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Philly Cheesesteak Dip Using Steak-umm

Tender chopped Steak-umm, sautéed onions and bell peppers, and a creamy blend of cream cheese, provolone, mozzarella, and American cheese come together in this hot, bubbly Philly cheesesteak dip.
Prep Time15 minutes
Cook Time25 minutes
Servings8
Calories: 450kcal

Ingredients

Cheesesteak Filling

  • 5-6 steaks Steak-umm sliced steaks about 5–6 steaks, chopped into small pieces
  • 1 tbsp butter
  • ½ half medium onion finely diced
  • ½ half green bell pepper finely diced
  • ½ half red bell pepper finely diced
  • ¼ cup mushrooms optional, finely diced
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper

Creamy Cheese Dip

  • 8 ounces cream cheese softened
  • 1 cup evaporated milk
  • 1 cup American cheese shredded
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper optional

For Topping

  • 1 cup provolone cheese
  • 1 cup mozzarella cheese

Instructions

  • Prepare the cheesesteak filling: Add the Steak-umm to the skillet. Cook, breaking the meat into small pieces, until heated through and lightly browned.
  • Melt the butter in a large skillet over medium heat if not enough fat from the browning of the meat. Add the onion, green bell pepper, red bell pepper, and mushrooms, if using. Cook for 4–5 minutes, until the vegetables are softened and lightly browned.
  • Season the cheesesteak mixture with Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir well, then remove from the heat.
  • Make the cheese mixture: Place the softened cream cheese and evaporated milk in a saucepan over low heat. Stir until the cream cheese is smooth and mostly incorporated with the milk.
  • Add the American cheese and stir until melted and smooth. Remove the saucepan from the heat. Stir in the garlic powder, onion powder, black pepper, and cayenne pepper.
  • Add the provolone and mozzarella a little at a time, stirring until the cheeses are mostly melted and incorporated.
  • Combine: Fold the cheesesteak mixture into the warm cheese mixture.
  • Transfer the dip to a 1½- to 2-quart baking dish and spread evenly.
  • Sprinkle the additional mozzarella and provolone over the top.
  • Bake: Bake uncovered at **400°F for 12–15 minutes**, or until the dip is hot and bubbling and the cheese on top is melted with golden-brown spots.
  • Let the dip rest for a few minutes before serving. Serve warm with tortilla chips, toasted bread, crackers, pretzel bites, or garlic bread.

Notes

  • Bell peppers: Use any combination of bell pepper colors you like. Red and green give the dip a nice balance of color and flavor.
  • Do not boil the cheese mixture: Keep the heat low and remove it from the burner before adding the shredded cheeses.
  • For serving: The dip is best served hot and creamy. It can also be spooned over nachos, toasted garlic bread, or baked potatoes.