Philly Cheesesteak Dip

Hot Philly Cheesesteak Dip is your favorite sandwich made into a mega flavorful creamy, cheesy dip!

Philly Cheesesteak Dip is a crowd-pleasing appetizer inspired by the classic Philly Cheesesteak Sandwich. It’s the ultimate cheesy dip for game day, holidays (upcoming New Year’s!), parties or any gathering of people who like food. This indulgent hot dip is bursting with juicy steak, sautéed onions and green peppers enveloped in creamy, cheesy sauce, baked until golden and bubbly then served with toasted baguette slices or tortilla chips.  In every dippable bite, you’re rewarded with deconstructed Philly Cheesesteak goodness.  This hot dip recipe also earns major points because it is make ahead friendly – just pop it in the oven for a tantalizing, stress-free, favorite appetizer!

Hot dips are always party favorites and this Philly Cheesesteak Dip is no exception.  It ranks right up there with Jalapeno Popper Dip, Spinach and Artichoke Dip, Hot Crab Dip and Mexican Corn Dip.

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HOW TO make philly cheesesteak DIP VIDEO

Hot philly cheesesteak Dip Recipe

Philly Cheesesteaks are a beloved favorite at our house, so much so I’ve frequented our local joint for Valentine’s Day.  In fact, we love them so much, their classic flavor has inspired Philly Cheese Steak Egg Rolls, Philly Cheese Steak Soup, Alfredo Philly Cheese Steak Pizza (one of my first posts, terrible pics but SO GOOD) and Philly Cheesesteak Sloppy Joes coming shortly.  And now, I’m excited to bring you this Philly Cheesesteak Dip – all your favorite cheesesteak flavors in the ultimate appetizer dip!  

What cut of meat is best for Philly Cheesesteak Dip?

The best cut of beef for Philly Cheesesteak is ribeye because it is the most tender without requiring a marinade – just chop and cook!   I love using ribeye for this hot dip recipe, but it is on the pricey side so I’ve detailed some substations below.  

What else can I use? 

• Sirloin:  is also tender and flavorful and less expensive than ribeye, making it a great option.
• Leftover steak:  use any steak you’ve cooked up and dice it into fine pieces.  Stir the chopped steak directly into the cream cheese ingredients along with the Worcestershire sauce. 
• Deli roast beef:  can be used in a pinch.  It won’t have the same mouthfeel as steak but with the loads of cheese, it’s a great less expensive alternative. 
• Ground beef:   is a tasty economical option that still delivers juicy beef.  Brown it with the onions and bell peppers.
• Leftover roast beef:  if you’ve made a family pot roast, or better yet Mississippi pot roast, you can use leftovers for this dip as well.  Again, it won’t have the same steak mouthfeel, but will still be tasty.

What’s the best cheese to use?

There are a few different cheeses used for Philly Cheese Steak:  American Cheese, Cheez Whiz and provolone.

• American and Provolone:  a favorite for their mild flavor and consistency.
• Cheez Whiz:  a favorite at Pat’s and Geno’s for its bold cheesy flavor.

I’ve chosen to stick with provolone for its superb melting ability and avoid the processed cheeses.  Instead, I’ve added sharp cheddar cheese for its sharp cheesy flavor to cut through the richness of the dip.

Ideally, you’ll want to shred your own cheeses because pre shredded cheeses are coating in anti-clumping chemicals which prevent them from clumping in the package which also inhibits their melting ability.  To shred your own provolone, ask the deli for a 4-ounce block which you can shred yourself.  You can also substitute the provolone with mozzarella if you’re in a bind.

What ingredients for the appetizer dip?

