Philly Cheesesteak Dip

My neighbor knocked on my door one Sunday holding an empty casserole dish and asked if I had the recipe for that dip I brought last month. I laughed because I'd thrown it together an hour before kickoff, certain no one would touch it once the wings came out. Instead, people scraped the dish clean and two guys asked if I catered. It was just steak, cheese, and peppers baked until bubbly, but something about it hit different than the usual game day lineup.

The first time I made this, I was skeptical about using ribeye in a dip. It felt wasteful, like I should just grill the steak and call it a day. But once I tasted how the beef mingled with the creamy base and those sweet caramelized peppers, I understood why people lose their minds over this stuff. My brother in law, who usually parks himself by the chip bowl, stood by the oven waiting for it to come out. He ate half the dish with a spoon before I could even set out the bread.

Ingredients

• Shaved ribeye steak: This is the star, and using ribeye means you get marbling and flavor that ground beef just cant match, though deli roast beef works in a pinch if youre on a budget.
• Yellow onion: Dice it fine so it melts into the dip and adds sweetness without chunky bites that some people avoid.
• Green and red bell peppers: The mix of colors makes it look intentional, and roasting them until soft brings out a mild sweetness that balances the richness.
• Garlic: Two cloves minced give just enough backbone without overpowering the creamy cheese situation.
• Provolone cheese: Shred it yourself from a block because pre shredded doesnt melt as smoothly, and save some extra for the top so it gets golden and crispy.
• Cream cheese: Soften it on the counter for 20 minutes or you will be wrestling lumps in your bowl.
• Sour cream and mayonnaise: These two make the base creamy and tangy, and together they keep the dip from feeling too heavy.
• Kosher salt, black pepper, smoked paprika: Simple seasonings let the beef and cheese shine, and the paprika adds a hint of warmth without making it spicy.
• Worcestershire sauce: Just half a teaspoon deepens the savory flavor and makes everything taste a little more complex.
• Bread or chips for serving: Go with a sturdy baguette toasted until crisp, or thick tortilla chips that wont snap under the weight of a loaded scoop.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Preheat and prep:

Set your oven to 375°F so its ready when you need it. This is also a good time to pull your cream cheese out if you forgot earlier.

Sauté the vegetables:

Heat a large skillet with a drizzle of oil over medium high heat, then add the onions and both peppers. Stir occasionally and let them soften and caramelize for about 5 to 7 minutes until they smell sweet and look a little golden at the edges, then toss in the garlic and cook for just one more minute so it doesnt burn.

Cook the steak:

Push the veggies to one side of the skillet and add the shaved ribeye to the empty space. Let it brown for 2 to 3 minutes, breaking it up gently with a spatula, then season with salt, pepper, and smoked paprika if youre using it, and stir in the Worcestershire sauce before taking the skillet off the heat.

Make the creamy base:

In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone. Stir until its smooth and everything is blended together without lumps.

Combine everything:

Fold the cooked steak and vegetable mixture into the creamy cheese base, stirring gently until its evenly distributed. Dont overmix or it can get too loose.

Transfer and top:

Spoon the mixture into a greased 9 inch baking dish, smoothing the top with a spatula. Sprinkle extra provolone over the surface so it melts into a bubbly golden layer.

Bake until bubbly:

Slide the dish into the oven and bake for 15 to 18 minutes, watching for the top to turn golden and the edges to bubble. If you want it extra crispy on top, hit it with the broiler for a minute at the end.

Serve hot:

Pull it out and let it sit for a minute so no one burns their mouth on molten cheese. Serve with toasted baguette slices or sturdy chips and watch it disappear.

Pin this

There was one party where I set this out next to a bunch of other appetizers, and by halftime it was gone while everything else sat untouched. Someone asked if I could make it again for the next weekend, and I realized it had become the thing people expected me to bring. It stopped being just a dip and started being the reason people showed up early.

Choosing Your Steak

Ribeye is worth it if you can swing it because the marbling keeps everything juicy and flavorful even after baking. If ribeye feels too expensive, ask the deli counter for shaved roast beef and cook it the same way. I've also used leftover grilled steak chopped fine, and it worked just as well. The key is to avoid anything too lean or it will taste dry once it bakes in all that cheese.

Make Ahead Magic

You can assemble this dip the night before and keep it covered in the fridge until youre ready to bake. Just add an extra 5 minutes to the baking time since itll be cold going in. I do this every time I host because it means I'm not stuck in the kitchen while everyone else is having fun. You can even freeze it unbaked for up to a month, then thaw it overnight and bake as usual.

Serving Suggestions

I like serving this with toasted baguette slices because they hold up under the weight and add a little crunch. Pita chips, pretzel crisps, or even bell pepper strips work if you want to keep it lighter. One time I set out both bread and veggies, and people used the veggies to scrape up every last bit from the dish.

• Toast your bread just before serving so it stays crisp and doesnt get soggy.
• If youre feeding a crowd, double the recipe and use a 9x13 inch baking dish.
• Leftovers reheat beautifully in the oven at 350°F for 10 minutes, though there usually arent any.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin this

This dip has a way of turning any gathering into something people remember. Make it once and youll understand why my neighbor still asks for it months later.

Frequently Asked Recipe Questions

→ Can I use a different cut of beef?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for ribeye. Just ensure the meat is sliced very thin for the best texture and even cooking.

→ Can I make this dip ahead of time?

Absolutely. Prepare the dip mixture, transfer to the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed.

→ What can I serve with this dip?

Toasted baguette slices, crostini, sturdy tortilla chips, or even sliced vegetables like bell peppers and celery make excellent dippers for this rich, creamy dip.

→ Can I make this gluten-free?

Yes, the dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetables instead of traditional baguette or chips.

→ How do I store leftovers?

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring between each.

→ Can I add other ingredients?

Certainly! Try adding sautéed mushrooms, jalapeños for heat, or swap provolone for mozzarella or American cheese. You can also drizzle hot sauce on top before serving.