Introduction
Indulge in a creamy and flavorful beef dip that’s perfect for any gathering or as a comforting snack. This dish combines tender shaved steak with a blend of cheeses and sautéed vegetables to create a mouthwatering experience. Serve it warm alongside your favorite dippers for a delightful treat that’s sure to impress.
Ingredients
– 2 tablespoons olive oil, divided
– ¾ cup small diced sweet yellow onion (Vidalia)
– ¾ cup small diced green bell pepper, seeds and veins removed
– 1 tablespoon minced garlic
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 12 oz package (¾ pound) shaved steak beef (ribeye, top sirloin, or strip steak)
– 8 ounces cream cheese, room temperature
– ¼ cup sour cream
– ¼ cup mayonnaise
– 2½ cups shredded mozzarella cheese, divided (1½ cups mixed into the dip and 1 cup sprinkled on top before baking)
– 6 deli slices non-smoked provolone cheese, sliced thin
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 6 to 8
Optional Dippers
– Crustini (homemade or store-bought)
– Fresh baguette slices
– Pita chips
– Hearty crackers
Instructions
1. Preheat the oven to 375°F.
2. Heat a large oven-safe skillet over medium-high heat.
3. Add 1 tablespoon olive oil, diced sweet yellow onion, diced green bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes until the vegetables are tender and the garlic is fragrant.
4. Transfer the cooked vegetables to a plate and set aside.
5. In the same skillet, add the remaining 1 tablespoon olive oil and shaved steak beef. Season with salt and pepper. Cook for 5-6 minutes, breaking apart the beef into smaller pieces, until browned and no pink remains. Turn off the heat.
6. Return the cooked vegetables to the skillet with the browned beef and stir to combine.
7. In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and creamy.
8. Add the sour cream and mayonnaise to the bowl and beat until fully combined and no lumps remain.
9. Fold in 1½ cups of the shredded mozzarella cheese until evenly distributed.
10. Add the cream cheese mixture to the skillet with the beef and vegetables. Stir to combine, being careful not to break apart the beef too much. Spread into an even layer.
11. Top the dip with the remaining 1 cup shredded mozzarella cheese.
12. Place the slices of provolone cheese in a single layer over the entire surface of the dip.
13. Bake in the preheated oven for approximately 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
14. Remove the skillet from the oven and allow the dip to rest for 5 minutes before serving.
Storage
– **Make Ahead:** Assemble the dip up to the baking step. Store it in the fridge, and when ready, bake until bubbly and golden.
– **Refrigerator:** Allow the dip to cool to room temperature before storing. Transfer leftovers into an airtight container and refrigerate for up to 3-4 days.
– **Freezer:** Freezing may alter the texture. If necessary, let the dip cool completely, transfer to a freezer-safe container, and freeze for up to 1-2 months.
– **Reheating:** For best texture, place the dip in an oven-safe baking dish, cover with foil, and bake for 15-20 minutes until heated through. Alternatively, reheat a small portion on the stovetop over medium heat, adding a splash of cream or milk if it thickens too much.
Tips
– Sliced rare deli roast beef can substitute for shaved beef; adjust cooking time accordingly.
– For a vegetarian version, replace beef with sliced mushrooms, zucchini, or plant-based meat crumbles.
– Add diced jalapeños or hot sauce for a spicier dip.
– Experiment with different cheese blends like pepper jack or sharp cheddar for varied flavors.
– For extra creaminess, add a splash of heavy cream to the cream cheese mixture.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F.
Step 2: Prepare the Vegetables
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil, the diced sweet yellow onion, diced green bell pepper, and minced garlic to the skillet. Cook for 2-3 minutes until the vegetables are tender and the garlic is fragrant.
Step 3: Set the Vegetables Aside
Transfer the cooked vegetables to a plate and set aside.
Step 4: Cook the Shaved Steak
In the same skillet, add the remaining 1 tablespoon of olive oil and the shaved steak beef. Season with salt and pepper. Cook for 5-6 minutes, breaking apart the beef into smaller pieces, until browned and no pink remains. Turn off the heat.
Step 5: Combine Beef and Vegetables
Return the cooked vegetables to the skillet with the browned beef and stir to combine.
Step 6: Prepare the Cream Cheese Mixture
In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and creamy. Add the sour cream and mayonnaise to the bowl and beat until fully combined and no lumps remain.
Step 7: Add Cheese to the Mixture
Fold in 1½ cups of the shredded mozzarella cheese until evenly distributed.
Step 8: Mix the Cream Cheese Mixture with Beef
Add the cream cheese mixture to the skillet with the beef and vegetables. Stir to combine, being careful not to break apart the beef too much. Spread into an even layer.