Now that we’ve got our steak and cheese squared away, let’s talk about the base of the appetizer dip.  For this Philly Cheesesteak Dip recipe, you will need:

• Onions:  regular yellow onions are the best onions to use in this recipe for both their assertive sharpness and mild sweetness.  
• Bell pepper:  one green bell pepper will do the trick and keeps inline with the classic flavorings.
• Garlic:  4 finely minced garlic cloves or 1 teaspoon garlic powder if you’re in a pinch.
• Kosher Salt:  is a preferred for steaks because its large texture doesn’t clump like table salt. If you only have table salt, use HALF the amount.
• Cream cheese: creates a luxuriously smooth, velvety, creamy base to swaddle the rest of the ingredients.  I recommend full fat cream cheese but it will also work with less fat, but remember less fat = less flavor and creaminess so adjust your expectations. Please do NOT use nonfat cream cheese.
• Sour cream:  adds wonderful tanginess and decadent creaminess.  Full fat sour cream is best but you may use less fat.
• Mayonnaise:  adds a delectable richness and most importantly, binds all of the ingredients together and prevents them from separating.  So, you won’t taste the mayo but you will taste all the flavor that is added to the mayo.  Please use real mayo and not Miracle Whip.
• Worcestershire sauce: is a flavor bomb all packed into one bottle. Just a splash deepens the complexity of the hot cheese dip with its intense umami flavor from the soy mingled with sour from tamarind and vinegar, sweetness from molasses and sugar, and dimension from the cloves, celery seed, and chili pepper extract.
• Red wine vinegar and Dijon:  add complex, subtle tangy notes to cut through the rich cheesiness.
• Seasonings:  dried oregano, parsley, basil, paprika, salt, pepper infuse the dip with flavor. Red pepper flakes at just a touch of heat that is easy to control by adding more or less.

HOW TO SOFTEN CREAM CHEESE FOR hot DIP recipes

Your cream cheese needs to be super soft in order to produce lump-free hot dip recipes.  To soften cream cheese, you have a couple options:

• Microwave:  this method works great but take care to microwave at small intervals so you don’t overcook/scorch the cream cheese. Cube cream cheese and transfer to a microwave safe plate.  Microwave for 20 seconds then at 10 second intervals, flipping cubes and microwave another 10 seconds.  Repeat until cream cheese is very soft. 
• Microwave + counter:  cube cream cheese and transfer it to a microwave safe plate.  Microwave for 20 seconds then at 10 second intervals, then allow cream cheese to sit at room temperature or even outside on a warm day for to finish softening.  This gives it a head start to soften at room temperature without the threat of scorching. 

HOW TO MAKE hot philly cheesesteak DIP

This hot Philly Cheesesteak Dip recipe is quite simple to make, but does require some time for chopping the beef.  Here’s how to make it (full recipe with measurements in the recipe card at the bottom of the post):

• Step 1:  Start by chopping and seasoning the steak.  It is important to chop the steak into small pieces so it evenly disperses throughout the hot dip and is easy to scoop up.  To chop, thinly slice the steak against the grain, and then slice it the other direction to create cubes.  You’ll chop the steak further while it’s cooking.  While the steak is still on the cutting board, toss it with some salt and pepper.

• Step 2:  Cook the steak.  Cook the steak in a sizzling hot skillet with some vegetable oil just until cooked through, then toss in a little Worcestershire sauce.  Remove the steak to a cutting board.

• Step 3:  Cook the peppers and onions.  Sauté the onions and bell peppers in butter with the leftover steak drippings for maximum flavor.  Cook the onions long enough until they are golden and start to caramelize which will draw out their natural sweetness.

• Step 4:  The fun part – combining it all!   Whisk together the softened cream cheese, sour cream, mayo, Dijon, red wine vinegar and spices together until smooth and creamy so they are ready to receive the steak and onions.  Add the steak, onions and bell peppers, provolone cheese and cheddar and stir until evenly combined.  Pour the dip into a baking dish and cover with more shredded provolone.

• Step 5:  Bake until hot and bubbly.  Pop the dip in the oven and bake until gooey and hot!
• Step 6:  Dig in! 

What dippers to use for Philly cheesesteak dip?

