Description
This Philly Cheesesteak Dip is a creamy, cheesy appetizer that captures the bold flavors of a classic Philly cheesesteak sandwich in a warm, shareable dip. With tender slices of ribeye steak, sautéed peppers and onions, creamy cream cheese, and a melty Italian cheese blend, this dip is perfect for parties, game days, or casual gatherings. Baked until bubbly and golden, it’s delicious served with toasted bread chunks or crackers.
Ingredients
Scale
Meat and Vegetables
- 2 tablespoons olive oil (divided)
- 1 pound boneless ribeye or sirloin steak, thinly sliced
- 1 sweet yellow onion, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper (or red bell pepper), diced
Dairy and Cheese
- 1 tablespoon unsalted butter
- 8 ounces cream cheese, room temperature (1 brick)
- 2 tablespoons sour cream
- 1 pound shredded Italian blend cheese (or Provolone/mozzarella, about 4 cups)
Additional Ingredients
- ¼ cup sliced pepperoncini, chopped
- Salt and black pepper, to taste
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat the oven and prepare baking dish: Preheat your oven to 375°F. Lightly coat a baking dish with nonstick spray to prevent the dip from sticking.
- Cook the steak: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Season the thinly sliced steak with salt and pepper. Add the steak to the skillet and cook, stirring occasionally, until browned and almost cooked through, about 3-4 minutes. Transfer the meat to a paper towel-lined cutting board and wipe the skillet clean. Then cut the steak into ½-inch pieces and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the diced onion, green bell pepper, and yellow bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
- Mix the dip base: In a large bowl, beat the cream cheese and sour cream together until smooth and creamy. Add the chopped pepperoncini, cooked steak pieces, and sautéed vegetables to the bowl.
- Add cheese and combine: Stir in half of the shredded Italian blend cheese into the dip mixture until well combined.
- Assemble the dip: Transfer the dip mixture to the prepared baking dish. Sprinkle the remaining shredded cheese evenly over the top.
- Bake the dip: Place the baking dish in the preheated oven and bake for 30 minutes, or until the dip is heated through and bubbly around the edges.
- Garnish and serve: Remove the dip from the oven, garnish with chopped fresh parsley if desired, and serve warm with toasted bread chunks for dipping. Enjoy!
Notes
- For a spicier dip, add more pepperoncini or a pinch of crushed red pepper flakes.
- You can substitute the ribeye with sirloin or flank steak for a leaner option.
- Use a blend of Provolone and mozzarella cheese if Italian blend cheese is unavailable.
- Serve with toasted baguette slices, crackers, or fresh vegetable sticks for dipping.
- Allow leftover dip to cool before refrigerating in an airtight container for up to 3 days.
