pat's Recipe

Philly Cheese Steak Dip

Category: Dips - served warm

1 17-ounce package beef roast au jus
1 cup chopped onion (1 large)
4 cloves garlic, minced
1 tablespoon olive oil
Nonstick cooking spray
1 15-ounce jar process cheese dip
3/4 cup chopped red sweet pepper (1 medium)
3/4 cup chopped green sweet pepper (1 medium)
1 4-ounce can (drained weight) sliced mushrooms, drained
1/3 cup pepperoncini salad peppers, stemmed and chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
Hoagie Planks

directions

1. Remove cover from beef roast package and cook beef in the microwave on 100 percent power (high) for 1 minute. Remove beef roast from package; reserve 1/3 cup of the au jus. Cut beef roast into chunks. Using two forks, pull beef into shreds; set aside. In a large skillet, cook onion and garlic in hot oil over medium-high heat until tender. Stir in beef.

2. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. Add beef mixture to cooker. Stir in the reserved 1/3 cup au jus, cheese dip, sweet peppers, mushrooms, pepperoncini, Worcestershire sauce, and black pepper.

3. Cover and cook on high-heat setting for 1 to 2 hours. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours. Serve with Hoagie Planks.

Hoagie Planks: Preheat broiler. Split 5 hoagie buns and place, cut sides up, on a baking sheet. Spread with about 1/4 cup softened butter and sprinkle with 1/2 teaspoon dried Italian seasoning, crushed. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until lightly toasted. To serve, cut bun halves diagonally into pieces.

Makes 20 appetizer servings