Philadelphia Eagles fans are perpetually fighting over which cheesesteak restaurant is better — Pat’s or Geno’s — and debating Whiz versus no Whiz. Let them squabble over the small stuff while the Patriots and their New England fans devour Philly on and off the field, respectively. If you’re throwing a Super Bowl party this weekend, your game-day crowd will love this touchdown-worthy Cheesesteak Dip made from a base of creamy provolone sauce and chopped roast beef and infused with aromatic vegetables, umami-loaded Worcestershire sauce and zesty green chilies for an extra point of flavor. Serve this winning dip warm, with baguette slices, thick-cut potato chips and/or veggies.
1 tablespoon canola or vegetable oil
½ medium onion cut into small dice
1 green bell pepper, seeded and cut into small dice
½ lb sliced roast beef, roughly chopped
1 (4 ounce) can chopped mild green hatch chiles
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
Pinch cayenne pepper
8 ounces room temperature cream cheese
¼ cup mayonnaise
3 cups (~8 ounces) shredded provolone cheese
2 tablespoons minced parsley, divided
Preheat an oven to 350 degrees Fahrenheit.
Heat the oil in a medium saute pan set over a medium-low flame. Add the diced onion and green bell pepper and sweat until soft, about 4 minutes. Stir in the roughly chopped roast beef and green chiles and cook for another 2 minutes. Season the beef and vegetable mixture with Worcestershire sauce, black pepper, and cayenne pepper; stir to combine. Transfer this mixture to a large bowl then stir in the room temperature cream cheese and mayonnaise.
Combine the shredded cheeses with the minced parsley. Fold half of the shredded cheese mixture into the creamy beef and vegetables then transfer the dip into an ovenproof 2-quart casserole dish; sprinkle the remaining provolone and parsley mixture over the top.
Bake the dip for 25 to 30 minutes, or until the edges are golden and bubbling. Serve the dip with baby carrots, celery sticks, baguette slices and/or thick-cut potato chips.
Article originally published in the Boston Herald on January 31, 2018.