Description
This Pot Roast Beef Philly Cheese Steak Dip is a warm, cheesy appetizer perfect for game days or gatherings. It combines tender shredded pot roast with sautéed bell peppers, onions, and mushrooms, all mixed into a creamy blend of cream cheese, sour cream, and provolone cheese, then baked until bubbly and golden. Serve it with toasted baguette slices, chips, or crackers for a flavorful, hearty dip that captures the essence of a Philly cheesesteak in a shareable dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked pot roast beef, shredded or chopped
- 1 tablespoon olive oil
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded provolone or mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
- Baguette slices, chips, or crackers for serving
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the dip later.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced green bell pepper, onion, and mushrooms, cooking until softened, about 5 to 6 minutes.
- Add Pot Roast: Stir in the shredded pot roast beef and cook for an additional 2 minutes to warm through and combine flavors.
- Prepare Cheese Mixture: In a large mixing bowl, combine softened cream cheese, sour cream, garlic powder, black pepper, 1 cup of shredded provolone or mozzarella, and grated Parmesan cheese. Mix together until smooth and creamy.
- Combine Ingredients: Fold the sautéed beef and vegetable mixture into the cream cheese mixture until everything is evenly incorporated.
- Transfer and Top: Grease a 1-quart baking dish, then transfer the combined mixture into it. Evenly sprinkle the remaining 1/2 cup of shredded provolone or mozzarella cheese over the top.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot and bubbly throughout.
- Broil (Optional): For a browned top, switch the oven to broil and broil the dip for 1 to 2 minutes. Watch closely to prevent burning.
- Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve warm with toasted baguette slices, chips, or crackers.
Notes
- This dip can be prepared ahead of time and baked just before serving, making it a convenient make-ahead appetizer.
- For variety, swap the pot roast with roast chicken or deli-style roast beef if preferred.
