Philly Cheesesteak Dip

 

2

teaspoons vegetable oil

1/2

cup chopped onion

1

cup chopped red and green bell pepper

1/2

lb sliced roast beef, chopped (2 cups)

1

can (4.5 oz) Old El Paso® green chiles

8

slices deluxe white American cheese or American cheese (from 16-oz package), cut into pieces

1

package (3 oz) cream cheese

1/4

cup mayonnaise or salad dressing

1/8

teaspoon pepper

1/4

cup grated Parmesan cheese

Hard sourdough pretzels, if desired

• 1 Heat oven to 350°F. Lightly spray ovenproof 1-quart baking dish with cooking spray.
• 2 In 10-inch skillet, heat oil, onion and bell peppers over medium heat; cook and stir about 5 minutes or until onion has softened and turned translucent. Stir in roast beef; cook 2 minutes. Add chiles, American cheese, cream cheese, mayonnaise and pepper; stir until cheese is melted.
• 3 Pour mixture into baking dish; sprinkle with Parmesan cheese. Bake uncovered 25 to 30 minutes or until golden brown on top. Serve with pretzels as dippers.