Philly Cheesesteak Dip (Printable)

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

# What Goes In:

→ 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 & Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon 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 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 softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and well incorporated.
05 - Fold the cooked steak and vegetable mixture into the creamy base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese on top.
07 - Bake for 15-18 minutes, or until the dip is bubbly and golden on top.
08 - Remove from oven and serve immediately while hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Tips:

01 -
  • It tastes exactly like biting into a Philly cheesesteak, but in dip form, which means you can eat it with one hand while holding a drink in the other.
  • The combination of cream cheese and sour cream makes it ridiculously creamy without being heavy or greasy.
  • You can prep everything ahead and just pop it in the oven when guests arrive, making you look effortlessly impressive.
  • It's one of those rare dishes that appeals to picky eaters and food snobs alike.
02 -
  • Do not overbake or the dip will dry out and lose that luscious, creamy texture you're going for.
  • Shred your own provolone because pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
  • Let the cream cheese soften completely at room temperature or you'll spend forever trying to mix out the lumps.
  • If your ribeye isn't already shaved thin, pop it in the freezer for 15 minutes to firm up before slicing it yourself.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and helps caramelize the vegetables faster.
  • Taste the dip before baking and adjust the salt, it's your last chance to fix the seasoning.
  • Let the dip rest for 5 minutes after baking so it sets slightly and doesn't slide off your chip in a molten mess.
  • If you want extra richness, stir in a tablespoon of butter with the steak at the end.
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