Philly Cheesesteak Dip Recipe

Introduction

This Philly Cheesesteak Dip captures all the savory flavors of the classic sandwich in a creamy, cheesy dip perfect for parties or cozy nights in. With tender shaved steak, sautéed peppers and onions, and a blend of cheeses, it’s sure to be a crowd-pleaser.

Ingredients

• 2 tablespoons olive oil, divided (1 tablespoon to cook vegetables and 1 tablespoon to cook the shaved steak meat)
• ¾ cup small diced sweet yellow onion (Vidalia)
• ¾ cup small diced green bell pepper (seeds and veins removed)
• 1 tablespoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 ounces shaved steak beef (¾ pound rib eye, top sirloin, or strip steak)
• 8 ounces cream cheese, room temperature
• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 ½ cups shredded mozzarella cheese, divided (1 ½ cups mixed into the dip and 1 cup sprinkled on top before baking)
• 6 deli slices non-smoked provolone cheese, sliced thin
• Crustini, fresh baguette slices, pita chips, or hearty crackers for serving

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: While the oven is preheating, heat a large oven-safe skillet over medium-high heat.
3. Step 3: Add 1 tablespoon olive oil, diced sweet yellow onion, diced green bell pepper, and minced garlic to the hot skillet. Cook for 2-3 minutes until the vegetables are tender and the garlic is fragrant.
4. Step 4: Transfer the cooked vegetables to a plate and set aside.
5. Step 5: In the same skillet, add the remaining 1 tablespoon olive oil and the shaved steak beef. Season with salt and pepper. Cook for 5-6 minutes, breaking apart the beef into smaller pieces, until browned with no pink remaining. Turn off the heat.
6. Step 6: Return the cooked vegetables to the skillet with the browned beef and stir to combine evenly.
7. Step 7: In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and creamy.
8. Step 8: Add the sour cream and mayonnaise to the bowl and beat again until fully combined and no lumps remain.
9. Step 9: Fold in 1 ½ cups of shredded mozzarella cheese until evenly distributed.
10. Step 10: Add the cream cheese mixture to the skillet with the beef and vegetables. Stir gently to combine without breaking up the beef too much. Spread evenly in the skillet.
11. Step 11: Sprinkle the remaining 1 cup shredded mozzarella cheese over the dip.
12. Step 12: Arrange the provolone slices in a single layer over the top of the dip.
13. Step 13: Bake in the preheated oven for about 15 minutes or until the cheese is melted, bubbly, and lightly browned.
14. Step 14: Remove from the oven and let the dip rest for 5 minutes before serving.

Tips & Variations

• Use rib eye for the most tender and flavorful beef, but top sirloin or strip steak work well too.
• For extra heat, add chopped jalapeños or a sprinkle of crushed red pepper flakes when cooking the vegetables.
• Serve with a variety of dippers like pita chips, crustini, baguette slices, or your favorite hearty crackers.
• If you don’t have an oven-safe skillet, transfer the dip to a baking dish before baking.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture up to the baking step and refrigerate for a few hours. Just add the cheese toppings right before baking for best results.

What can I use instead of shaved steak?

If you can’t find shaved steak, thinly sliced roast beef or finely chopped cooked steak strips work well as substitutes.

Philly Cheesesteak Dip Recipe

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★★★★★

4.5 from 137 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 6–8 servings 1x

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Description

This Philly Cheesesteak Dip is a creamy, cheesy appetizer combining tender shaved steak, sautéed onions and bell peppers, and a blend of cream cheese, sour cream, mayonnaise, mozzarella, and provolone. Perfectly baked until bubbly and golden, it’s ideal for serving with crustini, baguette slices, pita chips, or hearty crackers for a crowd-pleasing party dip.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil (divided: 1 tablespoon for cooking vegetables, 1 tablespoon for cooking shaved steak)
• ¾ cup small diced sweet yellow onion (Vidalia)
• ¾ cup small diced green bell pepper (seeds and veins removed)
• 1 tablespoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 ounces shaved steak beef (rib eye, top sirloin, or strip steak)
• 8 ounces cream cheese (room temperature)
• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 ½ cups shredded mozzarella cheese (divided: 1 ½ cups for the dip, 1 cup for topping)
• 6 deli slices non-smoked provolone cheese (thinly sliced)

Serving Suggestions

• Crustini (homemade or store bought)
• Fresh baguette slices
• Pita chips
• Hearty crackers

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip later.
2. Sauté the vegetables: Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. Add diced sweet yellow onion, green bell pepper, and minced garlic. Cook for 2-3 minutes until the vegetables are tender and the garlic is fragrant, then transfer them to a plate and set aside.
3. Cook the shaved steak: In the same skillet, add the remaining 1 tablespoon olive oil and the shaved steak beef. Season with salt and black pepper. Cook for 5-6 minutes, breaking the beef into smaller pieces until browned with no pink remaining. Turn off the heat.
4. Combine vegetables and steak: Return the cooked vegetables to the skillet with the browned beef and stir gently to evenly combine without breaking apart the beef too much.
5. Prepare cheese mixture: In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and creamy. Add sour cream and mayonnaise, beating again until fully combined and lump-free. Fold in 1 ½ cups shredded mozzarella cheese until evenly distributed.
6. Mix dip base: Add the cream cheese mixture to the skillet with the beef and vegetables. Stir gently to combine evenly, spreading the mixture into an even layer.
7. Add cheese toppings: Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top of the dip.
8. Layer provolone cheese: Place the thin slices of provolone cheese in a single layer across the surface of the dip.
9. Bake the dip: Place the skillet in the preheated oven and bake for approximately 15 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
10. Rest and serve: Remove the skillet from the oven and allow the dip to rest for 5 minutes before serving. Serve warm with crustini, baguette slices, pita chips, or hearty crackers.

Notes

• Use a large oven-safe skillet for easy transfer from stove to oven.
• Allow cream cheese to come to room temperature for easier mixing and a smoother dip.
• Shaved steak can be substituted with thinly sliced rib eye or sirloin for best flavor and tenderness.
• For spicier variation, add a pinch of crushed red pepper flakes when cooking vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Philly Cheesesteak Dip, Cheesesteak recipe, Appetizer dip, Party dip, Baked dip, Philly beef dip