Philly Cheese Steak Dip

I pin tons and tons of dip and appetizer recipes for all of these parties that I intend to have. Then the parties don’t happen and the pinned recipes just hang around taunting me every time that I log into Pinterest. Since it wouldn’t be polite to kidnap my friends and feed them, I opted to just make some of the recipes for us even if I wasn’t having a party.

This recipe came about because I happened to see the Velveeta queso in the store and picked it up because it looked interesting. Then I was going through my recipes and saw that this one called for it and knew I should make it right away.

Philly Cheese Steak Dip
Source: Inside BruCrew Life
Servings: 10-12
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    • 2 tbsp. olive oil
    • 1/2 cup bell pepper, diced (any color)
    • 1/4 cup onion, diced
    • 7 oz. deli roast beef, finely chopped
    • 4 oz. canned green chiles
    • 16 oz. Velveeta queso, cubed
    • 1/4 cup milk
    • salt and pepper
    • baguette slices, crackers, chips

1. Heat olive oil in a medium skillet over medium heat. Add bell pepper and onions and cook for 5 minutes or until tender. Stir in the roast beef and green chiles until heated through. Set aside.
2. In a large saucepan, combine cheese and milk over medium heat and stir with a wooden spoon until melted. Stir in the beef and vegetable mixture until fully combined.
3. Transfer to a serving dish and serve with baguette slices, crackers, or chips.

I’m usually not a big fan of deli roast beef but in this cheesy goodness it was absolutely delicious. We really enjoyed this dip and I even put the heated up leftovers on toasted white bread for a completely unhealthy sandwich.

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