Nobody believes me when I tell them this but authentic Philly cheesesteaks are made with Cheez Whiz. It’s true! Folks may prefer them with other (real) cheeses such as provolone, but ask any Philly resident what goes on a real cheesesteak and they’ll tell you Cheez Whiz.
What I don’t know is if it’s “cheesesteak” or “cheese steak” as I've seen it both ways and my spellcheck is telling me "cheesesteak" isn't a real word, I’m going to split it up and use one in the photo and one in the recipe. Also? I’d already added “cheese steak” to the photo when it occurred to me that “cheesesteak” might be the preferred spelling. Also? I don’t care which way it’s spelled because someone is going to tell me I’m wrong no matter how I spell it. And I’m already expecting an avalanche of comments about the Cheez Whiz thing.
So anyway, I got to thinking about Cheez Whiz and how it would make a perfect dip since it’s so creamy and I decided to try to make a cheesesteak dip! My first inclination was to thinly slice a steak but that seemed kind of sacrilegious to obliterate a perfectly good steak just to throw it in a crock pot with processed cheese spread. I mean, that’s kinda like putting an elevator in an outhouse.
So I thought, well, if we’re going to use Cheez Whiz, why stop there? Let’s really get the purists riled up and use something amazeballs like Steak-Umms. Ha!
As a riff on the cheese steak rolls, I decided to make crostini* from whole wheat hoagie rolls but you can totally serve this with crackers or chips.
Philly Cheesesteak Dip
14 Steak-umm sliced steaks (1 pound), frozen
1 large onion, finely diced
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons worcestershire sauce
2 15-ounce jars Cheez Whiz cheese dip
Separate steaks from wax paper dividers and place on a cutting board. Cut steaks into 1-inch strips lengthwise. You’ll probably have to do this 4-5 steaks at a time unless you’re Paul Bunyan. You have to keep these frozen – they’re too delicate to work with when they’re thawed.
Heat a large skillet over high heat. Add steak strips, onion, black pepper and garlic then cook until steak is cooked through, breaking the steak up as it cooks. Drain fat halfway through cooking so that the meat sears instead of boiling in the pan juices. Once steak is cooked through, drain again if necessary.
Remove from heat then add worcestershire and Cheez Whiz. Stir until combined then add to a small crock pot. Heat on low until cheese is bubbly then reduce heat to “warm” until ready to serve. You can also heat this and keep warm in a small saucepan on the stove.
Serve with crostini, crackers or chips.
*to make crostini, slice hoagie rolls (or baguettes or French bread) into thin slices with a serrated knife. Brush with olive oil then sprinkle with salt and pepper. Arrange in a single layer on a baking sheet and bake at 400 degrees until lightly browned and crisp (about 5 minutes).