Philly Cheesesteak Dip (Printable)

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

# What You'll Need:

→ Meats

01 - 1 pound 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 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices and 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 Cook:

01 - Preheat oven to 375 degrees Fahrenheit.
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 to 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 browned, approximately 2 to 3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce. Remove from heat.
04 - In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and well combined.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle additional shredded provolone over the top.
07 - Bake for 15 to 18 minutes until bubbly and golden brown on top.
08 - Remove from oven and serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Advice:

01 -
  • It tastes exactly like a Philly cheesesteak but you can eat it with one hand while holding a drink in the other.
  • The creamy base keeps everything cohesive and scoopable, no soggy bread or falling apart sandwiches.
  • It stays warm and melty for at least an hour in the oven on low, which means less stress during gatherings.
  • Leftovers reheat beautifully and make an incredible topping for baked potatoes or scrambled eggs.
02 -
  • Do not overcook the ribeye or it will turn tough and chewy in the oven, just brown it lightly and let the baking finish the job.
  • Softening the cream cheese completely before mixing prevents lumps that are impossible to smooth out once everything is combined.
  • If the dip looks too thick after folding, add a tablespoon or two of milk to loosen it up before baking.
03 -
  • Toast your baguette slices with a brush of olive oil and a sprinkle of garlic powder for extra flavor.
  • Add a few dashes of hot sauce or sliced jalapeños to the dip if your crowd likes heat.
  • Use a cast iron skillet for cooking the beef and veggies, then transfer everything to a prettier dish for baking if you want to impress guests.
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