Philly Cheesesteak Dip (Printable version)

Tender ribeye, peppers, onions, and provolone in a creamy, crowd-pleasing appetizer perfect for any gathering.

# 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 & 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

# Step-by-step guide:

01 - Heat oven to 375°F and prepare a 9-inch baking dish with a light coat of oil or cooking spray.
02 - Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, sauté until softened and lightly caramelized, approximately 5-7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until browned, about 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and remove from heat.
04 - In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and fully incorporated.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Pour the combined mixture into the prepared 9-inch baking dish. Sprinkle additional provolone cheese evenly over the top.
07 - Bake for 15-18 minutes until the mixture is bubbly and the top is golden brown.
08 - Transfer to serving table while hot. Serve with toasted baguette slices, crostini, or tortilla chips.

# Expert Advice:

01 -
  • It disappears faster than any seven-layer dip I've ever made, and people always ask what's in it.
  • You get all the flavors of a Philly cheesesteak without the messy assembly or the bread falling apart in your hands.
  • It stays warm and creamy for at least 20 minutes after you pull it from the oven, so you're not stuck reheating it constantly.
  • The leftovers (if there are any) make an incredible topping for baked potatoes or scrambled eggs the next morning.
02 -
  • Don't skip softening the cream cheese completely or you'll fight with lumps the entire time you're mixing, and they won't disappear in the oven.
  • Cook the ribeye just until it browns because it will continue cooking in the oven, and overcooked steak turns chewy and dry in the dip.
  • Let the dip rest for 3 to 5 minutes after baking so the cheese sets slightly and it's easier to scoop without being molten lava hot.
03 -
  • Use a cast iron skillet if you have one because it holds heat beautifully and gives the vegetables a better char.
  • Shred your own provolone from a block and toss it with a tiny pinch of cornstarch to help it melt evenly without separating into a greasy puddle.
  • If you're taking this to a party, bake it at home, then rewarm it in a slow cooker on low so it stays creamy and warm for hours without drying out.
Go Back