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My review
The 'Whiz-Wit' Dip
12
JJsMama
"If you live in Philadelphia, or have visited, you have probably gone to the famous Pat's or Geno's Steaks. When you order, you have to order a 'Whiz Wit' or a 'Whiz Wit-out.' This means a cheese steak with Cheeze Whiz® and with or without fried onions. This is a cheese steak in a dip. Perfect for tailgating or football games and is best served in a slow cooker with cut-up hoagie/sub rolls. Enjoy!"
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Ingredients
30 m servings 345Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large skillet over medium-high heat; cook and stir onion in the hot oil until tender, 5 to 10 minutes. Remove onion from skillet to a bowl with a slotted spoon, leaving oil in skillet. Cook and stir steak in the same skillet over medium-high heat until browned and liquid has evaporated, 5 to 10 minutes.
- Stir onion, jalapeno peppers, and pimento peppers into steak until thoroughly mixed. Add cream cheese to steak mixture; cook and stir until cream cheese is melted, about 5 minutes. Stir cheese sauce into steak mixture; cook and stir until dip is heated through, 3 to 5 minutes. Serve hot.
Footnotes
- Cook's Note:
- Chip steak is traditionally made from rib eye or top round steaks. You could also use a cheaper steak to not break the bank. The steaks are cut VERY thin, making it easier to cook for cheese steaks. It's found in most lunch meat counters in the Philadelphia/New Jersey regions but could easily be made at home. I've seen Lancaster Brand in my grocer's freezer that would work well with this. Using Steak-Ums® brand chip steak may leave your dip extremely greasy!!
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Reviews
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10/11/2014
Here is my original review when JJsMama 1st posted this recipe as a personal recipe in 2011. The "Whiz-Wit" Dip Reviewed: Jan. 2, 2011 Let me start by saying I hope AR accepts and publishes thi...
7/6/2014
Obsessed with this recipe! Perfect dip to make for tailgating or football (or any sports parties) at home. Made this exactly per recipe and received several compliments and requests to make this...
9/28/2013
I actually had the pleasure of making this before it became 'Kitchen Approved', and have made it MANY times since. Here is my original review: We just got done eating this for our 'dip night' an...
11/20/2016
I really enjoy this recipe and use it regularly. The only thing that I change is instead of using regular olive oil, I use sub oil to make it a little bit more flavorful and authentic.