Save My husband walked into the kitchen one Sunday and asked if we could turn his favorite sandwich into something shareable for the game. I laughed, but then I started thinking about how those flavors—the savory beef, the sweet peppers, the gooey cheese—would taste all melted together in one skillet. An hour later, we were scraping the bottom of a baking dish with toasted bread, and he declared it better than the original. Now it's the first thing anyone asks me to bring when there's a crowd to feed.
I first made this for a backyard birthday party in late September when the air had just started to cool. Everyone hovered around the dish, dipping and chatting, and I realized I hadn't had to refill anything else on the table. One friend asked for the recipe before she even finished her first piece of baguette. That's when I knew this wasn't just another dip, it was the kind of thing people remember and text you about weeks later.
Ingredients
- Shaved ribeye steak: The thin cut cooks fast and stays tender, giving you that authentic cheesesteak chew without any toughness.
- Yellow onion: Dice it fine so it melts into the mix and adds natural sweetness that balances the richness of the cheese.
- Green bell pepper and red bell pepper: Using both gives you color and a slightly different flavor in each bite, just like the best street cart versions.
- Garlic: Two cloves add just enough sharpness without overpowering the beef.
- Provolone cheese: This is the classic choice, it melts beautifully and has that signature mild tang.
- Cream cheese: Softened cream cheese makes the base silky and helps everything stick together.
- Sour cream: It adds a slight tang that cuts through the richness and keeps things from feeling too heavy.
- Mayonnaise: A half cup might sound like a lot, but it makes the dip incredibly smooth and luscious.
- Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine, with a hint of smokiness if you want it.
- Worcestershire sauce: Just a splash deepens the savory notes and ties everything together.
- Sliced baguette or tortilla chips: You need something sturdy enough to scoop without breaking, toasted baguette is my go to.
Instructions
- Preheat and prep:
- Set your oven to 375°F so it's ready when you are. This gives you time to get everything cooked on the stovetop without rushing.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium high heat, then add the onions and both peppers. Let them cook for 5 to 7 minutes until they soften and start to caramelize, then stir in the garlic for just a minute until fragrant.
- Cook the ribeye:
- Push the veggies to one side and add the shaved steak to the empty space. Cook it for 2 to 3 minutes until it's just browned, then season with salt, pepper, smoked paprika, and Worcestershire sauce before stirring everything together and removing the skillet from the heat.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, and most of the shredded provolone. Stir until it's completely smooth and there are no lumps.
- Combine and transfer:
- Fold the cooked steak and vegetable mixture into the creamy base until everything is evenly distributed. Spoon it into a greased 9 inch 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'll know it's ready when the top is golden and the edges are bubbling.
- Serve hot:
- Pull it out of the oven and let it cool for just a minute or two, then serve it with toasted baguette slices or your favorite sturdy chips. It's best enjoyed while it's still steaming.
Save One evening I brought this to a potluck and set it down next to a table full of other appetizers. Within ten minutes, the dish was nearly empty and people were scraping the sides with broken chips. A neighbor leaned over and said she'd been to Philadelphia twice and this tasted just like the real thing, maybe even better because she didn't have to share a sandwich. That's the moment I realized food doesn't have to be complicated to make people happy, it just has to taste like home.
Make Ahead and Storage
You can prepare the entire mixture up to a day in advance and keep it covered in the fridge until you're ready to bake. Just let it sit at room temperature for about 15 minutes before it goes into the oven so it heats evenly. Leftovers reheat surprisingly well in a low oven or even in the microwave, though the texture is always best fresh. I've also frozen it once before baking, and it worked fine after thawing overnight in the fridge, though the creaminess was slightly less luxurious.
Swaps and Variations
If you can't find shaved ribeye, deli roast beef works in a pinch and saves you a few dollars. For a spicier version, I sometimes add a diced jalapeño with the peppers or stir in a few shakes of hot sauce. You can also swap the provolone for mozzarella if you want it milder, or use American cheese for that classic cheesesteak shop vibe. One friend of mine uses all green peppers because her kids won't eat red ones, and it still tastes fantastic.
Serving Suggestions
This dip is rich enough to be the star of your appetizer spread, but it also pairs beautifully with something light and crisp on the side. I like to serve it with a simple green salad or pickled vegetables to cut through the richness. A cold lager or a dry white wine complements the savory beef and creamy cheese without competing for attention.
- Toast your baguette slices with a brush of olive oil and a sprinkle of garlic powder for extra flavor.
- Set out celery sticks or bell pepper strips for guests who want a lighter dipper.
- If you're feeding a big crowd, double the recipe and use a 9 by 13 inch baking dish.
Save Every time I pull this out of the oven and see people gather around with bread in hand, I'm reminded that the best recipes are the ones that bring everyone together without any fuss. Make it once, and I promise it'll become your most requested dish.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, shaved roast beef works well as a substitute for ribeye. You can also use thinly sliced sirloin or flank steak if you slice it very thin.
- → How do I make this gluten-free?
The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers, bread, or fresh vegetables like celery and bell pepper strips.
- → Can I prepare this ahead of time?
Absolutely. Assemble the dip completely, cover, 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 extra minutes if needed.
- → What cheese can I substitute for provolone?
Mozzarella offers a milder, stretchier option, while American cheese creates an ultra-smooth, creamy texture. White cheddar also works well for a sharper flavor profile.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or microwave in 30-second intervals until warmed through.
- → What's the best way to serve this dip?
Toasted baguette slices, garlic crostini, sturdy tortilla chips, or pretzels all work beautifully. For a lighter option, serve with bell pepper strips or celery sticks.