Save My neighbor Marcus showed up at my door one Saturday afternoon with a bag of shaved ribeye and a wild idea: turn his favorite Philly cheesesteak into a dip for the game that night. I was skeptical until that first spoonful, when the creamy base gave way to tender beef and those perfectly caramelized peppers. Within twenty minutes, the bowl was scraped clean, and I was already planning to make it again before he even left.
I made this for a work potluck once, thinking it might sit there untouched while everyone hovered over the store-bought spinach artichoke situation. Instead, I watched my coworker Derek return to it four separate times, each visit quieter than the last, just standing there with a chip, lost in thought. That's when I knew I'd created something special.
Ingredients
- Shaved ribeye steak (1 lb): Ask your butcher for paper-thin slices, which cook in seconds and distribute their beefy flavor throughout the dip without overpowering it.
- Yellow onion and bell peppers (1 medium onion, 1 green and 1 red pepper): The vegetables soften into the background, but their sweetness and slight char are what make people keep coming back for another scoop.
- Garlic (2 cloves, minced): Just enough to whisper its presence, not shout it.
- Provolone cheese, shredded (1 cup plus extra): This is non-negotiable, the actual soul of the thing, though you can mix in some mozzarella if you need to stretch it further.
- Cream cheese (4 oz, softened): The secret to keeping this creamy instead of stringy, so bring it to room temperature before mixing.
- Sour cream (1 cup): Adds tang and prevents the dip from becoming a heavy paste.
- Mayonnaise (1/2 cup): I know it seems like a lot, but it's what creates that luxurious mouthfeel that makes people forget they're eating something that shouldn't taste this good.
- Kosher salt, black pepper, smoked paprika, Worcestershire sauce: These seasonings layer flavor without being obvious about it, creating depth that feels earned rather than artificial.
- Toasted baguette, crostini, or sturdy tortilla chips: Choose whatever you'll actually want to eat, because stale chips ruin the whole experience.
Instructions
- Get your oven ready:
- Preheat to 375°F (190°C) so it's warm and waiting when you need it.
- Caramelize the vegetables:
- Heat oil in a large skillet over medium-high heat and sauté the onions and bell peppers for 5 to 7 minutes until they soften and develop golden edges. You'll know they're ready when the kitchen smells sweet and slightly charred, then add the garlic and cook just until fragrant, about one more minute.
- Brown the beef:
- Push the vegetables to the side and add the shaved ribeye, letting it cook undisturbed for 2 to 3 minutes until it loses its raw color. Season everything with salt, pepper, and paprika, then stir in the Worcestershire sauce and remove from heat.
- Build the creamy base:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, mixing until smooth and no lumps of cream cheese remain.
- Bring it together:
- Fold the cooked steak and vegetable mixture into the creamy base until everything is evenly distributed.
- Set up for baking:
- Transfer the mixture to a greased 9-inch baking dish and scatter extra provolone across the top so it gets golden and bubbly.
- Bake until bubbly:
- Bake for 15 to 18 minutes until the dip is heated through and the cheese on top turns golden and slightly browned around the edges.
- Serve immediately:
- Bring it straight to the table while it's hot, with your toasted baguette slices or chips waiting nearby.
Save My sister brought her new boyfriend to Thanksgiving last year and he kept asking if I'd made it from scratch, genuinely confused that something this indulgent could come together in forty minutes. That moment, watching someone's preconceptions shift in real time over a simple dip, felt like winning something.
Why This Dip Never Disappoints
The beauty of this recipe is that it appeals to everyone without trying too hard. Meat lovers appreciate the beef, vegetables add substance without weighing it down, and the cheese makes people smile involuntarily. It's not precious or complicated, which somehow makes it feel more special.
Making It Your Own
The foundation is solid, but there's room to play. Some people stir in hot sauce for a kick, others swap the provolone for American cheese to mellow everything out. I've even added crispy bacon once, which my dad claimed was unnecessary but finished half the bowl, so draw your own conclusions.
Pairing and Serving Ideas
Serve this alongside a light lager or a dry white wine, and watch how the flavors open up. It also works beautifully as a late-night snack straight from the oven, shared with one other person and whatever's on television. The dip is equally at home at a formal game day gathering or an impromptu kitchen hangout at midnight.
- Toast your baguette slices just before serving so they stay crispy instead of absorbing steam and becoming soggy.
- If you're making this ahead, cool it completely before refrigerating, then reheat it gently in the oven until it just starts to bubble again.
- Keep extra cheese nearby because someone will always ask if you have more on hand.
Save At the end of the day, this dip is proof that good food doesn't have to be complicated to be memorable. Make it, feed people you care about, and accept the compliments graciously.
Recipe FAQ
- → Can I make this dip ahead of time?
Yes, you can prepare the dip mixture up to 24 hours in advance. Store it covered in the refrigerator, then bake just before serving. You may need to add 5 extra minutes to the baking time if starting from cold.
- → What can I substitute for ribeye steak?
Shaved roast beef from the deli counter works wonderfully as a substitute. You can also use sirloin, flank steak, or even ground beef for a more budget-friendly option.
- → How do I keep the dip warm during a party?
Transfer the baked dip to a slow cooker set on warm, or use a small chafing dish with a tea light underneath. Alternatively, return it to a 200°F oven between servings to maintain temperature.
- → Can I make this vegetarian?
Absolutely. Replace the ribeye with sautéed mushrooms, such as portobello or cremini, which provide a meaty texture and umami flavor. Add extra Worcestershire sauce or soy sauce for depth.
- → What are the best dippers for this appetizer?
Toasted baguette slices, crostini, and sturdy tortilla chips work beautifully. For a low-carb option, try bell pepper strips, celery sticks, or cucumber slices for dipping.
- → 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.