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Philly Cheesesteak Dip Recipe
This year’s party favorite will be Philly Cheesesteak Dip! Or the hot new item at the Super Bowl party or game day. This delicious dip dish is remarkable whenever and wherever you serve it since it includes ribeye steak, bell peppers, cream cheese, provolone cheese, and a tiny bit of Worcestershire sauce for a little additional flavor.
Almost everyone is aware that the Philly cheesesteak is a Philadelphia specialty. But not many people are aware of the entire history behind the creation of this delicious sandwich. The first sandwich was sold in 1930 by brothers Harry and Pat Olivieri from their hot dog cart. On a toasted bread, they offered it along with grilled onions. It didn’t even have cheese back then! But the cheese, in our opinion, is crucial.
This Philly cheese steak dip recipe, which has melty cheese, crisp green peppers, sautéed onions, and soft roast beef, is ideal for dipping everything from tortilla chips to vegetables. If you’ve ever had a traditional Philly cheesesteak sandwich, you will immediately know the flavor and be requesting more.
Try this on our Homemade Beer Bread
Ingredients
- 2 tablespoons butter (divided)
- 1 large green bell pepper (finely diced)
- 1 small onion (finely diced)
- 4 cloves garlic (minced)
- 1 lb boneless rib eye steak (thinly sliced)
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 8 ounces cream cheese (softened to room temperature)
- 1/4 cup sour cream
- 1/4 cup mayo
- 3 cups provolone cheese (shredded and divided)
- 1 tablespoon (chopped parsley)
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Coat a 6-cup baking dish lightly with cooking spray and set it aside.
- Place a non-stick pan over medium-high heat and melt 1 tablespoon of butter.
- Add the bell pepper and onion and cook stirring for 3 minutes or until softened.
- Add the garlic and cook for 30 seconds. Remove the vegetables to a plate and set aside.
- Wipe out the pan with a paper towel and add the remaining butter.
- Season the steak with salt and pepper and add it to the pan. Cook for 4-5 minutes, stirring occasionally. Season with more salt and pepper while you cook it.
- Add the paprika and Worcestershire sauce until the steak is browned and mostly cooked through.
- Remove the steak pieces from the pan and if needed chop them a bit more.
- In a medium bowl, beat the cream cheese with a mixer until smooth. Add the sour cream and mayo and beat until combined.
- Add the vegetables and steak to the cream cheese mixture and fold them using a spatula.
- Stir in half of the cheese.
- Spread the dip into the prepared pan and sprinkle with the remaining cheese on top.
- Bake for 15-20 minutes or until the dip is bubbly and the cheese is melted.
- Broil the top for 1-2 minutes to brown the cheese.
- Sprinkle with parsley and serve hot with crostini and celery sticks on the side.
