Smoked Philly Cheesesteak Dip

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All the flavor of a Philly cheesesteak in a creamy, cheesy dip. Deli roast beef, caramelized onions, green peppers, and a pound of provolone in a cream cheese base, finished on the smoker in a cast iron skillet.

Prep Time15

Cook Time1 10

Rest10

Total Time1 35

Course: Appetizer

Cuisine: American

Keyword: Smoked Philly Cheesesteak Dip

Servings:

Calories: 348kcal

Author: Julie Evink

Equipment

Ingredients

8 ounces cream cheese softened
½ cup sour cream full fat
½ cup mayonnaise
1 large yellow onion diced
1 Tablespoon salted butter
1 ½ Tablespoons light brown sugar packed
1 large green bell pepper chopped
3 cloves garlic minced
½ teaspoon ground black pepper
1 teaspoon Kosher salt
1 pound deli roast beef chopped
16 ounces sliced Provolone cheese chopped

For Serving

Sliced baguette
Tortilla Chips
Pretzels

Instructions

Preheat the smoker to 275 degrees Fahrenheit according to manufacturer's instructions.
In a large bowl, beat softened cream cheese with a hand mixer until smooth. Add sour cream, mayonnaise, ground black pepper, kosher salt, roast beef and provolone cheese and mix until combined. Set aside.
In a large oven safe cast iron skillet, melt butter over medium-low heat. Add brown sugar and onions. Sauté for 6 minutes until lightly caramelized.
Add green pepper and garlic. Cook for a few minutes more until peppers are tender, stirring occasionally.
Remove from heat and add cream cheese mixture to the skillet. Stir until everything is well-combined.
Put the skillet in the smoker and smoke for about 60 minutes or until hot and bubbly. Let rest for 10 minutes then serve.

Notes

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: I do not recommend freezing this dish because it will separate and become grainy upon reheating.

Reheat in the oven for 15-20 minutes at 350 degrees Fahrenheit or microwave in increments until hot through. Stir well to recombine any ingredients that have separated.

Nutrition