Smoked Cheesesteak Dip

5 from 1 vote

If you like cheese steaks, you need to try this Smoked Cheesesteak Dip. Grilled steak, sautéed peppers and onions and a whole lotta cheese!

Prep Time15

Cook Time20

Course: Appetizer

Cuisine: American

Keyword: cheesesteak, dip recipe, how to make a tasty dip, smoked dip idea, smoked dip recipe

Servings: People

Author: Maciek Zurawski

Ingredients

1 lbs NY strip steak
1/2 tbsp All purpose seasoning
1 tbsp Steak seasoning
1 Green bell pepper
1 Yellow onion
8 oz Cream cheese block
16 oz Shredded mozzarella cheese
4 Provolone cheese slices
Handful of chopped chives

Instructions

Place the steak in the freezer for 30 minutes to firm up.
Slice the firm steak into thin, bite size pieces. Cut out the fast caps and set off to the side.
Dice up a green bell pepper and onion. Set aside in a bowl.
Preheat the grill to a medium heat at 350 degrees. Set it for dual zone grilling.
Place a cast iron skillet on the grill and let it heat up.
Drop the sliced fat caps onto the hot skillet and allow the fat to melt. Remove once they are cooked through.
Drop the sliced steak pieces onto the hot skillet, season with an equal mix of 1/2 tbsp of the All Purpose and Steak seasonings.
Grill the NY Strip pieces, mixing them around the pan with a wooden spoon.
Once they develop a nice crust, remove them from the grill into a bowl and set aside.
Next, sauté the diced veggies in the same grease and hot pan you used for the steak. Once they start to soften, remove them from the grill into a bowl and set aside.
To assemble the cheese steak mixture, add the grilled steak and veggie bits into a large bowl. Add room temperature cream cheese, a tablespoon of mayo, shredded mozzarella cheese and 1/2 tbsp of steak seasoning. Mix the ingredients together until they are blended well.
Take half of the cheesy mixture and evenly spread it into the cast iron skillet.
Place slices of provolone cheese on top covering the entire dip and place the remaining dip over the cheese slices and over the entire surface.
Place the cheesy skillet on the indirect side of the grill and let it cook for 20 minutes.
Slice the bread into thin, single serve pieces. Drizzle with olive oil and place them on the direct side on the grill directly on the grates.
Top the smoked cheese steak dip with some freshly chopped chives and serve while everything is still warm. Enjoy!

Notes

Prep work for this smoked cheesesteak dip can be done the day before. Store the mixture in the fridge until you are ready to put in on the grill

Throw the steak in the freezer for 30 minutes. This will firm up steak and make it easier to slice into thin pieces.

How to create dual zone heat on grills

Dual zone heats are created differently depending on the type of grill you have.

Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Nutrition