Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 1 pound boneless ribeye or sirloin steak (thinly sliced)
  • 1 tablespoon unsalted butter
  • 1 medium sweet yellow onion (diced)
  • 1 green bell pepper (diced)
  • 1 yellow or red bell pepper (diced)
  • 8 ounce cream cheese (softened)
  • 2 tablespoons sour cream
  • ¼ cup sliced pepperoncini (chopped)
  • 1 pound about 4 cups shredded Italian Blend, Provolone or Mozzarella cheese; divided
  • Fresh parsley (chopped)

Instruction

  • 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!