Ooey gooey queso dip with grilled peppers, onions, and tender steak! Inspired by the famous Philly Cheesesteak!
1/2 pound flank steak or skirt steak, thinly sliced and then finely diced
salt and pepper, to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
pinch of oregano
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 white or yellow onion, diced
12 ounces white velveeta cheese
4 ounces cream cheese
1/4 cup milk
bread, for dipping (I used a mini french baguette, sliced. Whole wheat or sourdough would be yummy too!)
Add the velveeta cheese, cream cheese, and milk to a medium sauce pan and heat on medium-low, stirring periodically until melted.
While the cheese is melting, cook your steak and veggies. Season diced steak with salt and pepper to taste, 1/2 teaspoon chili powder, and 1/2 teaspoon garlic powder. Sprinkle with a pinch of dried/ground oregano (about 1/4 teaspoon). Cook steak in a large pan/skillet sprayed with cooking spray over medium heat 3-5 minutes until browned and most of the pink is gone. Add peppers and onions and continue to sauté 2-3 minutes until onions are translucent.
When the cheese is all melted and smooth, stir in the steak, peppers and onions, and remaining seasonings. Serve with bread for dipping. Enjoy!