Philly Cheesesteak Dip (Printable)

Tender ribeye, peppers, onions, and melty provolone in a creamy base—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 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 Steps:

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. 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 the cooked steak and vegetable mixture into the cream 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 - Serve hot with toasted baguette slices, crostini, or tortilla chips.

# Expert Tips:

01 -
  • It tastes like the best cheesesteak you ever had, but you get to eat it with a spoon and no one judges you.
  • Everything comes together in one skillet and one bowl, so cleanup is shockingly easy for something this indulgent.
  • It stays warm and gooey for ages, which means you can actually enjoy the party instead of hovering over the oven.
02 -
  • Do not overcook the ribeye in the skillet; it will cook more in the oven, and you want tender bites, not chewy little pebbles.
  • If your cream cheese is cold, the dip will be lumpy no matter how hard you stir, so let it come to room temperature or microwave it for 10 seconds.
  • Grease your baking dish well or line it with parchment, because this dip will stick like glue and you'll lose half of it trying to scrape it out.
03 -
  • Use a cast iron skillet to cook the steak and veggies, then transfer everything to your baking dish; the retained heat gives you better caramelization and deeper flavor.
  • For extra richness, stir in two tablespoons of the beef drippings from the skillet into your creamy base before folding in the filling.
  • If you're serving a crowd, double the recipe and bake it in a 9x13 dish, but add five extra minutes to the bake time so the center gets fully hot.
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