Save My neighbor knocked on the door with a casserole dish still warm from her oven, calling it her famous party dip. One bite and I was hooked: all the flavors of a proper Philly cheesesteak, but molten, creamy, and dangerously easy to scoop. I begged for the recipe right there on the porch. She laughed and said she'd started making it after a trip to Philadelphia years ago, trying to bottle that street corner magic into something shareable.
I made this for a Super Bowl party once and set it out next to seven other dips. Within twenty minutes, people were scraping the dish with broken chips, trying to get every last cheesy bit. One friend asked if I could just make a double batch next time and skip the other appetizers entirely. That night it became my signature bring, the one everyone expects now whenever I show up with a tote bag.
Ingredients
- Shaved ribeye steak: The star of the show, ribeye gives you that tender, beefy richness true to a Philly cheesesteak, and shaved thin it cooks in minutes without any chew.
- Yellow onion: Finely diced so it melts into the dip, adding a mild sweetness that deepens as it caramelizes in the skillet.
- Green bell pepper: Brings a slightly grassy, fresh bite that cuts through all the dairy and balances the heavier flavors.
- Red bell pepper: Sweeter than green, it adds color and a roasted pepper note that makes the dip look and taste more dynamic.
- Garlic: Just two cloves minced fine, but they perfume the whole skillet and tie the vegetables to the meat.
- Provolone cheese: The classic cheesesteak cheese, it melts smoothly and has a mild tang that does not overpower the beef.
- Cream cheese: Softened so it blends without lumps, this creates the creamy base that holds everything together in the oven.
- Sour cream: Adds a slight tanginess and keeps the dip from feeling too heavy or one note.
- Mayonnaise: Contributes richness and a silky mouthfeel, plus it helps the dip stay creamy even after baking.
- Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine, with a hint of smokiness if you want an extra layer.
- Worcestershire sauce: A few dashes bring umami depth and a subtle complexity that makes people wonder what the secret is.
- Sliced baguette or tortilla chips: Sturdy enough to scoop without breaking, and toasted baguette adds a nutty crunch that pairs perfectly with the creamy dip.
Instructions
- Preheat your oven:
- Set it to 375°F so it is ready when your dip is assembled. This moderate heat bubbles the cheese without scorching the edges.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium high, then add the onions and both peppers, stirring occasionally until they soften and start to brown at the edges, about 5 to 7 minutes. Toss in the garlic for the last minute, just until fragrant.
- Cook the ribeye:
- Push the veggies to one side and add the shaved steak to the cleared space, breaking it up as it browns, about 2 to 3 minutes. Season with salt, pepper, smoked paprika if using, and a splash of Worcestershire, then stir everything together and remove from heat.
- Mix the creamy base:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until smooth and well blended. It should look like thick, cheesy frosting.
- Fold in the filling:
- Add the cooked steak and vegetable mixture to the creamy base, folding gently until every spoonful has bits of meat and pepper. The colors should swirl together beautifully.
- Transfer to baking dish:
- Grease a 9 inch baking dish lightly and spread the mixture in evenly. Sprinkle extra provolone across the top for a golden, bubbly crust.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 18 minutes, until the edges are bubbling and the top is lightly browned. The smell will fill your kitchen and make everyone gather around.
- Serve hot:
- Let it cool for just a minute or two, then set it out with toasted baguette slices or sturdy chips. Watch it disappear.
Save I brought this to a potluck where my friend was convinced she did not like bell peppers. She ate three servings before I told her what was in it, and she just shrugged and said the peppers must have been magic. Sometimes the right dish changes minds, or at least gets people to stop being picky for a night.
Choosing Your Beef
Shaved ribeye is traditional and gives you the best flavor and tenderness, but it can be pricey or hard to find. Ask your butcher to shave it thin, or look for pre sliced steak in the freezer section. If ribeye is out of reach, shaved roast beef from the deli counter works in a pinch and still tastes fantastic. I have even used leftover grilled steak chopped fine, and nobody complained.
Make Ahead and Reheating
You can assemble the entire dip up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. Just add an extra 5 minutes to the baking time since it will go in cold. Leftovers reheat beautifully in a 350°F oven for about 10 minutes, though I have never had much left to store. If you must microwave, do it in short bursts and stir between to keep it creamy.
Serving and Pairing Ideas
This dip shines with toasted baguette slices, but I have also served it with pretzel bites, pita chips, and even celery sticks for anyone watching carbs. A crisp lager or a dry white wine like Sauvignon Blanc cuts through the richness nicely. For a fun twist, spoon leftovers into a hoagie roll the next day and you have got yourself a deconstructed cheesesteak sandwich.
- Try adding a few dashes of hot sauce to the creamy base if your crowd likes heat.
- Swap provolone for a mix of mozzarella and sharp cheddar for a milder, stretchier dip.
- Garnish with chopped parsley or chives right before serving for a pop of color and freshness.
Save This dip turns any gathering into the kind of party people remember, the kind where everyone lingers in the kitchen and someone inevitably asks for the recipe. Make it once and it will become your most requested dish.
Questions & Answers
- → Can I use a different cut of beef?
Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. The key is ensuring the meat is sliced very thin for quick cooking and easy dipping.
- → How do I make this gluten-free?
The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers, vegetable sticks, or gluten-free bread instead of traditional baguette slices.
- → Can I prepare this ahead of time?
Absolutely. Assemble the dip completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
- → What cheese substitutions work well?
Mozzarella creates a milder, stretchier result, while American cheese offers authentic Philly flavor. You can also mix cheeses or try white cheddar for a sharper taste.
- → How should I store leftovers?
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.
- → Can I make this in a slow cooker?
Yes, after cooking the meat and vegetables, combine everything in a slow cooker on low for 2-3 hours or high for 1-2 hours, stirring occasionally until melted and smooth.