Philly Cheesesteak Dip (Printable)

Decadent dip with ribeye, peppers, onions, and melty provolone—perfect for game day gatherings.

# Ingredient list:

→ 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, optional
13 - 1/2 tsp Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# How-to:

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 if using. 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 fully incorporated.
05 - Fold the cooked steak and vegetable mixture into the cream cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese on top.
07 - Bake for 15-18 minutes, or until the dip is bubbly and golden on top.
08 - Transfer to serving platter and serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Advice:

01 -
  • It tastes like the real sandwich but nobody has to stand over a griddle flipping meat.
  • You can assemble it ahead and bake it right before guests arrive.
  • Even picky eaters who claim they don't like peppers end up going back for seconds.
  • Leftovers reheat beautifully and make a killer midnight snack.
02 -
  • Don't skip pushing the veggies aside when you add the meat, cooking them separately in the same pan keeps the ribeye from steaming and getting chewy.
  • Make sure your cream cheese is truly softened or you'll end up with lumps no amount of stirring will fix.
  • If the dip looks too thick before baking, stir in a tablespoon of milk, it will firm up in the oven.
03 -
  • Freeze the ribeye for 15 minutes before slicing if it's not pre shaved, it makes cutting paper thin strips so much easier.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the veggies better caramelization.
  • Bake the dip in individual ramekins for a fun presentation at dinner parties, just reduce the bake time to about 12 minutes.
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