Philly Cheesesteak Dip (Printable)

Decadent dip with shaved ribeye, peppers, onions, and creamy provolone—ideal for entertaining and game day.

# What You Need:

→ Meats

01 - 1 lb shaved ribeye steak

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices and Seasonings

10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika, optional
13 - 1/2 tsp Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# How To Make It:

01 - Preheat oven to 375°F
02 - In a large skillet over medium-high heat, add a drizzle of oil. Sauté onions and both bell peppers until soft and lightly caramelized, about 5-7 minutes. Add garlic and cook for 1 minute more.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until just browned, about 2-3 minutes. Season with salt, pepper, and smoked paprika if using. Stir in Worcestershire sauce. Remove from heat.
04 - In a large bowl, combine cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone on top.
07 - Bake for 15-18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Tips:

01 -
  • It tastes like the sandwich, but you can eat it with one hand while holding a drink in the other.
  • The creamy base makes it richer and more indulgent than any cheesesteak you've ever had.
  • It stays warm and gooey for the entire party, no reheating needed.
  • You can prep everything ahead and just bake it when people show up.
02 -
  • Don't skip softening the cream cheese, cold cream cheese will leave lumps no matter how hard you stir.
  • Cook the ribeye just until browned, it will continue cooking in the oven and you don't want it tough and dry.
  • Use a skillet large enough to give the vegetables room to caramelize, crowding them makes them steam instead of brown.
  • Shred your own provolone instead of buying pre-shredded, the anti-caking agents prevent it from melting smoothly.
03 -
  • Prep the vegetable and meat mixture the night before, store it separately from the creamy base, then combine and bake right before guests arrive.
  • If the dip looks too thick before baking, stir in a tablespoon or two of milk to loosen it up.
  • Use a cast iron skillet to cook everything, then transfer it to the baking dish still warm, it adds a little extra caramelization to the vegetables.
  • Sprinkle a handful of chopped fresh parsley on top right before serving, it doesn't change the flavor much, but it makes it look less like beige mush.
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