Philly Cheesesteak Dip (Printable)

Creamy, crowd-pleasing dip inspired by Philly cheesesteak. Features tender ribeye, sautéed vegetables, and melty provolone in a rich base.

# Required Ingredients:

→ 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 provolone cheese, shredded (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

# Directions:

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 veggies 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 if using. 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 in the cooked steak and vegetable mixture.
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 Advice:

01 -
  • Everything you love about a classic cheesesteak but in shareable dip form that keeps everyone gathered around one dish
  • The creamy base balances the savory steak so you get that perfect rich flavor without being overwhelming
  • It comes together faster than you'd think, and most of the time is hands-off while it bubbles away in the oven
02 -
  • The shaved ribeye cooks incredibly fast, so don't walk away from the pan or you'll overcook it before you know it
  • Let the dip sit for about five minutes after baking, otherwise it'll be too runny and you'll lose that perfect dip consistency on the first scoop
  • If you're making this ahead, prep everything through step five but don't bake it until right before serving, then add ten minutes to the bake time if it's cold from the fridge
03 -
  • Pat your cooked steak mixture with paper towels before folding it into the cheese base to prevent your dip from becoming greasy
  • Use a microplane to grate your garlic so it disappears into the vegetables instead of leaving chunky bits
Go Back