Philly Cheesesteak Dip is like a deconstructed Philly Cheesesteak Sandwich. Melty cheese, grilled peppers and onions, and tender beef come together in dippable form inspired by the famous sandwich!
When it comes to party planning, who can resist a good dip? Some of our other favorites are Easy Refried Bean Dip or this delicious Trader Joe’s Lentil Bruschetta Feta Dip!
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Guys, I don't know how it happened but the one time I visited Philadelphia I didn't get an authentic philly cheesesteak sandwich! Or at least I don't remember it. I blame it on being too young to know better at the time.
I definitely remember visiting Independence Hall where the U.S. Constitution and Declaration of Independence were both written, but I was roadtripping with my family (this was before I got married) all over American landmark and historical sites including Niagara Falls, NYC, Gettysburg, and Monticello, and our stop in Philadelphia was just too short to see it all and try everything! But it gives me another good reason to go back!
If anybody has spent a lot of time in Philadelphia and knows where to get the best philly cheesesteak sandwich, let me know! I've even heard that you have to know how to order it just the right way and that there is debate about whether a classic philly cheesesteak sandwich involves Cheez Wiz or provolone.
But it's no big secret that classic philly cheesesteak sandwiches are a hot, melty combination of juicy beef, sauteed onions and peppers, and plenty of melty cheese loaded onto a bun.
This dip has all that except in a scoopable, heavy on the cheese, form. It's such a creamy, cheesy, savory dip that is amazing with sliced baguette or tortilla chips and perfect for your next game day as an appetizer or on a buffet table.
Freaky Friday Winter Blog Hop
Freaky Friday is a fun event between some of my food blogging friends where we are secretly assigned another blogger to highlight by recreating one of their recipes and sharing it on our own blogs. Check out all of my other Freaky Friday recipes! This philly cheesesteak dip recipe is from the blog An Affair from the Heart.
I was super excited when I was assigned Michaela's blog for our Freaky Friday recipe swap, because I have known her for a while from other groups and she has so many incredible recipes to choose from! I was seriously this close to making her chocolate macaroon bundt cake or her pink lemonade cake.
But then I got sucked in to all her incredible appetizer and tailgating recipes and knew I just had to make one of her fabulous dips! It was a tough choice with options like Texas trash dip (I mean, who can resist a warm, cheesy bean dip?) and her crock pot reuben dip (save this one to use up St. Patrick's Day corned beef leftovers!). But this classic philly cheesesteak turned into dippable form won me over.
I feel a special connection with Michaela thanks to my Nebraska roots. My family lived in Elkhorn, Nebraska, where Michaela is from, back when I was in college and I spent a summer living and working there between semesters.
Definitely go check out An Affair from the Heart and she all the amazing recipes she has on her site!
How to Make Philly Cheesesteak Dip
- Start with the peppers and onions. Saute the onions in a little butter over medium-low heat until they begin to caramelize, which will draw out their natural sweetness. Then add in the diced green bell pepper and continue to cook until softened. A little minced garlic gets added in at the end for good measure.
- Use sliced and chopped deli roast beef to make this dip extra easy to throw together. You could also use leftover steak, or go ahead and cook up a ribeye, if you prefer. Just slice your meat into bite-size pieces so that they mix into the dip well.
- The real star of this dip is the hot, melty cheese. Softened cream cheese gets mixed together with sour cream, provolone cheese, and the meat and veggies, then you can dump it all into a baking dish, or just do what I did and put it back into the skillet you used to cook the peppers and onions. Top it with some of the remaining provolone cheese and pop it in the oven to bake for 20-25 minutes until gooey and hot!
Tips for the Best Philly Cheesesteak Dip Recipe
- This recipe calls for sliced deli roast beef, which makes it super easy since you don't have to cook a steak to make the dip. But if you wanted to, you could sear a nice rib eye seasoned with a salt and pepper in a couple tablespoons of butter and oil in a hot skillet for 4-6 minutes on each side, then slice it into thin, bite-size pieces and use that instead. Or just use leftover steak if you happen to have one in the fridge.
- If you don't have provolone on hand, you could sub in mozzarella or even monterey jack instead, but it won't be quite the same flavor or as true to the authentic philly cheesesteak experience.
- Serve this with a thinly sliced baguette. My favorite baguettes are the ones from the Costco bakery - they are so good! You can toast them or serve them soft, which is how I like to do it. Pita chips, tortilla chips, pretzels, and even crisp veggies like carrots would be other good dippable vehicles for transporting this warm, cheesy deliciousness to your mouth as well.
