Spicy Honey BBQ Chicken Dip
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Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
1 tbsp. extra virgin olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small yellow onion, sliced
1 1/2 tsp Head Country Seasoning (your favorite flavor)
1 Tbsp beef broth
1 Tbsp Worcestershire sauce
1 lb. sirloin steak, thinly sliced*
Salt & pepper
6 slices provolone
4 hoagie rolls, toasted
High Pressure on Instant Pot
25 mins
Add oil to the insert of an Instant Pot and set to Sauté. Once hot, add peppers, onion, and Head Country Bar-B-Q Seasoning. Cook until onions and peppers are soft, stirring occasionally, 5 minutes.
Stir in Worcestershire sauce and beef broth, making sure to scrape the bottom with a wooden spoon to pull up any browned bits on the bottom.
Add beef on top of the veggies and season with salt and pepper. Close lid and set to Manual. Cook on High pressure for 8 minutes. Let pressure naturally release for 10 minutes before manually releasing any remaining pressure.
Remove the lid and stir everything together briefly. Top with cheese slices in an even layer. Close the lid again and let sit for 1-2 minutes to allow the cheese to melt. Scoop mixture onto toasted hoagie rolls and serve immediately. Serves 4.
*be sure to freeze the meat for 30 minutes before slicing. This firms up the meat so it’s easier to slice thin.
