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A foil tray filled with a colorful, chunky vegetable mixture, likely a baked casserole, surrounded by slices of toasted baguette and roasted whole mushrooms on a wooden surface.

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

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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 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