Save My neighbor knocked on my door one Sunday holding an empty casserole dish and asked what I'd brought to the game day party. I panicked, completely forgot, and threw together this dip in under an hour with what I had in the fridge. It disappeared before halftime, and now she asks me to make it every single time. The creamy cheese mixture studded with caramelized peppers and tender steak tastes exactly like biting into a Philly cheesesteak, but without the mess of dripping sandwiches all over your couch.
I made this for my brother's birthday, and his friends stood around the kitchen island with chips, barely talking, just eating. One of them looked up mid-scoop and said it was better than the actual sandwich. My brother still brings that up like I performed some kind of culinary magic, but really it was just good ribeye, patience with the peppers, and enough cheese to make anyone happy.
Ingredients
- Shaved ribeye steak: The star of the show, ribeye gives you that rich beefy flavor and tender bite, just make sure it is sliced thin so it cooks quickly and blends into the dip seamlessly.
- Yellow onion: Adds sweetness as it caramelizes, balancing the richness of the cheese and beef.
- Green and red bell peppers: Classic Philly flavors, diced small so every scoop has a little bit of that sweet, slightly charred pepper taste.
- Garlic: Just two cloves, minced fine, to add aromatic depth without overpowering the other flavors.
- Provolone cheese: Melts like a dream and brings that authentic cheesesteak sharpness, use the good stuff if you can.
- Cream cheese: Softened to room temperature so it blends smoothly into the base without lumps.
- Sour cream: Adds tanginess and keeps the dip creamy even after baking.
- Mayonnaise: Helps bind everything together and adds a subtle richness that rounds out the flavors.
- Kosher salt, black pepper, smoked paprika: Simple seasonings that enhance without competing, the paprika is optional but adds a gentle smoky note.
- Worcestershire sauce: A splash gives the beef a savory, umami boost that makes everything taste deeper.
- Sliced baguette or tortilla chips: Your vehicle for getting this dip into your mouth, toasted baguette is my preference for texture.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it is ready when your dip is assembled.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium high heat, then add the onions and both bell peppers, stirring occasionally until they soften and start to caramelize around the edges, about 5 to 7 minutes. Toss in the garlic and cook for another minute until fragrant.
- Cook the ribeye:
- Push the veggies to one side of the skillet and add the shaved ribeye to the cleared space, letting it brown for 2 to 3 minutes. Season with salt, pepper, and smoked paprika if using, then stir in the Worcestershire sauce and mix everything together before removing from heat.
- Make the creamy base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until completely smooth and no lumps remain.
- Combine and transfer:
- Fold the cooked steak and vegetable mixture into the creamy cheese base, then spread it evenly into a greased 9 inch baking dish. Sprinkle extra provolone over the top for a golden, bubbly finish.
- Bake until bubbly:
- Slide the dish into your preheated oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. Serve immediately with toasted baguette slices or sturdy tortilla chips.
Save The first time I served this at a family gathering, my cousin's picky eight year old ate it with celery sticks and declared it better than pizza. My cousin looked at me like I had discovered a secret language. That is when I realized this dip does not just feed people, it starts conversations and breaks down walls, one cheesy, beefy scoop at a time.
Choosing the Right Beef
Ribeye is traditional and gives you the most flavor, but I have also used deli roast beef in a pinch and it worked just fine. If you go the roast beef route, chop it up a bit smaller so it distributes evenly. The key is making sure whatever meat you use is tender and not chewy, because nobody wants to work that hard while snacking.
Make Ahead and Storage
You can assemble this dip completely, cover it tightly, and refrigerate it up to a day before baking. Just add about 5 extra minutes to the bake time since it will be going in cold. Leftovers keep in the fridge for up to three days, and I reheat individual portions in the microwave or warm the whole thing in a low oven until heated through.
Serving and Pairing Ideas
I love serving this with toasted baguette rounds because they hold up to the weight of the dip and add a nice crunch. Pretzel crisps, pita chips, and even raw veggies like bell pepper strips work beautifully too. If you want to make it a full meal situation, spoon it over baked potatoes or stir it into pasta for an indulgent weeknight dinner.
- Add a few dashes of hot sauce to the creamy base if you like a little heat.
- Swap provolone for white American cheese for a milder, creamier version.
- Garnish with chopped parsley or green onions right before serving for a pop of color.
Save This dip has saved me more times than I can count, from last minute potlucks to planned parties where I wanted something impressive without the stress. It always delivers, and people always ask for the recipe.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, shaved roast beef works well as a substitute for ribeye. You can also use thinly sliced sirloin or even ground beef for a different texture.
- → 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. Assemble the dip completely, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the baking time if starting cold.
- → What cheese can I substitute for provolone?
Mozzarella offers a milder, stretchier option, while American cheese creates a creamier texture. White cheddar or Monterey Jack also work well for different flavor profiles.
- → How should I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals.
- → Can I make this in a slow cooker?
Yes, after browning the meat and vegetables, combine all ingredients in a slow cooker. Cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally until hot and bubbly.