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
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 1/2 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 -1/4 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 1/8 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.