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Ingredients1 h 18 m servings 285 cals
Original recipe yields 16 servings
- Combine cream cheese and processed cheese in a slow cooker on Low.
- Heat olive oil in large skillet over medium heat; cook and stir onion and green bell pepper until tender, about 8 minutes. Add Worcestershire sauce and simmer. Mix rib-eye steak, salt, and pepper into onion mixture; cook and stir until steak is browned, about 5 minutes. Drain extra grease. Stir process cheese spread into steak mixture until melted. Pour cheese-steak mixture into the slow cooker.
- Cook on Low for 45 minutes.
Per Serving: 285 calories; 24.2 g fat; 5.9 g carbohydrates; 11.2 g protein; 73 mg cholesterol; 726 mg sodium. Full nutrition
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