Save to Pinterest The smell of sizzling steak and sweet caramelized onions hit me before I even stepped into the kitchen at my friend's Super Bowl party. Someone had brought a dip that tasted exactly like a Philly cheesesteak, and I stood by the table longer than I'd like to admit, scooping it onto toasted bread until the bowl was nearly empty. I went home that night determined to recreate it, and after a few tries, this version became the one I bring to every gathering. It disappears faster than anything else on the table.
I made this for a small birthday dinner once, thinking it might be too casual for the occasion. But my friend's dad, who grew up in Philadelphia, took one bite and started telling stories about his favorite cheesesteak spots from the 1970s. He went back for thirds, and I realized that food doesn't have to be fancy to make people feel something. Sometimes the best dishes are the ones that remind us of a place or a moment we didn't know we missed.
Ingredients
- Shaved ribeye steak: This is what gives the dip its authentic cheesesteak flavor, tender and rich with just enough marbling to stay juicy when cooked quickly.
- Yellow onion: Finely diced so it melts into the dip, adding sweetness that balances the savory beef without crunching between bites.
- Green and red bell peppers: Both colors bring a slight vegetal sweetness and visual appeal, and dicing them small ensures they blend seamlessly into every scoop.
- Garlic: Just two cloves, minced and cooked briefly so it perfumes the beef and vegetables without overpowering the creamy base.
- Provolone cheese: The classic choice for Philly cheesesteaks, it melts beautifully and adds a mild, slightly tangy richness that holds everything together.
- Cream cheese: Softened before mixing, it creates the creamy foundation that makes this dip luxurious and easy to scoop.
- Sour cream: Adds a subtle tang and keeps the dip from feeling too heavy, balancing the richness of the cheese and mayo.
- Mayonnaise: It might seem odd, but it adds body and a smooth texture that keeps the dip cohesive when baked.
- Kosher salt and black pepper: Simple seasonings that let the beef and cheese shine without cluttering the flavor.
- Smoked paprika: Optional, but it adds a whisper of smokiness that makes the dip taste like it's been grilled.
- Worcestershire sauce: A small splash deepens the umami and gives the beef a savory boost that feels almost meaty in a second layer.
- Sliced baguette or tortilla chips: The vehicle for all that creamy, beefy goodness, toasted until sturdy enough to hold up under the weight of a generous scoop.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it's ready when you need it. This gives you time to cook the steak and veggies without rushing.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium-high heat, then add the diced onions and both bell peppers. Cook them for 5 to 7 minutes, stirring occasionally, until they soften and start to turn golden at the edges—this caramelization is where the sweetness comes from. Toss in the minced garlic and cook for just one more minute until fragrant.
- Brown the ribeye:
- Push the cooked vegetables to one side of the skillet and add the shaved ribeye to the cleared space. Let it sear undisturbed for a minute, then stir and cook until just browned, about 2 to 3 minutes total—you don't want it overcooked or it'll get tough. Season with salt, pepper, smoked paprika if using, and a drizzle of Worcestershire sauce, then stir everything together and remove the skillet from heat.
- Mix the creamy base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone. Stir with a spatula or spoon until the mixture is smooth and everything is fully blended—it should look thick and creamy.
- Fold in the steak and veggies:
- Add the cooked ribeye and vegetable mixture to the bowl with the creamy base. Fold gently until everything is evenly distributed and coated in that luscious cheese mixture.
- Transfer to a baking dish:
- Grease a 9-inch baking dish lightly with butter or oil, then scrape the dip mixture into it and spread it out evenly. Sprinkle extra shredded provolone on top for a golden, bubbly finish.
- Bake until bubbly:
- Slide the dish into your preheated oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. The smell will fill your kitchen and make it hard to wait.
- Serve immediately:
- Pull the dip from the oven and let it cool for just a minute or two, then serve it hot with toasted baguette slices, crostini, or sturdy tortilla chips. It's best when it's still steaming and the cheese is at its stretchiest.
Save to Pinterest I brought this to a potluck once where I didn't know most of the people, and by the end of the night, three different guests had asked me for the recipe. One woman told me she'd been trying to figure out how to make a cheesesteak dip for months, and I realized that sometimes the best compliment isn't just that someone liked your food—it's that they want to make it their own. That's when a recipe stops being yours and starts belonging to everyone who tastes it.
How to Choose the Best Steak
Shaved ribeye is sold in the meat section of most grocery stores, often near the deli or pre-packaged steaks. If you can't find it, ask the butcher to shave a ribeye or top sirloin for you—they usually don't mind, and it takes less than a minute. You can also use pre-cooked roast beef from the deli in a pinch, though it won't have quite the same richness. Whatever you choose, make sure it's sliced thin enough to cook quickly and fold easily into the creamy base without clumping.
Make It Your Own
This dip is forgiving and loves adjustments. Swap provolone for mozzarella if you want it milder, or try sharp cheddar for a bolder, tangy bite. Add a few dashes of hot sauce or a pinch of red pepper flakes if you like heat, or stir in some sautéed mushrooms for an earthy depth. I've even made a lighter version using Greek yogurt in place of half the sour cream, and it still tasted indulgent. The key is keeping the balance between creamy, savory, and just a little sweet from those caramelized peppers and onions.
Serving and Storing Tips
This dip is at its absolute best straight out of the oven, when the cheese is still bubbling and the edges are just starting to brown. If you need to make it ahead, assemble everything up to the baking step, cover tightly, and refrigerate for up to a day—just add a few extra minutes to the baking time since it'll be cold. Leftovers can be stored in an airtight container in the fridge for up to three days and reheated gently in the oven or microwave, though the texture won't be quite as creamy the second time around.
- Serve with toasted baguette slices, pita chips, or even sturdy crackers if you want something a little more elegant.
- For a gluten-free option, offer bell pepper strips, celery sticks, or gluten-free bread on the side.
- If you're taking this to a party, keep it warm in a small slow cooker set to low so it stays dippable for hours.
Save to Pinterest This dip has become one of those recipes I don't even think about anymore—I just know it works, and I know people will love it. It's the kind of food that makes a party feel like home, even if you're somewhere new.
Questions & Answers
- → Can I make this dip ahead of time?
Yes, you can prepare the dip up to 24 hours in advance. Assemble completely, cover tightly, and refrigerate. When ready to serve, bake as directed, adding 5-10 minutes to the cooking time since it will be cold from the fridge.
- → What can I substitute for ribeye steak?
Shaved roast beef from the deli counter works well as a convenient alternative. You can also use thinly sliced sirloin or flank steak. For a budget-friendly option, ground beef seasoned well can also be used.
- → How do I keep the dip warm during a party?
Transfer the baked dip to a slow cooker set on the warm or low setting. This keeps it at the perfect serving temperature for hours without drying out or burning.
- → Can I make this gluten-free?
The dip itself is naturally gluten-free. Simply serve it with gluten-free bread, crackers, or fresh vegetable sticks like bell pepper strips, celery, or carrot sticks for dipping.
- → What cheese works best besides provolone?
While provolone is traditional, you can use mozzarella for a milder flavor, white American cheese for extra creaminess, or a combination of both. Fontina also melts beautifully and adds a slightly nutty flavor.
- → How long does leftover dip last?
Store leftovers 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.