suntimes
CHARMING 
Weather Updates

PHILLY CHEESESTEAK DIP

storyidforme: 44334455
tmspicid: 16502792
fileheaderid: 7421745

MAKES 6 SERVINGS

1 pound raw Angus beef, shaved or 1 pound London Broil, sliced very thin against the grain (see note)

2 tablespoons unsalted
butter

¼ teaspoon seasoned salt

½ teaspoon ground black pepper

1 (8-ounce) package cream cheese

1 cup (4 ounces) Provolone cheese, grated

1 (6-ounce) container french fried onions

1 French baguette, sliced thinly

Assorted peppers (hot cherry poppers, sweet-hot pepper rings and/or pepperoncini)

Preheat oven to 350 degrees. Chop raw beef into ½-inch pieces, separating and loosening layers as much as possible.

In large skillet over medium-high heat, melt butter. Add beef and cook, stirring until beef is no longer pink. Add salt and pepper, and then add cream cheese and stir until cheese is melted. Pour beef mixture into buttered 11x7-inch dish or 9-inch dish and top with Provolone cheese.

Top cheese evenly with french fried onions; bake 10 minutes or until topping is golden and cheese is melted and bubbly. Serve immediately with baguette slices and peppers.

Note: To slice London Broil, freeze meat for 15 minutes prior to slicing.

eatwisconsincheese.com



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.