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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!
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. 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
- Jalapeno Popper Dip
- Hot Spinach and Artichoke Dip
- Easy Greek 7-Layer Dip
- Grilled Mexican Street Corn Dip
- Homemade Soft Pretzels with Mustard Cheese Dip
- Easy Refried Bean Dip
- Artichoke Dip
- 1 large yellow onion, thinly sliced
- 4 tablespoons butter
- 1 1/2 tablespoons brown sugar
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon Kosher salt
- 1 (8 ounce) pkg. cream cheese, softened
- 1 cup sour cream
- 1/2 pound deli roast beef, roughly chopped
- 2 (8 ounce) packages sliced Provolone cheese, chopped
- Sliced baguette
- Tortilla Chips
- Carrot sticks or other vegetables for dipping
- Preheat oven to 375 degrees F.
- In a large bowl, beat the cream cheese with a mixer until smooth. Add in sour cream. Set aside.
- Melt the butter in a large skillet over medium to medium-low heat. Add the brown sugar and onions and saute 10-15 minutes until caramelized.
- Add in the green pepper and garlic and cook for a few minutes more until peppers are tender.
- Transfer the sauteed peppers and onions to the bowl along with the chopped roast beef and all about 1/2 cup of the provolone cheese. Stir well until everything is combined.
- Transfer the mixture to a pie plate, baking dish, or just use the oven-safe skillet used for sauteeing the vegetables. Sprinkle with the remaining provolone cheese.
- Bake for 25-30 minutes until the dip is hot and bubbly, and the provolone cheese starts to slightly brown on top. Serve immediately with sliced baguette, tortilla chips, pretzels, or veggies.
Recipe from An Affair from the Heart.
Amount Per Serving: Calories: 162Saturated Fat: 7gCholesterol: 46mgSodium: 795mgCarbohydrates: 6gSugar: 4gProtein: 7g
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 Parfaits
- LeMoine Family Kitchen – Chicken Bacon Penne Alfredo Casserole
- Lemon Blossoms – Valentine’s Day Dessert Nachos
- Mildly Meandering – Tiramisu Latte
- House of Nash Eats – Philly Cheesesteak Dip
- 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
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