Save My brother showed up one Sunday with a skillet full of ribeye scraps from his butcher friend, insisting we turn them into something worth the price of admission. We had peppers wilting in the crisper and a block of provolone that needed using. What started as improvisation turned into the kind of dip that makes people linger in the kitchen long after the game ends. I've made it a dozen times since, and it never lasts more than twenty minutes once it hits the table.
I brought this to a playoff party where everyone else showed up with store-bought salsa and frozen wings. By halftime, the dish was scraped clean and three people had texted me for the recipe before I even left. One friend admitted she ate it with a spoon when the bread ran out. That's when I knew this wasn't just another dip, it was the kind of thing people remember and ask you to make again.
Ingredients
- 1 lb shaved ribeye steak: The star of the show, ribeye brings rich marbling that melts into the dip, but deli roast beef works in a pinch if you slice it thin.
- 1 medium yellow onion, finely diced: Yellow onions caramelize beautifully and add a sweet depth that balances the richness of the cheese.
- 1 green bell pepper, finely diced: Green pepper gives that classic Philly bite and a slight bitterness that cuts through the cream.
- 1 red bell pepper, finely diced: Red pepper adds sweetness and color, making the dip look as good as it tastes.
- 2 cloves garlic, minced: Fresh garlic blooms in the hot skillet and perfumes the whole base, don't skip it.
- 1 cup provolone cheese, shredded (plus extra for topping): Provolone melts smooth and has that signature cheesesteak flavor, use the good stuff if you can.
- 4 oz cream cheese, softened: Softened cream cheese blends without lumps and gives the dip body and tang.
- 1 cup sour cream: Sour cream keeps everything light and adds a subtle acidity that prevents the dip from feeling too heavy.
- 1/2 cup mayonnaise: Mayo adds richness and helps the dip stay creamy even after baking.
- 1/2 tsp kosher salt: Season to taste, but start here and adjust after you fold in the meat.
- 1/4 tsp black pepper: Freshly cracked pepper adds a gentle heat that wakes up the other flavors.
- 1/4 tsp smoked paprika (optional): A whisper of smoke gives the dip a subtle, almost grilled quality.
- 1/2 tsp Worcestershire sauce: This is the secret umami boost that makes people ask what's in here.
- Sliced baguette, toasted crostini, or sturdy tortilla chips: You need something strong enough to scoop without breaking, thin crackers won't cut it.
Instructions
- Preheat your oven:
- Set it to 375°F so it's ready when your dip is mixed. This gives you time to work without rushing.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both peppers, stirring occasionally until they soften and start to brown at the edges, about 5 to 7 minutes. Toss in the garlic and cook for one more minute until fragrant.
- Brown the ribeye:
- Push the veggies to one side and add the shaved steak to the empty half of the skillet, breaking it up as it cooks until just browned, about 2 to 3 minutes. Season with salt, pepper, and smoked paprika if using, then stir in the Worcestershire sauce and remove the skillet from heat.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until smooth and well blended. This is your canvas.
- Fold in the filling:
- Add the cooked steak and vegetable mixture to the creamy base and fold gently until everything is evenly distributed. Don't overmix or it can get dense.
- Transfer and top:
- Spoon the mixture into a greased 9-inch baking dish, smoothing the top with a spatula. Sprinkle extra provolone over the surface 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. Let it rest for a minute or two before serving so it sets just enough to scoop cleanly.
Save The first time I made this for my in-laws, my father-in-law stood at the counter with a piece of baguette in each hand, alternating bites like he was conducting a taste test. He didn't say much, but he went back four times. Later, my mother-in-law pulled me aside and said it was the first time she'd seen him that excited about an appetizer. That quiet approval meant more than any compliment.
Choosing Your Dipper
Toasted baguette slices are classic and sturdy enough to handle a generous scoop without bending. I like to brush them with a little olive oil and toast them until they're golden and crisp. Tortilla chips work great for a casual crowd, just make sure they're the thick restaurant-style kind. If you want to go gluten-free, bell pepper strips or celery sticks add crunch and keep things lighter, though they won't hold as much dip.
Make-Ahead Strategy
You can cook the meat and veggies up to a day ahead and store them in the fridge, then mix everything and bake it fresh when you're ready. The assembled dip can sit in the fridge for a few hours before baking, just let it come to room temperature for ten minutes first so it heats evenly. If you have leftovers, reheat individual portions in the microwave or warm the whole dish in a low oven until it's creamy again.
Flavor Variations and Swaps
Swap provolone for mozzarella if you want something milder, or use American cheese for that nostalgic, melty diner vibe. A few dashes of hot sauce or a pinch of red pepper flakes will add heat without overwhelming the other flavors. If you can't find shaved ribeye, thinly sliced deli roast beef works surprisingly well, just chop it finer so it blends into the dip.
- Stir in sautéed mushrooms for an earthy, umami-rich twist.
- Top with crispy fried onions right before serving for added crunch.
- Add a handful of fresh parsley or chives at the end for a pop of color and brightness.
Save This dip has become my go-to whenever I need to feed a crowd without spending all day in the kitchen. It's rich, satisfying, and always disappears faster than I expect.
Recipe FAQ
- → Can I make this dip ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance. Cover and refrigerate, then bake when ready to serve. Add 5 extra minutes to the baking time if starting from cold.
- → What can I substitute for ribeye steak?
Shaved roast beef from the deli counter works wonderfully. You can also use thinly sliced sirloin or even ground beef as a budget-friendly alternative.
- → How do I keep the dip warm for serving?
Transfer to a slow cooker set on warm, or use a small warming tray. The dip stays creamy and delicious for up to 2 hours when kept warm.
- → Can I make this gluten-free?
Absolutely. The dip itself is naturally gluten-free. Simply serve with gluten-free crackers, vegetable sticks, or gluten-free bread for dipping.
- → What cheese works best besides provolone?
Mozzarella provides a milder, stretchier result, while white American cheese gives an authentic cheesesteak flavor. You can also mix cheeses for a custom blend.
- → How long does leftover dip last?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals, stirring between each.