Philly Cheesesteak Dip (Printer-friendly)

Tender ribeye, peppers, onions, and melty provolone come together in this crowd-pleasing party appetizer.

# What You'll Need:

→ Meats

01 - 1 pound shaved ribeye steak

→ Vegetables

02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 red bell pepper, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 1 cup shredded provolone cheese, plus extra for topping
07 - 4 ounces cream cheese, softened
08 - 1 cup sour cream
09 - 1/2 cup mayonnaise

→ Spices and Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika, optional
13 - 1/2 teaspoon Worcestershire sauce

→ For Serving

14 - Sliced baguette, toasted crostini, or sturdy tortilla chips

# Steps:

01 - Heat oven to 375 degrees Fahrenheit.
02 - In a large skillet over medium-high heat, add a drizzle of oil. Sauté onions and both bell peppers until soft and lightly caramelized, about 5 to 7 minutes. Add minced garlic and cook for 1 minute more.
03 - Push vegetables to the side of the skillet. Add shaved ribeye and cook until just browned, approximately 2 to 3 minutes. Season with salt, pepper, and smoked paprika if using. Stir in Worcestershire sauce and remove from heat.
04 - In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and shredded provolone. Mix until smooth and well incorporated.
05 - Fold the cooked steak and vegetable mixture into the cheese base until evenly distributed.
06 - Transfer the mixture to a greased 9-inch baking dish. Sprinkle extra provolone cheese over the top.
07 - Bake for 15 to 18 minutes, or until the dip is bubbly and golden on top.
08 - Serve hot with toasted baguette slices or tortilla chips.

# Expert Advice:

01 -
  • It delivers all the flavor of a loaded cheesesteak without the mess of assembling sandwiches.
  • The creamy base makes every bite rich and satisfying, not dry or crumbly like some dips.
  • It comes together in under an hour and stays warm long enough to survive even the longest game.
  • Leftovers reheat beautifully, and I've been known to eat them straight from the fridge at midnight.
02 -
  • Don't skip softening the cream cheese, or you'll end up with lumps no amount of stirring will fix.
  • Cook the ribeye just until browned, not crispy, because it will continue cooking in the oven and you don't want it tough.
  • Grease your baking dish well, especially the corners, or you'll lose half the cheesy crust to stuck-on bits.
  • Let the dip rest for a minute or two after baking so the cheese sets slightly and doesn't slide right off your chip.
03 -
  • Use a cast iron skillet to cook the steak and veggies, then transfer it all to your baking dish while the pan is still hot so nothing sticks.
  • Add a pinch of red pepper flakes to the cream cheese mixture if you like a subtle kick that sneaks up on you.
  • If you're making this ahead, assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours, then bake straight from the fridge, adding a few extra minutes.
  • For a crispy top, broil the dip for the last minute or two of baking, but watch it closely because cheese can go from golden to burnt in seconds.
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