Super Bowl Stuffed Crust Dip
It’s time for Super Bowl LIX, and this stuffed crust dip is ready to bring the heat! On one side of the field, Kansas City’s powerhouse chili—tender pork, bold spices, and a smoky kick—lines up for a flavor blitz. On the other, Philadelphia's cheesesteak dream team—juicy shaved steak, caramelized onions, and melty provolone—delivers a championship-worthy bite. Holding it all together? A ring of pepperoni-stuffed pizza dough balls, your ultimate play for dipping and dunking. Whether you're cheering for the Chiefs, the Eagles, or just the commercials, this dish is an MVP on any game-day spread!
Equipment
- Instant Pot
Ingredients
For the stuffed crust dip
- 32 ounce refrigerated pizza dough
- 32 slices of pepperoni
- 32 small pieces of mozzarella cheese
- 1 beaten egg
For the Kansas City chili
- 3 pounds pork butt (or shoulder)
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 cups diced onions
- 1 cup diced jalapeños
- 1/4 cup minced garlic
- 1 bottle of beer
- 3 cups chicken stock
- 4 cups kidney beans
- 1 tablespoon chili powder
- 2 cups diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1/4 cup hot sauce
- 1 cup brown sugar
- 1 cup grated mild cheddar cheese
- 1/2 cup diced red onions
- Salt and pepper
For the Philly cheesesteak
- 16 ounces shaved steak
- 2 cups diced onions
- 1/4 cup butter
- 1 tablespoon sugar
- 1 cup mild cheddar cheese
- 1/4 cup corn starch
- 2 cups evaporated milk
- 1 tablespoon onion powder
- 2 tablespoons Worcestershire sauce
- 1 cup grated provolone cheese
- Salt and pepper
Instructions
- Season 3 pounds pork butt with 1 tablespoon garlic powder and 1 tablespoon cumin. Sear the pork on all sides to get a crust then add to an instant pot.
- Using the leftover fond from the pork, sauté 2 cups diced onions, 1 cup diced jalapeños, and 1/4 cup minced garlic. Add them to the instant pot.
- To the pot, mix in 1/4 cup tomato paste, 2 cups diced tomatoes, 4 cups kidney beans, 1 bottle of beer, 3 cups chicken stock, 1/4 cup hot sauce, 1/4 cup Worcestershire, and 1 cup brown sugar. Season with 1 tablespoon chili powder, salt, and pepper. Cook on high for 45 minutes.
- In the meantime, add 1 cup mild cheddar to a saucepan or pot. Combine with 1/4 cup corn starch then mix in 2 cups evaporated milk and 2 tablespoons. Season with 1 tablespoon onion powder. Heat on medium, continuing to stir until a cheese sauce consistency forms.
- Melt 1/4 cup butter on a medium-high heat skillet. Add 4 cups diced onions, 1 tablespoon sugar, and 1 teaspoon salt. Cook for about 7 minutes, mixing frequently until a golden brown color forms (caramelized onions),
- Add 16 ounces shaved steak to a medium-high heat skillet and chop it up more. Season with salt and pepper.
- Separate the 32 ounce refrigerated dough into 32 even balls. Stuff the dough with a slice of pepperoni and a piece of mozzarella cheese each then pinch it close. Line a large sheet pan with the dough balls around the rim and a line down the middle, creating 2 sections where the dips will go.
- By now the pork should be done in the instant pot. Release the pressure and let the pork cool before shredding it into chili consistency.
- In one dip section, add the cheese sauce, shaved steak, caramelized onions, and 1 cup grated provolone. In the other dip section, add the chili and 1 cup grated mild cheddar.
- Brush each dough ball with a beaten egg wash. Bake at 450°F for 20 minutes. When it comes out, garnish the chili with 1/2 cup diced red onions.
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