Philly Cheesesteak Dip
Philly Cheesesteak Dip takes everything you love about authentic Philly cheesesteak and turns it into the ultimate baked hot dip! It’s made with provolone cheese, onions, green bell pepper and shaved beef for a creamy, cheesy spread that tastes just like your favorite sandwich. It’s an irresistible dip that’s perfect for game day and all types of parties!
Get the Scoop!
Big Flavor: All the taste of a Philly sandwich baked into one cheesy dip.
Simple to Make: Cooks up quick and easy to make in one pan and a baking dish.
Party Favorite: Great for game day, the Super Bowl, or any weekend get-together.
I’ve always enjoyed a good Philly cheesesteak sandwich, and combining those same flavors into a creamy dip turned out to be a real hit. The first time I brought it to game night, the dish was wiped clean before halftime!
I know there’s a big debate on how to make the best cheesesteak, but since this is a dip, I’m hoping I don’t step on anyone’s toes with this recipe! 😜 There’s no Cheese Whiz in this dish, but there’s tons of provolone and all of the hearty flavor found in the classic sandwich which makes it taste sooooo good!
The sautéed green pepper gives it that signature Philly taste, and the melted provolone makes it rich, warm, and cheesy. It’s one of my favorite snacks to share during football season and any weekend gathering! Just look at that cheese pull! 😁
Love Game Day dips? Try adding a dish of this popular Cream Cheese Chili Dip and a big bowl of Crockpot White Queso to your tailgate buffet!
What You’ll Need
Below are the ingredients you’ll need for your trip to the grocery store. To view quantities, check out the printable recipe card.
- Olive Oil: Gives the veggies a little sizzle and helps them brown up nicely.
- Onion: An onion adds just the right touch of sweetness, use white or yellow.
- Green Bell Pepper: Brings that classic cheesesteak flavor we all love.
- Shaved Beef: Adds rich, meaty flavor and gives this dip that classic Philly bite.
- Salt: A simple pinch of salt brings out all the flavors.
- Black Pepper: Adds a little kick without being too strong.
- Cream Cheese: Makes it creamy, rich, and smooth!
- Beef Broth: Keeps the dip moist and adds a boost of savory flavor.
- Provolone Cheese: This is the best cheese to use, it melts great and gives you that gooey, melted cheese finish everyone goes crazy for.
Step by Step Instructions
Preheat oven to 350°F and grease a 9-inch casserole pan with nonstick spray.
- Heat olive oil in a large skillet over medium heat. Add onions and green peppers, and cook until the onions start to brown. Transfer to another plate to free up the skillet.
- Add the shaved beef, salt, and pepper to the skillet, and cook until the meat is browned, using a wooden spoon to break it into bite-sized pieces as it cooks.
- Return the onion mixture to the pan, along with the cream cheese, beef broth, and 1 cup of the provolone cheese. Stir the mixture and continue cooking until the cream cheese has melted.
- Spread the cheesesteak mixture into the casserole pan.
- Top with the remaining provolone cheese.
- Bake for 15 to 20 minutes, until the cheese is golden brown and bubbly. Serve with toasted baguette slices, tortilla chips, or corn chips.
Favorite Pairings
This Philadelphia Cheesesteak Dip goes great with all kinds of dippers! Try a few of these…
- Buttery crackers (like Ritz)
- Crunchy potato chips
- Pita chips or crostini
- Fresh veggies like celery, carrots, and bell peppers
Make it Yours!
- Top with toasted almonds if you’d like a little crunch.
- Swap in pepper jack cheese if you want to turn up the heat.
- Stir in diced red bell peppers for extra color and sweetness.
- Lighten it up by using reduced-fat cream cheese.
- Add mushrooms, bacon bits, or even top with fresh tomatoes if desired.
Dip Tips
- Let your cream cheese soften to room temperature first so it blends smooth and creamy.
- Freshly shredded provolone melts better than the bagged kind.
- Serve it good and warm so that cheese stays nice and gooey.
- If you’re serving for a while, keep it warm in the oven or a slow cooker on low.
Recipe FAQ
Fresh is best for texture and flavor, but frozen will work in a pinch. Just note the peppers and onions will start softer and may release a bit more moisture as they cook if they’re frozen.
Shaved rib-eye gives you that classic cheesesteak flavor, but deli-sliced roast beef works great too.
Add a sprinkle of red pepper flakes, a few dashes of hot sauce, or mix in some diced jalapeños to kick things up.
Make It A Meal!
This Philly steak cheese dip can be made into a meal just by adding a mixed green salad, fresh fruit or roasted veggies on the side!
Storage Guide
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until the cheese is melted and the dip is heated through.
Freeze: It’s best enjoyed hot and fresh, but if you want to try to freeze it, wrap it well and keep in the freezer for up to 3 months.
Reheat: Reheat in the oven at 350°F until the cheese is melted and the dip is heated through.
Philly Cheesesteak Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- 9 inch baking dish
- large skillet
- wooden spoon
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion - diced
- 1 green bell pepper - diced
- 14 ounces shaved beef
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces cream cheese - softened
- ¼ cup beef broth
- 2 cups provolone cheese (10-12 slices) - diced
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and green peppers, and cook until the onions start to brown. Transfer to another plate to free up the skillet.
- Add the shaved beef, salt, and pepper to the skillet, and cook until the meat is browned, using a wooden spoon to break it into bite-sized pieces as it cooks.
- Return the onion mixture to the pan, along with the cream cheese, beef broth, and 1 cup of the provolone cheese. Stir the mixture and continue cooking until the cream cheese has melted.
- Spread the cheesesteak mixture into the casserole pan.
- Top with the remaining provolone cheese.
- Bake for 15 to 20 minutes, until the cheese is golden brown and bubbly. Serve with toasted baguette slices, tortilla chips, or corn chips.
Notes
- Let your cream cheese soften to room temperature first so it blends smooth and creamy.
- Freshly shredded provolone melts better than the bagged kind.
- Serve it good and warm so that cheese stays nice and gooey.
- If you’re serving for a while, keep it warm in the oven or a slow cooker on low.
Nutrition
*Nutrition info is an auto generated estimate.
