Philly Cheesesteak Dip (Printer-Friendly)

Tender ribeye, peppers, onions, and melted provolone in a creamy base. Perfect for game day and parties.

# What You'll 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 provolone cheese, shredded, plus extra for topping
07 - 4 oz cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices & Seasonings

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

→ For Serving

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

# Method:

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 minced 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. 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 in the cooked steak and vegetable mixture into the cream cheese mixture.
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 or tortilla chips.

# Expert Suggestions:

01 -
  • It tastes like a Philly cheesesteak without the mess of trying to eat a sandwich during a tied game.
  • You can prep everything in advance and just slide it in the oven when people arrive.
  • Even picky eaters who claim they dont like dips will go back for seconds.
  • It uses simple ingredients you probably already have or can grab on one grocery run.
02 -
  • Let the cream cheese sit at room temperature for at least 20 minutes or youll spend forever trying to smooth out cold lumps.
  • Dont skip caramelizing the peppers and onions, because that sweetness is what makes this taste like an actual cheesesteak and not just beef and cheese.
  • Use a sturdy baking dish that can handle high heat, and grease it well or the cheese will weld itself to the sides.
  • If the dip looks too thick after mixing, you can stir in a tablespoon of milk to loosen it up before baking.
03 -
  • Shred your own provolone from a block instead of buying pre shredded because it melts smoother and doesnt have that weird coating.
  • Add a pinch of red pepper flakes to the steak if you like a little heat, or drizzle hot sauce on top before serving.
  • For a gluten free version, serve it with sturdy veggie sticks or gluten free crackers and skip the baguette.
  • If you want to stretch it further, stir in some chopped mushrooms with the peppers and onions for extra bulk without losing flavor.
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