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.


Written by Old Time Pottery
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