Philly Cheesesteak Dip (Printable)

Tender ribeye, peppers, onions, and provolone in a creamy, melted dip. Perfect for game day and 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 provolone cheese, shredded, 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

# Method:

01 - Preheat oven to 375°F.
02 - Heat oil in a large skillet over medium-high heat. 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.
05 - Fold in the cooked steak and vegetable mixture into the cream base until well incorporated.
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 bubbly and golden on top.
08 - Serve hot with toasted baguette slices or tortilla chips.

# Expert Advice:

01 -
  • It tastes indulgent and complicated but comes together in under forty minutes, which means you look like a hero without the stress.
  • The combination of sautéed peppers, tender steak, and melted cheese hits every comfort food note at once—there's a reason people go back for a third scoop.
  • This dip travels well, reheats beautifully, and somehow tastes even better the next day when the flavors have had time to get to know each other.
02 -
  • Do not skip the caramelization step with the onions and peppers—this is where the sweetness comes from that balances the savory cheese and beef, and rushing it means losing the whole soul of the dish.
  • If your cream cheese is cold, it will create lumps in the dip that no amount of stirring will fix; let it sit on the counter for ten minutes before mixing, or cube it into smaller pieces so it combines smoothly.
  • The dip will continue to bubble and set as it cools slightly out of the oven, so don't panic if it looks a bit loose when you pull it out—it firms up as it rests.
03 -
  • The difference between mediocre and amazing is caramelizing those peppers and onions properly—patience with this step rewards you with depth and sweetness that makes people ask for your secrets.
  • Keep a spoon or small ladle in the dip while serving so people don't use chips that are too flimsy; sturdy vehicles mean less mess and more enjoyment for everyone.
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