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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip later.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add cheese toppings: Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top of the dip.
- Layer provolone cheese: Place the thin slices of provolone cheese in a single layer across the surface of the dip.
- 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.
- 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
