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Philly Cheesesteak Dip

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By Betty Crocker Kitchens
Updated May 24, 2011
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Philadelphia’s favorite flavors – beef, peppers and lots of cheese - meet in this ooey-gooey, cheesesteak-inspired dip

Philly Cheesesteak Dip

  • Prep Time 30 min
  • Total 55 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red and green bell pepper
  • 1/2 lb sliced roast beef, chopped (2 cups)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 8 slices deluxe white American cheese or American cheese (from 16-oz package), cut into pieces
  • 1 package (3 oz) cream cheese
  • 1/4 cup mayonnaise or salad dressing
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • Hard sourdough pretzels, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly spray ovenproof 1-quart baking dish with cooking spray.
  • Step 
    2
    In 10-inch skillet, heat oil, onion and bell peppers over medium heat; cook and stir about 5 minutes or until onion has softened and turned translucent. Stir in roast beef; cook 2 minutes. Add chiles, American cheese, cream cheese, mayonnaise and pepper; stir until cheese is melted.
  • Step 
    3
    Pour mixture into baking dish; sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until golden brown on top. Serve with pretzels as dippers.

Nutrition

190 Calories
16g Total Fat
8g Protein
3g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/4 cup)
Calories
190
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
370mg
15%
Potassium
115mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
8g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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