Saus Steak Keju Philly

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. If you are not baking the dip in the skillet used to cook everything, then spray a 2-quart baking dish with pan spray and set aside.
2. Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon of the 2 tablespoons butter to the pan. Once the butter is melted, add 7 oz deli sliced roast beef to the pan and cook for 3-4 minutes, until the meat is thoroughly heated through and beginning to brown. Remove to a bowl and set aside.
3. Add the remaining tablespoon of butter, 1 cup diced peppers, and 1 cup diced onion to the pan. Sautè for 5-6 minutes or until the onions are translucent. Add the minced 3 cloves garlic and cook for another minute, until fragrant. Remove from the heat and reserve in the same bowl as the roast beef.
4. In a large bowl, beat 8 ounces cream cheese, half of the ⅓ cup grated parmesan, and ½ cup cheese whiz together until smooth and creamy. Stir in half of the 8 ounces sliced provolone, ⅓ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and ½ teaspoon Italian seasoning.
5. Add the roast beef and cooked veggies to the creamy mixture and stir until combined. Transfer everything back into the skillet (or preparing baking dish) and smooth it out, sprinkling the remaining provolone and parmesan on top.
6. Bake for 25-30 minutes, until the cheese on top of browned and bubbling. Remove from the oven and top with 1 tablespoon fresh parsley.
7. Serve with sliced baguette, bagel chips, pita chips, or sliced bell peppers.