Philly Cheesesteak Dip

I wasn't planning to make anything special that Sunday, but my brother texted saying he was bringing friends over to watch the game. Panic set in until I remembered the ribeye in my fridge and the random idea I'd been toying with: turning a Philly cheesesteak into a dip. What started as a desperate move became the dish everyone scraped the pan for, and I've been making it ever since.

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I took that as the highest compliment, even though my kitchen still smelled like sautéed onions for two days. Now it's my go-to whenever I need to feed a crowd without stress.

Ingredients

• Shaved ribeye steak: This is the soul of the dip, and I learned that freezing the meat for 20 minutes before slicing makes it much easier to get thin, tender pieces.
• Yellow onion: The sweetness it develops when caramelized balances the richness of the cheese and cream.
• Green and red bell peppers: Using both colors isn't just for looks, the combination adds a slight vegetal sweetness and texture that mimics the classic sandwich.
• Garlic: Fresh minced garlic is essential here, the jarred stuff just doesn't deliver the same punch.
• Provolone cheese: This melts into creamy, stretchy perfection and gives you that authentic Philly flavor, though I've used mozzarella in a pinch.
• Cream cheese: Softening it fully before mixing prevents lumps and creates a silky base that holds everything together.
• Sour cream and mayonnaise: These two make the dip luxuriously creamy without being too heavy, and they help it stay smooth even after baking.
• Kosher salt, black pepper, smoked paprika, and Worcestershire sauce: The paprika adds a whisper of smokiness, and the Worcestershire deepens the savory notes in a way that's hard to pinpoint but impossible to skip.
• Sliced baguette or tortilla chips: I prefer toasted baguette because it holds up under the weight of the dip and adds a satisfying crunch.

Instructions

Preheat your oven:

Set it to 375°F so it's ready when your dip is assembled. This temperature gives you a bubbly top without drying out the creamy base.

Sauté the vegetables:

Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both peppers, stirring occasionally until they soften and start to brown around the edges, about 5 to 7 minutes. Toss in the garlic and let it cook for just a minute until fragrant, being careful not to burn it.

Cook the ribeye:

Push the veggies to one side of the skillet and add the shaved steak, letting it sear and brown for 2 to 3 minutes. Season with salt, pepper, smoked paprika if you're using it, and a splash of Worcestershire, then stir everything together and remove from heat.

Mix the creamy base:

In a large bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until completely smooth. I use a spatula and a little elbow grease to avoid lumps.

Fold in the filling:

Add the cooked steak and veggie mixture into the creamy base, folding gently until everything is evenly distributed. The smell at this point is already incredible.

Assemble and top:

Transfer the mixture into a greased 9-inch baking dish, smoothing the top with a spatula, then sprinkle extra provolone over the surface. This creates a golden, bubbly crust that everyone fights over.

Bake until bubbly:

Slide the dish into the oven and bake for 15 to 18 minutes, watching for the cheese on top to turn golden and the edges to bubble. Let it rest for a minute before serving so no one burns their mouth in excitement.

Serve immediately:

Bring it to the table hot with toasted baguette slices, crostini, or sturdy tortilla chips. I like to set out a small spreader so people can pile it on thick.

Save

One evening, a friend who'd sworn off appetizers because they're never filling enough had three servings of this and declared it a full meal. I didn't argue because I'd done the same thing the week before, standing at the counter with a spoon.

Swaps and Variations

If you can't find shaved ribeye, deli roast beef works surprisingly well and saves you some prep time. I've also made this with ground beef when I was in a rush, and while it's not quite the same texture, it still tastes like a cheesesteak. For a spicier version, stir in a few dashes of hot sauce or sprinkle red pepper flakes over the top before baking.

Serving Suggestions

This dip shines on a spread alongside pickles, olives, and something crisp like celery sticks for contrast. I've served it with everything from garlic bread to pita chips, and it's never been turned down. A cold lager or a glass of dry white wine cuts through the richness perfectly.

Storage and Make-Ahead Tips

You can assemble the entire dip up to a day in advance, cover it tightly, and keep it in the fridge until you're ready to bake. If you have leftovers, store them in an airtight container for up to three days and reheat gently in the oven or microwave. I've even frozen it once, and while the texture wasn't quite as creamy, it was still delicious after thawing and reheating.

• Let the dip cool completely before covering and refrigerating to avoid condensation.
• Reheat in a 350°F oven for about 10 minutes to restore that bubbly, golden top.
• Toast your bread or warm your chips right before serving so they stay crispy.

Save

This dip has turned casual get-togethers into memorable nights more times than I can count. I hope it does the same for you.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. Just ensure the meat is sliced very thin for the best texture.

→ How do I make this gluten-free?

The dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetables like bell pepper strips and celery sticks.

→ Can I prepare this ahead of time?

Absolutely. Assemble the dip completely, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if needed since it will be cold.

→ What cheese can I use instead of provolone?

Mozzarella offers a milder flavor, while American cheese gives it a creamier, more traditional cheesesteak taste. White cheddar also works well for a sharper profile.

→ How should I store leftovers?

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.

→ Can I add spice to this dip?

Yes, add diced jalapeños, hot sauce, or crushed red pepper flakes to the mixture before baking. You can also top with sliced banana peppers for extra heat.