By: Becky Hardin
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Inspired by the classic Philly Cheesesteak sandwich, this Philly Cheesesteak Dip is loaded with sliced steak, cheese, and seasoning. Easy to make and the ultimate Game Day dip!
Table of Contents
Why We Love This Philly Cheesesteak Dip Recipe
Philly Cheesesteak Dip is packed with cheese and sliced beef, topped with a bubbly – you guessed it – cheese topping! Creamy, cheesy, hearty, and delicious – it’s the perfect party dip!
- Loaded with Steak. This hearty dip is swimming with sliced sirloin or ribeye – so good!
- Super Cheesy. The topping to this warm dip is bubbly, melted cheese – what’s not to love?
- Super Creamy. Made with sour cream and cream cheese – this is velvety smooth, rich and ultra creamy!
Variations on Cheesesteak Dip
The cut of beef for a classic Philly Cheesesteak is a ribeye. You can opt for ribeye in this cheesesteak dip, but you can also use any cut of steak. Sirloin is also flavorful and will work great. You could also use leftover steak or even leftover roast beef.
In terms of cheese, Provolone is great, but you can go for cheddar or melty mozzarella too. Ideally, shred your own cheese, it melts better than pre-shredded. Pre-shredded cheese contains anti-caking agents but it will still work. Use what works best for you!
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How to Store and Reheat
Store leftover Philly cheesesteak dip tightly covered with foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through and bubbly. I do not recommend freezing this creamy dip.
Serving Suggestions
You can serve this dip with baguette chips, baguette slices, pretzel chips, soft pretzels, or fresh vegetables for dipping.
More Philly Cheesesteak Recipes To Try
- Classic Philly Cheesesteaks
- Philly Cheesesteak Nachos
- Philly Cheesesteak Stuffed Peppers
- Philly Cheesesteak Sloppy Joes
- Philly Cheesesteak Soup
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Recipe
Philly Cheesesteak Dip Recipe
4.72 from 39 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
Serves6 people
Print Rate
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Inspired by the classic Philly Cheesesteak sandwich, this Philly Cheesesteak Dip is loaded with sliced steak, cheese and seasoning.
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless ribeye or sirloin steak, thinly sliced
- 1 tablespoon unsalted butter
- 1 sweet yellow onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper or red bell pepper, diced
- 8 ounces cream cheese room temperature (1 brick)
- 2 tablespoons sour cream
- ¼ cup sliced pepperoncini chopped
- 1 pound shredded Italian Blend cheese or Provolone/mozzarella (about 4 cups)
- Chopped fresh parsley optional, for garnish
Instructions
Preheat oven to 375°F and coat a baking dish with nonstick spray.
Heat a large skillet over medium heat and add 1 tablespoon of oil.
2 tablespoons olive oil
Season the steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside.
1 pound boneless ribeye
Add the remaining 1 tablespoon of oil, 1 tablespoon of butter, onion, green pepper, and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
1 tablespoon unsalted butter, 1 sweet yellow onion, 1 green bell pepper, 1 yellow bell pepper
In a large bowl, beat the cream cheese and sour cream until smooth. Add the pepperoncini and cooked beef and vegetable mixture. Add half of the shredded cheese and stir to blend.
8 ounces cream cheese, 2 tablespoons sour cream, ¼ cup sliced pepperoncini, 1 pound shredded Italian Blend cheese
Transfer dip to the prepared dish and sprinkle the remaining shredded cheese on top.
Bake 30 minutes at 375°F or until heated through and bubbly around the edges.
Garnish with chopped fresh parsley and serve with toasted bread chunks. Enjoy!
Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cut your vegetables and meat small so they’ll be easy to scoop up with whichever dippers you choose.
- This dip can be prepared in advance and then stored in the fridge for 24-48 hours, until you’re ready to bake it.
- For a shortcut, you can also use deli meat, sliced.
Storage:Store Philly cheesesteak dip tightly covered with foil or plastic wrap in the refrigerator for up to 4 days.
Nutrition Information
Calories: 621kcal (31%) Carbohydrates: 7g (2%) Protein: 38g (76%) Fat: 49g (75%) Saturated Fat: 27g (169%) Trans Fat: 1g Cholesterol: 174mg (58%) Sodium: 640mg (28%) Potassium: 508mg (15%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 2061IU (41%) Vitamin C: 47mg (57%) Calcium: 617mg (62%) Iron: 2mg (11%)
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How to Make Philly Cheesesteak Dip Step by Step
Cook the Steak: Preheat your oven to 375°F and coat a baking dish with nonstick spray. Heat a large skillet over medium heat and add 1 tablespoon of oil. Season 1 pound of boneless ribeye steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside.
Cook the Veggies: Add the remaining 1 tablespoon of oil, 1 tablespoon of unsalted butter, 1 diced yellow onion, 1 diced green pepper, and 1 diced yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
Make the Dip: In a large bowl, beat 8 ounces (1 brick) of room temperature cream cheese and 2 tablespoons of sour cream until smooth. Add ¼ cup of chopped pepperoncini and the cooked beef and vegetable mixture. Add ½ pound of shredded Italian Blend cheese and stir to blend.
Top the Dip: Transfer the dip to the prepared dish and sprinkle the remaining shredded cheese on top.
Bake the Dip: Bake 30 minutes at 375°F or until heated through and bubbly around the edges. Garnish with chopped fresh parsley and serve with toasted bread chunks.
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