Philly Cheese Steak Dip

Ingredients

• 1 Lb beef top sirloin steaks
• Salt and freshly ground black pepper to taste
• 1 tbs olive oil
• 1 yellow onion, diced
• 1 tbs butter
• 1 red bell pepper
• 1 green bell pepper
• ½ C pepperoncini peppers
• 7 pickled red peppers
• 3 jalapeno peppers
• 2 (8 ounce) packages cream cheese, softened
• ½ lb provolone cheese
• ½ tsp Worcestershire sauce
• 1 pinch cayenne pepper

Directions

1. Slice steak into thick pieces. Season generously on both sides with salt and pepper.
2. Heat olive oil in a pan over high heat until smoking.
3. Add steak slices and sear until bottoms are browned, 3 to 4 minutes.
4. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
5. Add diced onion, a big pinch of salt, and butter to the meat juices in the pan.
6. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
7. Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1½ to 2 cups.
8. Add to the onions amd cook and stir until starting to soften, about 5 minutes.
9. Preheat the oven to 400°
10. Chop steak into small pieces. Place back into the bowl with the accumulated meat juices
11. Add the onion-pepper mixture and cream cheese.
12. Grate in the provolone cheese, saving a little for the top.
13. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper and mix thoroughly.
14. Transfer half of the dip into a small baking dish and smooth the top with a fork.
15. Place baking dish on top of a sheet pan and sprinkle the remaining provolone cheese on top. Save the other ½ to bake fresh for your guests.
16. Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes.
17. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.