Philly Cheesesteak Dip (Printable)

Creamy dip with ribeye, peppers, onions, and melted provolone. Perfect for parties and game day celebrations.

# What You'll 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 garlic and cook for 1 minute more
03 - Push veggies 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 in the cooked steak and vegetable mixture into the creamy 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 or chips

# Expert Suggestions:

01 -
  • It delivers all the messy, indulgent joy of a Philly cheesesteak without the awkward napkin juggling.
  • The combination of cream cheese and provolone creates a texture so smooth and rich, it feels like cheating.
  • You can prep the whole thing ahead and just pop it in the oven when guests arrive.
  • It works with almost any dipper, from fancy crostini to plain old tortilla chips.
02 -
  • Let the cream cheese soften completely before mixing, or you'll end up with stubborn lumps no amount of stirring will fix.
  • Don't overcook the ribeye—it'll keep cooking in the oven, so stop when it's just browned or it can turn chewy.
  • If the dip looks a little loose before baking, don't worry—it thickens up beautifully as it heats.
  • Use a greased dish or the cheese will weld itself to the sides, and cleanup becomes a whole ordeal.
03 -
  • Caramelize the onions and peppers longer if you have time—the extra sweetness makes the dip taste more complex.
  • Use freshly shredded provolone instead of pre-shredded, it melts smoother and tastes richer.
  • If the top isn't as golden as you'd like, turn on the broiler for the last minute or two, but watch it closely so it doesn't burn.
  • Stir the dip halfway through baking if you want an even creamier texture throughout.
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