Philly Cheesesteak Dip

The first time I made this Philly Cheesesteak Dip, my brother took one bite and literally said I need to stop making it because he couldn't stop eating it. We were having a casual Friday night game gathering, and I wanted something that felt like a pub appetizer but didn't require everyone to have their own messy sandwich. The way the provolone gets that perfect golden bubbly crust on top while staying creamy underneath still makes my kitchen smell like the best corner spot in Philadelphia.

Last Super Bowl, I made a triple batch because our group had grown from the usual eight to about sixteen people. The dip vanished in literally twelve minutes flat, and someone actually asked if there was more in the oven. Now I always double it regardless of the headcount because leftovers reheat surprisingly well for lunch the next day, though in my house that rarely actually happens.

Ingredients

• Shaved ribeye steak: This is non-negotiable for authentic flavor, and the thin shreds melt into every bite
• Yellow onion and bell peppers: The combo of sweet yellow onion with both green and red peppers gives you that classic cheesesteak veggie medley
• Provolone cheese: Use freshly shredded blocks instead of pre-shredded bags for better melting behavior
• Cream cheese, sour cream, and mayonnaise: This three-part creamy base creates the perfect dip consistency that's neither too thick nor too runny
• Worcestershire sauce: Just enough to give that subtle umami depth that makes people wonder what your secret ingredient is

Instructions

Get your vegetables going first:

Sauté your diced onion and both bell peppers in a large skillet over medium-high heat until they're soft and starting to caramelize, then add the garlic for just one minute so it doesn't burn

Cook the steak quickly:

Push those veggies to the side and add your shaved ribeye, cooking just until browned, then season everything with salt, pepper, smoked paprika if you're using it, and that Worcestershire sauce

Make the creamy base:

In a separate large bowl, mix together your softened cream cheese, sour cream, mayonnaise, and shredded provolone until it's completely smooth

Bring it all together:

Fold the cooked steak and vegetable mixture into that creamy base, transfer everything to a greased baking dish, and sprinkle extra provolone across the top

Bake until bubbly:

Let it bake at 375°F for about 15-18 minutes until you see golden spots on top and the edges are bubbling enthusiastically

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My friend's husband, who claims to hate cream cheese in any form, went back for fourths of this dip before finally asking what made it so creamy. When I told him, he just nodded and said well, clearly I've been wrong about cream cheese my entire life. That's the kind of conversion story I live for.

Making Ahead For Parties

You can absolutely assemble this dip the day before and keep it covered in the refrigerator. The flavors actually meld together beautifully overnight, but you'll want to bring it to room temperature for about 30 minutes before baking to ensure even heating.

Cheese Variations To Try

While provolone gives you the most authentic Philly experience, swapping in half American cheese creates that insane melty quality you get from actual cheesesteak joints. Just keep the total cheese amount the same so you don't throw off the dip consistency.

Serving Suggestions That Never Fail

Toasted baguette slices are my go-to vehicle for this dip because they stand up to the weight of all that meat and cheese without breaking. But keep in mind that anything sturdy enough to scoop works perfectly here.

• Thinly sliced baguette brushed with olive oil and toasted until golden
• Sturdy tortilla chips that won't disintegrate on first contact with hot dip
• Cucumber slices or bell pepper strips for lighter carb-free options

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Every time I serve this now, someone asks for the recipe before they've even finished their first serving. That's when you know you've got a keeper.

Recipe FAQs

→ What cut of beef is best for this dip?

Shaved ribeye steak is ideal for this dip, providing tender, flavorful bites. If ribeye isn't available, thinly sliced roast beef can be a good substitute, ensuring it's finely cut to blend well into the creamy base.

→ Can I prepare this dip ahead of time?

Yes, you can assemble the dip mixture (steps 2-5) a day in advance. Store it covered in the refrigerator. Before baking, let it sit at room temperature for about 30 minutes, then proceed with baking as directed, possibly adding a few extra minutes if still very cold.

→ What are the best dippers to serve with this warm creation?

This rich dip pairs wonderfully with sturdy dippers. Toasted baguette slices, crispy crostini, or robust tortilla chips are excellent choices. For a gluten-free option, serve alongside fresh vegetable sticks or gluten-free crackers.

→ How can I adjust the flavor profile of the dip?

For extra heat, a dash of hot sauce can be stirred into the mixture. If you prefer a milder cheese, consider swapping provolone for mozzarella or American cheese. Experiment with different bell pepper colors or a pinch of red pepper flakes for subtle variations.

→ Is there a way to make this dip lighter?

While this is an indulgent dish, you could opt for reduced-fat cream cheese, sour cream, and mayonnaise. However, be aware that this might slightly alter the texture and richness. Focusing on portion control is another way to enjoy this decadent treat.

→ What are the key steps to ensure the ribeye is tender?

Ensure the ribeye is thinly shaved, as this allows it to cook quickly and remain tender. Sauté it briefly, just until browned, to avoid overcooking and toughening the meat. It will finish cooking in the oven within the creamy dip.