Philly Cheesesteak Dip (Printable)

Creamy dip with ribeye, peppers, onions, and provolone—perfect for game day and parties in just 40 minutes.

# Ingredient List:

→ 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, optional
13 - 1/2 tsp Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# How to Make:

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 if using. 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 blended.
05 - Fold the cooked steak and vegetable mixture into the cheese mixture until evenly distributed.
06 - Transfer the combined mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese on top.
07 - Bake for 15-18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Tips:

01 -
  • It tastes exactly like a Philly cheesesteak but requires no messy sandwich assembly at the table.
  • The entire dish comes together in about 40 minutes, yet people assume you spent hours on it.
  • Leftovers reheat beautifully and make an excellent next-day breakfast spread on toast.
02 -
  • Don't skip softening the cream cheese completely, or you'll end up with lumps that never fully blend into the dip.
  • Cook the ribeye just until browned, not well done, because it will continue cooking slightly in the oven and you want it tender.
  • Use a greased baking dish to prevent sticking, especially around the edges where the cheese can turn crispy and stubborn.
03 -
  • Add a pinch of red pepper flakes or a dash of hot sauce to the creamy mixture if you like a little heat threading through every bite.
  • Swap half the provolone for white American cheese for an even creamier, milder flavor that some people prefer over the sharper provolone.
  • Broil the dip for the last minute of baking to get an extra-crispy, golden top that adds textural contrast.
Return