Philly Cheesesteak Dip (Printable)

Tender ribeye, peppers, onions, and melted provolone in a rich, creamy base perfect for entertaining.

# 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 Steps:

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 softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and well combined.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra shredded provolone on top.
07 - Bake for 15-18 minutes, or until the dip is bubbly and golden on top.
08 - Remove from oven and serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Suggestions:

01 -
  • It delivers all the savory, beefy goodness of a cheesesteak without the assembly line of rolling hoagies.
  • The creamy base keeps everything luscious and prevents the dip from drying out under the broiler.
  • Peppers and onions add sweetness and texture that balance the richness beautifully.
  • It comes together in under an hour and always disappears first at gatherings.
02 -
  • Do not skip softening the cream cheese, cold blocks will leave lumps no amount of stirring can fix.
  • Cook the ribeye just until browned, overcooking makes it tough and chewy even in a creamy dip.
  • Taste the mixture before baking and adjust salt, the cheese adds saltiness but the beef and veggies may need more.
  • Use a baking dish that is not too deep, a shallow spread ensures even bubbling and a better cheese to filling ratio in every scoop.
03 -
  • Caramelize the onions and peppers a little longer than you think, that extra browning adds serious depth.
  • Reserve a handful of cooked steak and veggies to sprinkle on top before baking, it makes the presentation look intentional and impressive.
  • If the dip looks too thick before baking, stir in a tablespoon or two of milk to loosen it up.
  • Always bake uncovered so the top gets that irresistible golden crust.
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