Cheese Steak Dip

I LOVE Philly Cheese steaks...grilled meat and peppers and cheese? Yes please! We were going tailgating last weekend and I was craving cheese steaks but didn't want to have to bring a bunch of different containers to make them. And so was born Cheese steak Dip! It was quick, easy and perfect for tailgating - or any potluck for that matter!

Cheese steak Dip

2 rib-eye steaks - thinly sliced
1 red pepper - chopped
1 green pepper - chopped
1 red onion- sliced thin
1 jar pepperonchini's - sliced, reserve juice
1 jar Monterrey jack queso (I used Frito Lay's)
1 can cheddar cheese dip (I used Frito Lay's)

In a large skillet over high heat sautee the steaks, peppers and onions in a little olive oil. It's ok (actually it's best!) for everything to get some char on it...that's flavor! In a large crockpot add the contents of the skillet, the pepperonchini's and the juice, the queso and the cheese dip. Stir to combine and cook on low 3-4 hours or until warmed through.

I served this with toasted pieces of French bread. It's just soooo good! A bit spicy - but not overwhelming. It's definitely a stick to your ribs dip!

Can't seem to get your steak sliced thin? The best way to thinly slice ANY meat is to do it while it's partially frozen. The meat will be easier to handle and will slice up no problem! 1