Philly Cheesesteak Dip

The smell hit me first: charred onions, sweet peppers, and that unmistakable sizzle of beef fat meeting a hot pan. I was standing in my friend's tiny South Philly kitchen, watching her toss ribeye scraps into a skillet with zero ceremony. She scooped the whole mess into a baking dish, buried it under cheese, and slid it into the oven. Twenty minutes later, we were fighting over the last scoop with broken baguette pieces. That dip ruined every other appetizer for me.

I brought this to a Super Bowl party once, tucked between seven-layer dips and spinach artichoke situations that all tasted the same. My dish was gone in twelve minutes. People kept asking if I ordered it from a restaurant. One guy scraped the edges of the pan with a chip and looked genuinely emotional. I've been making it for every gathering since, and it's the only recipe people actually text me about beforehand.

Ingredients

• Shaved ribeye steak: This is the soul of the dip, the ribeye gives you that beefy richness and tender bite that makes it taste like the real deal, and shaved cuts cook fast and break apart easily into the creamy base.
• Yellow onion: Sweet and mild when caramelized, it brings depth without overpowering the other flavors, and finely dicing it ensures every bite has a little sweetness.
• Green and red bell peppers: The classic Philly combo, they add color, crunch, and a slight vegetal sweetness that balances the richness of the cheese and meat.
• Garlic: Just two cloves, minced fine, because garlic should support, not steal the show, and it blooms beautifully in the hot pan after the peppers soften.
• Provolone cheese: Melty, sharp, and traditional, this is the cheese that belongs on a cheesesteak, and shredding it yourself makes it melt smoother than pre-shredded bags.
• Cream cheese: Softened to room temperature so it blends without lumps, this is what makes the dip thick and luxurious instead of greasy or separated.
• Sour cream: Adds tang and keeps the dip from feeling too heavy, plus it helps everything stay creamy even after baking.
• Mayonnaise: I know some people side-eye mayo, but it adds richness and helps bind everything together without making it gloppy.
• Kosher salt, black pepper, smoked paprika: Simple seasoning that lets the beef and cheese shine, and the smoked paprika is optional but adds a tiny hint of warmth that people can't quite place.
• Worcestershire sauce: Just half a teaspoon to add umami and a little tang, it deepens the beefy flavor without tasting like steak sauce.
• Sliced baguette or tortilla chips: You need something sturdy enough to scoop without breaking, toasted baguette is traditional, but thick tortilla chips work great for a gluten-free crowd.

Instructions

Preheat your oven:

Set it to 375°F so it's ready when you are. This gives you time to cook everything on the stove without rushing.

Sauté the vegetables:

Heat a drizzle of oil in a large skillet over medium-high, then toss in the onions and both peppers, stirring occasionally until they soften and start to brown at the edges, about 5 to 7 minutes. Add the garlic and cook for one more minute until it smells amazing.

Cook the ribeye:

Push the veggies to one side of the skillet and add the shaved ribeye to the empty space, letting it sear and brown for 2 to 3 minutes. Season with salt, pepper, and smoked paprika if using, then stir in the Worcestershire sauce and mix everything together before removing from heat.

Make the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until smooth and well blended. It should look thick and cohesive, not runny.

Combine everything:

Fold the cooked steak and vegetable mixture into the creamy cheese base, stirring gently until evenly distributed. You want every scoop to have meat, peppers, and creamy goodness.

Transfer to baking dish:

Grease a 9-inch baking dish lightly and spread the mixture evenly inside. Sprinkle extra provolone on top for a golden, bubbly crust.

Bake until bubbly:

Slide the dish into the preheated oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. The smell will make everyone gather in the kitchen.

Serve hot:

Pull it out, let it sit for a minute so no one burns their mouth, then serve with toasted baguette slices or sturdy chips. Watch it disappear.

Save

There's a moment at every party when someone takes their first bite of this dip, pauses, and then immediately goes back for more. I've seen it happen with picky eaters, cheese snobs, and people who claim they don't like peppers. It's the moment when an appetizer stops being filler and becomes the thing people remember. That's when I know I made the right call.

Make It Your Own

I've swapped the ribeye for shaved roast beef from the deli when I'm in a pinch, and honestly, it still works. You lose a little of that beefy richness, but the creamy base and vegetables carry it through. Some people like to add sliced mushrooms or jalapeños to the vegetable mix, and I've seen versions with a splash of hot sauce stirred into the cream cheese for a little heat. If you want it milder, swap the provolone for mozzarella or even American cheese, it won't have the same sharpness, but it'll still melt beautifully.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though I've never had it last that long. Reheat individual portions in the microwave for about 45 seconds, or warm the whole thing in a 300°F oven until it's bubbly again. It thickens up a bit when cold, so don't be alarmed, it loosens right back up with heat. You can also freeze it before baking, just thaw it overnight in the fridge and bake as directed.

Serving Suggestions

This dip is sturdy enough to handle thick tortilla chips, but toasted baguette slices are my favorite because they soak up the creamy base without falling apart. I've also served it with celery sticks and bell pepper strips for people watching carbs, and it works surprisingly well. A light lager or a crisp dry white wine cuts through the richness perfectly, though I've seen people pair it with beer and whiskey at game day parties with zero complaints.

• Toast your baguette slices with a brush of olive oil and a sprinkle of garlic powder for extra flavor.
• Set out small spoons so people can scoop it onto their plates instead of double dipping.
• Keep it warm on a low setting in the oven or a warming tray if your party runs long.

Save

Every time I make this, someone asks for the recipe, and every time I send it, they text me a photo a week later with an empty pan. It's the kind of dish that makes you look like you tried harder than you did, and that's exactly the kind of recipe worth keeping around.

Recipe Questions

→ Can I use a different cut of beef instead of ribeye?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for ribeye. The key is to use meat that's thinly shaved or sliced so it cooks quickly and integrates well into the creamy base.

→ How do I make this gluten-free?

The dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetables like bell pepper strips, celery, or carrot sticks instead of regular baguette.

→ Can I prepare this dip ahead of time?

Absolutely. Prepare the dip through step 5, cover, and refrigerate for up to 24 hours. When ready to serve, transfer to your baking dish, add the cheese topping, and bake as directed, adding a few extra minutes if needed.

→ What cheese can I substitute for provolone?

Mozzarella offers a milder, stretchier option, while American cheese provides authentic Philly flavor. You can also use a blend of cheddar and Monterey Jack for a sharper taste.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave in 30-second intervals, stirring between each.

→ What are the best dippers to serve with this?

Toasted baguette slices and crostini are classic choices. Sturdy tortilla chips, pita chips, pretzel bites, or fresh vegetables like bell pepper strips also work wonderfully for scooping up this rich dip.