Pin it My neighbor knocked on the door mid-Sunday and asked if I had anything good for her book club in an hour. I threw this together with what was in the fridge, and by halftime, three people had asked for the recipe. The skillet was still warm when I realized I'd accidentally made something that tasted exactly like Philadelphia in a bowl. It's been my emergency crowd-pleaser ever since, and no one ever guesses how fast it comes together.
I brought this to a potluck once and watched a guy scrape the edges of the dish with a chip, trying to get every last cheesy bit. He looked up, embarrassed, and I just laughed and told him I do the same thing at home. That's when I knew this dip had crossed over from convenient to actually crave-worthy.
Ingredients
- Shaved ribeye steak: The ribeye gives you that tender, beefy richness that makes this taste like the real deal, and shaving it thin means it cooks in minutes and blends right into the creamy base.
- Yellow onion: Dice it small so it melts into the dip, I learned the hard way that big chunks don't disappear and some people pick them out.
- Green bell pepper: This brings the classic Philly flavor, and finely dicing it keeps the texture smooth so every bite feels cohesive.
- Red bell pepper: It adds a little sweetness and makes the dip look more colorful, which matters more than I thought it would when people are hovering around the table.
- Garlic: Just two cloves, minced fine so they bloom in the pan and perfume the whole mixture without overpowering the cheese.
- Provolone cheese: This is the soul of the dish, it melts beautifully and has that sharp, slightly funky taste that screams cheesesteak.
- Cream cheese: Softened cream cheese makes the base thick and creamy, and it holds everything together so the dip doesn't get watery.
- Sour cream: It adds tang and keeps the richness in check, plus it makes the texture spoonable instead of gluey.
- Mayonnaise: I was skeptical at first, but mayo gives the dip a silky mouthfeel and helps it stay creamy even after baking.
- Kosher salt: Season in layers, a little in the veggies, a little in the meat, so the flavor builds instead of tasting flat.
- Black pepper: Freshly cracked if you have it, it adds a gentle bite that wakes up the creamy elements.
- Smoked paprika: Optional, but it gives a faint smoky undertone that makes people think you did something fancy.
- Worcestershire sauce: Just half a teaspoon deepens the savory notes and ties the beef flavor together.
- Sliced baguette or tortilla chips: Go for something sturdy, flimsy crackers will snap under the weight of this dip and you'll end up eating it with a spoon.
Instructions
- Preheat your oven:
- Set it to 375°F so it's ready when you are. This gives you time to cook the filling without rushing.
- 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 get those golden brown edges, about 5 to 7 minutes. Toss in the garlic and let it cook for just a minute until it smells toasty and sweet.
- Cook the ribeye:
- Push the veggies to one side of the skillet and add the shaved ribeye to the empty space, letting it brown quickly for 2 to 3 minutes, then season with salt, pepper, and smoked paprika if using, and stir in the Worcestershire sauce. Pull the skillet off the heat once the meat is just cooked through.
- Mix the creamy base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until smooth and lump free. It should look like thick, cheesy frosting.
- Combine everything:
- Fold the cooked steak and vegetable mixture into the creamy base, mixing gently so the meat and peppers are evenly distributed. Don't overmix or it can get dense.
- Transfer to the baking dish:
- Grease a 9 inch baking dish and pour the mixture in, spreading it out evenly, then sprinkle extra provolone on top for a bubbly, golden crust. This top layer is what people fight over.
- Bake until bubbly:
- Slide the dish into the oven and bake for 15 to 18 minutes, watching for the cheese on top to melt and turn golden. The edges should be bubbling when it's ready.
- Serve hot:
- Let it cool for a minute or two so no one burns their mouth, then set it out with toasted baguette slices or sturdy chips. Stand back and watch it disappear.
Pin it I made this for my brother's birthday, and halfway through the party, his friend asked if I'd cater his wedding. I laughed, but he was serious. That's the kind of reaction this dip gets, it makes people forget it's just an appetizer.
Make It Your Own
If ribeye isn't in the budget, shaved roast beef from the deli works surprisingly well and saves time. I've also swapped provolone for a mix of mozzarella and a little aged cheddar when I wanted it milder and stretchier. For a spicy version, stir in a few dashes of hot sauce or layer in sliced pickled jalapeños before baking.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though in my house they rarely last that long. Reheat individual portions in the microwave for about 45 seconds, or warm the whole dish in a 350°F oven for 10 minutes until it's bubbly again. The texture stays creamy and doesn't break, which is rare for a cheese dip.
Serving Suggestions
I like serving this with toasted baguette slices because they're sturdy and have a little chew, but thick cut tortilla chips or even soft pretzel bites work great too. For a lighter option, offer celery sticks or bell pepper strips on the side, though I'll admit most people ignore those once they taste the dip.
- Set out napkins, this gets messy and nobody minds.
- Pair it with a crisp lager or a dry white wine to cut through the richness.
- Double the recipe if you're feeding more than six people, it goes faster than you think.
Pin it This dip has pulled me out of more last minute hosting jams than I can count. Keep the ingredients on hand, and you'll always have something impressive ready to go.
Recipe Questions & Answers
- → 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 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 bread, crackers, or fresh vegetable sticks like bell pepper strips and celery.
- → Can I prepare this ahead of time?
Absolutely. Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to account for the cold start.
- → What cheese can I use instead of provolone?
Mozzarella offers a milder, stretchier alternative, while American cheese provides classic cheesesteak flavor. You can also mix cheeses for a more complex taste.
- → How should I store leftovers?
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
- → Can I make this spicier?
Yes, add diced jalapeños to the pepper mixture, stir in hot sauce, or top with red pepper flakes before baking for extra heat.