hello this is chef john from food wishes
comm with Philly cheesesteak dip
that's right Philadelphia's going to the
Superbowl in an honor of that we're
gonna do their famous sandwich and dip
form which to be honest is not that easy
for me since there's a Giants fan I
really dislike the Eagles but having
said that I dislike the Patriots much
more so I guess it's fine but anyway I
should stop hating and move on to the
grading but before we get to the cheese
we got to prep our steak and I'm gonna
begin with a couple pieces of top
sirloin with a total weight of about a
pound and what I'll do is take a knife
and make some nice thick slices as shown
and while there are many different ways
we could prep the steak for this well my
game plan was is to slice these into
thick pieces season it generously with
salt and pepper and then sear these to a
nice medium after which one's cooled
we'll chop this up into small pieces and
yes it would be a little easier just to
cook these steaks as is and then chop
them up but by slicing these in creating
all that extra surface area we are going
to get significantly more browning which
equals more flavor we also of course
could just chop it all up now and then
sear it already all cut up but I was
afraid of losing too much moisture that
way which is why I decided on this
approach and if you happen to check out
the blog post I'm gonna give you even
more options but anyway like I said I'm
gonna slice this up and season it very
generously on both sides with salt and
freshly ground black pepper
at which point we'll head to the stove
and sear these in a very hot pan set
over high heat into which I drizzle a
little bit of oil and yes I did wait to
see those first few wisp of smoke so
that I knew my pan was hot enough
because we do want to try to get some
nice browning here and we don't want
this meat just sort of boiling in its
own juices which is what happens if you
don't use a hot enough pan but anyway on
high heat I'm gonna give that first side
about three minutes or so and I'm sort
of watching that doneness creep up the
sides and when it looked a little
something like this I went ahead and
flip those over and then because the pan
is so hot what I'll do once those are
flipped is reduce the heat to medium and
let these go for another three or four
minutes or until I think they're about
medium and one visual clue is that juice
coming to the top when it looks like
that we're probably close
and obviously those small pieces are
gonna finish first so we'll go ahead and
take the biggest pieces out last and
we'll simply transfer those into a bowl
to cool at which point like I said we'll
go ahead and chop it up so our meat is
looking very nice and we will finish
prepping that later but right now we
have to get back to our pan which as you
can see now features a world-class Fond
that we are totally going to take
advantage of by adding one diced onion
as well as a nice big pinch of salt and
decent sized chunk of butter and we'll
go ahead and cook these onions on medium
until they just start to soften up and
by the way if you're new around here and
don't know what a Fond is that's just a
fancy culinary term for all those meat
juices that brown to the bottom of the
pan and what's going to happen is the
moisture from those onions is gonna
dissolve all that goodness which is
referred to as deglazing so we're
basically cleaning the pan at the same
time we're adding a lot of extra flavor
and that reminds me of an old saying I
just made up good cooks do easy dishes
okay so by using the proper technique
not only do we get a better product
we're not having to spend 20 minutes
later scrub in a pan but anyway we'll go
ahead and cook those onions until they
just start to soften up at which point
we can go ahead and throw in our diced
peppers and for that I'm gonna be using
an array of fresh and pickled peppers so
what I have here is a green and red bell
pepper as well as some jalapeno and then
I'll also do two kinds of pickle pepper
these red ones are called peppadews and
these sliced up yellow greediest ones
are pepperoncini and by the way I'm not
using all of this we're only going to
need about a cup and a half to two cups
once diced which we will add to our
onion mixture and continue cooking
stirring on medium and like the onions
I'm going to cook these until they just
start to soften up okay we don't really
want these soft and mushy but we do want
to take that raw edge off so we will
cook those for a couple minutes at which
point we will simply turn off the heat
and set those aside while we move on to
chop our meet up which by now should be
fully cooled and what I'll do is take
one of these pieces and cut it into thin
strips and then turn it and cut it
across into however smaller pieces I
want and as I mentioned earlier I'm
using about a pound of steak here but
please feel
to adjust that meat to cheese ratio all
right do we want a cheesy dip with some
steak in it or do we want more of a
meaty dip with cheese in it so adjust
that meat amount if you see fit I mean
you are after all the nick foles of your
difficult and then what we'll do once
that's all chopped nice and small has
added back to the bowl along with all
those accumulated juices and then we can
also go ahead and transfer in our onion
and pepper mixture which point we're
ready for our cheese or should I say
cheese's since we're using two kinds the
first of which would be a pound of cream
cheese which ideally is room temp and
very soft and this one was sort of like
that and then we're also going to do a
half pound of provolone or is it's
pronounced in Italy a provolone and we
will go ahead and grate that in and of
course it's never a bad idea to save a
little of that for the top and then once
our cheeses are set we'll finish this up
a little bit of Worcestershire sauce
which I'll add 4 extra savoriness plus I
really do enjoy trying to say
Worcestershire sauce and then last but
not least we will do a shake of cayenne
and then once all that's in there we'll
grab a spoon and give this a mix and I
should mention if you want this to be
way more difficult than it should be
you'll want to use cream cheese that's
not fully softened yet and use a 2 small
bowl and since I had both of those
things going for me
this took like 5 minutes before it
started to smear together but eventually
it did and once that has been thoroughly
mixed it's ready to transfer into our
baking dish and we could if we want put
it all in one regular-sized casserole
dish but since this in my opinion is
better hot I'm actually just gonna cook
half at a time in a smaller casserole
dish and that way once the first batch
is done we'll go ahead and cook off the
second one and have it nice and hot and
fresh for the second half of the party
but either way we'll go ahead and
transfer that in at which point I'm
going to switch to a fork to kind of
press it down and smooth out the top and
then once all that said I do recommend
transferring this onto a sheet pan since
we could have some bubble over better
safe than sorry you're cleaning the
bottom of the oven
and then if we did save some of that
provolone which you really should have
we'll sprinkle that over the top and
that's it
our Philly cheesesteak dip is ready for
the oven so let's go ahead and transfer
that into the center of a 400 degree
oven for about 20-25 minutes plus maybe
a minute or two under the broiler or
until it's heated through bubbling and
beautifully browned and ideally look in
something very similar to this man that
looks good
I hope Patton Gino are watching but
anyway what I like to do is let that
cool for a couple minutes before serving
it up next to some sliced bread and I
wasn't sure whether to use a spoon or a
knife to serve this so I place down both
and I decided to try out the spoon first
so I grabbed it and went in for a taste
and I have to say as I was loading up
that first slice of bread I was thinking
this stuff does not look that great this
better tastes awesome and something
pretty close to a Philly cheesesteak
which I am very happy to report it did
it pretty much tastes exactly like the
inside of an extra cheesy Philly
cheesesteak the provolone kind by the
way and not that Cheez Whiz version
which is neither cheese nor whiz but
anyway I was absolutely thrilled with
how this came out and I probably should
have stopped right there but I decided
to make sure that the knife would work
what you did and yes I fully admit to be
breaking my own rule which is to call
something a dip you have to be able to
dip into it and not have to use a spoon
or knife which would make it a spread
not a dip I mean I think I could have
dipped the bread right in but I just
chose not to but anyway that's it what I
am in fact calling a Philly cheesesteak
dip now if you'll excuse me I need to go
start working on a New England clam
chowder dip to honor the Patriots just
kidding or am i anyway stay tuned but in
the meantime I really do hope you give
this delicious dip a try soon so head
over to food wishes calm for all the
ingredient amounts of more info as usual
and as always in
you
you
