Tender steak and gooey melted cheese make this creamy dip impossible to resist. This philly cheesesteak dip takes the best parts of the classic sandwich and turns them into a crowd-pleasing appetizer.
I love developing easy, flavorful dips. If you enjoy this philly cheesesteak dip, you might also like other savory favorites such as crab rangoon dip, reuben dip, pepperoni pizza dip, jalapeño popper dip, or bacon cheeseburger dip. This recipe features tender steak, sautéed vegetables, and a rich cheese-and-cream base that bakes until bubbly and irresistible. It’s perfect for game day, parties, or any time you want a hearty, shareable appetizer.
Why You’ll Love This Recipe
- Rich and creamy: Cream cheese and sour cream create a lush, dreamy base.
- One pan: Everything finishes in a single oven-safe skillet, which means fewer dishes.
- Bold flavor: Seasoning the steak and veggies ensures savory, layered taste in every bite.
Ingredient Notes and Shopping Tips
- Cream cheese: Use full-fat cream cheese for the creamiest texture. Let it sit at room temperature 30–60 minutes to soften, or warm the sealed foil pack in a bowl of warm (not hot) water if you forget.
- Sour cream: Full-fat sour cream produces the best consistency and flavor.
- Worcestershire sauce: Adds a tangy, savory umami note—find it in the condiment aisle.
- Cheese: Provolone is traditional for cheesesteaks; mixing provolone with mozzarella gives great melt and stretch. Shred a chunk at the deli or at home for smoother melting.
- Fat for cooking: Use a high-smoke-point oil like vegetable or avocado oil when searing at high heat; add butter for richness but combine it with oil to prevent burning.
- Steak: Ribeye is flavorful and well-marbled, but sirloin is a leaner, more budget-friendly option. You can also substitute ground beef, pre-cooked steak strips, or frozen steak-style slices if desired.
Krystle’s Tips
- Cut veggies uniformly: Even pieces cook at the same rate so every scoop has balanced texture.
- Bring steak to room temperature and pat dry: This promotes a better sear and even cooking.
- Don’t overcook the steak: It will finish cooking in the oven; aim for medium (about 140–150°F) before baking.
- Rest the steak: Let cooked steak rest 5–10 minutes before cutting to keep it juicy.
- Cut against the grain: Slicing against the visible lines in the meat shortens fibers and yields more tender bites.
A Sprinkle of Food Science: Cut Against the Grain
Look for the parallel lines in the meat; cutting perpendicular to those fibers shortens them and produces tender pieces. On ribeye, you’ll usually see the grain running top to bottom—slice across it for best results.
❓ FAQs
No. Any oven-safe skillet will work, or you can assemble and bake the dip in an 8×8 or 9×9 baking dish.
Great options include crusty bread, bagel chips, potato chips, tortilla chips, crackers, raw veggies, or pretzels.
More Dips To Try
Chile Con Queso
Instant Pot Buffalo Chicken Dip
Texas Trash Dip
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📖 Recipe
Ultimate Philly Cheesesteak Dip
Ingredients
- 1 Rib Eye Steak
- 2 Tablespoons Butter, divided
- 1 Tablespoon Olive Oil
- 1 Onion
- 1 Green Bell Pepper
- 2 Cloves Garlic, minced
- 8 Ounces Cream Cheese, softened
- 1 Cup Sour Cream
- ½ Tablespoon Worcestershire Sauce
- 1 Cup Mozzarella Cheese, shredded and divided
- 1 Cup Provolone Cheese, shredded and divided
- Green Onions, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Heat an oven-safe skillet over medium-high heat.
- Season the steak with salt and pepper on both sides. Add about ½ tablespoon butter and 1 tablespoon olive oil to the pan and sear the steak 4–5 minutes per side. Remove to a plate and let rest.
- Add the remaining butter to the same pan. Sauté the onions and bell pepper until softened, then add the garlic and cook for about 1 minute more.
- In a large bowl, stir together the softened cream cheese, sour cream, and Worcestershire sauce. Fold in about half of the shredded mozzarella and provolone.
- Slice the rested steak into bite-sized pieces and fold the steak and cooked vegetables into the cream cheese mixture.
- Return the mixture to the skillet (or transfer to a baking dish) and sprinkle the remaining cheeses on top.
- Bake 20–25 minutes, until the dip is bubbly and the cheese is melted.
- Garnish with sliced green onions if desired and serve warm with chips, bread, or veggies.
Notes
- Ribeye: Well-marbled for flavor; look for a piece with a cap. Sirloin is a leaner, less expensive substitute.
- Cream cheese: Full-fat yields the creamiest result; soften before mixing.
- Worcestershire sauce: Adds umami—found in the condiment aisle.
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Fat for cooking: Use oil with a high smoke point and add butter for richness.
- Sour cream: Full-fat is best for texture and flavor.
Tips
- Cut vegetables into even pieces so they cook evenly.
- Let steak come to room temperature and pat it dry for a better sear.
- Aim to undercook steak slightly since it will finish in the oven.
- Rest steak 5–10 minutes before slicing to keep it juicy.
- Slice against the grain for tender pieces.
Nutrition
Carbohydrates: 5 g |
Protein: 13 g |
Fat: 25 g
