Philly Cheesesteak Dip is the dip of my dreams – and soon to be yours, too! It’s cheesy and melty and meaty and it pairs perfectly with warm pieces of crusty bread. What’s not to like that about that?!
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This Philly Cheesesteak Dip is going to be your new favorite dip recipe. It’s basically a deconstructed Philly Cheesesteak that takes very little time and effort to throw together. It’s a steak, onion, and pepper queso and is great for parties with friends or game nights at home. You’ve got to try it! You can thank me later.
You really will lose your mind over this dip. It’s so ooey, gooey, cheesy and melty that it is difficult to not eat the entire thing in one sitting. My favorite way to serve it is with bread. I love a crusty baguette. Any of the crostinis you find in the specialty meats and cheese sections of the grocery store would also be amazing.
My secret queso weapon is adding a little bit of American cheese into the mix. This allows for the dip to come together with no problem. You don’t have to add it, but if you don’t your dip may be fairly stringy. It will still taste amazing, but the cheese pull will be real.
cheesesteak dip recipe ingredients
- Ribeye Steak
- Yellow Onion
- Green Bell Pepper
- All-Purpose Seasoning
- Monterrey Jack Cheese
- White American Cheese
- Provolone Cheese
- Sour Cream
- Cream Cheese
- Whole Milk
- Kosher Salt and Fresh Cracked Pepper
how to make philly cheesesteak dip
Time needed: 45 minutes
To make the very best Philly Cheesesteak Dip ever, simply:
- Freeze the steak.
Put the steak into the freeze for 30 minutes. This will make slicing much, much easier later on.
- Prep the veggies and steak.
Slice the onion, pepper, and steak into thin, bite-sized pieces.
- Cook the veggies and steak.
On a large griddle over high heat, sauté the veggies and steak. Cook until the veggies have softened and the steak is cooked according to your liking. If you think the meat and veg needs a little moisture, add a splash of beer or water. Once done, remove from the heat and set aside.
- Make the dip mixture.
In a large mixing bowl, add the cream cheese, sour cream, cheeses, and milk. Stir to combine. Reserve half of the provolone for topping. Fold in the veggies and steak. Add salt and pepper to taste.
- Bake.
Pour Philly Cheesesteak Dip mixture into a greased 9×13 baking pan or a oven-safe skillet. Top with remaining provolone cheese. Bake at 400° for 30 minutes, stirring every 10 minutes or so. Cook until the dip is bubbly. If you want a little color on top, finish under a high broiler for just a few minutes.
- Serve and Enjoy!
Serve with pieces of crusty bread or whatever else makes your heart happy. Enjoy!
frequently asked questions
Use whatever cut of steak you prefer. I am a ribeye girl from way back, so that’s what I use. Also, you could substitute the steak for ground beef or even sliced deli beef. Not a beef fan? There are several options that would be phenomenal!
Think:
-Fold in some rotisserie chicken
-Add pork sausage
-Shrimp would be super tasty
-Keep it vegetarian and add some sautéed mushrooms
This recipe is 100% gluten-free! No need to worry about that dietary concern here.
This Philly Cheesesteak Dip will stay good in the refrigerator for up to 5 days. Never in the history of ever have we had it last that long. It’s usually devoured within minutes.
I love to serve this recipe with crusty pieces of torn baguettes. Crostini would also be a top recommendation. You can also use tortilla chips, Fritos, potato chips, or pretzels. You can also use fresh vegetables such as carrots, celery, and cucumber as a dipping vessel.
You can! Simply make the dip, but do not bake it. Store the dip mixture in the fridge until you’re ready to go. I would let it sit out on the counter for about 30 minutes before baking just so its not super cold going into the oven.
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Philly Cheesesteak Dip
Equipment
- food processor for shredding the cheese
- large skillet or griddle
Ingredients
- 1 lb ribeye steak or whatever cut you prefer
- 1 yellow onion
- 1 green bell pepper
- all-purpose seasoning to season veggies and steak
- 1 cup sour cream
- 8 oz cream cheese, softened
- 8 oz Monterrey Jack, shredded
- 8 oz provolone, shredded
- 8 oz white American cheese, shredded I find this in the deli section
- ¼-½ cup whole milk more or less depending on how thick you like your dip
- kosher salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 400°
- Put the steak into the freeze for 30 minutes. This will make slicing much, much easier later on. Slice the onion, pepper, and steak into thin, bite-sized pieces.
- On a large griddle over high heat, sauté the veggies and steak. Cook until the veggies have softened and the steak is cooked according to your liking. If you think the meat and veg needs a little moisture, add a splash of beer or water. Once done, remove from the heat and set aside.
- In a large mixing bowl, add the cream cheese, sour cream, shredded cheeses, and milk. Stir to combine. Reserve half of the provolone for topping. Fold in the veggies and steak. Add salt and pepper to taste.
- Pour Philly Cheesesteak Dip mixture into a greased 9×13 baking pan or a oven-safe skillet. Top with remaining provolone cheese. Bake at 400° for 30 minutes, stirring every 10 minutes or so. Cook until the dip is bubbly. If you want a little color on top, finish under a high broiler for just a few minutes.
- Serve with pieces of crusty bread or whatever else makes your heart happy. Enjoy!
Notes
Nutrition
If you guys make this Philly Cheesesteak Dip, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Philly Cheesesteak Dip recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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