Philly Cheesesteak Dip (Printable version)

Creamy dip with ribeye, peppers, onions, and melty provolone—ideal for game day and entertaining.

# Ingredient list:

→ Meats

01 - 1 pound 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 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices & Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika
13 - 1/2 teaspoon Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# Step-by-step guide:

01 - Preheat oven to 375 degrees Fahrenheit.
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, approximately 5 to 7 minutes. Add minced garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until just browned, approximately 2 to 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 cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle additional provolone cheese on top.
07 - Bake for 15 to 18 minutes, or until the mixture is bubbly and golden brown on top.
08 - Transfer to serving vessel and serve immediately with toasted baguette slices or tortilla chips.

# Expert tips:

01 -
  • It captures all the flavor of a classic Philly cheesesteak without the mess of a sandwich dripping down your arm.
  • The creamy base makes it feel indulgent, while the ribeye keeps it hearty enough to feel like real food.
  • You can prep the steak and veggies ahead, then just mix and bake right before guests arrive.
  • It works for game day, potlucks, or any time you need something that makes people hover around the appetizer table.
02 -
  • Don't skip pushing the veggies to the side when you add the steak—if you mix them together too early, the ribeye will steam instead of browning and you'll lose that essential seared flavor.
  • Make sure your cream cheese is fully softened before mixing, or you'll end up with lumps that never quite disappear no matter how much you stir.
  • If the dip looks a little dry after baking, don't panic—just stir in a tablespoon or two of milk or cream right before serving to loosen it up.
03 -
  • Let the skillet get hot before you add the steak so it sears quickly and stays tender instead of turning gray and rubbery.
  • Use a good-quality provolone from the deli counter if you can—it melts better and tastes sharper than pre-shredded cheese, which often has anti-caking agents that make it grainy.
  • If you want extra richness, stir in a tablespoon of butter with the steak and veggies just before folding them into the creamy base.
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