Philly Cheesesteak Dip
Ingredients
- 1 Tbsp. olive oil
- 1 small yellow onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 cloves garlic, minced
- ½ lb. deli-sliced roast beef, chopped
- 6 oz. BelGioioso Mascarpone cheese
- 3/4 cup sour cream
- 1½ cups BelGioioso Shredded Mild Provolone cheese, divided
- Salt and pepper, to taste
Baguette, sliced thin and toasted
Directions
Preheat oven to 375°F.
Heat olive oil in a large cast iron or oven safe skillet over medium heat. Add onion and peppers and sauté until softened, 6-8 minutes. Stir in garlic and cook for another minute. Add chopped roast beef, stirring until the beef is warmed through. Remove from heat.
In a medium bowl, mix softened mascarpone and sour cream until smooth. Stir in 1 cup of shredded provolone, then add the beef and vegetable mixture. Season with salt and pepper to taste.
Spread mixture into a small baking dish and sprinkle with the remaining ½ cup of provolone. Bake for 15–20 minutes, until hot and bubbly and the cheese is melted and lightly golden on top.
Serve warm with toasted baguette slices or crackers.