philly cheesesteak flavors in a dip form.
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
- 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, ideally slow-cooked until fork-tender. If you don’t have leftovers, cook a small roast until tender, then shred the meat finely.
- Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and green bell pepper and sauté until caramelized and soft, about 8-10 minutes. Add the minced garlic during the last minute and cook until fragrant.
- Combine the Ingredients: Add the shredded beef back into the skillet with the sautéed vegetables. Stir in the softened cream cheese, shredded provolone, and beef broth. Cook over low heat, 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 dip is too thick, gradually add more beef broth while stirring until you achieve your preferred consistency.
- Serve Warm: Transfer the hot dip to a serving dish or leave it in the skillet to keep warm. Serve immediately alongside chips, slices of bread, or fresh vegetables for dipping.
Notes
- For best flavor, use slow-cooked pot roast beef that is tender and shredded well.
- Feel free to substitute provolone with mozzarella or a blend of Italian cheeses.
- This dip can be kept warm in a low oven or slow cooker if preparing for a party.
- Add a dash of Worcestershire sauce or hot sauce for extra flavor complexity.
- Leftover dip can be refrigerated for 2-3 days and reheated gently on the stovetop or microwave.
