Description
A rich and creamy Pot Roast Beef Philly Cheese Steak Dip that combines tender shredded pot roast beef, sautéed vegetables, and a blend of cheeses into a warm, savory dip perfect for parties and gatherings.
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 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, about 8-10 minutes. Add minced garlic for the last minute and cook until fragrant.
- Combine the Ingredients: Add the shredded beef to the skillet with the sautéed vegetables. Stir in the softened cream cheese, shredded provolone cheese, and beef broth. Cook on low heat, stirring constantly, until the cheeses melt and the mixture becomes creamy.
- Season and Adjust Consistency: Season with salt and black pepper to taste. If the dip is too thick, gradually add more beef broth until the desired creamy consistency is reached.
- Serve Warm: Transfer the dip to a serving dish or keep it warm in the skillet. Serve immediately with chips, bread, or fresh vegetables for dipping.
Notes
- Using leftover slow-cooked pot roast beef saves time and enhances flavor.
- For extra heat, add diced jalapeños or a pinch of red pepper flakes during the sauté step.
- Keep the heat low when melting the cheeses to prevent them from separating.
- Serve with sturdy dippers like baguette slices, pretzels, or crunchy vegetables.
