Philly Cheesesteak Dip (Print Version)

Creamy dip with ribeye, peppers, onions, and melted provolone—perfect for game day and gatherings.

# Components:

→ 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

# Directions:

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 garlic and cook for 1 minute more
03 - Push veggies 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 cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth
05 - Fold in the cooked steak and vegetable mixture
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone on top
07 - Bake for 15-18 minutes, or until bubbly and golden on top
08 - Serve hot with toasted baguette slices or chips

# Expert Advice:

01 -
  • It tastes like a proper Philly cheesesteak but arrives at the table warm, melty, and ready to share without any sandwich-making chaos.
  • The cream cheese base keeps everything silky instead of greasey, so you can actually eat more than three bites without feeling weighed down.
  • People always ask for the recipe, even the ones who swear they don't like dips.
02 -
  • Do not skip the step of softening your cream cheese first, or you'll end up with pockets of cold, lumpy cheese mixed into your beautiful dip.
  • The Worcestershire sauce might seem optional, but it's what separates this from tasting like a generic cheese dip and actually reminds you of a real cheesesteak.
03 -
  • Use a cast iron skillet for sautéing the vegetables and beef, then transfer the whole thing straight to the oven in the same dish if your skillet is oven-safe, cutting down on cleanup.
  • Brown your beef in small batches if you're cooking for more than the basic recipe, otherwise it steams instead of developing that golden color that makes it taste like it actually came from a cheesesteak.
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