Reviewed: Apr. 27, 2012

This is a wonderful dip. I used low fat ingredients. When I made this I used low fat cream cheese, light mayo and light for fat free italian dressing. Also used deli roast beef. My favorite is Deitz and Watson sliced roast beef. Not only is it easy but its healthier. Soo yummy!! Great for football games. Go Steelers!!!!

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Reviewer:

kody

Reviewed: Mar. 31, 2012

This was a really good dip, I loved it, 2 of my children loved it although I have one that doesn't want to try anything. I just wouldn't call this Philly Cheese Steak Dip as it is so far from a real Philly Cheese Steak...although the taste is definitely awesome and I will keep this to make again and again.

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Reviewer:

Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

Reviewed: Feb. 18, 2012

This was ok, the flavor of the meat and peppers wasn't as strong as I thought it would be. But it was something different and I'm glad I tried it. I wonder if it would taste better if assembled the night before to give the flavors a longer time to blend before baking?

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Feb. 17, 2012

Really hate to write negative review on a recipe so highly rated but this was not great! Used left over roast beef and followed the rest to a T- Made a lot and had a lot left over after the super bowl....Had a hard time throwing it away but leftovers were worse than original.

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Reviewer:

ABC Cook

Cooking Level: Intermediate

Living In: Isanti, Minnesota, USA

Reviewed: Oct. 25, 2011

I used sliced steak for a more authentic taste versus roast beef. The dip was very good .... just not quite 5 stars Needs some tinkering around with (spices, amounts, etc).

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Reviewer:

britt2684

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 10, 2011

I've made this recipe several times....its no fail....wonderful....God Bless You for sharing it with us...TamBam

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Reviewer:

tambam

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Vilonia, Arkansas, USA

Reviewed: Sep. 18, 2011

This dip was okay, it didn't quite meet my expectations. I would not add the mayo, it turns into oil immediately and then needed to be drained off. Adding the milk to make it creamy was a good suggestion. If I make it again I will try dry italian seasoning mix to eliminate more oil.

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Reviewer:

JULIEG13

Reviewed: May 11, 2011

Delicious! And, without the crackers or bread, this is great for a low carb diet! Thank you!!

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Reviewer:

Britte

Reviewed: May 9, 2011

Good. Made alot.

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Reviewer:

Junebug's Mom

Cooking Level: Intermediate

Reviewed: Jan. 30, 2011

I used one ginormous red bell pepper (we don't care for green bell pepper), the last dredges of a bottle of Newman's italian dressing (it was around a half cup, I didn't measure.....I was in a hurry), reduced fat cream cheese/mayonnaise and I upped the roast beef to a full pound. I didn't have time to throw it in a baking pan, I just tossed everything into my small crockpot and let it go until we got back home at noon. Boys literally inhaled this in less than twenty minutes. I served it with day-old toasted bread and Wheat Thins. HUGE hit. Next time I might increase the provolone, but it's not hugely necessary. They loved it regardless.

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