1poundboneless ribeye or sirloin steakthinly sliced
1medium sweet yellow oniondiced
1green bell pepperdiced
1yellow or red bell pepperdiced
1poundabout 4 cups shredded Italian Blend, Provolone or Mozzarella cheese; divided
Heat oven to 375°F and coat a baking dish with nonstick spray.
Heat a large skillet over medium heat and add 1-tablespoon 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.
Add the remaining 1-tablespoon oil, 1-tablespoon butter, onion, green pepper and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
In a large bowl, beat cream cheese and sour cream until smooth. Add pepperoncini, cooked beef and vegetable mixture. Add ½ shredded cheese and stir to blend.
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!
Cut your vegetables and meat small so they’ll be easy to scoop up with whichever dippers you choose.
This dip can be prepared in advance and then stored in the fridge for 24-48 hours, until you’re ready to bake it.
For a shortcut, you can also use deli meat, sliced.