- You could sprinkle the dip with some chopped fresh parsley or even chopped green onions for a pop of color. I even had parsley on hand and meant to do that when I photographed this philly cheesesteak dip, but honestly got so excited about eating it that I totally spaced it and then before I knew it the dip was half gone. Oops.
More Dip Recipes To Try
- Hot Spinach and Artichoke Dip
- Easy Greek 7-Layer Dip
- Grilled Mexican Street Corn Dip
- Easy Refried Bean Dip
- Artichoke Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Philly Cheesesteak Dip
Ingredients
Dip
- 1 large yellow onion, thinly sliced
- 4 Tablespoons salted butter
- 1 ½ Tablespoons light brown sugar
- 1 large green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon Kosher salt
- 8 ounces cream cheese, softened
- 1 cup sour cream
- ½ pound deli roast beef, roughly chopped
- 16 ounces sliced Provolone cheese, chopped and divided
For Serving
- Sliced baguette
- Tortilla Chips
- Pretzels
- Carrot sticks or other vegetables for dipping
Instructions
- Preheat oven to 375°F.
- In a large bowl, beat softened cream cheese with an hand mixer until smooth. Add sour cream. Set aside.
- Melt butter in a large skillet over medium-low heat. Add brown sugar and onions. Saute 10-15 minutes until lightly caramelized.
- Add green pepper and garlic. Cook for a few minutes more until peppers are tender, stirring occasionally.
- Transfer the sauteed peppers and onions to the bowl of cream cheese and sour cream. Add the chopped roast beef and all but ½ cup of the provolone cheese, reserving part of the cheese for sprinkling on top at the end. Stir until everything is well-combined.
- Transfer the mixture to a pie plate (affiliate link), baking dish, or just use the oven-safe skillet used for sauteeing the vegetables. Sprinkle the remaining provolone cheese on top.
- Bake for 25-30 minutes until hot and bubbly, and the provolone cheese starts to slightly brown on top. Serve immediately with sliced baguette, tortilla chips, pretzels, or veggies.
Notes
Nutrition
Take a look at all of our Winter Freaky Friday Recipes:
- An Affair from the Heart - Coconut Mug Cake
- Aunt Bee's Recipes - Creamy Gorgonzola Pasta with Steak
- Bowl Me Over - Best Crock Pot Beef Stew
- Hostess at Heart - Chili Con Carne
- Kylee Cooks - Banana Cream Parfait
- LeMoine Family Kitchen - Chicken Bacon Penne Alfredo Casserole
- Lemon Blossoms - Valentine's Day Dessert Nachos
- Mildly Meandering - Tiramisu Latte
- Seduction in the Kitchen - Chicken Lime Soup
- Take Two Tapas - Taco Tater Tots
- The Foodie Affair - Slow Cooked Meatballs
- The Speckled Palate - Boozy Bacon Pretzel Peanut Butter Bars
- West Via Midwest - Corned Beef and Cabbage Soup
- Who Needs a Cape? - Cajun Chicken Meatballs in Cajun Cream Sauce
I couldn't be more thrilled that you loved this recipe, too! And HOW did I not know that you lived in Elkhorn? Small world!! I am so excited to have you in our Freaky Friday group, Amy. I look forward to getting to cook from your delicious site one day, too!
It really is! My siblings went to Elkhorn high school!
I used to live in Philly and love cheesesteak! This dip looks so cheesy and delicious. I know this is a must try for me!
Cheesy, gooey, stretchy dips are so my jam! I love pulling a hot pan of deliciousness out of the oven and serving it to guests. This looks incredible!
This is making me hungry! Love that this recipe calls for deli meat, which will make it easier when shopping for the ingredients. Just printed to make today!
This looks unbelievably delicious - over-the-top cheesiness works for me! What a perfect recipe!
I'm a dip fanatic especially with all of that gooey cheese!
My favorite sandwich in the WORLD!!!!! IN a DIP!!! I love this recipe so much!
This dip was amazeballs... I was pretty excited last night when I had everything to make it just before some friends came over for cards. We snacked on it thru the night and ate every last bite!
This dip looks so addicting! Definitely making it for my next party!
The one time I went to Philly, I was grossed out by the use of Cheez Wiz on cheesesteaks. (Excuse me while I hide my face over this fact.) I'd had many a-Philly cheesesteak in my day, but they all involved provolone... and then we visited, and I didn't like that sandwich near as much as the Memphis sub shop's rendition of it.
All that's to say that this dip? Right up my alley! And using provolone just makes me super happy. Now to find an event to gather people for and make this dip for it. Can I invite people over to just eat dip--no occasion necessary? Is that weird? 😉
haha - not weird at all! I say go for it!
