Philly Cheesesteak Dip (Printable Version)

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

# Needed Ingredients:

→ Meats

01 - 1 pound 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 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices and 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

# Preparation Steps:

01 - Preheat oven to 375 degrees Fahrenheit.
02 - In a large skillet over medium-high heat, add a drizzle of oil. Sauté diced onions and both bell peppers until soft and lightly caramelized, approximately 5 to 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 to 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 fully incorporated.
05 - Fold the cooked steak and vegetable mixture into the creamy cheese base until evenly distributed.
06 - Transfer the combined mixture to a greased 9-inch baking dish. Sprinkle additional shredded provolone on top.
07 - Bake for 15 to 18 minutes, or until the dip is bubbly and golden on top.
08 - Remove from oven and serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Advice:

01 -
  • It disappears faster than you can refill the chip bowl, which means you win every potluck without even trying.
  • You get all the indulgent flavors of a Philly cheesesteak without the mess of assembling sandwiches for a crowd.
  • It reheats beautifully, so leftovers (if there are any) taste just as good the next day straight from the fridge.
02 -
  • If you skip softening the cream cheese, you'll end up with lumps no amount of stirring will fix, so leave it on the counter for at least 30 minutes before you start.
  • Don't overcook the ribeye in the skillet because it will continue cooking in the oven, and tough, chewy beef ruins the whole experience.
  • Grease your baking dish well or the cheese will weld itself to the sides, making cleanup a nightmare and wasting precious dip.
03 -
  • Let the dip rest for about 3 minutes after it comes out of the oven so the cheeses set slightly and it becomes easier to scoop without being runny.
  • Use a cast iron skillet if you have one because you can cook the meat and veggies, mix everything right in the pan, and bake it there for one less dish to wash.
  • If the top isn't as golden as you'd like after the bake time, switch your oven to broil for the last minute or two, but watch it like a hawk so it doesn't burn.
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