Philly Cheesesteak Dip

Preheat your oven to 400°F (200°C).

Dice the green bell pepper and white onion.

In a large skillet over medium-high heat, add the diced vegetables, unsalted butter, avocado oil, and 1 tablespoon of the black pepper and garlic seasoning. Sauté until softened and lightly browned.

While the vegetables are cooking, place the softened cream cheese in a large mixing bowl. Season with the all-purpose, spicy, chipotle, and crunchy garlic/onion seasoning blends.

Once cooked, transfer the sautéed onions and peppers to the bowl with the seasoned cream cheese.

In the same skillet, add the shaved steak. Season generously with the remaining 1 tablespoon of black pepper and garlic seasoning. Cook, breaking up the meat, until fully browned.

While the steak cooks, mix the cream cheese and sautéed vegetables together until well combined.

Spread the cream cheese mixture evenly in the bottom of a 9x13 inch baking dish.

Layer the cooked shaved steak over the cream cheese base.

Top the steak with the freshly grated pepper jack cheese.

Arrange the slices of baby swiss cheese over the pepper jack to cover the entire surface.

Top with sliced fresh jalapeños and sprinkle the Parmesan and herb seasoning blend over everything.

Bake for 20 minutes. For the last 10 minutes of baking, cover the dish with aluminum foil to prevent the top from burning.

Remove from the oven, let it cool slightly, and serve warm with tortilla chips, crackers, or toasted bread.