You will need hearty dippers to scoop up the cheesy hot dip.  If you really want to stick with the deconstructed Philly Cheesesteak theme, go with toasted baguette slices – easy and delicious!  Line the slices on a baking sheet and brush with olive oil (optional).  Bake at 400 degrees for about 10 minutes, until golden. 

This appetizer dip is also tasty with: 

• Chips: we especially love this hot dip with tortilla chips but you could also serve it with pita chips, bagel chips, baguette chips, pretzel chips, etc.   
• Crackers:  go for stand-alone scrumptious crackers like Ritz crackers, buttery Club crackers, or wheat thins.
• Vegetables:  celery, carrots, bell peppers, broccoli or cauliflower all make great dippers that stand up to loads of the luscious dip.

TIPS FOR MAKING this appetizer dip

This Philly Cheesesteak Dip is pretty straightforward, but these tips will help make it the very best:

• Freeze beef.  Pop the steak in the freezer for 30-60 minutes before slicing.  Partially frozen beef is much easier to slice thinly because it doesn’t wiggle beneath your knife. 
• Use a sharp knife.  Get out your knife sharpener and make sure you are using your sharpest knife possible to ensure thin slices. 
• Chop ingredients finely.  Chop the beef, onions and bell peppers finely so they are easy to scoop up and you get more well-rounded bites with a little bit of everything.
• Don’t overcook the steak.  It’s best for the steak to be undercooked than overcooked because the steak will continue to cook while it bakes.  If it’s overcooked it will be touch and chewy. 
• Cook onions long enough.  On the opposite end of the spectrum, make sure the onions are completely softened otherwise they will still be crunchy when you dive into the dip.
• Use soft cream cheese.  The cream cheese should be soft enough that you can stick your finger in it. If it is not soft enough, then it will yield lumpy dip. 
• Lumpy dip solution.  You can remedy a lumpy dip by transferring the cream cheese, sour cream, mayo base to a microwave safe bowl and microwaving at 15-20 second bursts, until lump free, whisking in between. Don’t worry too much about some small speckles though.
• Season to taste. Before you add the dip to your baking dish and top with cheese, taste it with your dipper of choice and add salt, pepper or red pepper flakes as desired.  It is important to taste test with the dippers you will serve the dip with because they affect the overall flavor.  For example, chips are much saltier than toasted baguette slices. 

hot dip RECIPE VARIATIONS:

You are welcome to jazz up your hot Philly Cheesesteak Dip any way you like. Feel free to try:

• Steak alternative:  while ribeye is the most succulent, tender choice, you can also use chopped sirloin, ground beef or deli roast beef.
• Protein alternative:  not a meat eater?  No problem!  Use finely chopped chicken, finely chopped rotisserie chicken, ground chicken or ground turkey. If using ground chicken or turkey, I suggest adding 1 teaspoon beef bouillon while cooking. 
• Cheese swaps:  not a provolone fan? Try white cheddar, white American cheese or mozzarella instead.
• Add-ins:  some cheesesteak versions also have mushrooms, sweet peppers, hot peppers, banana peppers, pimientos, pickles, tomatoes, olives and/or pepperoncini – add whatever you like!  Just make sure to finely dice whatever you’re using.
• Add bacon:  because everything is better with bacon.
• Make it spicy:  you can spice it up with additional red pepper flakes, jarred jalapenos, cayenne pepper, or your favorite hot sauce.
• Sour cream substitute:  if sour cream isn’t your thing, you can substitute with plain Greek yogurt instead.   Keep in mind this will make the dip tangier.
• Make it gluten free:  use gluten free Worcestershire sauce. 

HOW LONG is this appetizer dip good for?

Philly Cheesesteak Dip should be stored in an airtight container in the refrigerator for up to 4 days.  It stores beautifully and retains its full flavor. 

WHAT SHOULD I DO WITH LEFTOVERS?

