Philly Cheesesteak Dip (Printable Version)

Tender ribeye, peppers, onions, and melted provolone in a creamy, crowd-pleasing appetizer for any occasion.

# List of Ingredients:

→ Proteins

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

→ 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

# How to Make It:

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. 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 the cooked steak and vegetable mixture into the cream cheese mixture until fully incorporated
06 - Transfer the 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 or tortilla chips

# Expert Advice:

01 -
  • It captures every flavor of a classic Philly cheesesteak without the messy assembly or individual portions.
  • The creamy base keeps it scoopable and rich, so every bite coats your chip or bread perfectly.
  • You can prep the steak and veggies ahead, then just mix and bake when guests arrive.
  • It stays warm and gooey longer than most dips, so latecomers still get the full experience.
02 -
  • Don't skip softening the cream cheese, cold cream cheese will leave lumps no matter how hard you stir.
  • Cook the ribeye just until browned, overcooking now means tough, chewy bits after baking.
  • Use a greased dish or line it with parchment, this dip can stick and you'll lose half of it to scraping.
  • Let the dip rest for a couple minutes after baking, it thickens slightly and becomes easier to scoop.
03 -
  • Caramelize the onions and peppers a little longer than you think, that deep sweetness is what makes people ask what your secret is.
  • Mix the creamy base first and let it sit at room temperature while you cook the beef, it blends more easily and bakes more evenly.
  • Sprinkle a little extra cheese on top halfway through baking if you want an extra-golden crust.
  • Keep a backup bag of chips nearby, you'll need them.
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