Philly Cheesesteak Dip Recipe
I love this Philly Cheesesteak Dip Recipe because it takes a classic sandwich and turns it into a warm dip that is perfect for sharing. In just 50 minutes, this delicious dip is packed with ribeye steak, bell peppers, cream cheese, provolone, and a touch of Worcestershire sauce for extra flavor.
Dips are such an amazing dish for family nights because my kids get so excited to have their own little bowls and decide what to scoop with. They are also perfect for parties since everyone keeps snacking and chatting around the table. My taco dip is the one my kids always ask for, and my million dollar dip has turned into a go to for game day gatherings.
Table of contents
My Philly Cheesesteak Dip Recipe is made with melty cheese, crunchy green peppers, sautéed onions, and tender roast beef. It is perfect for dipping everything from tortilla chips to fresh veggies. If you have ever enjoyed a classic Philly cheesesteak sandwich, you will recognize the flavor right away and want another bite. For anyone who loves Philly cheesesteaks, this recipe works perfectly as both a topping and a dip.
Why you will love this recipe
- My easy go to on busy nights: I can chop the peppers and onions, cook the steak, and have the dip in the oven before anyone asks what’s for dinner. By the time we gather around, it’s warm and ready to scoop.
- Cheesy and creamy just the way we like it: The provolone melts right into the cream cheese and sour cream, turning the dip into something smooth and rich.
- Perfect for parties and family get togethers: On game day or birthdays, I set this dish in the middle of the table with chips and bread. People naturally stay close, talking and snacking until the pan is empty.
- Simple ingredients with big results: A little ribeye steak, onions, garlic, peppers, and Worcestershire sauce cook together in the skillet. Once it’s baked with cheese, it reminds me of a Philly sandwich but made for dipping.
What you will need
- Steak and vegetables: I use thin slices of ribeye with peppers, onions, and garlic for a classic cheesesteak flavor.
- Cheeses and creamy Base: Cream cheese, sour cream, mayonnaise, and provolone all melt together into a creamy cheesy base. This mix makes the dip rich and smooth.
- Seasonings: Worcestershire sauce, smoked paprika, salt, and black pepper add depth and balance. I love how these simple seasonings highlight the steak and cheese.
- Extras for cooking and serving: Butter, cooking spray, and a sprinkle of parsley finish everything off.
How to make
1. Cook the veggies: I preheat the oven to 400°F and coat a baking dish with cooking spray. Then, I melt one tablespoon of butter in a skillet, sauté the peppers and onion for three minutes, and stir in the garlic for about 30 seconds. After that, I take the veggies out, wipe the skillet clean, and melt the last tablespoon of butter to prepare for the steak.
2. Cook the steak and mix the cheese base: I add the sliced steak to the skillet with melted butter, season it with smoked paprika, salt, and pepper, and cook for four to five minutes, stirring in the Worcestershire sauce until the meat is browned. While the steak finishes, I beat the cream cheese with a hand mixer until smooth, then mix in the sour cream until creamy.
3. Mix the meat and veggies in: I fold the cooked steak and veggies into the cream cheese and sour cream mixture, then stir in half of the provolone until everything is combined.
4. Bake and serve the Philly steak dip: I spread the mixture into the prepared pan, sprinkle the rest of the provolone on top, and bake for 15 to 20 minutes until it is bubbly and melted. Once out of the oven, I add parsley on top and serve it warm with baguette slices or chips.
Expert tip
Slice steak extra thin
The best expert tip for cooking this Philly Cheesesteak Dip is to slice the ribeye steak as thin as possible before cooking. I like to put the steak in the freezer for about 20 minutes so it firms up and is much easier to slice thin. This way, the meat cooks quickly, stays tender, and blends smoothly with the cheese and veggies for that authentic cheesesteak texture.
More tips to consider:
- I chop the steak, onions, and peppers into small, even pieces so the dip is easy to scoop.
- After baking, I like to broil the dip for one to two minutes so the cheese turns golden and looks extra appetizing.
- On busy days, I use pre-shredded cheese and deli meat to cut down on prep without losing that classic cheesesteak taste.
- I sometimes assemble the dip earlier in the day, cover it, and refrigerate it until I am ready to bake. It makes hosting so much easier.
- When I want a lighter version, I swap the cream cheese and sour cream with Greek yogurt and choose low-fat mayo.
Recipe variations and add-ins:
- Game day ready: I like to stir in diced jalapeños or a pinch of red pepper flakes with the veggies. It adds a little spice that makes the dip extra fun for sharing during football season.