This is perfect party food!! What a GREAT idea to turn the amazing cheesesteak into a dip! You picked a winner for sure!
Philly Cheesesteaks are my jam!! I made a batch of this dip while Brooks was out of town this weekend, so I didn't have to share, and I ate it all while finishing up the Sopranos show. I am still dreaming of it and that skillet!!
We're a dip lovin' family and this dip looks amazing! I know my hubby won't be able to resist this one!
Mmm this dip is up my alley!! I love anything cheesesteak!!!
Deconstructed philly steak in that it took all the ingredients of a philly steak and threw them in garbage. Where's the whiz? Mushrooms? Why caramelize the onions when you can just cook them in the steak grease? Serving this on hard bread? Come on. Don't call this an authentic philly thing when you took none of what makes a philly steak a philly steak
Sorry this recipe wasn't for you!
If you don't have anything nice to say then don't say anything at all. It's a dip recipe, chiil out!
If you don't like the recipe then move the hell on!
Yah comment and cheez whiz have two's things in common buddy..fuhghettaboutit 🤔🧐😂
funny thing is, mushrooms are not part of an authentic cheesesteak. that’s a choice add on - and a disgusting one at that.
This dip is phenomenal!! Using roast beef is a genius idea as I'm short on time to cook for supper!! The great thing about philly cheesesteak's is that you can personalize it, no one way to make them. Some people dislike whiz (myself) and a lot of people dislike mushrooms or peppers. This dip can easily be customized for taste... it's just food, its not that deep.
QUESTION:
I was hoping to replace the roast beef in this receipe with Korean bulgogi, and think it'll be great! But wondered if you have any thoughts on that?
Also, I'm going to bring this dip to a Superbowl party. Any tips on keeping the cheese soft when it's served an hour or so out of the oven? Does the cheese harden up? Or does the cream cheese keep it gooey? Thanks in advance!
Korean bulgogi sounds wonderful in this! Go for it! As for keeping it warm, the cheese won't harden, but the warmer it is, the better it will be. Try wrapping it in foil, then maybe a towel to retain heat. Or you could put this in a slow cooker too!
Could you use American cheese instead?
You sure can!
My 11 and 14 year old sons were addicted to Outback 3 cheese steak dip. Not really an appetizer when they ate it all :-/ I mean, I got maybe 2 chips lol. I made your recipe last weekend. Only thing I did different was add some Gouda, Pepper Jack, and some steak seasoning. They actually loved it more than the Outback 3 cheese steak dip, which I had watched Outback make that dip on player.vimeo. I had to hide a little bit of this dip for myself. It hasn't been a full week and i'm being asked to make it again. Thanks for sharing it!
Just ONE COMPLAINT - Change your timing. It states 10 Mins prep and 30 mins to cook.... it's my own fault for not really reading the recipe but at quick glance I was thinking heck yeah this won't take much time!!! No.... an hour later. Prep time really isn't bad but then have to wait 15 mins for the onions and peppers to cook, then another 30 mins for the actual dish to cook. So so in reality it takes much longer than 30 mins total time. Definitely suggest a little more seasoning but other than that this is a GREAT recipe!!
Made this yesterday for our Easter gathering. All I've got to say is this is over the top amazing! Everyone raved about it and insisted on bringing some home (I doubled the recipe). Served it with fresh italian bread and pumpernickel cubes. It tastes like the best cheesesteak you've eaten, but in dip form. Takes minutes to put together, just prep your ingredients ahead of time. My company is not a fan of peppers so we left those out. The caramalized onions, coupled with all that cheesiness is mindblowing. Planning on having this in our regular rotation and wouldn't hesitate to have just this for dinner.
Anyone ever try and make this up the day before? Put in frig until ready to put it in the oven?
Sounds amazing! Only thing I would do is add fresh jalapeños and a little garlic! We like it spicy! Thanks!
Can I make this using Gouda?
Sure!
1) Prep time is closer to 30 minutes.
2) The recipe doesn't tell you when to add salt or cream cheese mixture
3) Properly caramelizing onions alone is a 30-60 minute task
4) Tastes great!
Too much grease - will not make again.
Don't know where your from but most philadelphians I know I'm from Philly don't put peppers on their steaks also white American cheese and alot put some tomato sauce or Mayo. Mayo makes it creamy/cheesy. So it's a ch steak w fried onions white American cheese sauce or mayo.. yumm eat your heart out
Sorry, but we did not enjoy this at all. We found it very greasy and too cheesy. We ended up throwing out 3/4 of it.