Save My skillet was still sizzling when I realized I'd just turned a sandwich into a dip, and honestly, it felt like cheating in the best way possible. The smell of caramelized onions and browned ribeye filled the kitchen while I stirred cream cheese into the mix, wondering why I hadn't thought of this sooner. My friend had texted asking what to bring to the party, and I replied with a photo of the bubbling, golden-topped dish straight out of the oven. She showed up with chips and left with the recipe scribbled on a napkin. Sometimes the simplest ideas are the ones that stick.
I made this for a playoff game once, and by halftime the dish was scraped clean. My brother kept hovering near the oven, asking if I'd made a backup batch, which I hadn't. The next time I doubled the recipe and still barely had leftovers. There's something about warm, cheesy dip that turns even the quietest guests into enthusiastic taste testers.
Ingredients
- Shaved ribeye steak: The star of the show, ribeye brings rich flavor and tender texture, though shaved roast beef works in a pinch if you're watching the budget.
- Yellow onion: Finely diced so it melts into the dip, adding sweetness that balances the savory beef without leaving big chunks.
- Green and red bell peppers: These bring color, a slight crunch, and that unmistakable Philly cheesesteak vibe, just make sure to dice them small.
- Garlic: Minced fresh garlic adds a punch of flavor in the last minute of cooking, but don't let it burn or it turns bitter.
- Provolone cheese: Shredded provolone melts beautifully and gives you that stretchy, gooey pull everyone loves, plus extra on top for a golden crust.
- Cream cheese: Softened cream cheese creates the creamy base that holds everything together, so let it sit out for a bit before mixing.
- Sour cream: Adds tanginess and keeps the dip from feeling too heavy, balancing the richness of the cheese and mayo.
- Mayonnaise: It might sound odd, but mayo gives the dip a silky texture and helps it stay creamy even after baking.
- Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine, with a hint of smokiness if you're feeling adventurous.
- Worcestershire sauce: Just half a teaspoon deepens the umami and ties all the savory flavors together.
- Sliced baguette or tortilla chips: Your vehicle for getting this dip from dish to mouth, toasted baguette is my favorite but chips work great too.
Instructions
- Preheat and prep:
- Set your oven to 375°F and get your baking dish ready with a light coat of butter or cooking spray. This is also a good time to let your cream cheese soften on the counter if you forgot earlier.
- 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 develop golden edges, about 5 to 7 minutes. Toss in the minced garlic and cook for just one more minute, letting the kitchen fill with that unmistakable smell.
- Cook the ribeye:
- Push the veggies to one side of the skillet and add the shaved ribeye to the cleared space, breaking it up as it browns, which should only take 2 to 3 minutes. Season everything with salt, pepper, smoked paprika if using, and stir in the Worcestershire sauce before taking the skillet off the heat.
- Mix the creamy base:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until the mixture is smooth and well blended. It might look like a lot of dairy, but trust me, it all comes together.
- Combine and transfer:
- Fold the cooked steak and vegetable mixture into the creamy base, making sure everything is evenly distributed. Scrape the whole mixture into your prepared baking dish and smooth the top, then sprinkle extra provolone over the surface for that golden, bubbly finish.
- Bake until bubbly:
- Slide the dish into the preheated oven and bake for 15 to 18 minutes, watching for the top to turn golden and the edges to bubble. The smell alone will have people wandering into the kitchen before the timer goes off.
- Serve hot:
- Pull the dish out and let it cool for just a minute or two, then serve immediately with toasted baguette slices, crostini, or your favorite sturdy chips. This dip is best enjoyed warm and gooey, straight from the oven.
Save The first time I brought this to a potluck, someone asked if I'd catered it. I laughed and told them it took less than an hour, and they didn't believe me until I walked them through it. That's the magic of this dip: it tastes like you fussed, but really you just layered good ingredients and let the oven do the work. Now it's my go-to whenever I want to look like a kitchen hero without breaking a sweat.
Make It Your Own
If ribeye feels like a splurge, shaved roast beef from the deli counter works beautifully and cuts the cost in half. I've also swapped provolone for a mix of mozzarella and a bit of sharp cheddar when that's what I had on hand, and it still disappeared in minutes. For a little heat, stir in a few dashes of hot sauce or sprinkle red pepper flakes over the top before baking. You can even sneak in some sautéed mushrooms if you're feeding people who love them.
Serving and Storage
This dip is meant to be served hot and gooey, so I usually keep it warm in a low oven or a small slow cooker if the party's going long. Leftovers, if you're lucky enough to have any, can be stored in an airtight container in the fridge for up to three days and reheated gently in the oven or microwave. I've even used leftover dip as a filling for quesadillas the next day, and it was just as good. Just don't let it sit out at room temperature for more than two hours, especially with all that dairy and meat.
What to Serve With It
Toasted baguette slices are my favorite because they're sturdy enough to scoop without breaking, and you can make them in advance. Tortilla chips work great if you want something more casual, and for a gluten-free option, bell pepper strips or celery sticks add a nice crunch. I've also set out a mix of dippers and let people choose their own adventure, which always gets people talking.
- Pair it with a light lager or pale ale to cut through the richness.
- A dry white wine like Sauvignon Blanc also works surprisingly well.
- Set out napkins, because this dip is deliciously messy and nobody will mind.
Save This dip has become my secret weapon for gatherings, the kind of recipe that makes people lean in and ask for details. It's proof that you don't need fancy techniques or hours in the kitchen to make something people remember.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, you can substitute shaved roast beef, thinly sliced sirloin, or even ground beef. Ribeye provides the most authentic flavor and tenderness, but other cuts work well when sliced thin.
- → How do I make this ahead of time?
Prepare the dip through step 6, cover tightly, and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 15 minutes, then bake as directed, adding 5-10 minutes to the cooking time.
- → What are the best cheeses to use?
Provolone is traditional and provides authentic flavor. For variation, try white American cheese for creaminess, mozzarella for mild flavor, or a blend of provolone and sharp cheddar for extra depth.
- → Can I make this in a slow cooker?
Absolutely. After combining all ingredients, transfer to a slow cooker and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally until heated through and cheese is melted.
- → What should I serve this with?
Toasted baguette slices, crostini, sturdy tortilla chips, or pretzel bites are ideal. For a gluten-free option, serve with bell pepper strips, celery sticks, or gluten-free crackers.
- → How long does leftover dip keep?
Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals, stirring between each, until hot.