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Preheat your oven to 350°F (175°C).

In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the diced bell peppers (red, yellow, and green) until softened, about 5-7 minutes. Season lightly with a pinch of salt and pepper. Remove peppers from skillet and set aside.

In the same skillet, quickly cook the shaved steak over high heat until medium doneness. Season the steak with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder while cooking. Once cooked, set aside.

Place the block of softened cream cheese in a disposable aluminum baking tray or an oven-safe dish.

Evenly spread the sautéed bell peppers over the cream cheese.

Add the diced American cheese and the pre-cooked seasoned shaved steak to the tray.

Pour in the 1/2 cup of milk and add the 1/2 cup of sour cream over the ingredients in the tray.

Give all the ingredients in the tray a quick toss with a spoon or spatula to combine them loosely.

Bake the dip in the preheated oven for 20-25 minutes, stirring occasionally, until all the cheese and other ingredients are melted and well combined, forming a cohesive, bubbly dip.

While the dip is baking, slice the baguette into thick rounds, suitable for scooping.

If desired, for a thicker cream sauce, stir in the optional 1/2 cup of shredded sharp white cheddar cheese after the initial baking and return to the oven for another 5 minutes, or until melted and incorporated.

Once baked, remove the dip from the oven and serve hot with the sliced baguette and/or tortilla chips.


Preheat your oven to 350°F (175°C).

In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the diced bell peppers (red, yellow, and green) until softened, about 5-7 minutes. Season lightly with a pinch of salt and pepper. Remove peppers from skillet and set aside.

In the same skillet, quickly cook the shaved steak over high heat until medium doneness. Season the steak with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder while cooking. Once cooked, set aside.

Place the block of softened cream cheese in a disposable aluminum baking tray or an oven-safe dish.

Evenly spread the sautéed bell peppers over the cream cheese.

Add the diced American cheese and the pre-cooked seasoned shaved steak to the tray.

Pour in the 1/2 cup of milk and add the 1/2 cup of sour cream over the ingredients in the tray.

Give all the ingredients in the tray a quick toss with a spoon or spatula to combine them loosely.

Bake the dip in the preheated oven for 20-25 minutes, stirring occasionally, until all the cheese and other ingredients are melted and well combined, forming a cohesive, bubbly dip.

While the dip is baking, slice the baguette into thick rounds, suitable for scooping.

If desired, for a thicker cream sauce, stir in the optional 1/2 cup of shredded sharp white cheddar cheese after the initial baking and return to the oven for another 5 minutes, or until melted and incorporated.

Once baked, remove the dip from the oven and serve hot with the sliced baguette and/or tortilla chips.
