Philly Cheesesteak Dip

The first time I brought this dip to a Super Bowl party, my friend Sarah literally stood guard by the slow cooker with a baguette slice in hand, refusing to let anyone get between her and that cheesy beef heaven. Since that day, it has become the most requested item at every gathering, somehow managing to disappear before halftime even arrives.

I learned the hard way that doubling this recipe for a large party is absolutely necessary, because the moment people catch that first whiff of caramelized peppers and melting provolone, they descend like it is the only food in the house. My cousin actually asked if I could make it for her wedding reception after tasting it at a baby shower.

Ingredients

• Shaved ribeye steak: This is the non-negotiable foundation that makes it taste authentic, though I have used roast beef from the deli counter in a pinch and it still works beautifully
• Yellow onion: Finely dicing ensures it cooks down into the base rather than leaving chunky bites that slide off your chip
• Green and red bell peppers: Using both adds that classic cheesesteak flavor while making the dip look incredibly inviting
• Garlic: Two cloves might feel like a lot but it mellows beautifully during baking
• Provolone cheese: This is what gives you that authentic Philadelphia flavor, though mozzarella creates an incredible stretch if you prefer
• Cream cheese: Make sure it is properly softened or you will end up with lumps that refuse to blend
• Sour cream and mayonnaise: This combo creates the velvety base that holds everything together without overpowering the beef
• Seasonings: The Worcestershire sauce is the secret ingredient that makes people ask what is in it

Instructions

Caramelize the vegetables:

Heat a drizzle of oil in a large skillet over medium-high heat, then sauté your diced onion and both bell peppers until soft and lightly golden, about 5-7 minutes, letting them develop those brown bits that add depth

Add the garlic:

Toss in the minced garlic and cook for just one minute until fragrant, being careful not to burn it

Cook the steak:

Push the vegetables to the side and add your shaved ribeye, cooking for 2-3 minutes until browned, then season with salt, pepper, smoked paprika if using, and Worcestershire sauce

Make the creamy base:

In a large bowl, beat together the softened cream cheese, sour cream, mayonnaise, and shredded provolone until completely smooth and no lumps remain

Combine everything:

Fold the cooked steak and vegetables gently into the creamy base, taking care not to overmix

Get ready to bake:

Transfer the mixture to a greased 9-inch baking dish and sprinkle extra provolone across the top for that golden, bubbly finish

Bake until golden:

Bake at 375°F for 15-18 minutes until the cheese is melted and bubbling and the edges are starting to turn golden brown

Serve immediately:

Bring it to the table hot with toasted baguette slices, crostini, or sturdy chips that can stand up to the weight of all that cheese

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My brother in law, who claims to hate dips of any kind, ate this with a spoon straight from the baking dish while everyone else was getting their first servings. He now texts me every time he sees provolone on sale at the grocery store, which I think is his subtle way of asking me to make it again.

Make It Your Own

Sometimes I add a splash of hot sauce to the creamy mixture when I want a little kick, especially if I know the crowd enjoys some heat. You could also swap half the provolone for American cheese if you want that diner-style cheesesteak vibe.

Serving Strategy

This dip holds its heat remarkably well, making it perfect for casual gatherings where people are grazing over several hours. I like to set out a variety of dippers including sliced baguette, sturdy tortilla chips, and even cucumber rounds for anyone watching their carbs.

Party Planning Wisdom

You can assemble this dip up to 24 hours in advance, keeping it covered in the refrigerator until you are ready to bake. I learned this trick when I was hosting a dinner party and needed every spare minute I could find for side dishes.

• Double the recipe if you are feeding more than six people because it goes faster than you expect
• Have extra bread ready because the base is just as good as the toppings once the cheese runs low
• Consider keeping a second batch in the oven for parties longer than two hours

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Every time I serve this, at least three people ask for the recipe, which I think is the highest compliment a dish can receive.

Recipe Questions & Answers

→ What cut of beef is best for this dip?

For the most authentic flavor and texture, thinly shaved ribeye steak is recommended. However, you can substitute with shaved roast beef or even very thinly sliced sirloin for a similar hearty result.

→ Can I make this dip ahead of time?

Yes, you can assemble the dip mixture (steps 2-5) and refrigerate it for up to 24 hours. When ready to serve, transfer to a baking dish, top with cheese, and bake as directed, adding a few extra minutes if baking from cold.

→ What are the best dippers to serve with this?

Classic accompaniments include toasted baguette slices, sturdy crostini, or hearty tortilla chips. For a gluten-free option, offer raw vegetable sticks like bell pepper strips, celery, or cucumber slices.

→ How can I add more flavor or a kick to the dip?

Consider adding a dash of hot sauce, such as Tabasco or Sriracha, to the mix for an extra spicy kick. A pinch of red pepper flakes can also add a subtle heat. You could also experiment with different cheeses like pepper jack.

→ What if I don't have provolone cheese?

While provolone offers a classic taste, you can easily substitute it with other melty cheeses. Mozzarella will provide a milder flavor, while American cheese can give it a super creamy texture. A blend of cheddar and Monterey Jack also works well.