Philly Cheesesteak Dip

My neighbor brought this to a backyard cookout last summer, and I watched the entire dish disappear in under twenty minutes. Everyone kept asking what was in it, hovering around the table with chips in hand. I got the recipe that night and made it the following weekend for my own gathering. It's been my most-requested party dish ever since.

The first time I served this, my brother-in-law ate half the pan standing at the counter before anyone else arrived. He claimed he was just testing it, but I saw him go back three more times. Now he texts me before every family event to confirm I'm bringing the cheesesteak dip. It's become his unspoken requirement for attendance.

Ingredients

• Shaved ribeye steak: This is the heart of the dip, giving you authentic cheesesteak flavor with tender, thinly sliced meat that cooks in minutes and distributes evenly throughout every scoop.
• Yellow onion: Dice it fine so it caramelizes quickly and blends into the creamy base without overpowering the other flavors.
• Green bell pepper: The classic Philly pepper, adding a slight bitterness that balances the richness of the cheese and cream.
• Red bell pepper: This brings a touch of sweetness and vibrant color that makes the dip look as good as it tastes.
• Garlic: Just two cloves add a warm, savory backbone without stealing the show from the steak.
• Provolone cheese: The traditional choice for cheesesteaks, it melts beautifully and has a mild sharpness that complements the beef perfectly.
• Cream cheese: Softened cream cheese creates the luxurious, thick base that holds everything together and makes each bite creamy.
• Sour cream: Adds tanginess and lightens the texture just enough to keep the dip from feeling too heavy.
• Mayonnaise: Contributes richness and a silky mouthfeel that binds the flavors together seamlessly.
• Kosher salt and black pepper: Simple seasoning that lets the natural flavors of the steak and vegetables shine through.
• Smoked paprika: Optional but recommended, it adds a subtle smoky depth that enhances the grilled character of the dish.
• Worcestershire sauce: A few dashes bring umami and a hint of tang that rounds out the savory profile.
• Sliced baguette or tortilla chips: Choose sturdy dippers that can hold up to the thick, hearty texture of the dip without breaking.

Instructions

Preheat the oven:

Set your oven to 375°F (190°C) so it's ready when you finish assembling the dip. This temperature ensures the cheese melts evenly and the top gets golden without drying out the creamy base.

Sauté the vegetables:

Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both bell peppers, stirring occasionally until they soften and develop light caramelized edges, about 5 to 7 minutes. Toss in the minced garlic and cook for one more minute until fragrant.

Cook the ribeye:

Push the vegetables to one side of the skillet and add the shaved ribeye to the cleared space, letting it sear and brown for 2 to 3 minutes without stirring too much. Season with salt, pepper, smoked paprika, and Worcestershire sauce, then mix everything together and remove from heat.

Mix the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until the mixture is smooth and well blended. This creamy foundation will coat every bit of steak and vegetable.

Fold in the steak mixture:

Gently fold the cooked steak and vegetables into the creamy cheese mixture, making sure everything is evenly distributed. You want every scoop to have a perfect balance of meat, peppers, and creamy goodness.

Transfer to baking dish:

Grease a 9-inch baking dish lightly and spread the mixture evenly inside, smoothing the top with a spatula. Sprinkle extra shredded provolone over the surface for a bubbly, golden finish.

Bake until bubbly:

Place the dish in the preheated oven and bake for 15 to 18 minutes, watching for the cheese to bubble and turn golden brown on top. The edges should be slightly crispy while the center stays creamy.

Serve immediately:

Pull the dip from the oven and let it cool for just a minute or two before serving with toasted baguette slices or sturdy tortilla chips. It's best enjoyed hot, when the cheese is still stretchy and gooey.

Save

One evening, my friend who doesn't usually cook asked for the recipe after trying it at my place. She made it for her book club the next week and sent me a photo of the empty dish with a message that simply said, I'm never bringing anything else again. That's when I knew this dip had real power beyond my own kitchen.

Choosing Your Steak

Shaved ribeye is ideal because it has the right fat content and tenderness, but I've used shaved roast beef from the deli in a pinch and it worked beautifully. Ask your butcher to shave the ribeye paper-thin if you can't find it pre-sliced. The thinner the meat, the faster it cooks and the better it blends into the creamy base. Avoid thick-cut steak because it won't distribute evenly and you'll end up with chewy chunks.

Serving and Pairing Ideas

I like to toast baguette slices until they're golden and crisp, giving them enough structure to scoop without bending. Tortilla chips work great for a casual vibe, and bell pepper strips or celery sticks make it lighter if you're serving it alongside heavier dishes. A light lager or a dry white wine cuts through the richness perfectly. I've also served this with a simple side salad to balance the indulgence, and guests appreciated having something fresh to nibble between dips.

Make Ahead and Storage Tips

You can assemble the entire dip up to a day in advance, cover it tightly, and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if it's going in cold. Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole dish in a low oven until heated through.

• Let the dip cool completely before covering to avoid condensation that can make it watery.
• Freeze unbaked portions in a freezer-safe dish for up to two months, then thaw overnight before baking.
• Stir gently when reheating to bring back the creamy texture without breaking up the steak too much.

Save

This dip turns any gathering into something a little more special without demanding much effort from you. Make it once, and I promise it'll become your go-to when you need to impress without the stress.

Recipe FAQs

→ Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to 24 hours in advance. Keep it covered in the refrigerator, then bake just before serving. You may need to add 5 minutes to the baking time if starting from cold.

→ What can I substitute for ribeye steak?

Shaved roast beef, sirloin, or even ground beef work well as alternatives. Cook ground beef thoroughly and drain excess fat before mixing with the other ingredients.

→ How do I keep the dip warm during a party?

Transfer the baked dip to a slow cooker set on the warm setting, or use a small chafing dish. You can also rewarm it in the oven at 300°F for 10 minutes if it cools down.

→ Can I make this dip vegetarian?

Yes, substitute the ribeye with sautéed mushrooms, particularly portobellos or baby bellas, for a meaty texture. Add extra Worcestershire sauce or soy sauce for depth of flavor.

→ What other cheeses work well in this dip?

Mozzarella creates a milder, stretchier dip, while white American cheese gives an authentic cheesesteak flavor. Fontina or Gruyère add a gourmet touch with their nutty, melty qualities.

→ How should I store leftovers?

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals, stirring between each.