Description
Pot Roast Beef Philly Cheese Steak Dip combines tender pot roast beef, provolone, cream cheese, and caramelized vegetables for a rich, cheesy, and savory dip. Perfect for parties, game days, or cozy nights in.
Ingredients
For the Beef:
2 cups tender shredded pot roast beef (preferably slow-cooked)
For the Cheeses:
1 cup provolone cheese, shredded
8 oz cream cheese, softened (1 package)
For the Vegetables:
1 medium green bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
For the Liquids & 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, ideally slow-cooked until fork-tender. If not using leftovers, cook a small roast until tender, then shred.
- Sauté the Vegetables: Heat oil in a skillet over medium heat. Add diced onions and bell pepper and sauté until caramelized (8-10 minutes). Add garlic for the last minute and cook until fragrant.
- Combine the Ingredients: Add the shredded beef to the skillet with the vegetables. Stir in cream cheese, provolone cheese, and beef broth. Cook on low heat, stirring constantly, until the cheeses melt and everything becomes creamy.
- Season and Blend: Season with salt and black pepper to taste. If the dip is too thick, add more beef broth gradually to reach the desired consistency.
- Serve Warm: Transfer the dip to a serving dish or keep it warm in the skillet. Serve immediately with chips, bread, or vegetables for dipping.
Notes
For a vegan version, use plant-based cream cheese and dairy-free provolone.
For extra flavor, add a diced jalapeño or red pepper flakes for heat.
Experiment with different cheeses like mozzarella, gouda, or cheddar for unique variations.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg
