Thanks to the Belleville News Democrat for making this delicious recipe in serveware purchased from our store!

ROD cheesesteak dip

2 teaspoons vegetable oil

1/2 cup chopped onion

1 cup chopped red and green bell pepper

1/2 pound sliced roast beef, chopped (2 cups)

1 can (4.5 ounces) mild green chiles

8 slices deluxe white American cheese or American cheese, cut into pieces

3 ounces cream cheese

1/4 cup mayonnaise or salad dressing

1/8 teaspoon pepper

1/4 cup grated Parmesan cheese

Hard sourdough pretzels, cocktail rye, to scoop

1. Heat oven to 350 degrees. Lightly spray ovenproof 1-quart baking dish with cooking spray.

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.

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 or bread as dippers.

Recipe courtesy of the Belleville News Democrat.

 

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Written by Old Time Pottery
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