Ingredients
2tbspbutter
¾cupgreen bell pepperfinely diced
¾cuponionfinely diced
1tspminced garlic
Salt and pepperto taste
1lbrib eye steakthinly sliced, boneless
8ozcream cheesesoftened
¼cupsour cream
2½cupsprovolone cheeseshredded or chopped, divided use
1tbspchopped parsley
Cooking spray
Preparation
Preheat the oven to 400 degrees F. Coat a square or rectangular baking dish with cooking spray.
Melt a tablespoon of butter in a large pan over medium-high heat. Add the pepper and onion and cook for 3 minutes or until softened.
Add the garlic and cook for 30 more seconds. Remove the vegetables from the pan and set aside.
Wipe out the pan with a paper towel. Melt the remaining tablespoon of butter in the pan.
Season the steak with salt and pepper and add it to the pan. Cook for 4 to 5 minutes, stirring occasionally until steak is browned and mostly cooked through.
Coarsely chop the steak.
Beat the cream cheese with a mixer until smooth. Add the sour cream and beat again for 1 minute.
Add the vegetables and steak to the cream cheese mixture and fold to combine. Stir in half of the cheese.
Spread the dip into the prepared pan and sprinkle with the remaining cheese.
Bake for 15 to 20 minutes or until dip is bubbly and cheese is melted. Broil the top for 1 to 2 minutes to brown the cheese.
Sprinkle with parsley and serve with baguette chips.
