Philly Cheesesteak Dip

The smell hit me first: caramelized onions mixing with sizzling beef, that unmistakable Philly corner-shop aroma filling my kitchen on a random Tuesday night. I was trying to figure out what to bring to a friend's birthday party, something that wasn't the usual chips and salsa. I had ribeye in the fridge, leftover peppers from taco night, and a block of cream cheese that needed using. What started as pantry roulette turned into the most requested dip I've ever made.

I brought this to a Super Bowl party three years ago, set it down on the counter, and watched it disappear in eleven minutes. People were using broken chip shards to scrape the dish clean. My friend Jake, who claims he doesn't like cream cheese, went back four times and then texted me the next day asking if I'd cater his wedding. I didn't cater his wedding, but I did make three batches of this dip for his rehearsal dinner.

Ingredients

• Shaved ribeye steak: This is the heart of the dip, and ribeye gives you that rich, beefy flavor with just enough marbling to stay tender even after baking.
• Yellow onion: Dice it fine so it melts into the dip without big crunchy pieces, and let it caramelize just a bit for sweetness.
• Green and red bell peppers: The color makes it look alive, and roasting them until soft brings out a slight char that balances all the creamy dairy.
• Garlic: Two cloves minced fresh, added at the end of the veggie sauté so it doesn't burn and turn bitter.
• Provolone cheese: Shred it yourself from a block if you can; pre-shredded has anti-caking agents that make the dip grainy instead of silky.
• Cream cheese: Let it sit on the counter for 20 minutes before mixing, or you'll be wrestling with cold chunks that never fully blend.
• Sour cream and mayonnaise: These two together create a tangy, creamy base that doesn't split under heat the way sour cream alone sometimes does.
• Worcestershire sauce: Just half a teaspoon adds that savory umami depth that makes people ask what your secret is.
• Smoked paprika: Optional, but it gives a faint smokiness that mimics the griddle char of a real cheesesteak.

Instructions

Get the oven ready:

Preheat to 375°F so it's fully heated by the time your dip is mixed and ready to bake. A properly heated oven means even bubbling and no soggy center.

Sauté the vegetables:

Heat a drizzle of oil in a large skillet over medium-high, then add your onions and peppers, stirring occasionally until they soften and the edges turn golden, about 5 to 7 minutes. Toss in the garlic for the last minute and let it bloom without browning.

Cook the ribeye:

Push the veggies to one side, add the shaved steak to the empty space, and let it sear without stirring for a minute so it gets a little crust. Break it up, season with salt, pepper, and paprika, then drizzle in the Worcestershire and stir everything together before taking the skillet off the heat.

Mix the creamy base:

In a large bowl, combine your softened cream cheese, sour cream, mayo, and most of the provolone, stirring until it's smooth and lump-free. This is easier with a sturdy spatula or even clean hands if the cream cheese is being stubborn.

Fold in the filling:

Add the cooked steak and veggies to the creamy mixture and fold gently until everything is evenly coated. You want streaks of meat and pepper throughout, not a uniform mush.

Transfer and top:

Scrape the mixture into a greased 9-inch baking dish, smoothing the top with a spatula. Sprinkle the remaining provolone over the surface so it gets bubbly and golden.

Bake until bubbly:

Slide the dish into your preheated oven and bake for 15 to 18 minutes, until the edges are bubbling and the cheese on top has melted into a gorgeous, lightly browned layer. Let it rest for 2 minutes before serving so no one burns their tongue.

Save

One night my neighbor brought over a bottle of wine and I reheated leftovers of this dip in a cast iron skillet on the stove. We sat on the back porch with a baguette and two forks, and she told me about a breakup she'd been holding in for weeks. We didn't solve anything, but the dip was gone and she felt lighter. Sometimes food is just the excuse to sit still with someone.

Choosing Your Dipper

I've tried this with everything from pita chips to celery sticks, and here's what I've learned: you need something with structure. Thin crackers shatter, soft bread gets soggy, but a toasted baguette slice or a thick tortilla chip holds up and gives you that satisfying crunch against all the creamy, beefy richness. If you're going gluten-free, bell pepper strips or sturdy cucumber rounds work surprisingly well and add a fresh contrast.

Make It Your Own

This dip is forgiving and loves a little improvisation. I've swapped the ribeye for roast beef from the deli when I was in a pinch, and no one noticed. A friend of mine adds pickled jalapeños and a handful of pepper jack because she likes everything spicy. Another time I ran out of provolone and used a mix of mozzarella and sharp cheddar, and it was just as good, maybe even a little more kid-friendly. If you want it lighter, Greek yogurt can replace half the sour cream without losing the tang.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though in my experience they rarely last that long. Reheat in a 350°F oven for about 10 minutes, or microwave in 30-second bursts, stirring between each round so it heats evenly and doesn't separate. You can also freeze this before baking: assemble it in a foil pan, cover tightly, and freeze for up to a month, then bake straight from frozen, adding an extra 10 minutes to the cook time.

• Let the dip cool completely before covering it, or condensation will make it watery when you reheat.
• If it looks a little dry after reheating, stir in a spoonful of sour cream or a splash of milk to bring it back to life.
• Always taste and adjust seasoning after reheating, because cold dulls flavors and a pinch of salt can wake everything back up.

Save

This dip has become my default answer when someone asks me to bring something, and I'm not even a little bit sorry about it. It makes people happy, it makes me look like I tried harder than I did, and there's never anything left to carry home.

Questions & Answers

→ Can I use a different cut of beef?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. The key is using meat that's thinly sliced so it cooks quickly and incorporates well into the dip.

→ 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 instead of regular baguette.

→ Can I prepare this ahead of time?

Absolutely. You can assemble the dip up to 24 hours in advance, cover it tightly, and refrigerate. When ready to serve, let it sit at room temperature for 15 minutes, then bake as directed, adding a few extra minutes if needed.

→ What cheeses work best besides provolone?

Mozzarella offers a milder, stretchier melt, while American cheese gives a classic, creamy texture. For more flavor, try a blend of provolone and sharp white cheddar.

→ 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, stirring between each.

→ Can I add extra vegetables?

Yes, mushrooms are a classic addition that complement the steak beautifully. Sauté them along with the peppers and onions for added depth and texture.