Philly Cheesesteak Dip (Printable)

Tender ribeye, sautéed peppers, onions, and melty provolone create this crowd-pleasing appetizer perfect for gatherings.

# What you 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 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp smoked paprika, optional
13 - 1/2 tsp 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 to 7 minutes. Add minced 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 to 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 into the cheese mixture.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese on top.
07 - Bake for 15 to 18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Advice:

01 -
  • It delivers all the flavor of a Philly cheesesteak without the mess of assembling sandwiches for a crowd.
  • The creamy base balances the savory steak and sweet peppers in a way that keeps people coming back for more.
  • You can prep the whole thing ahead and just pop it in the oven when guests arrive.
  • It works with whatever dippers you have on hand, from baguette slices to sturdy tortilla chips.
02 -
  • Don't skip softening the cream cheese or you'll end up with lumps no amount of stirring will fix.
  • Cook the ribeye just until browned, not well-done, because it will continue cooking in the oven and you want it tender, not chewy.
  • Dice the peppers and onions small so every bite has a bit of everything without overwhelming chunks.
  • Use a baking dish that's not too deep or the dip won't get that golden, bubbly top you're after.
03 -
  • Let the dip rest for a minute or two after baking so the cheese sets slightly and doesn't slide off your dipper.
  • If you're prepping ahead, assemble everything in the baking dish, cover it, and refrigerate until you're ready to bake, just add a few extra minutes to the baking time.
  • Use a cast iron skillet if you have one, you can cook the steak and veggies, mix everything right in the skillet, and bake it all in one pan for easy cleanup.
  • Sprinkle a little fresh parsley or chives on top after baking for a pop of color that makes it look even more impressive.
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