Meat House Demo Recipe: Philly Cheesesteak Dip

The perfect Superbowl snack - Philly Cheesesteak Dip

Isn't Superbowl Sunday the best?  I mean the whole thing takes place on a chilly Sunday evening and the point is to gather your friends and comfortably lounge around the TV in front of giant bowls of Doritos, plates full of saucy buffalo wings holding cups filled to the brim with chilled beer.  I love the casualness of it, the competition, the entertaining commercials...it's totally my kind of holiday! (Even if my team isn't playing in the game...)

Care for a sample of some dip?

Naturally, my absolute favorite part of Superbowl festivities is the food and creating unique snack foods that pair well with ice cold beers and yelling at the TV.  This year, The Meat House in Coolidge Corner asked me to create a recipe utilizing their fantastic array of quality meats and delicious locally sourced ingredients and then do an in-store demonstration.  The inspiration for this recipe came from one of my all-time favorite meals that I made from Meat House ingredients, a basic Philly Cheesesteak.  Simple, yes, but what's not to love? Paper-thin slices of steak fried up and then melted down with sweet onions, fresh mushroom slices and of course, lots of melted cheese.  Yes, please.  Taking that a step further, I deconstructed my basic Philly Cheesesteak recipe and rebuilt it into melty cheesy and meaty dip form (umm, yum, right?)

Delicious meats...rows and rows of it!

For the demo, I used chunks of bread, pita and tortilla chips to help people scoop up delicious hot dip and I thought all of these worked perfectly.  Make no mistake, this isn't a dainty and wimpy little dip, this is a hearty dip that makes a perfect snack for big game day watching.  Just be sure to have lots of napkins handy, it can get a little messy but in my opinion, aren't some of the best dips messy ones?

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.