Philly Cheesesteak Dip

Tender steak and melty cheese make this creamy dip hard to resist. This philly cheesesteak dip tastes like your favorite sandwich but in appetizer form. 

I am known for making unique dips. I’ve previously shared Crab Rangoon Dip, Reuben Dip, and even bacon cheeseburger dip.

This Phillysteak dip is our new favorite. It features all your favorite sandwich ingredients in a creamy, cheesy dip.

It is perfect for game day, game nights, and parties. However, it is so good you’ll be looking for occasions to make it! 

Why You’ll Love This Recipe

• Rich and Creamy: With sour cream and cream cheese, it is super lucious. 
• One Pan: Everything cooks and bakes in one skillet. Yay, less clean up and dishes.
• Flavorful: We season each layer for flavor in every bite.

Ingredient Notes and Shopping Tips

• Ribeye: A ribeye has a good amount of fat for flavor and cooks up super tender. You could also use a sirloin which is cheaper but leaner.  If you don’t want to cook your own steak, you could also try ground beef or frozen Steak-Umms.
• Cream Cheese: Use full-fat cream cheese for the best results. Leave at room temperature for 30-60 minutes to soften. If you forgot to soften your cream cheese, you can also place the foil back into a bowl of warm (not hot) water.
• Sour Cream: Use full-fat sour cream for the best results.
• Worchestershire Sauce: I love the tangy umami flavor this adds to beef.  Look for it in the condiment aisle near the ketchup.
• Cheese: Provolone cheese is classic for cheesesteaks. I like using a mix of it and mozzarella. It is often not found pre-shredded in your grocery store, so ask for a chunk of it at the deli and shred it yourself. Bonus: Freshly shredded cheese melts more smoothly.

How To Make Philly Cheesesteak Dip

1. Cook Steak: Sear steak for around 4-5 minutes on each side.
2. Cook Veggies: Cook onions, peppers, and garlic in the same skillet.
3. Make Dip Base: Combine cream cheese, sour cream, and Worcestershire sauce. Add cheese, steak, and veggies.
4. Bake: Bake for 20-25 minutes.
5. Garnish: Garnish with green onions.

Dipping Ideas

• Bread
• Chips: Potato Chips, Tortilla Chips, or Pita Chips
• Crackers: Club, Ritz, Wheat Thins, Triscuits, or Saltines
• Veggies: Carrots, Celery, Cauliflower
• Pretzels

Leftovers

• Serving: Keep at room temperature no longer than 2 hours.
• Storage: Store in the fridge for up to 3 days.
• Reheating: Reheat in the microwave for 30-60 seconds or in a 350-degree oven for ~10 minutes.
• Freezing: Freezing is not recommended. 

Tips

1. Make Ahead: Assemble up to 24 hours in advance. You may need to add a few minutes to the baking time.
2. Uniform Veggie Cuts: Try to cut your veggies into uniform pieces. This will help this cook evenly and ensure you don’t get a large piece when dipping.
3. No Cast Iron? No problem!: Make your dip in a 9×9 or double it in a 9×13 inch pan.
4. Don’t overcook: Don’t overcook your steak. It will continue cooking in the oven.
5. Rest Steak: Allow the steak to rest for 5-10 minutes before cutting. This allows the steak to reabsorb the juices to help it say moist and juicy.

More Dips To Try

Instant Pot Buffalo Chicken Dip

Chile Con Queso Dip

Texas Trash Dip

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Philly Cheesesteak Dip

Tender steak and melty cheese make this creamy dip hard to resist. It tastes like your favorite sandwich in dip form!

5 from 7 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10 Servings

Calories: 293kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Rib Eye Steak
• ▢ 2 Tablespoons Butter Divided
• ▢ 1 Tablespoon Olive Oil
• ▢ 1 Onion
• ▢ 1 Green Bell Pepper
• ▢ 2 Cloves Garlic Minced
• ▢ 8 Ounces Cream Cheese Softened
• ▢ 1 Cup Sour Cream
• ▢ ½ Tablespoon Worcestershire Sauce
• ▢ 1 Cup Mozzarella Cheese Shredded and Divided
• ▢ 1 Cup Provolone Cheese Shredded and Divided
• ▢ Green Onions For Garnish

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Instructions

• Preheat the oven to 350 degrees F. Heat a cast iron pan over medium-high heat.
• Season steak with salt and pepper on both sides. Add around ½ tablespoon of butter and 1 tablespoon of olive oil. Cook for around 4-5 minutes per side. Remove to a plate.
• Add remaining butter to the same pan. Cook onions and peppers until softened. Add garlic and cook for one more minutes.
• In a large bowl, combine cream cheese, sour cream, and Worcestershire sauce. Then stir in around half of each cheese.
• Cut steak into bite-sized pieces. Fold steak and veggies into cream cheese mixture.
• Pour back into cast iron skillet. Top with remaining cheeses.
• Bake for 20-25 minutes or until bubbly.
• Garnish with green onions if desired.

Notes

Ingredient Notes and Shopping Tips

• Ribeye: A ribeye has a good amount of fat for flavor and cooks up super tender. You could also use a rib eye which is cheaper but leaner.  If you don't want to cook your own steak, you could also try ground beef or frozen Steak-Umms.
• Cream Cheese: Use full-fat cream cheese for the best results. Leave at room temperature for 30-60 minutes to soften. If you forgot to soften your cream cheese, you can also place the foil back into a bowl of warm (not hot) water.
• Sour Cream: Use full-fat sour cream for the best results.
• Worchestershire Sauce: I love the tangy umami flavor this adds to beef.  Look for it in the condiment aisle near the ketchup.
• Cheese: Provolone cheese is classic for cheesesteaks. I like using a mix of it and mozzarella. It is often not found pre-shredded in your grocery store, so ask for a chunk of it at the deli and shred it yourself. Bonus: Freshly shredded cheese melts more smoothly.

Tips

1. Make Ahead: Assemble up to 24 hours in advance. You may need to add a few minutes to the baking time.
2. Uniform Veggie Cuts: Try to cut your veggies into uniform pieces. This will help this cook evenly and ensure you don't get a large piece when dipping.
3. No Cast Iron? No problem!: Make your dip in a 9x9 or double it in a 9x13 inch pan.
4. Don't overcook: Don't overcook your steak. It will continue cooking in the oven.
5. Rest Steak: Allow the steak to rest for 5-10 minutes before cutting. This allows the steak to reabsorb the juices to help it say moist and juicy.

Nutrition

Calories: 293kcal | Carbohydrates: 5g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 286mg | Potassium: 193mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 758IU | Vitamin C: 11mg | Calcium: 210mg | Iron: 1mg

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