Tender ribeye, peppers, onions, and melty provolone in a creamy dip. Perfect for entertaining and game day.
# What You Need:
→ Meats
01 - 1 lb shaved ribeye steak
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
→ Spices and Seasonings
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce
→ For Serving
14 - Sliced baguette, toasted crostini, or sturdy tortilla chips
# Steps:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium-high heat, add a drizzle of oil. Sauté onions and both bell peppers until soft and lightly caramelized, approximately 5 to 7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until just browned, about 2 to 3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce. Remove from heat.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and fully incorporated.
05 - Fold in the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the combined mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese on top.
07 - Bake for 15 to 18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices or tortilla chips.
