Dips are easy and delicious and this Philly cheesesteak dip is no exception. Here at Stargazer we have a particular affinity for Philly cheesesteaks since we live and work about 1.5 hours north of Philadelphia. If you’ve never had a cheesesteak before, you should definitely go out of your way to try one. This hearty dip is a great substitute for the real thing and is sure to be a hit with anyone lucky enough to try it. We hope you enjoy it as much as we did!
Pat your ribeye steak dry for searing. Rub with 1 tsp salt and 1 tsp pepper. On the stove top, preheat your 12-inch Stargazer Cast Iron skillet on low heat for 5-10 minutes before slowly turning up the heat to medium-high. Once heated, add the avocado oil and heat for 30 seconds. Add the steak to the skillet and sear on each side for approximately 3 minutes until the outside of the steak begins to caramelize and turn brown. Remove the steak from the skillet and set aside to rest for 10 minutes before dicing it into half inch cubes.
Preheat your oven to 350°F. Turn the skillet heat down to medium and add the onions and peppers to the skillet with the leftover oil and fat from the steak. Sauté for about 7 minutes or until the onions are translucent and the peppers have softened. Add the garlic, remaining salt, remaining ground black pepper, American cheese, cream cheese and 1 cup of the mozzarella cheese to the skillet. Stir frequently until the ingredients are thoroughly combined and the cheese is completely melted. Add the steak cubes to the skillet and stir to combine.
Remove the skillet from the heat. Spread the marinara sauce in an even layer over the top of the ingredients in the skillet. Sprinkle the remaining mozzarella cheese in an even layer over the marinara sauce. Carefully move the skillet to the preheated oven and bake at 350°F for 20 minutes.
Open the hoagie rolls and place them on a baking sheet. Bake in the oven to toast. Approximately 5 minutes at 350°F or until toasted to taste. You can do this while your dip is baking in the same oven. Remove the rolls from the oven and cut into 1 inch slices for dipping.
Carefully remove the skillet from the oven and let stand for 10 minutes to cool before serving with the toasted bread for dipping.