Save My neighbor knocked on my door during halftime with a casserole dish still warm from her oven, insisting I try what she called her game day secret weapon. One bite of that creamy, beefy, cheese-loaded dip and I understood why her Super Bowl parties always had a waiting list. I immediately asked for the recipe, and she laughed and said it was just a deconstructed Philly cheesesteak thrown into a baking dish. That night, I made my own version, tweaking the ratios until the balance of meat, peppers, and gooey provolone felt just right.
I brought this dip to a birthday cookout last summer, and it disappeared faster than the burgers. People hovered around the table, double dipping with toasted baguette slices and pretending they were just waiting for the next round of drinks. One friend texted me the following week asking if I could make it again for her book club. It became my unofficial signature dish without me ever planning for it to be.
Ingredients
- Shaved ribeye steak: The star of the show, ribeye brings rich marbling and tenderness that makes every bite feel indulgent, and shaving it thin ensures it cooks fast and blends seamlessly into the dip.
- Yellow onion: Finely diced onion adds sweetness and depth when caramelized, forming the savory backbone that ties the vegetables and meat together.
- Green bell pepper: This pepper contributes a slightly grassy, fresh flavor that balances the richness and stays true to classic Philly cheesesteak tradition.
- Red bell pepper: Sweeter and more vibrant than green, red pepper adds color and a hint of fruitiness that rounds out the vegetable medley.
- Garlic: Just two cloves, minced and sautéed briefly, infuse the dip with aromatic warmth without overpowering the other flavors.
- Provolone cheese: Melty, slightly tangy, and authentically Philly, provolone creates those irresistible cheese pulls and a creamy, savory finish.
- Cream cheese: Softened cream cheese acts as the creamy glue that holds everything together and gives the dip its luxurious, spreadable texture.
- Sour cream: It adds tang and lightness, preventing the dip from feeling too heavy while keeping it smooth and rich.
- Mayonnaise: A half cup of mayo brings moisture and a subtle richness that helps the dip stay creamy even after baking.
- Kosher salt, black pepper, and smoked paprika: These seasonings enhance the natural flavors of the beef and vegetables, with smoked paprika adding an optional layer of smoky complexity.
- Worcestershire sauce: A splash of this umami packed sauce deepens the savory notes and gives the meat a subtle, tangy boost.
- Sliced baguette, toasted crostini, or sturdy tortilla chips: The vehicle for all that cheesy goodness, choose something sturdy enough to scoop without breaking.
Instructions
- Preheat the oven:
- Set your oven to 375°F (190°C) so it is ready to go when the dip is assembled. This ensures even baking and a bubbly, golden top.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium high heat, then add the diced onions and both bell peppers, stirring occasionally until they soften and develop light caramelization, about 5 to 7 minutes. Toss in the minced garlic and cook for one more minute until fragrant.
- Cook the ribeye:
- Push the vegetables to one side of the skillet, add the shaved ribeye to the empty space, and cook until just browned, about 2 to 3 minutes, breaking it up gently with a spatula. Season with salt, pepper, smoked paprika if using, and stir in the Worcestershire sauce, then remove the skillet from heat.
- Make the creamy base:
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until the mixture is smooth and well blended. The creamier you get it now, the better the final texture will be.
- Combine everything:
- Fold the cooked steak and vegetable mixture into the creamy cheese base, mixing gently until everything is evenly distributed. Take your time here so every scoop has a good balance of meat, veggies, and cheese.
- Transfer and top:
- Spoon the mixture into a greased 9 inch baking dish, spreading it evenly, then sprinkle extra provolone over the top for an extra cheesy, golden crust. Do not skimp on this step.
- Bake until bubbly:
- Slide the dish into the preheated oven and bake for 15 to 18 minutes, until the dip is bubbling around the edges and the top is golden and slightly crispy. Let it cool for a minute or two before serving.
- Serve hot:
- Bring the baking dish to the table with toasted baguette slices, crostini, or sturdy tortilla chips arranged nearby. Watch it disappear.
Save The first time I served this at a family gathering, my uncle, who usually sticks to plain crackers and cheese, went back three times and declared it better than any cheesesteak he had ever eaten in Philadelphia. My aunt rolled her eyes, but even she admitted it was dangerously good. That dip turned into the thing everyone requested for every casual get together, and I stopped fighting it.
Choosing Your Cheese
Provolone is traditional and delivers that sharp, tangy flavor Philly cheesesteaks are known for, but I have also made this with mozzarella for a milder, stretchier finish and American cheese for ultimate nostalgic creaminess. You can even mix cheeses, using half provolone and half white cheddar, to get the best of both worlds. Whatever you choose, make sure it melts well and complements the richness of the cream cheese base.
Serving Suggestions
I love serving this dip with toasted baguette slices because they stay crispy and sturdy enough to handle the weight of a generous scoop. Crostini works beautifully too, especially if you rub them with a clove of garlic before toasting. For a gluten free option, bell pepper strips, celery sticks, or sturdy tortilla chips made from corn are all excellent choices. I have even seen people use pretzel bites, which add a fun salty twist.
Make Ahead and Storage Tips
You can assemble this dip up to a day in advance, cover it tightly with plastic wrap, and refrigerate until you are ready to bake. Just add an extra 5 minutes to the baking time if you are starting from cold. Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat beautifully in the oven or microwave.
- Reheat in a 350°F oven for about 10 minutes until warmed through and bubbly again.
- For a quick fix, microwave individual portions in 30 second intervals, stirring between each.
- If the dip thickens too much after refrigerating, stir in a tablespoon of milk or cream before reheating.
Save This dip has become my go to whenever I need to feed a crowd without spending all day in the kitchen. It feels special, tastes indulgent, and always gets people talking, which is exactly what good party food should do.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, assemble the dip completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
- → What's the best cut of beef to use?
Shaved ribeye is ideal for authentic Philly flavor and tenderness. Alternatively, you can use thinly sliced top round or pre-shaved roast beef from the deli counter.
- → Can I use a slow cooker instead of baking?
Absolutely. Cook the meat and vegetables first, then combine all ingredients in a slow cooker on low for 1-2 hours, stirring occasionally until heated through and creamy.
- → What are the best dippers for this?
Toasted baguette slices and crostini are classic choices. Sturdy tortilla chips, pretzel crisps, celery sticks, or bell pepper strips also work wonderfully.
- → How do I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 minutes or microwave in 30-second intervals, stirring between each, until warmed through.
- → Can I freeze this dip?
While possible, freezing may alter the texture of the dairy components. If freezing, thaw overnight in the refrigerator and stir well before reheating.