Cheeseburger Dip

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INGREDIENTS:

1 lb Shaved Beef Steak (I did not know this existed but if you ask any butcher for ‘cheese steak’ style meat, they will happy slice it thinly for you)  - OR - preferably, “Beef pepper steak from Eye Round,” cut up (this is a thicker cut)

½ Cup Scallion (chopped or sliced) 

½ Cup Yellow Onions Chopped

½ Green bell pepper (large) 

1 Tablespoon olive oil

½ Teaspoon Sea Salt - fine

⅓ Cup fat free mayo

½ Cup Triple cheddar cheese (Philadelphia Creamy Melt - few more than low fat version)

1 Cup Mozzarella (I use the Philadelphia Creamy Melt - only 10 cal more than low fat version) 

10 - 16oz of ⅓ Fat Philadelphia Cream cheese - depends on how creamy you like the dip

KITCHEN ESSENTIALS FOR THIS RECIPE:

Mixing Bowl (medium/large size)

4 small bowls for holding veggies once cut as well as salt

8 to 10” non-stick skillet

Oven safe ramekin or pyrex dish (16 oz if making several servings or larger but adjust bake time accordingly)

Tostidos, pita chips or whatever your preference

Cutting board, Sharp Knife, Wooden spoon

PRE-COOKING PREP DIRECTIONS: 

1. Remove the shaved meat and place on cutting board - the first time I made this I cut/chopped the meat prior to cooking - this is not necessary as you can easily chop up after it is cooked  

2. Cut the scallion, onions and peppers and place in small bowls

3. Measure out salt into small bowl

4. Add the mayo and cheeses into a medium size - start 1ith 8-10 cream cheese

NOW FOR THE FUN PART - COOKING!

1. Heat skillet in high, add oil  - try adding a piece of onion - if it sizzles oil is hot enough

2. Add onions and saute until lightly golden (about 5- 7 minutes)

3. Add the shaved/sliced meat and stir frequently - you should press the meat down so the pieces separate and cook to a nice brown color - this should look like it is med/well done meat

4. Add your salt and continue to saute on medium heat - cook for additional 3-4 minutes

5. Remove pan from stove and carefully place the meat onto your cutting board

6. If the meat has not separated enough to your liking, you can chop/slice it to smaller pieces at this time

7. Since you have your cheeses & mayo in a larger bowl, add your peppers, scallions and beef into the bowl and gently mix

8. If you prefer your dip to be creamier (like I do, I add the 2nd 8oz room temp packet of ⅓ fat cream cheese) and mix

9. Depending on how many servings you are making, separate into your oven safe dishes - if you use the 16 oz of cream cheese, this will net out to be about 4-5 16oz ramekins (lots to share!!!)

10. Bake at 360° for 25 - 35 min, I usually set the timer for 25 min & if it is not bubbling, add in 5 minute increments
    

    And this dip is amazing reheated the next day!!