Steak and Cheese Dip

Yes, you read it correctly, steak and cheese dip.  My kids are big fans of steak and cheese.  They do not add onions or peppers or mushrooms or anything else besides ketchup.  But, if I’m making steak and cheese, they get excited.

I tried this variation for the first time and it was a hit!  Part of the reason it was so good was that I choose a garlic bread loaf as the vehicle for the dip.  I highly recommend choosing a bread with additional flavor added to make the experience more complex.  If only plain bread is available, you can season the bread with garlic butter and even some Parmesan cheese would be an excellent addition (wish I thought of that sooner!).

For this trial, I used frozen minute steaks to keep trial cost down.  You can use shaved beef from the meat counter of your grocery store.

Here’s the recipe:

Steak and Cheese Dip

1 round loaf of garlic or other flavored bread

12 oz. steak, shredded

1/4 cup butter

1/4 flour

2 cups skim milk

1 pound provolone, cut into small pieces

Salt and pepper to taste (check how salty your cheese is first)

Cut a round opening in the top of the bread and pull out the center to create a bread bowl.  If desired, place bread bowl into the oven to toast slightly. Cut the part removed into bite size pieces for serving.

In a frying pan, saute steak, shredding as it cooks.  Season with salt and pepper.  Keep warm.

As the steak is cooking, melt butter in a saucepan.  Add flour to make a roux and cook for 3 minutes.  Gradually, while stirring, add milk to combine.  Continue to stir while mixture comes to a boil.  Reduce  heat and slowly add cheese, stirring to incorporate the cheese slowly.  Add steak to cheese sauce.

If desired, saute onions, pepper, and/or mushrooms.  Add to cheese mixture.

Pour mixture into bread bowl and serve.