Ingredients:

  • 1 lb ribeye steak, shaved paper-thin
  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1.5 cups sharp Provolone cheese, hand-shredded
  • 1 cup white American cheese, shredded

Instructions:

  1. Phase 1: The Velvet Sear - Slice the 1 lb ribeye steak into paper thin ribbons. Heat the 1 tbsp neutral oil in a large skillet over medium high heat until it shimmers and wisps of smoke appear. Add the steak in a single layer. Sear for 2-3 minutes until deeply browned and slightly crispy on the edges. Remove the steak from the skillet and set aside on a plate.
  2. Phase 2: Building the Aromatics - In the same skillet, add the diced yellow onion and green bell pepper. Cook for 5-7 minutes until the onions are translucent and slightly charred. Stir in the minced garlic. Sauté for 1 minute until fragrant and golden but not burnt. Pour in the 1/4 cup beef broth and 1 tsp Worcestershire sauce. Use a spatula to scrape the bottom of the pan until all the brown bits are incorporated into the liquid.
  3. Phase 3: The Creamy Emulsion - Reduce heat to low. Add the 8 oz cream cheese and 1/2 cup sour cream. Stir constantly until the mixture is completely smooth and bubbling gently. Fold the cooked steak and any accumulated juices back into the creamy base.
  4. Phase 4: The Final Bake - Stir in 1 cup of the Provolone and 1/2 cup of the white American cheese until just melted and combined. Transfer the mixture to a 2 quart baking dish. Top with the remaining Provolone and American cheese. Bake at 375°F for 15-20 minutes until the cheese is bubbly and the top has golden brown spots. Let rest for 5 minutes before serving.