Decadent crowd-pleasing dip with tender shaved ribeye, sautéed peppers and onions, and melty provolone in a creamy base.
# What You’ll Need:
→ Meats
01 - 1 lb shaved ribeye steak
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
→ Spices and Seasonings
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika, optional
13 - 1/2 tsp Worcestershire sauce
→ For Serving
14 - Sliced baguette, toasted crostini, or sturdy tortilla chips
# How to Make It:
01 - Set oven to 375°F (190°C).
02 - Heat oil in a large skillet over medium-high heat. Add diced onions and both bell peppers, cooking until soft and lightly caramelized, approximately 5-7 minutes. Stir in minced garlic and cook for an additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until browned, approximately 2-3 minutes. Season with salt, pepper, and smoked paprika if using. Stir in Worcestershire sauce. Remove from heat.
04 - In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and well combined.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Pour the combined mixture into a greased 9-inch baking dish. Sprinkle additional provolone cheese on top.
07 - Bake for 15-18 minutes until the dip is bubbly and the top is golden brown.
08 - Transfer to serving dish and serve hot with toasted baguette slices, crostini, or tortilla chips.
