Philly Cheesesteak Dip

The skillet was still crackling when my neighbor peeked over the fence and asked what smelled so good. I was browning ribeye with peppers and onions, testing a dip idea I'd scribbled on a grocery receipt. What started as a last-minute appetizer for a Sunday football gathering turned into the dish everyone texts me about before every party. Now I keep the ingredients stocked year-round.

I brought this to a potluck once and watched three people go back for fourths. One friend admitted she skipped dessert entirely just to save room for more dip. By the end of the night, someone had scraped the dish so clean it barely needed washing. That's when I knew this recipe had earned a permanent spot in my rotation.

Ingredients

• Shaved ribeye steak: The marbling in ribeye gives the dip richness and authentic Philly flavor, but if your butcher is out, thinly sliced roast beef works in a pinch.
• Yellow onion: Dice it finely so every scoop gets a bit of sweetness without overwhelming chunks.
• Green bell pepper: This adds the classic cheesesteak taste and a little vegetal snap.
• Red bell pepper: I like using both colors for visual appeal and a slightly sweeter, fruitier note.
• Garlic: Fresh minced garlic makes all the difference, don't skip it or use jarred if you can help it.
• Provolone cheese: Shred it yourself from a block for the best melt and flavor, pre-shredded can get grainy.
• Cream cheese: Softening it first ensures a smooth, lump-free base.
• Sour cream: Adds tang and keeps the dip from feeling too heavy.
• Mayonnaise: This might seem odd, but it creates a velvety texture and helps everything bind together.
• Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine, the paprika is optional but adds a subtle warmth.
• Worcestershire sauce: Just a splash deepens the savory umami and ties the whole thing together.
• Sliced baguette or tortilla chips: Sturdy enough to scoop without breaking, toasted baguette is my personal favorite.

Instructions

Preheat your oven:

Set it to 375°F (190°C) so it is ready when your dip is assembled. This temperature gives you a bubbly top 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 diced onions and both bell peppers, stirring occasionally until they soften and start to caramelize, about 5 to 7 minutes. Toss in the minced garlic and cook for another minute until fragrant.

Brown the ribeye:

Push the veggies to one side of the skillet and add the shaved ribeye, cooking just until it loses its pink color, about 2 to 3 minutes. Season with salt, pepper, smoked paprika if using, and stir in the Worcestershire sauce, then remove the skillet from heat.

Mix the creamy base:

In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until smooth and well blended. It should look like a thick, creamy sauce.

Fold in the steak and veggies:

Add the cooked ribeye and vegetable mixture to the creamy base, folding gently until everything is evenly distributed. You want each scoop to have a little bit of everything.

Transfer to baking dish:

Grease a 9-inch (23 cm) baking dish lightly and spread the dip mixture evenly inside. Sprinkle extra shredded provolone over the top for a golden, bubbly finish.

Bake until bubbly:

Place the dish in the preheated oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. The smell will be incredible.

Serve hot:

Pull the dip from the oven and let it cool for a minute or two, then serve with toasted baguette slices, crostini, or sturdy tortilla chips. Keep it warm on low heat if your gathering runs long.

Save

One winter evening, I made this dip for a small gathering and we ended up sitting around the coffee table for hours, double-dipping shamelessly and laughing until our sides hurt. It wasn't fancy, but it felt like the kind of night that sticks with you. Food that brings people together like that is always worth making again.

Choosing the Right Beef

Ribeye is traditional and gives you the best flavor, but I have used deli roast beef when I am in a hurry and it still tastes great. Ask your butcher to shave it thin if you are buying ribeye fresh, or look for pre-sliced steak in the frozen section. The key is making sure the pieces are small enough to mix easily and scoop without long stringy bits.

Make-Ahead and Storage Tips

You can assemble this dip completely, cover it tightly, and refrigerate it up to a day ahead. When you are ready to serve, let it sit at room temperature for 15 minutes, then bake as directed. Leftovers keep in an airtight container in the fridge for up to three days and reheat beautifully in the oven or microwave. I have even frozen it successfully, just thaw overnight in the fridge before reheating.

Serving and Pairing Ideas

This dip is rich, so I like to serve it with something crisp and light on the side, like pickles, celery sticks, or a simple green salad. A cold lager or a dry white wine cuts through the creaminess perfectly. For a gluten-free option, swap the baguette for sturdy veggie sticks, gluten-free crackers, or bell pepper strips.

• Try spooning leftovers over a baked potato for an indulgent lunch.
• Thin it with a little chicken broth and toss with pasta for a quick weeknight dinner.
• Double the batch if you are feeding a crowd, this disappears faster than you think.

Save

This dip has never let me down, whether it is a casual Tuesday or a packed game day party. Make it once and I promise it will become one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can I prepare this dip ahead of time?

Yes, you can assemble the dip completely and refrigerate it covered for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.

→ What cut of beef works best?

Shaved ribeye is ideal for its tenderness and flavor, but you can substitute thinly sliced sirloin, flank steak, or even deli roast beef for convenience.

→ Can I make this in a slow cooker?

Absolutely. After cooking the meat and vegetables, combine everything in a slow cooker and heat on low for 2-3 hours, stirring occasionally until hot and creamy.

→ What other cheeses can I use?

While provolone is traditional, mozzarella offers a milder flavor, white American cheese adds extra creaminess, or try a combination of provolone and fontina for depth.

→ How do I keep the dip warm during serving?

Transfer to a small slow cooker set on warm, use a fondue pot, or place the baking dish on a warming tray. Stir occasionally to maintain consistency.

→ What are the best dippers for this?

Toasted baguette slices, garlic crostini, pretzel bites, sturdy tortilla chips, or even bell pepper strips and celery sticks for a lower-carb option all work wonderfully.