Philly Cheesesteak Dip (Print View)

Creamy dip loaded with ribeye, peppers, onions, and provolone. A crowd-pleasing party favorite 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 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce

→ For Serving

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

# How To Make It:

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 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 cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth.
05 - Fold the cooked steak and vegetable mixture into the cream base until fully incorporated.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone on top.
07 - Bake for 15-18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices or chips.

# Expert Insights:

01 -
  • It comes together in about 40 minutes but tastes like you labored over it for hours.
  • The combination of cream cheese and provolone creates an incredibly smooth, melty base that clings to every chip.
  • Leftovers reheat beautifully, and sometimes I even spread them on toast for breakfast when no one is looking.
02 -
  • Let the cream cheese sit out for at least 30 minutes before mixing or you will end up with stubborn lumps no amount of stirring will fix.
  • Do not skip caramelizing the peppers and onions, that sweet depth is what makes this taste like the real sandwich.
  • If your ribeye is not thinly shaved, pop it in the freezer for 15 minutes before slicing so your knife glides through cleanly.
03 -
  • Use a cast iron skillet if you have one, the even heat helps caramelize the vegetables perfectly without burning.
  • Taste the dip before baking and adjust seasoning, it is easier to add a pinch of salt now than to fix it later.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes of baking.
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