Philly Cheese Steak Dip - Food Wishes - Football Food

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

Channel: Food Wishes

Views: 879,961

Rating: 4.9181013 out of 5

Keywords: Philly, Cheese, Steak, Dip, Football, Food, Superbowl, snacks, chef, john, food, wishes, cooking, recipes, cheese, spicy, steak, beef, peppers

Id: VCDXt8MAvYs

Length: 9min 6sec (546 seconds)

Published: Fri Jan 26 2018

Reddit Comments

[u/KetoNoCheetos]

This looked pretty good. Just add less onion and replace with more peppers!

[u/nebujal]

I wanted to watch the video but couldn’t stand the way this guy talks. Can someone please post the recipe!

[u/tekkitan]

I love Chef John. I watch just about all of his videos.

[u/spunkyweazle]

Music made me instantly think of Half in the Bag