Super Simple Smoked Chicago Beef Dip (One-Pan, One-Container)

There’s nothing quite like a good beef dip, especially when it’s smoked to perfection. This Super Simple Smoked Chicago Beef Dip is not just a recipe; it’s a game-changer for your next backyard gathering or a cozy night in. Trust me, it packs a flavorful punch with gooey cheese and a smoky twist that will have your friends and family raving.

I mean, who doesn’t love that melty cheese pull? This dish is so easy to throw together that you’ll wonder why you haven’t made it before. The best part?

It all comes together in one pan, so clean-up is a breeze. Let’s dive into why you’ll absolutely love making this dish and how to pull it off like a pro.

Why You’ll Love This Recipe

First off, convenience is king here. We’re talking about a one-pan wonder that requires minimal effort but delivers maximum flavor. Just toss everything into a foil pan, let the smoker do its magic, and you’ll have a dish that rivals any restaurant beef dip.

Plus, the combination of Italian beef, cream cheese, and provolone creates a rich, creamy texture that’s downright addictive.

And let’s be real-who can resist the crunch of giardiniera mixed with that tender, smoky beef? It’s like a flavor explosion in every bite. This dip is perfect for game days, parties, or just because you deserve a treat.

Seriously, these disappear faster than a cold beer in July, and you’ll be the star of the show.

Ingredients & Tools You’ll Need

Now let’s talk ingredients. You’ll need a container of store-bought Italian beef with gravy, some cream cheese, provolone, and mozzarella. I go heavy on the cheese here because, let’s face it, more cheese is always better.

And don’t forget the giardiniera-it’s the secret weapon that adds a zesty kick to the mix.

For tools, grab a foil pan (a 9×13 works great) and your smoker set to 225°F. That’s pretty much it! This recipe is all about keeping things simple, so you can focus on enjoying the process.

You’ll have everything you need right in front of you, making this a stress-free cooking experience.

How To Make It

Alright, let’s get into the nitty-gritty of how to whip up this Smoked Chicago Beef Dip. It’s super straightforward, so even if you’re a novice, you got this! Start by prepping your ingredients, and then we’ll move on to the cooking phase.

Preparation

First things first, make sure you wash your damn hands! It’s a must. Once you’re all cleaned up, grab that foil pan and dump the Italian beef into it, juices and all.

This is the base of our dip, and we want all those flavorful drippings in there.

Next, cut the blocks of cream cheese and provolone into chunks and toss them right on top of the beef. Don’t be shy-layer it on! Then, pour the entire jar of giardiniera over everything, juices included.

Trust me, this adds a ton of flavor and texture. Now, you’re all set for the smoking phase!

Cooking

Here’s where the magic happens. Set your smoker to 225°F and place the foil pan inside. Let it smoke for about 60 minutes.

During this time, you’ll start to smell the incredible aroma of the beef and cheese melding together. Keep an eye on it, and check for that lovely gooeyness-when the cheeses are soft and melty, you know it’s time to take it out.

Once it’s done, you’ll be left with a dish that’s bubbling with flavor and oozing with cheesy goodness. The giardiniera will add a nice crunch and zest, balancing out the rich cheeses and meat. It’s a sight to behold, and you’ll want to dive in right away!

Serving & Variations

Now that you’ve got this beautiful dip ready, it’s time to serve it up! The best part of this recipe is that you can pair it with just about anything. I love serving it with crusty French bread, crunchy pretzels, or even corn chips for a fun twist.

Each bite is a delightful mix of flavors and textures.

Feel free to customize it! If you’re not a fan of giardiniera, swap it out for some sautéed peppers or onions. You can even throw in some jalapeños if you’re feeling spicy.

And if you have leftovers (which is rare), you can store it in the fridge for a couple of days. Just reheat it in the oven or microwave until warmed through.

Wrapping Up

So there you have it-your new go-to recipe for a Super Simple Smoked Chicago Beef Dip that’s sure to impress. It’s all about those rich flavors and that perfect cheese pull, making it an instant crowd-pleaser. I can’t wait for you to try it!

Recipe created by down.rightdelicious for Trust Me Try It.

Super Simple Smoked Chicago Beef Dip (One-Pan, One-Container)

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Ingredients

• 1 container store-bought Italian beef (with Italian style gravy, ~36 oz)
• 1 block cream cheese (8 oz)
• 1 block provolone cheese (8 oz, or whatever you want)
• 1 block of mozzarella (8 oz, or whatever you want)
• 1 whole jar of giardiniera (typically 16 oz)
• 2 tbsp of downrightdelicious Drew’s Dust SPG
• Serve with French bread, pretzels, or corn chips.

Instructions

• WASH YOUR DAMN HANDS!!
• Prep the tray Grab a foil pan (9×13 or similar)
• Dump Italian beef (with juices) into the tray
• Cut cream cheese block and provolone block into chunks and drop on top of beef
• Pour the entire jar of giardiniera (including juices) over everything
• Smoke it Temp: 225°F on a pellet grill Smoke for 60 minutes until cheeses are soft, melty, and slightly smoky
• Serve Straight from the foil pan
• Serve with French bread, pretzels, or corn chips