Save My neighbor brought this to a Super Bowl party three years ago, and I watched a dozen grown adults practically elbow each other out of the way to get to it. The skillet was scraped clean in minutes, and someone actually asked if she'd hidden a second batch. I went home that night determined to crack the code, and after a few tries, I realized the secret wasn't just the cheese or the steak—it was getting that perfect balance of creamy and savory without losing the soul of a real cheesesteak. Now it's the dish I'm asked to bring everywhere, and I've stopped pretending to be humble about it.
I made this for my brother's birthday once, and he stood by the oven with a spoon, waiting for it to come out. He didn't even bother with bread at first—just went straight in with the spoon and declared it the best thing I'd ever made. I reminded him I'd cooked his wedding dinner, but he stood by his statement. That's the kind of loyalty this dip inspires.
Ingredients
- Shaved ribeye steak: This is where the magic starts—ribeye brings the buttery, beefy richness that makes a cheesesteak iconic, and shaving it thin means it cooks fast and melts into the dip beautifully.
- Yellow onion: Finely diced onion adds sweetness and depth once it caramelizes, and I've learned that patience here pays off in flavor.
- Green bell pepper: The classic cheesesteak pepper, it brings a slight bitterness and crunch that balances all the richness.
- Red bell pepper: I added this for color and a touch more sweetness, and it makes the dip look as good as it tastes.
- Garlic: Just two cloves, minced fine, because garlic should whisper in this dish, not shout.
- Provolone cheese: The traditional choice for a reason—it melts like a dream and has a mild tang that doesn't overpower the beef.
- Cream cheese: Softened cream cheese is the creamy backbone of this dip, and I always let it sit out for at least 30 minutes so it blends smoothly.
- Sour cream: Adds tang and keeps the dip from feeling too heavy, plus it helps everything stay creamy even after baking.
- Mayonnaise: I was skeptical at first, but mayo adds a silky richness and helps bind everything together without making it gloppy.
- Kosher salt: Just enough to bring out the natural flavors without making it taste salty.
- Black pepper: Freshly cracked if you have it, because it adds a gentle heat that wakes everything up.
- Smoked paprika: Optional but wonderful—it adds a subtle smokiness that makes people ask what your secret is.
- Worcestershire sauce: A few dashes give the beef a savory, umami boost that makes it taste like it's been simmering for hours.
- Sliced baguette or tortilla chips: Sturdy enough to hold up to the thick, cheesy dip without breaking mid-scoop.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it's ready when you are. This gives you time to get everything cooked and mixed without rushing.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both bell peppers. Let them cook for 5 to 7 minutes, stirring occasionally, until they soften and start to turn golden at the edges—this is where the sweetness develops. Toss in the garlic and cook for just one more minute, until it smells incredible but hasn't turned brown.
- Cook the ribeye:
- Push the veggies to one side of the skillet and add the shaved ribeye to the empty space. Let it sear for 2 to 3 minutes, breaking it up gently with a spatula, until it's just browned and cooked through. Season everything with salt, pepper, and smoked paprika if you're using it, then drizzle in the Worcestershire sauce and stir it all together before taking the skillet off the heat.
- Make the creamy base:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix it with a spatula or a sturdy spoon until it's smooth and everything is fully blended—no lumps of cream cheese hiding in there.
- Fold in the filling:
- Add the cooked steak and vegetable mixture to the creamy base and fold everything together gently until it's evenly distributed. You want every scoop to have a little bit of everything.
- Transfer to the baking dish:
- Grease a 9-inch baking dish lightly with butter or cooking spray, then scrape the dip mixture into it and spread it out evenly. Sprinkle extra provolone on top—don't be shy, this is what creates that golden, bubbly crust.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. The smell will make everyone come running.
- Serve hot:
- Pull it out, let it cool for just a minute or two, then serve it straight from the dish with toasted baguette slices, crostini, or sturdy tortilla chips. It's best eaten while it's still steaming.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed, but honestly, it felt like the highest compliment. There's something about watching people go back for thirds, scraping the edges of the dish, that makes all the prep worth it. It's not fancy, but it's the kind of food that makes people linger in the kitchen, talking and laughing with their plates in hand.
Make It Your Own
This dip is incredibly forgiving and loves a little improvisation. If ribeye feels too fancy or pricey, shaved roast beef from the deli works beautifully and saves time. I've also swapped provolone for mozzarella when I wanted something milder, or mixed in a handful of pepper jack when I was feeling spicy. A few dashes of hot sauce stirred into the creamy base can turn this into a kick-you-in-the-teeth kind of dip, and I've never regretted it. You can even skip the bread entirely and serve it with celery sticks, bell pepper strips, or thick pretzel rods for a lighter, gluten-free option.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though in my experience, leftovers are rare. When you reheat it, use the oven at 350°F for about 10 minutes, covered with foil, so it warms through without drying out. The microwave works in a pinch, but the oven brings back that bubbly, golden top that makes it feel freshly baked. I've also assembled the whole thing a day ahead, covered it tightly, and kept it in the fridge until I was ready to bake it—just add a few extra minutes to the baking time if it's going in cold.
Pairing and Serving Ideas
This dip shines at casual gatherings where people can stand around and graze. I like to set it out with a variety of dippers—toasted baguette slices, sturdy pita chips, even thick-cut potato chips for texture contrast. It pairs beautifully with a cold lager or a crisp, dry white wine, and I've served it alongside a simple green salad to balance out all the richness. If you're hosting a bigger crowd, double the recipe and bake it in a 9x13-inch dish.
- Toast your baguette slices with a brush of olive oil and a sprinkle of garlic powder for extra flavor.
- Set out small plates and napkins, because this gets messy in the best way.
- If you want to go full game day spread, serve it with chicken wings, loaded nachos, and plenty of cold drinks.
Save This dip has become my go-to whenever I need to show up with something that'll actually get eaten, not just politely sampled. It's comfort food at its finest, the kind that makes people happy without trying too hard.
Cooking Q&A
- → Can I use a different cut of beef instead of ribeye?
Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. The key is to use thinly shaved or sliced beef that cooks quickly and remains tender.
- → How do I make this dip gluten-free?
The dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetable sticks instead of regular baguette or bread-based chips.
- → Can I prepare this dip ahead of time?
Yes, you can assemble the dip completely and refrigerate it covered for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
- → What cheese can I substitute for provolone?
Mozzarella offers a milder, stretchier option, while American cheese provides classic cheesesteak flavor. White cheddar or fontina also work well for different flavor profiles.
- → How should I store leftover dip?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through and creamy again.
- → What are the best dippers to serve with this?
Toasted baguette slices, garlic crostini, sturdy tortilla chips, pretzel bites, or fresh vegetables like bell pepper strips and celery sticks all pair beautifully with this dip.