Tender ribeye, peppers, onions, and melty provolone in a creamy dip. Perfect for parties and game day gatherings.
# What You'll Need:
→ Meats
01 - 1 pound 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 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
→ Spices & Seasonings
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce
→ For Serving
14 - Sliced baguette, toasted crostini, or sturdy tortilla chips
# Steps:
01 - Set oven to 375°F and allow to fully preheat.
02 - Heat oil in a large skillet over medium-high heat. Add diced onions and bell peppers, cooking until soft and lightly caramelized, approximately 5-7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and brown for 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and remove from heat.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone cheese. Mix until smooth and well incorporated.
05 - Fold the cooked steak and vegetable mixture into the cream cheese base until evenly distributed.
06 - Pour the combined mixture into a greased 9-inch baking dish. Sprinkle additional provolone cheese over the top.
07 - Bake for 15-18 minutes until the dip is bubbly and the top is golden brown.
08 - Remove from oven and serve hot with toasted baguette slices, crostini, or tortilla chips.