It is a happy (and rare) day when there is leftover Philly Cheesesteak Dip!  You can add it to a skillet with some milk and gently heat to create the most incredibly rich creamy, cheesy, sauce!  This cheese sauce is spectacular with rice, pasta or even soup.

Leftover hot dip is also fabulous on baked potatoes, nachos, French fries, in quesadillas, flautas or taquitos.

HOW DO YOU REHEAT this cheesy DIP?

Cover the skillet with foil and reheat in the oven at 375 degrees for approximately 20 minutes or until hot and bubbly. You can microwave smaller portions at 30 second intervals until heated through.

CAN I FREEZE this dip?

No, I do not recommend freezing this appetizer dip due to the cheeses and the cream cheese/sour cream/mayo base. The fat will separate and become a funny texture once frozen and thawed.

CAN YOU MAKE THIS RECIPE AHEAD OF TIME?

Yes, this dip recipe is a wonderful make ahead appetizer!  It can be made in its entirety or you can make it in stages:

• Assemble completely: prepare the dip entirely up to the point of popping in the oven.  Instead, cover tightly and refrigerate for up to 2 days.  When it’s time to bake, add an extra 5-10 minutes to the baking time to ensure the dip is hot and melty.
• Prep the steak:  the steak can be chopped, seasoned and transferred to an airtight container in the refrigerator for up to 24 hours.  You can also go one step further and cook the steak, cool, then transfer to an airtight container and refrigerate for up to 2 days.
• Sauté the veggies:  cook the onions and bell peppers, cool, then transfer to an airtight container for up to 2 days.
• Make the creamy base:  whisk the cream cheese, sour cream and mayonnaise, Dijon, red wine vinegar and spices together until smooth.  Store in the refrigerator in an airtight container until ready to use. 

WHAT TO EAT WITH this appetizer dip?

Philly Cheesesteak Dip is a favorite party food for game day parties, viewing parties, potlucks, Halloween, Thanksgiving, Christmas, New Years and everything in between!  It is stand-alone scrumptious or also pairs well with these other appetizers for the ultimate party spread:

• Favorite party dips: Hot Crab Dip, Guacamole, Chili Cheese Dip, Jalapeno Popper Dip, Spinach Artichoke Dip, Toffee Cream Cheese Apple Dip.
• Party food appetizers: Jalapeno Poppers, Buffalo Hot Wings, Carne Asada Fries, Spinach Dip French Bread, Lemon Pepper Wings,  Cream Cheese Wontons, and Bacon Wrapped Shrimp.
• Cheeseballs/logs:  Bacon Ranch Cheeseball, Bruschetta Cheeseball, Hawaiian Cheeseball, Garlic Herb Cheese Log, and Cranberry Pistachio Cheese Log.
• Party meatballs: Cocktail Meatballs, Honey Buffalo Meatballs, Cranberry Meatballs, Korean Meatballs, Teriyaki Meatballs and Greek Meatballs.

Tools Used in This Recipe

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Kitchen Knife Set

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Wood Chopping Block

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Cheese Grater

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Garlic Press

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Cast Iron Skillet 12-inch (Staub)

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Spatula Spoon

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Hot Philly Cheesesteak Dip

Hot Philly Cheesesteak Dip is your favorite sandwich made into a mega flavorful creamy, cheesy dip! It's the ultimate cheesy dip for game day, holidays, parties or any gathering of people who like food. This indulgent hot dip is bursting with juicy steak, sautéed onions and green peppers enveloped in creamy, cheesy sauce, baked until golden and bubbly then served with toasted baguette slices or tortilla chips.  In every dippable bite, you’re rewarded with deconstructed Philly Cheesesteak goodness.  This hot dip recipe also earns major points because it is make ahead friendly – just pop it in the oven for a tantalizing, stress-free, favorite appetizer!

