Save to Pinterest My sister brought this dip to a New Year's party three years ago, and I watched grown adults hover around the oven waiting for it to finish baking. The smell alone—beef, caramelized onions, melted cheese—had everyone abandoning the chips and salsa. By the time she set it on the table, there were already five people with spoons ready. I asked for the recipe before midnight.
I made this for a football Sunday last fall, and my friend who claims he does not like dips ate half the pan himself. He kept going back with another piece of baguette, pretending he was just passing by the table. Eventually he gave up the act and just stood there with the serving spoon. It is become the dish people text me about before I even send the invitation.
Ingredients
- Shaved ribeye steak: This is what makes the dip taste like an actual cheesesteak, not just a cheese dip with beef thrown in. You can ask the butcher to shave it thin, or buy it pre-sliced in the freezer section.
- Yellow onion: Dice it small so it melts into the dip and adds sweetness without big crunchy pieces. I learned this after someone bit into a huge onion chunk and made a face.
- Green and red bell peppers: The mix of colors makes it look vibrant and the peppers add a slight sweetness that balances the richness of the cheese and beef.
- Garlic: Fresh is better here because it gets fragrant fast and does not turn bitter like jarred garlic can when you cook it down.
- Provolone cheese: Shred it yourself from a block if you can, the pre-shredded stuff has a coating that makes it less melty and creamy.
- Cream cheese: Let it sit on the counter for 20 minutes before you start so it mixes in smooth without lumps.
- Sour cream and mayonnaise: These two together make the base rich and tangy, and they keep the dip from getting too heavy or greasy.
- Kosher salt, black pepper, smoked paprika, Worcestershire sauce: The paprika is optional but adds a subtle smokiness, and the Worcestershire gives it that savory depth you do not quite notice but would miss if it was not there.
- Sliced baguette or tortilla chips: Toast the baguette until it is crispy enough to hold up under the weight of the dip, or use thick sturdy chips that will not snap in half.
Instructions
- Preheat and prep:
- Set your oven to 375°F and get your baking dish ready. This gives you time to cook everything on the stovetop without rushing.
- Sauté the vegetables:
- Heat a little oil in a large skillet over medium-high and add the onions and both peppers. Let them cook until they soften and start to brown at the edges, about 5 to 7 minutes, then toss in the garlic and stir for another minute until it smells amazing.
- Brown the ribeye:
- Push the veggies to one side and add the shaved steak to the empty space. Let it sear and brown for 2 to 3 minutes, then season with salt, pepper, paprika if using, and Worcestershire sauce, and stir everything together before taking it off the heat.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayo, and most of the provolone until it is smooth and well blended. It should look thick and creamy, not separated.
- Combine and transfer:
- Fold the cooked steak and veggies into the creamy mixture until everything is evenly distributed. Spoon it into your greased baking dish and sprinkle the extra provolone on top.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 18 minutes. You will know it is done when the top is golden and the edges are bubbling.
- Serve hot:
- Pull it out, let it cool for a minute so no one burns their mouth, then serve it with toasted baguette slices or your favorite sturdy chips.
Save to Pinterest The first time I served this, my dad, who usually just eats whatever is in front of him without comment, looked up and said it tasted like the sandwich shop he used to go to in Philadelphia in the seventies. He went back for seconds, which he never does. That is when I knew this recipe was not leaving my rotation.
Make It Your Own
If ribeye feels too fancy or expensive, shaved roast beef from the deli counter works just as well and no one will know the difference. I have also used ground beef in a pinch, though you lose some of that cheesesteak texture. For a spicier version, add a few dashes of hot sauce or some sliced pickled jalapeños into the mix before baking. You can swap the provolone for mozzarella if you want it milder and stretchier, or use American cheese for that classic melty Whiz-style feel.
Serving Suggestions
This dip is rich, so I like to serve it with something crispy and not too heavy. Toasted baguette slices are my go-to because they have enough structure to hold the dip without falling apart. Pita chips, pretzel crisps, or even celery sticks work if you want to balance out the indulgence. I have also seen people spoon it onto slider buns and eat it like tiny open-faced sandwiches, which is a move I fully support.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though I have never had it last that long. To reheat, cover the dish with foil and warm it in a 325°F oven for about 15 minutes, or microwave individual portions in 30-second bursts, stirring in between. The texture stays creamy and the flavors actually deepen after a day, which makes it even better the second time around.
- You can freeze it before baking, then thaw it in the fridge overnight and bake it fresh when you need it.
- If it separates a little after reheating, just stir it back together and it will come right back.
- For parties, keep it warm in a slow cooker on low so people can graze without it getting cold and stiff.
Save to Pinterest This dip has ruined every other appetizer for me because now I compare everything to it. Make it once and you will understand why people start asking for it before you even finish talking about the party.
Common Recipe Questions
- → Can I prepare this dip ahead of time?
Yes, you can assemble the dip up to 24 hours in advance. Cover tightly and refrigerate. 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 if needed.
- → What can I substitute for ribeye steak?
Shaved roast beef from the deli counter works wonderfully as an economical substitute. You can also use ground beef, sirloin, or even leftover steak chopped into small pieces. Cook thoroughly and drain excess fat before mixing.
- → How do I make this gluten-free?
The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers, vegetable sticks like bell pepper strips and celery, or gluten-free toasted bread. Always verify that your Worcestershire sauce is gluten-free.
- → Can I use different types of cheese?
Absolutely. While provolone is traditional, mozzarella offers a milder flavor, American cheese creates extra creaminess, and white cheddar adds sharpness. You can also blend cheeses for a custom flavor profile that suits your preference.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions in 30-second intervals, stirring between each. The dip may thicken when cold; add a splash of milk when reheating if needed.
- → What vegetables pair well for dipping?
Bell pepper strips, celery sticks, and cherry tomatoes provide fresh crunch and balance the rich, creamy dip. Broccoli florets and carrot sticks also work well, offering healthier alternatives to bread-based dippers.