Preheat oven to 375°F and coat a baking dish with nonstick spray.
Heat a large skillet over medium heat and add 1 tablespoon of oil.
2 tablespoons olive oil
Season the steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside.
1 pound boneless ribeye
Add the remaining 1 tablespoon of oil, 1 tablespoon of butter, onion, green pepper, and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
1 tablespoon unsalted butter, 1 sweet yellow onion, 1 green bell pepper, 1 yellow bell pepper
In a large bowl, beat the cream cheese and sour cream until smooth. Add the pepperoncini and cooked beef and vegetable mixture. Add half of the shredded cheese and stir to blend.
8 ounces cream cheese, 2 tablespoons sour cream, ¼ cup sliced pepperoncini, 1 pound shredded Italian Blend cheese
Transfer dip to the prepared dish and sprinkle the remaining shredded cheese on top.
Bake 30 minutes at 375°F or until heated through and bubbly around the edges.
Garnish with chopped fresh parsley and serve with toasted bread chunks. Enjoy!
Chopped fresh parsley