Philly Cheesesteak Dip

My friend Sarah brought this to a Super Bowl party three years ago, and I watched grown adults hover around the oven waiting for it to finish baking. The smell of caramelized onions and melting provolone had everyone abandoning the TV. I asked for the recipe before halftime, and it's been my most-requested party dish ever since. There's something about turning a sandwich into a dip that just feels genius.

The first time I made this for my book club, I doubled the recipe and still ran out. One friend stood by the dish with a spoon, pretending to guard it while sneaking bites between refills. Now I always make extra and keep it warm in a slow cooker if the party runs long. It's become the thing people mention when they RSVP, asking if I'm bringing "that steak dip again."

Ingredients

• Shaved ribeye steak: The star of the show, and using ribeye gives you the tenderness and marbling that makes Philly cheesesteaks iconic, though deli roast beef works in a pinch if you're on a budget.
• Yellow onion: Dice it small so it melts into the dip, and don't rush the caramelization because that sweetness balances the richness of the cheese.
• Green and red bell peppers: The mix of colors makes it look more vibrant, and finely dicing them ensures you get a bit in every scoop without overpowering the meat.
• Garlic: Two cloves minced fresh are enough to add depth without making the dip taste like garlic bread.
• Provolone cheese: Shred it yourself from a block because pre-shredded cheese has anti-caking agents that can make the dip grainy instead of silky.
• Cream cheese: Soften it completely at room temperature or you'll end up with lumps no amount of stirring will fix.
• Sour cream and mayonnaise: This combo creates the creamy base that holds everything together and keeps the dip from drying out in the oven.
• Worcestershire sauce: Just half a teaspoon adds that savory umami note that makes people wonder what your secret ingredient is.
• Kosher salt, black pepper, and smoked paprika: Season simply and let the meat and cheese do the talking, though the paprika adds a subtle warmth I've grown to love.

Instructions

Get the oven ready:

Preheat your oven to 375°F so it's fully heated by the time your dip is mixed and ready to bake.

Caramelize the vegetables:

Heat a large skillet over medium-high with a drizzle of oil, then add the onions and both peppers, stirring occasionally until they soften and get golden edges, about 5 to 7 minutes. Toss in the garlic and cook just until fragrant, about a minute, then push everything to one side of the pan.

Brown the steak:

Add the shaved ribeye to the cleared side of the skillet and cook quickly, breaking it up with a spatula, just until it loses its pink color. Season with salt, pepper, smoked paprika, and Worcestershire sauce, then stir it all together with the veggies and take the skillet off the heat.

Mix the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until it's completely smooth and lump-free.

Combine everything:

Fold the cooked steak and vegetable mixture into the creamy cheese base, making sure it's evenly distributed throughout.

Prepare for baking:

Transfer the mixture into a greased 9-inch baking dish, spreading it evenly, then sprinkle extra provolone across the top for a golden, bubbly finish.

Bake until bubbly:

Slide the dish into your preheated oven and bake for 15 to 18 minutes, watching for the top to turn golden and the edges to bubble. Serve it hot with toasted baguette slices, crostini, or sturdy tortilla chips.

Save

I'll never forget the time my neighbor brought his teenage son to a barbecue and the kid, who claimed he didn't like "fancy food," ate half the pan by himself with a sleeve of crackers. His dad kept apologizing, but I was just thrilled to see someone that enthusiastic about something I made. That dip turned a picky eater into someone who now asks me for cooking advice, which feels like a small miracle.

Serving Suggestions

I've served this with everything from grocery store baguette slices to fancy artisan crackers, and honestly, the sturdy tortilla chips hold up best under the weight of a loaded scoop. If you want to get creative, try bell pepper strips, celery sticks, or even crispy wonton chips for a little crunch. For a crowd, I set out a variety so people can choose their vehicle, and it always sparks conversation about which dipper is superior.

Make-Ahead and Storage Tips

You can assemble this dip completely, cover it tightly, and refrigerate it up to a day ahead, then just add 5 extra minutes to the baking time since it'll be cold. Leftovers keep in an airtight container in the fridge for up to three days, and I reheat individual portions in the microwave or the whole thing covered in a 300°F oven. It won't be quite as silky as fresh, but it's still delicious enough that I've eaten it cold straight from the fridge at midnight.

Variations and Swaps

If ribeye isn't available or feels too pricey, deli roast beef chopped small works surprisingly well and cuts the prep time in half. Some people in my family prefer mozzarella or even American cheese for a milder, gooier texture, and I've also made a spicy version with pepper jack and diced jalapeños that nearly set my brother-in-law's mouth on fire. You can make it gluten-free by serving with vegetable sticks or gluten-free crackers, and nobody will miss the bread.

• Add a few dashes of hot sauce or cayenne if you want heat that builds with every bite.
• Swap half the sour cream for Greek yogurt to lighten it up slightly without losing the creamy texture.
• Top with sliced green onions or fresh parsley right before serving for a pop of color and freshness.

Save

This dip has rescued me from countless last-minute party invitations and potluck panics, and it never fails to make me look like I spent way more effort than I actually did. Keep the ingredients on hand, and you'll always have a crowd-pleaser ready to go.

Recipe Q&A

→ Can I make this dip ahead of time?

Yes, you can assemble the dip up to 24 hours in advance and refrigerate it unbaked. When ready to serve, bring it to room temperature for 20 minutes, then bake as directed, adding 5-7 extra minutes if needed.

→ What's the best cheese substitute for provolone?

Mozzarella offers a milder, stretchier option, while white American cheese provides authentic cheesesteak creaminess. Sharp cheddar adds a bolder flavor profile if you prefer something different.

→ Can I use a different cut of beef?

Shaved roast beef from the deli counter works perfectly as a quick substitute. Thinly sliced sirloin or flank steak are also excellent choices, though they may require slightly longer cooking time.

→ How do I prevent the dip from becoming greasy?

Drain excess fat from the cooked ribeye before mixing it with the cheese base. Using leaner cuts or patting the meat with paper towels after cooking also helps control grease levels.

→ What are the best dippers besides bread?

Sturdy tortilla chips, pretzel crisps, bell pepper strips, celery sticks, and toasted pita wedges all work wonderfully. For a low-carb option, try cucumber rounds or crispy bacon strips.

→ How long does leftover dip keep?

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