Servings: 12 -16 servings

Prep Time: 25 minutes mins

Cook Time: 35 minutes mins

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Ingredients

STEAK AND PEPPERS

• 1 pound ribeye steak
• 1 teaspoon kosher salt or ½ tsp table salt
• ½ teaspoon pepper
• 1 ½ tablespoons vegetable oil
• 2 tablespoons butter
• 1 small onion, finely diced
• 1 green pepper, diced
• 4 cloves garlic, minced

CREAMY BASE

• 12 ounces (1 ½ blocks) cream cheese, very soft
• 1 cup sour cream
• ½ cup mayonnaise
• 1 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tsp EACH dried oregano, dried parsley
• ½ tsp EACH dried basil, paprika, salt, pepper
• pinch -¼ teaspoon red pepper flakes, more or less to taste
• 1 cup finely shredded sharp cheddar cheese
• 4 ounces provolone cheese, freshly shredded (see notes), divided*

For serving

• baguette slices, tortilla chips or crackers

Instructions

• Before starting, place beef in the freezer for 30-60 minutes. This will make SO much easier to slice thinly.
• Use your sharpest knife to trim any excess fat from the steak then slice it as thinly as possible against the grain, about ⅛ inch. Slice the steak the other direction to create very small pieces. Season the steak with salt and pepper and toss to evenly coat.
• Heat vegetable oil over medium-high heat in a large cast iron skillet until smoking. Add the steak and brown until mostly cooked through, chopping the steak into smaller pieces with the back of your spatula as needed. Stir in the Worcestershire sauce; transfer the steak to a plate.
• To the now empty skillet (leave any drippings), melt 2 tablespoons butter over medium high heat. Add peppers and onions and cook until onions are softened, about 5-7 minutes. Add garlic, and sauté 30 seconds. Transfer to the steak plate.
• In a large bowl, whisk together all of the Creamy Base ingredients, using only HALF of the provolone cheese (the other cup is for topping). Stir in the steak, peppers and onions. Taste and season with salt, pepper and/or red pepper flakes to taste.
• Spoon the mixture into a lightly greased 2-qt. baking dish or ungreased 10” cast iron skillet and spread into an even layer (whatever pan size you have is fine). Evenly top with remaining provolone cheese.
• Bake uncovered at 350 degrees for 20-25 minutes or until cheese is hot and bubbly. Garnish with parsley or green onions if desired.
• Serve with baguette slices, tortilla chips or crackers.

TO TOAST BAGUETTE SLICES

• Preheat oven to 400 degrees F. Line slices in an even layer on a baking sheet. Brush the tops with olive oil (optional). Bake at 400 degrees for 8-10 minutes or until toasted.

Video

Notes

• *Provolone:  ask the deli for a 4-ounce block which you can shred yourself.  You can also cut up slices of provolone for the dip filling and cover the top with slices.  You can also substitute the provolone with mozzarella if you’re in a bind.
• Steak alternative.  While ribeye is the most succulent, tender choice, you can also use chopped sirloin, ground beef or deli roast beef.  Don’t use tough cuts like flank steak. You can also use ground chicken or turkey (I like to add 1 teaspoon beef bouillon when using poultry).
• Don’t overcook the steak.  It’s best for the steak to be undercooked than overcooked because the steak will continue to cook while it bakes.  If it’s overcooked it will be touch and chewy. 
• Lumpy dip solution.  You can remedy a lumpy dip by transferring the cream cheese, sour cream, mayo base to a microwave safe bowl and microwaving at 15-20 second bursts, until lump free, whisking in between. Don’t worry too much about some small speckles though.

Storage and Make Ahead

• Storage:  store in an airtight container in the refrigerator for up to 4 days. 
• To reheat:  cover the skillet with foil and reheat in the oven at 375 degrees for approximately 20 minutes or until hot and bubbly. You can microwave smaller portions at 30 second intervals until heated through.
• Make ahead:  prepare the dip entirely up to the point of popping in the oven.  Cover tightly and refrigerate for up to 2 days.  When it’s time to bake, add an extra 5-10 minutes to the baking time to ensure the dip is hot and melty.

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