Philly Cheesesteak Dip

My neighbor knocked on my door holding a casserole dish still warm from her oven, insisting I try what she called her game day secret weapon. One bite of that creamy, beefy, cheese-loaded dip and I was hooked. I asked for the recipe on the spot, scribbling notes on the back of a grocery receipt while she laughed at my enthusiasm. That dish became my most requested party contribution, and I've been tweaking it ever since.

The first time I brought this to a Super Bowl party, I watched grown men hover around the oven door waiting for it to finish baking. Someone actually asked if I was starting a catering business. I wasn't, but I did start doubling the recipe because one batch never survived halftime.

Ingredients

• Shaved ribeye steak: The star of the show, tender and flavorful, though your deli counter can slice roast beef paper-thin if ribeye feels fancy.
• Yellow onion: Adds sweetness when caramelized, balancing the richness of all that cheese and cream.
• Green and red bell peppers: They bring color and a slight vegetal crunch that cuts through the heaviness, plus they look gorgeous mixed together.
• Garlic: Just two cloves add depth without overpowering the beefy, cheesy goodness.
• Provolone cheese: Melts beautifully and gives that classic Philly flavor, sharp enough to stand out but mild enough to blend.
• Cream cheese: The secret to a dip that holds together and stays creamy even after sitting out a bit.
• Sour cream and mayonnaise: Together they create a tangy, luscious base that coats every bite.
• Kosher salt, black pepper, and smoked paprika: Simple seasonings that let the meat and cheese shine, with paprika adding a subtle smoky note.
• Worcestershire sauce: A few dashes deepen the umami and make the beef taste even beefier.
• Baguette or tortilla chips: Your edible spoon, sturdy enough to scoop up all that melted cheese without breaking.

Instructions

Warm Up the Oven:

Set your oven to 375°F so it's ready when you are. This gives you time to cook everything on the stovetop without rushing.

Soften the Veggies:

Heat a drizzle of oil in a large skillet and toss in the onions and peppers, stirring occasionally until they soften and start to turn golden at the edges, about 5 to 7 minutes. Add the garlic and let it cook just until fragrant, about a minute, then push everything to one side of the pan.

Brown the Beef:

Add the shaved ribeye to the empty side of the skillet and cook until it just loses its pink color, breaking it up gently with a spatula. Season with salt, pepper, smoked paprika if using, and a splash of Worcestershire, then stir everything together and take the skillet off the heat.

Mix the Creamy Base:

In a large bowl, combine the cream cheese, sour cream, mayonnaise, and most of the provolone, stirring until smooth and well blended. Fold in the cooked steak and veggie mixture until everything is evenly coated.

Assemble and Bake:

Spread the mixture into a greased 9-inch baking dish and sprinkle the remaining provolone on top. Bake for 15 to 18 minutes, until the dip is bubbly around the edges and the cheese on top turns golden.

Serve Immediately:

Pull it from the oven and set it out with toasted baguette slices or sturdy chips. Watch it vanish.

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I once made this for a quiet Friday night at home and my husband declared it better than ordering takeout. We sat on the couch with a baguette and a spatula, eating straight from the dish like teenagers sneaking leftovers. It felt indulgent and cozy all at once, the kind of meal that makes staying in feel like a treat.

Customizing Your Dip

Swap provolone for white American if you want that classic gooey cheese whiz texture, or try a mix of mozzarella and cheddar for a milder, kid-friendly version. Add a few dashes of hot sauce or sliced jalapeños if your crowd likes heat. I've even stirred in sautéed mushrooms when I had extra in the fridge, and nobody complained.

Make-Ahead Magic

You can assemble this dip up to a day ahead and keep it covered in the fridge until you're ready to bake. Just add a few extra minutes to the baking time if you're putting it in cold. I've done this dozens of times for potlucks, and it's a lifesaver when you need to focus on other dishes or just want to enjoy your own party.

Serving Suggestions

This dip works beautifully with toasted baguette rounds, but I've also served it with pretzel crisps, bell pepper strips for a lower-carb option, or even spooned over baked potatoes for a fun twist. Pair it with a cold lager or a crisp white wine, and you've got a spread that feels both casual and special.

• Toast your bread until it's golden and crunchy so it doesn't get soggy under all that cheese.
• Set out small plates and napkins because this dip is rich and people will want to pace themselves.
• Garnish with chopped parsley or green onions for a pop of color if you're feeling fancy.

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This dip has become my answer to every last-minute invitation and every craving for something warm and indulgent. I hope it becomes yours too.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, you can substitute shaved roast beef or thinly sliced sirloin for the ribeye. The key is to use meat that's thinly sliced so it cooks quickly and incorporates well into the dip.

→ How do 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 celery and bell pepper strips instead of regular baguette.

→ Can I prepare this ahead of time?

Absolutely. Prepare the dip through step 6, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the baking time since it will be cold.

→ What cheese can I substitute for provolone?

Mozzarella offers a milder, stretchier option, while American cheese creates a smoother, creamier texture. White cheddar adds a sharper flavor that some prefer for depth.

→ How should I store leftovers?

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or microwave until warmed through and bubbly.

→ What's the best way to serve this dip?

Serve it hot straight from the oven with toasted baguette slices, crostini, or sturdy tortilla chips. For a lighter option, use fresh vegetable sticks or pita chips.