- Cheesy cheddar twist: I swap half of the provolone with sharp cheddar. It changes the flavor slightly and adds a tangy richness that my family loves.
- Mushroom hearty: I replace the beef with plenty of browned mushrooms. It makes the dip filling and gives it a savory taste that works well with the creamy cheese base.
- Italian hoagie style: I sprinkle in dried oregano and a bit of basil with the onions and peppers. The herbs bring out flavors that remind me of an Italian sub.
- Party bread bowl: I scoop out the center of a round loaf of bread and bake the dip right inside. Everyone enjoys pulling off pieces of bread to dip straight into the cheesy center.
Serving suggestions
On game days I like to keep things simple. I bake the Philly Cheesesteak Dip while the kids help carry out snacks like jalapeno popper cheese ball and air fryer zucchini fries. Everyone gathers around the table with plates in hand and it turns into an easy way to enjoy the game together.
Movie nights at home are another time I make this dip. I set it out with dill pickle dip and crack turkey pinwheels and let the kids scoop up what they like. We pile onto the couch with our snacks and enjoy the movie from start to finish.
How to store leftovers:
- Store: I keep any leftover Philly Cheesesteak Dip in an airtight container in the fridge and it stays good for up to five days.
- Freeze: When I want to save it longer, I place it in a freezer safe container and it keeps well for about four months.
- Thaw: I move the frozen dip to the fridge the night before so it can thaw gently and be ready to reheat.
Frequently asked questions
You should know that ribeye can carry a lot of extra fat. So, I trim the steak before cooking and drain away any grease in the skillet so the dip stays creamy instead of oily. It makes such a difference, and I always notice how much better the cheese and veggies come through.
I love ribeye for the tenderness, but there have been plenty of times when I used what I had in the fridge. Flank steak works if you slice it thin, and ground beef is an easy swap if you want to save a little money. The dip still turns out hearty and delicious, so I never stress if ribeye isn’t on hand.
The microwave works fine for a quick warm up, but I really like reheating the dip in the oven. I cover it with foil, warm it slowly, and the cheese melts all over again just like the first time. It is worth the extra few minutes because it comes back bubbly and comforting.
More easy dip recipes:
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Philly Cheesesteak Dip Recipe
Ingredients
- 2 tablespoons butter divided
- 1 large green bell pepper finely diced
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 lb boneless rib eye steak thinly sliced
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 8 ounces cream cheese softened to room temperature
- 1/4 cup sour cream
- 1/4 cup mayo
- 3 cups provolone cheese shredded and divided
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Coat a 6-cup baking dish lightly with cooking spray and set it aside.
- Place a non-stick pan over medium-high heat and melt 1 tablespoon of butter.
- Add the bell pepper and onion and cook stirring for 3 minutes or until softened.
- Add the garlic and cook for 30 seconds. Remove the vegetables to a plate and set aside.
- Wipe out the pan with a paper towel and add the remaining butter.
- Season the steak with salt and pepper and add it to the pan. Cook for 4-5 minutes, stirring occasionally. Season with more salt and pepper while you cook it.
- Add the paprika and Worcestershire sauce until the steak is browned and mostly cooked through.
- Remove the steak pieces from the pan and if needed chop them a bit more.
- In a medium bowl, beat the cream cheese with a mixer until smooth. Add the sour cream and mayo and beat until combined.
- Add the vegetables and steak to the cream cheese mixture and fold them using a spatula.
- Stir in half of the cheese.
- Spread the dip into the prepared pan and sprinkle with the remaining cheese on top.
- Bake for 15-20 minutes or until the dip is bubbly and the cheese is melted.
- Broil the top for 1-2 minutes to brown the cheese.
- Sprinkle with parsley and serve hot with crostini and celery sticks on the side.
Notes
Slice steak extra thin
The best expert tip for cooking this Philly Cheesesteak Dip is to slice the ribeye steak as thin as possible before cooking. I like to put the steak in the freezer for about 20 minutes so it firms up and is much easier to slice thin. This way, the meat cooks quickly, stays tender, and blends smoothly with the cheese and veggies for that authentic cheesesteak texture.More tips to consider:
- I chop the steak, onions, and peppers into small, even pieces so the dip is easy to scoop.
- After baking, I like to broil the dip for one to two minutes so the cheese turns golden and looks extra appetizing.
- On busy days, I use pre-shredded cheese and deli meat to cut down on prep without losing that classic cheesesteak taste.
- I sometimes assemble the dip earlier in the day, cover it, and refrigerate it until I am ready to bake. It makes hosting so much easier.
- When I want a lighter version, I swap the cream cheese and sour cream with Greek yogurt and choose low-fat mayo.