Philly Cheesesteak Dip (Printable)

Decadent dip with ribeye, peppers, onions, and provolone in a creamy base—perfect for parties and game day.

# 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
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 5-7 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 2-3 minutes. Season with salt, pepper, and smoked paprika. 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 the cooked steak and vegetable mixture into the cream cheese base.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone on top.
07 - Bake for 15-18 minutes, or until bubbly and golden on top.
08 - Serve hot with toasted baguette slices, crostini, or chips.

# Expert Advice:

01 -
  • It captures every bit of that iconic Philly flavor without the mess of assembling sandwiches for a dozen people.
  • The creamy base keeps everything cohesive and adds a richness you don't get from bread alone.
  • You can have it ready in under an hour, and it stays warm and melty longer than you'd expect.
02 -
  • Don't overcook the ribeye or it will turn chewy and dry, just a quick sear is all you need since it finishes in the oven.
  • Make sure your cream cheese is fully softened before mixing or you'll end up with lumps that won't disappear no matter how much you stir.
  • If the dip looks a little loose before baking, don't worry, it thickens up beautifully as it heats and the cheese melts.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and you can transfer it straight to the oven if it's oven safe.
  • Shred your own provolone from a block instead of buying pre shredded, it melts smoother and tastes fresher.
  • If the top isn't as golden as you'd like after baking, run it under the broiler for a minute or two, but watch it closely so it doesn't burn.
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