Philly Cheesesteak Dip (Printable)

Tender ribeye, peppers, onions, and provolone in a creamy, baked appetizer perfect for parties and game day.

# What You'll Need:

→ 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 and Seasonings

10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika
13 - 1/2 tsp Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# How-To:

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 softened 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 the dip is 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 like the real thing without the mess of rolling up sleeves and fighting with a hoagie wrapper.
  • You can prep everything ahead and just pop it in the oven when guests arrive.
  • Even people who claim they don't like bell peppers end up going back for more.
02 -
  • Don't overcook the ribeye or it'll turn chewy and dry in the oven. Just brown it quickly and let the baking finish the job.
  • Use freshly shredded cheese instead of pre-shredded, which has anti-caking agents that can make the dip grainy.
  • If the dip seems too thick, stir in a tablespoon or two of milk before baking to loosen it up.
03 -
  • Let the cream cheese sit out for at least 30 minutes before mixing so it blends without clumps.
  • If you want deeper flavor, caramelize the onions and peppers slowly over medium-low heat for 10 to 12 minutes instead of rushing them.
  • Use a cast iron skillet if you have one, it holds heat well and gives the vegetables a better char.
Go Back