1 c. finely chopped leftover roast beef or deli roast beef
4-oz. can diced green chiles
1 lb. white Velveeta Queso cheese, cubed
¼ c. milk
½ tsp. freshly ground black pepper
baguette, slices or cubed and very lightly toasted
Instructions
In a skillet, heat the oil over medium heat; saute the bell pepper, onions, and garlic until soft, about 3 minutes. Add to the crock pot on low heat. Add the roast beef, green chiles, Velveeta, milk, and black pepper. Stir to combine. Cover, stir occasionally until the mixture is smooth and creamy and the cheese has melted. Serve with very lightly toasted baguette slices or cubes.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/philly-cheesesteak-queso-dip/