Philly Cheese Steak Dip is warm, creamy, and packed with tender chunks of steak, sautéed onions, and bell peppers. Perfect for game day or any gathering, this dip delivers the familiar Philly cheesesteak flavors in an easy-to-share, scoopable format.
If you love Philly cheesesteak sandwiches, you’ll love this dip. It’s cheesy, rich, and comforting — ideal with toasted baguette slices, tortilla chips, or pita chips. The combination of cream cheese, shredded mozzarella, provolone, and sautéed steak and vegetables creates a melty, savory appetizer that guests will keep coming back to.
What Kind of Steak To Use?
Ribeye is my top choice for this dip because of its marbling and flavor, but you can also use strip steak, sirloin, thin-sliced frozen steak, or even deli-style roast beef if you prefer to skip cooking raw steak. For a budget-friendly option, browned ground beef works well and still captures the hearty, meaty character of a cheesesteak.
I cook the steak first in a mix of olive oil and butter, then use the same pan with a little extra butter to sauté the onions and green peppers. Butter adds great flavor to both the steak and the vegetables and helps create a rich foundation for the dip.
Creamy Dip Base
The creamy base is made from softened cream cheese blended with a little mayonnaise for smoothness. If you prefer, sour cream can replace the mayonnaise. Combining cream cheese with shredded cheeses gives the dip its signature melty texture and flavor.
I use high-quality butter and cream cheese in my cooking whenever possible because they make a noticeable difference in texture and flavor. These dairy ingredients help create a rich, silky dip that holds up well when baked.
Variations and Substitutions
- Swap green bell pepper for red for a sweeter flavor and brighter color.
- Add sliced mushrooms and cook them with the onions and peppers for extra umami.
- Use ground beef or deli roast beef instead of ribeye for convenience or cost savings.
- Substitute Monterey Jack or Pepper Jack for mozzarella for different melting qualities or a spicy kick.
- Keep it low carb: the dip itself is low carb — serve with raw vegetables like carrot sticks or celery for a lighter option.
- To increase heat, stir in 1/2 teaspoon of crushed red pepper flakes or a few dashes of hot sauce.
Make Ahead
This dip can be prepared and assembled up to 12 hours before baking. Cover and refrigerate until you’re ready to bake — it’s a convenient make-ahead appetizer for parties. When guests arrive, simply bake and serve warm.
More Philly Cheesesteak Ideas
- Philly Cheesesteak Quesadilla (variation idea)
- Philly Cheesesteak Mac and Cheese (fusion comfort food)
- Low-Carb Philly Cheesesteak Casserole (lighter casserole-style option)
Next time you need a game day snack, try Philly Cheese Steak Dip — it’s a meat-and-cheese lover’s dream!
More Delicious Dip Recipes
- BBQ Chicken Dip
- Sausage Pimento Cheese Dip
- Hot Bacon and Swiss Dip
- Mississippi Sin Dip
- Baked Pimento Cheese Dip
Philly Cheese Steak Dip — Recipe
Author: Christin Mahrlig
Prep: 25 mins | Cook: 20 mins | Total: 45 mins | Servings: 8
Ingredients
- 1 rib-eye steak (or substitute strip steak, sirloin, thin-sliced steak, deli roast beef, or 1 lb ground beef)
- Salt and pepper, to taste
- 1 1/2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup mayonnaise (or sour cream if preferred)
- 1/2 teaspoon garlic powder
- 1/4 pound provolone cheese slices, chopped
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 green onions, sliced
Instructions
- Season the steak with salt and pepper. Heat a cast-iron or heavy skillet over medium-high heat and add 1/2 tablespoon butter and the olive oil.
- Cook the steak 4–6 minutes per side, depending on thickness. Remember the steak will finish cooking in the oven. Remove from the pan and let rest, then cut into bite-sized pieces.
- Add the remaining butter to the pan and sauté the onion and green pepper until soft, about 5–7 minutes.
- In a large bowl, beat the softened cream cheese together with the mayonnaise until smooth.
- Stir in the garlic powder, chopped provolone, and 1 cup of the shredded mozzarella.
- Fold in the chopped steak and the cooked onions and peppers.
- Transfer the mixture to a greased baking dish (or use the same cast-iron pan if appropriately sized).
- Bake at 350°F (175°C) for 20 minutes.
- Sprinkle the remaining mozzarella and the sliced green onions over the top and bake an additional 5 minutes, until the cheese is melted and bubbly.
- Serve warm with toasted baguette slices, tortilla chips, or pita chips.
Notes
Nutritional info is provided as an estimate only and will vary based on brands and ingredients used. Not intended for specific dietary guidance.
Nutrition (per serving, approximate)
- Calories: 382 kcal
- Carbohydrates: 5 g
- Protein: 16 g
- Fat: 33 g
- Saturated Fat: 15 g
- Sodium: 417 mg
- Fiber: 1 g
- Sugar: 3 g
Originally posted August 27, 2016.
Disclosure: This is a sponsored post. The author appreciates the opportunity to share products used in their kitchen.