This spicy dip is simple to make and will look great on your snack table for the big game. Like all excellent party fare, it tastes fantastic warm, at room temperature, and, according to a reputable source, even tastes terrific cold. Serve with baguette slices. Bake it in two batches or all at once in a 9×13-inch baking dish to keep it hot and fresh for guests.
| Prep Time: | 25 mins |
| Cook Time: | 58 mins |
| Total Time: | 1 hr 23 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 pound beef top sirloin steaks
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon butter
- 1 red bell pepper
- 1 green bell pepper
- ½ cup pepperoncini peppers
- 7 pickled red peppers (such as Peppadew®)
- 3 jalapeno peppers
- 2 (8 ounce) packages cream cheese, softened
- ½ pound provolone cheese
- ½ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
Instructions
- Slice steak into thick pieces. Season generously on both sides with salt and pepper.
- Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
- Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
- Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
- Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
- Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.
- You can chop the steak up raw, and then brown it, or brown pieces of steak, and then chop it up, as I did here. Or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this.
- Use any mix of sweet, hot, and/or pickled peppers you prefer.
- For a vegetarian version, you could do this with well-browned mushrooms, which I’m guessing would be very tasty.
- Nutrition data for this recipe includes the full amount of peppers. The actual amount of peppers consumed will vary.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 267 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was sooo delicious!!. I doubled the recipe expecting a large amount of guests but it ended up just being a few people because of the pandemic situation. Anyway, there were a lot of leftovers – enough for days. Most of the other food that was made for the party got tossed out, but every last drop of this was gone. In a house where they nearly refuse to eat leftovers!! We used it as a dip for the party and then the next three days used it in a variety of ways. My favorite was just reheated and spread on lightly toasted sourdough rolls with some roasted garlic. We also made sandwiches on hoagy rolls and dipped them in au jus. I don’t know how authentic it is, but it is so delicious – who cares!! You can use virtually any combination of peppers as long as they add up to the right amount. I think the red pickled ones are a must!! I suggest making a lot more than you think you are going to need because it will get eaten!!
I’ve made this recipe twice. I love it. Check out the New England Clam chowder dip.
Made this for movie night and it was great. Quartered the recipe and used half a block of cream cheese. It seemed cheesy enough with some extra provolone. Perfect amount of spice and perfect with slices of french bread.
It was a great addition to our Super Bowl party. I added mushrooms and my special spices for a tasty dip enjoyed by all.
I would make it even meatier next time and add more pepperoncinis, but my guests liked it the way it was.
I did it in one batch for expediencies sake.
This was absolutely delicious!! I made a double batch and it was gone in seconds! My boys put it on Dutch crunch rolls and added tomatoes slices! Definitely a hit!!
This was the perfect recipe for the birthday pot-luck I attended. The meat was well done and not over cooked when it went in the oven, and it was just enough cheese. I was worried the cream cheese would not work because the heat from the rest of the ingredients melted it, and it was my first time cookin with cream cheese instead of baking it. I only changed one thing: I used diced provolone instead of shredded, and just cut 5 slices into small piceces then topped the dish with full slices, before it went in the oven.
Another hit from John. I’m serving this at my daughters’ garden wedding this July.
Expensive to make. Not much flavor and I added some white American cheese to the mix and a little more Worcester sauce. My advice, find a more tasty recipe for the expense
Was a hit for our Super Bowl gathering. Lots of steps and prep time on my opinion but worth the effort when you want to make something special.
Unfortunately I had to change this recipe right out of the gate. Only because I thought I had some of the ingredients at home and actually did not. I made as directed without some of the peppers. This was a smash hit and I will look forward to making as written next time. Thank you for the recipe.
This dish is AMAZING!!!! Made it a few months ago for football game… now everyone requesting for the Christmas party… and yes I will be bringing it!!!!! Thanks Chief … Your the best!!!
Have never rated anything on this site-until this dip. It’s great. We added mushrooms and used the frozen steak slices to save time/$. Tasted just like a philly sandwich using soft pretzels to dip.
I made this exactly as written, and there was rave reviews from the whole family. Even my picky kids loved it. My husband raved about this and said it would be perfect for the superbowl too. Thanks Chef John!