Tammy’s Philly Cheese Steak Dip

The taste was alright but not like any cheesesteak our family has had before. Followed the recipe exactly. The italian dressing gives it an unusual taste. Not a bad taste, just not the one we were expecting. Probably won’t make again.

Made this for Super Bowl – one of the first dips to disappear!

It was ok. Followed recipe exactly. Something is just off… If I made it again, I would double the green pepper, but I probably won’t

Wasn’t anything special and won’t make it again. I am not a tough food critic.

looks delicious ^^

Made this today for a small gathering. Added more roast beef and substituted chopped up red peppers instead of the green. Served with slices of French bread, amazing and a real keeper, people were even eating it without the bread!

Made as directed, this is not very good. It is oily (mayo & Italian dressing) and gooey (provolone cheese). So gooey that it is impossible to dip. I tried making this again with modifications, and it was much better. Substituted mozzarella for the provolone, sour cream for the mayo, and Montreal Steak seasoning (2T) for the dressing. For the meat, I found John Soules Foods Angus Beef Steak strips in the freezer section at Walmart. I chopped the steak strips and cooked them in a skillet with the green pepper and onion for 5 minutes before adding the mixture to the rest of the ingredients in a crock pot. This was delicious. I will make this dip again with modifications. I really wanted to like the original recipe, but it just wasn’t very good.

I made this recipe yesterday for a football party and it was a huge hit! I followed the recipe exactly using roast beef from the deli. Awesome!!

This was pretty good. I did make some minor changes based on my taste – I used 1-1/2 C of onions and no green peppers. I could barely taste the onions so I will probably do both the next time I make it. While this was very good, it was also very rich. I think it is fine “as is” for a potluck but if I make it again for my personal consumption I will probably replace the provelone with mozzarella and the mayo with sour cream. It was also not a thick as I was expecting. It definitely was not runny but I will probably add more roast beef the next time.

This is a wonderful dip. I used low fat ingredients. When I made this I used low fat cream cheese, light mayo and light for fat free italian dressing. Also used deli roast beef. My favorite is Deitz and Watson sliced roast beef. Not only is it easy but its healthier. Soo yummy!! Great for football games. Go Steelers!!!!

This was a really good dip, I loved it, 2 of my children loved it although I have one that doesn’t want to try anything. I just wouldn’t call this Philly Cheese Steak Dip as it is so far from a real Philly Cheese Steak…although the taste is definitely awesome and I will keep this to make again and again.

This was ok, the flavor of the meat and peppers wasn’t as strong as I thought it would be. But it was something different and I’m glad I tried it. I wonder if it would taste better if assembled the night before to give the flavors a longer time to blend before baking?

Really hate to write negative review on a recipe so highly rated but this was not great! Used left over roast beef and followed the rest to a T- Made a lot and had a lot left over after the super bowl….Had a hard time throwing it away but leftovers were worse than original.

I used sliced steak for a more authentic taste versus roast beef. The dip was very good …. just not quite 5 stars Needs some tinkering around with (spices, amounts, etc).

I’ve made this recipe several times….its no fail….wonderful….God Bless You for sharing it with us…TamBam

This dip was okay, it didn’t quite meet my expectations. I would not add the mayo, it turns into oil immediately and then needed to be drained off. Adding the milk to make it creamy was a good suggestion. If I make it again I will try dry italian seasoning mix to eliminate more oil.

Delicious! And, without the crackers or bread, this is great for a low carb diet! Thank you!!

Good. Made alot.

I used one ginormous red bell pepper (we don’t care for green bell pepper), the last dredges of a bottle of Newman’s italian dressing (it was around a half cup, I didn’t measure…..I was in a hurry), reduced fat cream cheese/mayonnaise and I upped the roast beef to a full pound. I didn’t have time to throw it in a baking pan, I just tossed everything into my small crockpot and let it go until we got back home at noon. Boys literally inhaled this in less than twenty minutes. I served it with day-old toasted bread and Wheat Thins. HUGE hit. Next time I might increase the provolone, but it’s not hugely necessary. They loved it regardless.

Really really good. I had to substitute some things because I realized I had no Italian dressing so I used olive oil, red wine vinegar, basil, oregano. garlic and black pepper. The results were awesome. When I took it out of the even there was a layer of grease on the top but I placed a paper towel over it for a few minutes and it absorbed all the excess oil nicely. I don’t know if that was because of subbing oil for dressing but the taste was awesome. I definately want to try it with the Italian dressing but it was yummy as I made it. I served it with garlic bagel chips and Tostitos.

This was an ok dip. I used steakums and found that it was greasy. Would not make again. .