Description

This Philly Cheesesteak Dip brings all the savory flavors of the classic Philly cheesesteak sandwich into an easy-to-make, creamy baked dip. Featuring tender ribeye steak, sautéed onions and bell peppers, and a luscious blend of cream cheese, sour cream, and melted provolone and mozzarella cheeses, this dip is perfect for game days, parties, or any casual gathering. Serve it warm with chips, baguette slices, or fresh veggies for a crowd-pleasing appetizer everyone will love.

Ingredients

Scale

Meat

1 lb ribeye steak or flank steak, thinly sliced

Vegetables

1 small onion, thinly sliced
1 small bell pepper, thinly sliced
2 cloves garlic, minced

Dairy & Condiments

1 tablespoon olive oil
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 cups provolone cheese, shredded
1 cup mozzarella cheese, shredded

Seasonings & Sauces

1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

Optional Garnish

Fresh parsley, chopped (for garnish)

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Instructions

Cook the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for about 4-5 minutes until browned and cooked through. Remove the steak from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables soften and develop a slight caramelization.
Make the dip base: In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, and soy sauce. Stir thoroughly until the mixture is smooth and creamy.
Add the steak and veggies: Fold the cooked steak and sautéed vegetables into the cream cheese mixture. Mix well to combine all the flavors evenly.
Add the cheese: Incorporate shredded provolone and mozzarella cheeses into the mixture, folding them in until the dip is creamy and the cheese is well distributed.
Bake the dip: Preheat your oven to 350°F (175°C). Transfer the dip mixture into a 9×9-inch baking dish or similar. Bake uncovered for 20-25 minutes until bubbly and the top turns golden and melted.
Serve: Remove the dip from the oven and let it cool for a few minutes. Optionally, sprinkle with fresh chopped parsley for garnish. Serve warm with baguette slices, tortilla chips, or fresh vegetables for dipping.

Notes

Using ribeye steak provides more tenderness and flavor, but flank steak is a great economical substitute.
Feel free to adjust the amount of cheese or add a bit of sharp cheddar for extra tang.
For a spicier kick, add some sliced jalapeños when sautéing the veggies.
This dip can be made ahead and baked right before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.