Philly Cheesesteak Dip is a warm, gooey deconstructed version of a sandwich classic. Loaded with tender ribeye, fresh green peppers, sweet onions, and melted cheese.
Philly Cheesesteak Dip
If you’re a fan of Philly Cheese Steaks, you are absolutely going to LOVE this deconstructed dip version.
Hot, gooey and filled with meaty flavor, this Philly cheesesteak dip is loaded down with tender, juicy ribeye, sweet onions, fresh peppers, and lots of creamy, melted cheese.
It’s very simple to make, and is always a crowd-pleaser. You won’t want to stop eating it!
Best Cut of Meat for Philly Cheesesteak Dip
You can really use any steak for this recipe (or even ground beef, if you’re in a pinch or on a budget!), but the best cut of meat for Philly Cheesesteak Dip is Ribeye. It is tender, even if well cooked and will keep the dip delicious and the meat easy to chew.
Cheaper options include skirt steak of flank steak, like those used in Chinese dishes or fajitas. Be sure to cut these against the grain to keep them tender.
What to Serve with Philly Cheesesteak Dip
Philly Cheesesteak Dip is delicious with thinly sliced toasted baguette. Place the baguette slices on a baking sheet. Drizzle with olive oil. Then broil for about 2 minutes, until the edges start to brown.
You can also serve it with butter crackers, pretzels, or even pita chips.
This dip is also keto, so if you’re looking for low carb options, try some mini bell peppers, bell pepper slices, other fresh vegetables like broccoli or radishes, pork rinds, or cheese wisps.
How to Make Philly Cheesesteak Dip
Melt butter in a medium skillet over medium-high heat. Season both sides of the steak liberally with salt and pepper. When the skillet is hot, cook steak for about 4 minutes on each side (photo 1). Remove from skillet, and set aside to rest.
Add onion and green pepper to the same hot skillet (photo 2). Saute until tender, about 10 minutes. Add garlic, and cook an additional 2 minutes, until fragrant. Remove skillet from heat and set aside.
In a large bowl, whisk together cream cheese and sour cream until smooth (photo 3). Fold in cooked onions and peppers. Slice rested ribeye into bite-sized pieces (photo 4). Fold into cream cheese mixture (photo 5), along with provolone and ½ cup shredded mozzarella (photo 6).
Transfer dip mixture to a 9-inch baking dish or cast iron skillet (photo 8). Sprinkle remaining mozzarella (photo 9). Bake at 350°F for about 20 minutes, until cheese is melted and dip is hot and bubbly.
Garnish with fresh chopped parsley, and serve warm.
More Dip Recipes You’ll Love
- Jalapeno Popper Dip – warm, creamy, and spicy with lots of gooey cheese and salty bacon. What’s not to love?!
- Crockpot Buffalo Chicken Dip – make this dip version of a game day favorite right in your slow cooker!
- Crab Rangoon Dip – even better than the fried rangoons from your favorite restaurant, and you can make it right at home!
- Reuben Dip – all the salty, savory, and tangy ingredients in a classic Reuben sandwich in dip form.
- BLT Dip – crispy, salty bacon and tangy zesty tomatoes in a creamy cool dip.
Philly Cheesesteak Dip
- 8 ounces ribeye steak
- Salt and pepper
- 2 tablespoons butter
- 1 large sweet onion chopped
- 1 large green bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 package cream cheese (8 ounce) softened
- ⅓ cup sour cream
- ¼ pound provolone slices (4 ounces) chopped
- 1½ cups shredded mozzarella divided
- Melt butter in a medium skillet over medium-high heat.
- Season both sides of the steak liberally with salt and pepper.
- When the skillet is hot, cook steak for about 4 minutes on each side. Remove from skillet, and set aside to rest.
- Add onion and green pepper to the same hot skillet. Saute until tender, about 10 minutes.
- Add garlic, and cook an additional 2 minutes, until fragrant. Remove skillet from heat and set aside.
- In a large bowl, whisk together cream cheese and sour cream until smooth.
- Fold in cooked onions and peppers.
- Slice rested ribeye into bite-sized pieces. Fold into cream cheese mixture, along with provolone and ½ cup shredded mozzarella.
- Transfer dip mixture to a 9-inch baking dish or cast iron skillet. Sprinkle remaining mozzarella.
- Bake at 350°F for about 20 minutes, until cheese is melted and dip is hot and bubbly.
- Garnish with fresh chopped parsley, and serve warm.
- This dip is gluten free and low carb.
- To make this dip even lower carb for keto diets, substitute the sour cream for mayo.
- On a budget? Substitute deli roast beef or cooked ground beef for the ribeye.
- Slice steak against the grain for the most tender bites.
- Recommended Equipment: Cast Iron Skillet
- Make Ahead Directions: Assemble the dip according to the recipe directions up to step 9. Then cover and keep refrigerated for up to 3 days. Before serving, bake at 350°F for about 25 minutes, until heated through.
- Storage: Store leftovers covered in the refrigerator for up to 3-5 days. Reheat in a microwave safe dish in the microwave or in a baking dish in the oven at 350°F for about 25 minutes, or until heated through.
- Freezer Directions: Prepare dip according to recipe instructions. Stop at step 9. Cover and freeze dip in a freezer safe container for up to 3 months. When ready to use, thaw in the refrigerator overnight. Bake at 350°F for about 25 minutes, or until heated through.
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