Philly Cheesesteak Dip

My friend Sarah brought this to a Super Bowl party three years ago, and I watched a room full of grown adults hover around the baking dish like moths to a flame. There were wings, nachos, and a full spread, but this dip vanished in under ten minutes. I cornered her in the kitchen and demanded the recipe. She laughed and said it was just a Philly cheesesteak that gave up on being a sandwich.

The first time I made it myself was for a birthday cookout in July, and I was nervous about turning on the oven in the heat. But the second that bubbling, golden top came out, nobody cared about the temperature. My brother-in-law, who never compliments food, asked if I'd made extra to send home with him. I hadn't, and I regretted it immediately.

Ingredients

• Shaved ribeye steak: This is the soul of the dip, tender and beefy. Ask the butcher to shave it thin, or use pre-sliced steak from the freezer section if you're in a rush.
• Yellow onion: Sweet and mellow when caramelized, it adds the base flavor you expect from a real cheesesteak. Don't skip the slow sauté.
• Green bell pepper: The classic choice for Philly flavor. Dice it small so every scoop gets a little crunch and sweetness.
• Red bell pepper: Adds color and a slightly sweeter note. You can use all green if that's what you have, but the red makes it look more vibrant.
• Garlic: Just two cloves, minced fine. It blooms in the pan and makes the whole kitchen smell like a street corner in Philadelphia.
• Provolone cheese: Melty, sharp, and traditional. Shred it yourself from a block for the best texture and save a little extra for the top.
• Cream cheese: This is what makes it a dip instead of a filling. Let it soften on the counter so it blends smoothly without lumps.
• Sour cream: Adds tang and keeps the dip from feeling too heavy. Full-fat works best, but light sour cream is fine if that's your thing.
• Mayonnaise: Controversial to some, but it gives the dip body and richness. You won't taste it directly, just the creaminess it brings.
• Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine. The paprika is optional but adds a whisper of smokiness.
• Worcestershire sauce: A few shakes deepen the umami and tie everything together. Don't skip this, it's a tiny ingredient with big impact.
• Sliced baguette or tortilla chips: The vehicle for all that cheesy goodness. Toast the bread until it's sturdy enough to hold up under a heavy scoop.

Instructions

Preheat your oven:

Set it to 375°F (190°C) so it's ready when you are. This gives you time to get everything cooked and mixed without waiting around.

Sauté the vegetables:

Heat a drizzle of oil in a large skillet over medium-high heat and toss in the onions and both peppers. Let them soften and caramelize for 5 to 7 minutes, stirring occasionally, then add the garlic and cook for one more minute until fragrant.

Cook the ribeye:

Push the veggies to one side of the skillet and add the shaved steak to the empty space. Cook it just until browned, about 2 to 3 minutes, then season with salt, pepper, and smoked paprika if you're using it. Stir in the Worcestershire sauce and remove the skillet from the heat.

Mix the creamy base:

In a large bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone. Stir it all together until smooth and well blended.

Fold in the steak and veggies:

Add the cooked steak and vegetable mixture to the creamy base and fold gently until everything is evenly distributed. Don't overmix or it'll get dense.

Transfer to the baking dish:

Grease a 9-inch baking dish and pour the mixture in, spreading it out evenly. Sprinkle extra provolone on top for a golden, bubbly finish.

Bake until bubbly:

Slide the dish into the oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. If you want extra browning, turn on the broiler for the last minute, but watch it closely.

Serve hot:

Pull it out of the oven and let it sit for a minute or two, then serve with toasted baguette slices or sturdy tortilla chips. It's best when it's still steaming.

Pin It

One night I made this for a casual Friday dinner with neighbors, and we ended up sitting on the back porch with the baking dish in the middle of the table, everyone dipping straight from the source. It wasn't fancy, but it felt like the kind of meal that turns into a story people bring up months later. Food like this doesn't need an occasion, it creates one.

Make It Your Own

If ribeye isn't in the budget, shaved roast beef from the deli counter works just fine and saves you a few dollars. I've also swapped in thinly sliced sirloin when that's what I had on hand. For a spicier version, add a few dashes of hot sauce or a pinch of red pepper flakes to the meat while it cooks. You can also switch up the cheese: mozzarella makes it milder and stretchier, while American cheese gives it that nostalgic, melty diner vibe.

Serving and Storage

This dip is at its peak right out of the oven, but it reheats beautifully in a low oven or even the microwave if you're careful. Leftovers keep in the fridge for up to three days in an airtight container. I've even used cold leftovers as a sandwich spread on a bagel, and it was better than it had any right to be. For serving, set out toasted baguette rounds, pita chips, or even celery sticks if you want to pretend it's healthy.

Pairing and Occasions

This dip shines at game day parties, potlucks, or any gathering where people are standing around talking and need something to snack on. It pairs well with a cold lager, an iced tea, or a crisp white wine if you're feeling fancy. I've served it alongside a simple green salad to balance out the richness, and it worked perfectly.

• Make it gluten-free by serving with veggie sticks, gluten-free crackers, or rice chips.
• Double the batch if you're feeding more than eight people, because it goes faster than you think.
• Garnish with chopped parsley or chives for a pop of color if you're feeling presentation-conscious.

Pin It

There's something deeply satisfying about watching people fight over the last scoop of something you made. This dip does that every single time.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. The key is to use thinly sliced meat that cooks quickly and integrates well into the dip.

→ How do I make this gluten-free?

The dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetable sticks like bell pepper strips and celery.

→ Can I prepare this ahead of time?

Absolutely. Prepare the dip mixture through step 5, cover, and refrigerate for up to 24 hours. When ready to serve, transfer to a baking dish, top with cheese, and bake as directed, adding 5-10 minutes to the baking time since it will be cold.

→ What cheese can I substitute for provolone?

Mozzarella offers a milder, stretchier melt, while American cheese provides classic cheesesteak creaminess. White cheddar adds a sharper flavor profile. Use what you prefer or have on hand.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave individual portions for 1-2 minutes.

→ What's the best way to serve this dip?

Serve hot with toasted baguette slices, crostini, or sturdy tortilla chips. For a lighter option, use bell pepper strips, celery sticks, or cucumber slices as dippers.