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 the green pepper and garlic and cook for a few minutes until peppers are tender.
Make sure the deli roast beef is chopped roughly.
Transfer the sauteed peppers and onions to the bowl along with the chopped roast beef and about ½ 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.
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 an amazing savory dip served with chips or sliced baguette and perfect for your next game day as an appetizer or on a buffet table.