Philly Cheesesteak Dip (Printable Version)

Creamy dip with ribeye, peppers, onions, and provolone—perfect for parties and game day gatherings.

# Ingredient List:

→ Meats

01 - 1 pound 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 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices & Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika, optional
13 - 1/2 teaspoon Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# How-To Steps:

01 - Preheat oven to 375°F.
02 - Heat oil in a large skillet over medium-high heat. Add diced onions and bell peppers, cooking until soft and lightly caramelized, approximately 5 to 7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until browned, about 2 to 3 minutes. Season with salt, pepper, and smoked paprika if desired. Stir in Worcestershire sauce. Remove from heat.
04 - In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and fully incorporated.
05 - Fold the cooked steak and vegetable mixture into the cream cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle additional shredded provolone over the top.
07 - Bake for 15 to 18 minutes, or until the mixture is bubbly and the top is golden brown.
08 - Remove from oven and serve immediately with toasted baguette slices or tortilla chips.

# Expert Tips:

01 -
  • It tastes exactly like a Philly cheesesteak but in creamy, scoopable form that you can eat with one hand.
  • The ribeye and provolone give it a richness that makes it feel special, even though it only takes 40 minutes start to finish.
  • It stays warm and gooey for a long time, so you are not racing to serve it the second it comes out of the oven.
  • Leftovers reheat beautifully and taste just as good the next day, if there are any left.
02 -
  • Do not overcook the ribeye or it will get chewy and tough in the dip, you just want it browned and barely cooked through.
  • Make sure the cream cheese is fully softened or you will end up with little white lumps that never blend in no matter how much you stir.
  • Grease the baking dish well or the cheese will stick to the sides and you will lose half the dip trying to scrape it out.
  • If the dip looks dry after baking, you can stir in a splash of milk or cream to loosen it up before serving.
03 -
  • Use a cast iron skillet if you have one, the heat retention helps get a better sear on the beef and a deeper caramelization on the vegetables.
  • If you want extra flavor, deglaze the skillet with a splash of beef broth after cooking the steak and fold that into the creamy mixture.
  • Broil the dip for the last 2 minutes of baking if you want the cheese on top to get browned and bubbly with crispy edges.
  • Double the recipe and bake it in a 9x13 dish if you are feeding a crowd, it scales up perfectly without any adjustments.
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