Philly Cheesesteak Dip (Printable)

Tender ribeye, peppers, onions, and provolone in a creamy, crowd-pleasing party dip. Ready in 40 minutes.

# 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 & 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 Steps:

01 - Set oven temperature to 375°F.
02 - Heat oil in a large skillet over medium-high heat. Add diced onions and bell peppers, cooking until soft and lightly caramelized, approximately 5-7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until browned, about 2-3 minutes. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and 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 base until evenly distributed.
06 - Pour the combined mixture into a greased 9-inch baking dish. Sprinkle additional provolone cheese on top.
07 - Bake for 15-18 minutes, or until the mixture is bubbly and the top is golden brown.
08 - Transfer to a serving vessel and serve hot with toasted baguette slices or chips.

# Expert Tips:

01 -
  • It captures every flavor of a Philly cheesesteak without the mess of assembling sandwiches.
  • The creamy base keeps everything silky and scoopable, even as it cools.
  • You can prep the meat and veggies ahead and bake it right before guests arrive.
  • It works with whatever sturdy dipper you have on hand, from baguette to pita chips.
02 -
  • Let the cream cheese come to room temperature or it will leave lumps no amount of stirring can fix.
  • Don't overcook the ribeye in the skillet, it will finish cooking in the oven and you want it tender, not chewy.
  • Use a baking dish that's not too deep or the dip won't heat through evenly and the top won't brown.
03 -
  • Shred your own provolone from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
  • If the dip looks too thick before baking, stir in a tablespoon or two of milk to loosen it up.
  • Serve it straight from the oven in the baking dish with a small spreader or spoon so guests can help themselves while it's still hot.
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