Tender ribeye, peppers, onions, and melty provolone in a creamy base—perfect for entertaining and game day.
# What You Need:
→ Meats
01 - 1 lb shaved ribeye steak
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise
→ Spices & Seasonings
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika
13 - 1/2 tsp Worcestershire sauce
→ For Serving
14 - Sliced baguette, toasted crostini, or sturdy tortilla chips
# Directions:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium-high heat, add a drizzle of oil. Sauté onions and both bell peppers until soft and lightly caramelized, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until just browned, about 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and remove from heat.
04 - In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle additional shredded provolone on top.
07 - Bake for 15-18 minutes, or until the dip is bubbly and golden brown on top.
08 - Remove from oven and serve hot with toasted baguette slices, crostini, or tortilla chips.