Step 9: Add Remaining Cheese
Top the dip with the remaining 1 cup of shredded mozzarella cheese.
Step 10: Layer Provolone Cheese
Place the slices of provolone cheese in a single layer over the entire surface of the dip.
Step 11: Bake the Dip
Bake in the preheated oven for approximately 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
Step 12: Cool Before Serving
Remove the skillet from the oven and allow the dip to rest for 5 minutes before serving.
Storage
Make Ahead
Assemble the dip up to the baking step. Store it in the fridge, and when ready, bake until bubbly and golden.
Refrigerator
Allow the dip to cool to room temperature before storing. Transfer leftovers into an airtight container and refrigerate for up to 3-4 days.
Freezer
Freezing may alter the texture. If necessary, let the dip cool completely, transfer to a freezer-safe container, and freeze for up to 1-2 months.
Reheating
For best texture, place the dip in an oven-safe baking dish, cover with foil, and bake for 15-20 minutes until heated through. Alternatively, reheat a small portion on the stovetop over medium heat, adding a splash of cream or milk if it thickens too much.
Notes
Substitutions
Sliced rare deli roast beef can substitute for shaved beef; adjust cooking time accordingly.
Vegetarian Option
For a vegetarian version, replace beef with sliced mushrooms, zucchini, or plant-based meat crumbles.
Spice It Up
Add diced jalapeños or hot sauce for a spicier dip.
Cheese Variations
Experiment with different cheese blends like pepper jack or sharp cheddar for varied flavors.
Extra Creaminess
For extra creaminess, add a splash of heavy cream to the cream cheese mixture.
Cook techniques
Preheating the Oven
Preheat the oven to 375°F to ensure even cooking and proper melting of cheese.
Sautéing Vegetables
Cook diced onions, green bell peppers, and minced garlic in olive oil over medium-high heat until tender, enhancing their flavors and aromas.
Cooking Shaved Steak
In the same skillet, cook the shaved steak until browned, breaking it into smaller pieces for a more uniform texture.
Combining Ingredients
Fold together the cream cheese mixture with the cooked beef and vegetables gently to maintain the integrity of the beef pieces.
Baking the Dip
Bake the assembled dip until the cheese is melted and bubbly, allowing flavors to meld and creating a delicious, golden topping.
Storing Leftovers
Cool the dip to room temperature before transferring to an airtight container for refrigeration or freezing.
FAQ
Can I use a different type of cheese in this dip?
Yes, feel free to experiment with different cheese blends like pepper jack or sharp cheddar for varied flavors.
How long can I keep the dip in the refrigerator?
Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container.
Can I make this dip ahead of time?
Yes, you can assemble the dip up to the baking step, store it in the fridge, and bake when ready.
How do I reheat the dip?
For best texture, reheat in an oven-safe dish covered with foil, or on the stovetop over medium heat, adding milk if needed.
Can I make a vegetarian version of this dip?
Yes, substitute the beef with sliced mushrooms, zucchini, or plant-based meat crumbles for a vegetarian option.
Conclusion
This creamy beef dip is a delightful combination of flavors and textures, making it perfect for gatherings or a cozy night in. The contrast between the melty cheeses, savory beef, and vibrant vegetables creates a satisfying experience. You’ll find that it pairs wonderfully with a variety of dippers, letting everyone customize their enjoyment. Whether served as an appetizer or a snack, this dish is sure to impress!
Cheesy Spinach Artichoke Dip
Combine cream cheese, sour cream, and mayonnaise with chopped spinach and artichokes, mixed in with shredded mozzarella and provolone for a rich, creamy dip.
Buffalo Chicken Dip
Swap in shredded cooked chicken mixed with hot sauce, cream cheese, and cheddar for a spicy twist. Serve with tortilla chips or celery sticks.
Mushroom and Cheese Dip
For a vegetarian alternative, sauté mushrooms with garlic and onions, mix with cream cheese and mozzarella, and bake until bubbling.
Mexican Bean and Cheese Dip
Incorporate black beans, diced tomatoes, and taco seasoning into your cheese mixture for a zesty dip. Serve warm with tortilla chips or fresh tortilla wraps.
Smoked Salmon Dip
Mix cream cheese, sour cream, and finely chopped smoked salmon or canned salmon, topped with capers and dill for a delicious seafood-inspired appetizer.
Layered Hummus Dip
Layer hummus, diced cucumbers, tomatoes, olives, and feta cheese for a Mediterranean twist. Use pita chips or fresh veggies for dipping.
Pepper Jack and Chorizo Dip
Add cooked chorizo and pepper jack cheese for a spicy kick, mixing with cream cheese and sour cream for creaminess, and serve with crunchy tortilla chips.
