Ingredients

The following ingredients have 12 Servings
  • 8 ounces ribeye steak
  • Salt and pepper
  • 2 tablespoons butter
  • 1 large sweet onion (chopped)
  • 1 large green bell pepper (seeded and chopped)
  • 3 cloves garlic (minced)
  • 1 package cream cheese ((8 ounce) softened)
  • ⅓ cup sour cream
  • ¼ pound provolone slices ((4 ounces) chopped)
  • 1½ cups shredded mozzarella (divided)

Instruction

  • Melt butter in a medium skillet over medium-high heat.
  • Season both sides of the steak liberally with salt and pepper.
  • When the skillet is hot, cook steak for about 4 minutes on each side. Remove from skillet, and set aside to rest.
  • Add onion and green pepper to the same hot skillet. Saute until tender, about 10 minutes.
  • Add garlic, and cook an additional 2 minutes, until fragrant. Remove skillet from heat and set aside.
  • In a large bowl, whisk together cream cheese and sour cream until smooth.
  • Fold in cooked onions and peppers.
  • Slice rested ribeye into bite-sized pieces. Fold into cream cheese mixture, along with provolone and ½ cup shredded mozzarella.
  • Transfer dip mixture to a 9-inch baking dish or cast iron skillet. Sprinkle remaining mozzarella.
  • Bake at 350°F for about 20 minutes, until cheese is melted and dip is hot and bubbly.
  • Garnish with fresh chopped parsley, and serve warm.