This Philly cheesesteak dip is hot, melty, cheesy, and loaded with tender steak, peppers, onions, and creamy cheese in every bite. It's an easy, crowd-pleasing appetizer perfect for game day, holidays, and parties.
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This Philly cheesesteak dip takes everything you love about the classic sandwich — tender steak, peppers, onions, and melty cheese — and turns it into a hot, bubbly party dip perfect for game day, holidays, and easy entertaining.
It’s rich, cheesy, hearty, and ready in about 30 minutes with simple ingredients and big cheesesteak flavor in every bite.
Why This Philly Cheesesteak Dip Works
- Classic Philly cheesesteak flavor: Tender steak, peppers, onions, and melty cheese in every scoop.
- Hot, creamy, and cheesy: Bakes into the perfect bubbly party dip.
- Easy 30-minute recipe: Great for game day, parties, and last-minute gatherings.
- Perfect for dipping: Serve with chips, toasted bread, pretzels, or sturdy crackers.
What You Need & Why
This Philly cheesesteak dip is loaded with creamy cheese, tender steak, peppers, and onions for classic cheesesteak flavor.
- Ribeye steak: Tender, flavorful, and perfect for cheesesteak-style bites.
- Yellow onion + green bell pepper: The classic savory cheesesteak combination.
- All-purpose seasoning: Adds rich, savory flavor throughout the dip.
- Monterey Jack + white American + provolone: A creamy, melty cheese blend that gives this dip its signature texture and flavor.
- Cream cheese + sour cream: Creates the rich, creamy base that holds everything together.
- Whole milk: Helps loosen the dip into the perfect scoopable consistency.
The Recipe Rundown
- Prep the Steak: Pop the steak in the freezer for 30 minutes to make thin slicing easier. Slice the steak, peppers, and onions into small, bite-sized pieces.
- Sauté: Cook the steak and veggies in a hot skillet or griddle until the vegetables soften and the steak is cooked to your liking.
- Mix: Combine the cream cheese, sour cream, shredded cheeses, and milk. Reserve half the provolone for topping, then fold in the cooked steak and veggies. Season to taste.
- Bake: Transfer to a greased baking dish or oven-safe skillet. Top with remaining provolone and bake at 400°F for about 30 minutes, stirring occasionally, until hot and bubbly.
- Serve: Broil briefly for a golden, cheesy top if desired. Serve warm with crusty bread, toasted baguette slices, or your favorite dippers.
Swaps & Variations
This Philly cheesesteak dip is easy to customize with a few simple swaps.
- Use different steak options: Ribeye, shaved beef, leftover steak, or roast beef all work well here.
- Add mushrooms: Sautéed mushrooms add extra savory cheesesteak flavor.
- Switch up the cheese: Provolone, mozzarella, Monterey Jack, or pepper jack all melt beautifully.
- Make it spicy: Add jalapeños, crushed red pepper, or hot sauce for extra heat.
Tips For The Best Philly Cheesesteak Dip
These simple tips help keep Philly cheesesteak dip rich, creamy, and full of flavor.
- Shred your own cheese: Freshly shredded cheese melts smoother and creamier than pre-shredded varieties.
- Cook the peppers and onions until soft: This builds the classic savory cheesesteak flavor.
- Season the steak well: Properly seasoned steak keeps the dip rich and flavorful.
- Adjust the texture with milk: Add a splash of milk if you want a looser, creamier dip.
- Bake until hot and bubbly: The golden, melty top is the best part.
Stovetop & Slow Cooker Instructions
This Philly cheesesteak dip works beautifully in the oven, on the stovetop, or in a slow cooker.
- Slow cooker method: Add the cooked steak, peppers, onions, cheeses, sour cream, cream cheese, and seasonings to the slow cooker. Cook on LOW until melted and creamy, stirring occasionally. Switch to WARM for serving.
- Stovetop method: Cook the steak, peppers, and onions in a Dutch oven or heavy pot. Stir in the cheeses, sour cream, cream cheese, and seasonings over medium-low heat until melted, smooth, and creamy.
Philly Cheesesteak Dip Recipe
Equipment
- 9 x 13 baking dish
- 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 Monterey 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: Preheat the oven to 400°F.
- Prep the Steak: Place the steak in the freezer for 30 minutes to make thin slicing easier. While it chills, dice the onion and pepper into small, bite-sized pieces. Remove the steak from the freezer and slice thinly.
- Sauté: Heat a large griddle or skillet over high heat. Add the steak, peppers, and onions. Cook until the vegetables have softened and the steak is cooked to your liking. If the mixture looks a little dry, add a splash of beer or water. Remove from the heat and set aside.
- Make the Dip: In a large mixing bowl, combine the cream cheese, sour cream, shredded cheeses, and milk, reserving half of the provolone for topping. Fold in the cooked steak and vegetables. Season with salt and pepper to taste.
- Bake: Transfer the mixture to a greased 9x13 baking dish or oven-safe skillet. Top with the remaining provolone. Bake at 400°F for about 30 minutes, stirring every 10 minutes or so, until hot and bubbly. For a little golden color on top, finish under the broiler for a minute or two.
- Serve: Serve warm with crusty bread, toasted baguette slices, or whatever else makes your heart happy. Enjoy!
Notes
Nutrition
Build The Ultimate Game Day Spread
This Philly cheesesteak dip fits perfectly into a hot, cheesy, crowd-pleasing appetizer table.
- Serve with sturdy dippers: Toasted baguette slices, tortilla chips, pretzel bites, crackers, or crostini all work beautifully.
- Pair with other party dips: Add buffalo chicken dip, jalapeño popper dip, spinach artichoke dip, or queso for the ultimate dip spread.
- Add handheld appetizers: Cheeseburger egg rolls, sliders, wings, and puff pastry pigs in a blanket all pair perfectly with this hot cheesy dip.
Storage & Reheating
This Philly cheesesteak dip reheats beautifully for leftovers and parties.
- Store in an airtight container: Refrigerate leftovers for up to 3–4 days.
- Reheat gently: Warm in the oven or on the stovetop until hot and creamy. Add a splash of milk if needed to loosen the dip.
- Keep warm for parties: A slow cooker set to WARM works well for serving.
- Do not freeze: The creamy cheese base does not freeze well.
- Make Ahead: Assemble the dip up to 2 days in advance, cover tightly, and refrigerate. When ready to serve, bake as directed, allowing a little extra time if baking straight from the fridge.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Rex Tackett says
I made the Philly Cheese dip for Christmas Party. It was the hit of the party. Served it on slices of French bread.
Rufus says
I am so glad you guys liked it! Thank you so so much for letting me know! Have a Merry Christmas, Rex!!!
Doug Holt says
Can this recipe be made in a slow cooker? If so, any changes to the recipe or how long should it be cooked on low?
Rufus says
Hi! Absolutely. You'll just need to follow the recipe as written and add everything to the slow cooker instead of the oven. I would suggest cooking on low for 1-2 hours and then just keeping it warm. The ingredients just need to melt together. Stir it often and add a bit of milk if you think it's getting to thick. Let me know if you have any other questions and thanks for reaching out!