|The perfect Superbowl snack - Philly Cheesesteak Dip|
|Care for a sample of some dip?|
|Delicious meats...rows and rows of it!|
Big Game Hot Steak & Cheese Dip
Serves 4-6, unless you're really hungry!
- 1 lb Meat House Shaved Steak
- 6-7 large button mushrooms, cleaned and chopped
- 1/2 onion, thinly sliced
- 4 slices of American cheese
- 1 - 8oz. container Pineland Farms Spreadable Cheddar Cheese
- 1/2 cup beef stock or broth
- 4 TBS butter, divided
- Salt and pepper to taste
- 1 TBS chives (optional)
- 1 bag tortilla chips, bagel chips, pita chips or bits of bread for dipping
In a medium-size skillet on medium heat, melt 2 TBS of butter. Add the onions and pinch of salt to the skillet. Cook the onions until they become soft and translucent. Add the mushrooms and cook until browned. Take the mushrooms and onions from the skillet and set aside.
Melt the remaining 2 TBS of butter in the skillet and increase the heat to high. Add the steak and fry it quickly on high heat for about a minute or until the edges of the steak start to brown. Once the steak is heated, remove from the heat and chop it into small bits . Add the steak back to the pan and reduce the heat to medium-low. Add the cheddar and American cheese along with the onion, mushrooms and beef stock. Stir to combine and heat until well combined and the cheese is melted. Salt and pepper to taste.
Garnish with chives and serve warm with tortilla chips, bagel chips, pita chips or bits of bread.