Philly Cheesesteak Dip (Print View)

Decadent dip with shaved ribeye, peppers, onions, and melty provolone in a creamy base for parties.

# 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 Prepare:

01 - Set oven to 375°F and allow to reach temperature.
02 - Heat oil in large skillet over medium-high heat. Add onions and bell peppers, cooking 5-7 minutes until softened and lightly caramelized. Add minced garlic and cook 1 minute more.
03 - Push vegetables to skillet perimeter. Add shaved ribeye and cook 2-3 minutes until browned. Season with salt, pepper, and smoked paprika. Stir in Worcestershire sauce and remove from heat.
04 - In large bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth consistency is achieved.
05 - Fold cooked steak and vegetable mixture into cheese base until evenly incorporated.
06 - Pour mixture into greased 9-inch baking dish. Sprinkle additional shredded provolone over top.
07 - Bake for 15-18 minutes until mixture is bubbly and top is golden brown.
08 - Transfer to serving vessel and present hot with toasted baguette slices or tortilla chips.

# Expert Advice:

01 -
  • It tastes like biting into an authentic cheesesteak but in creamy, scoopable form that disappears fast.
  • The prep is quick enough that you can pull it together even when guests are already on their way.
  • Leftovers reheat beautifully, and I've even eaten it cold straight from the fridge at midnight.
02 -
  • Don't skip caramelizing the onions and peppers, that step builds sweetness and depth you can't get any other way.
  • Make sure your cream cheese is fully softened or you'll end up with clumps no amount of stirring will fix.
  • If you're reheating leftovers, add a splash of milk and stir it in to bring back the creamy texture.
03 -
  • Use a cast iron skillet if you have one, it helps develop better caramelization on the vegetables and meat.
  • Reserve a handful of the cooked steak and veggies to sprinkle on top before baking for a more rustic, loaded look.
  • Taste the mixture before baking and adjust the salt, it should be well-seasoned since baking mellows the flavors slightly.
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