Italian sandwich dip was a huge success. I can't take credit for it, but everyone seemed to love it. This caused me to want to make every sandwich into a dip. Every sandwich. Mandi is going to flip out when she reads this because she is very particular with cheesesteaks growing up in Philly after all, but hey, I have to do EVERY SANDWICH. It's a rule. Every sandwich must be a dip. This dip went over well, and I have leftovers, so I might take it to Thanksgiving this week. Speaking of that, I wish all my readers a good Thanksgiving, and I am really excited to come back on Monday. I have tons of stuff I want to cook this week, so I am hoping to finally be ahead of schedule and not be cooking the night before I post every time.
I started with some leftover roast and cheese. That is jack, cheddar, and american.
I made a thick roux, because I wanted the dip to be really creamy.
After adding the half and half, it became a nice thick liquid.
Peperoncini, caramelized onions, and chopped up beef.
This dip was really tasty.
First I caramelized the onions and set them aside, then I diced some leftover roast beef. I made a thick roux with butter, oil and flour and cooked it about 5 minutes. I added about a cup to 2 cups of half and half and whisked the shit out of it to make sure there were no lumps. Then the cheese went in(whisked well as well). Follow that up with some peperoncini (including some oil from the jar), the caramelized onions, and the cut up beef. Serve with cut pieces of bread