Name: Philly Cheesesteak Dip Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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); Crustini (homemade or store bought); Fresh baguette slices; Pita chips; Hearty crackers

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

Step 1: Preheat the oven to 375°F.

Step 2: While the oven is preheating, heat a large oven-safe skillet over medium-high heat.

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.

Step 4: Transfer the cooked vegetables to a plate and set aside.

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.

Step 6: Return the cooked vegetables to the skillet with the browned beef and stir to combine evenly.

Step 7: In a medium bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth and creamy.

Step 8: Add the sour cream and mayonnaise to the bowl and beat again until fully combined and no lumps remain.

Step 9: Fold in 1 ½ cups of shredded mozzarella cheese until evenly distributed.

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.

Step 11: Sprinkle the remaining 1 cup shredded mozzarella cheese over the dip.

Step 12: Arrange the provolone slices in a single layer over the top of the dip.

Step 13: Bake in the preheated oven for about 15 minutes or until the cheese is melted, bubbly, and lightly browned.

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.

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.