Description
A creamy and cheesy dip that combines tender ribeye, sautéed peppers, and onions, topped with melted provolone, perfect for gatherings and game days.
Ingredients
Scale
- 2 tablespoons unsalted butter (divided)
- 1 large green bell pepper (finely diced)
- 1 small onion (finely diced)
- 4 cloves garlic (minced)
- 1 lb boneless ribeye steak (thinly sliced)
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 8 ounces cream cheese (softened to room temperature)
- 1/4 cup sour cream
- 1/4 cup mayo
- 3 cups provolone cheese (shredded and divided)
- 1 tablespoon chopped parsley
- Cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Coat a 6-cup baking dish lightly with cooking spray.
- Melt 1 tablespoon of butter in a non-stick pan over medium-high heat.
- Add the diced bell pepper and onion, cooking for about 3 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Remove the vegetables to a plate and set aside.
- Wipe out the pan and add the remaining tablespoon of butter.
- Season the thinly sliced ribeye with salt and pepper, then add it to the pan, cooking for about 4-5 minutes until browned.
- Stir in the smoked paprika and Worcestershire sauce.
- In a medium bowl, beat the cream cheese with a mixer until smooth and fluffy.
- Add the sour cream and mayo, blending until creamy.
- Fold in the sautéed vegetables and steak.
- Stir in half of the provolone cheese.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining provolone cheese on top.
- Bake for 15-20 minutes until bubbly.
- Broil for 1-2 minutes to achieve a golden-brown color on top.
- Sprinkle chopped parsley for a fresh finish and serve hot.
Notes
You can prepare the dip a day ahead by assembling it in the baking dish and covering it. Bake fresh when ready to serve.
Nutrition
- Serving Size: 1/4 cup
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 85mg