Philly Cheesesteak Dip
Shaved steak, onion, and green bell pepper give this baked dip its cheesesteak-style filling. Cream cheese and sour cream keep it thick enough to scoop, while a separate layer of provolone melts and browns on top. The key is to sear the steak briefly before baking so it stays tender. Finish the hot dip with green onion and serve it with toasted baguette slices, crackers, or sturdy chips.
Ingredients for Philly Cheesesteak Dip
- 1 lb shaved steak (450g)
- 1 tablespoon neutral oil
- 1 medium yellow onion, finely diced (about 1 cup; 150g)
- 1 medium green bell pepper, finely diced (about 1 cup; 150g)
- 8 oz cream cheese, softened (225g)
- 1/2 cup sour cream (120g)
- 2 cups shredded provolone, divided (200g)
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons thinly sliced green onion
- 1 baguette, sliced and toasted (about 250g)
How to Bake Philly Cheesesteak Dip
- Preheat the oven: Heat the oven to 375°F (190°C). Let the cream cheese soften while you prepare the filling; it should yield easily when pressed but not be melted.
- Sear the steak: Heat the oil in a large skillet over medium-high heat. Add the shaved steak in a loose layer, working in batches if the pan is crowded. Separate clumps with tongs or a spatula, season with the salt and pepper, and cook for about 3 to 5 minutes, until browned and just cooked through. Break up any long slices into small, scoopable pieces and transfer the steak to a bowl.
- Cook the vegetables: Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook for 5 to 7 minutes, stirring occasionally, until softened but still holding their shape. Add the garlic near the end and cook until fragrant. Stir in the Worcestershire sauce and return the steak to the pan briefly. Drain off excess liquid or fat so it does not thin the dip.
- Mix the dip: Stir the softened cream cheese and sour cream together in a bowl until smooth. Mix in 1 cup of the provolone, then fold in the steak and vegetables. Taste and adjust the seasoning if needed. The mixture should be thick, with the beef and pepper distributed throughout.
- Top and bake: Spread the mixture in a shallow 9-inch round oven-safe dish, leaving a little room at the top. Cover evenly with the remaining 1 cup provolone. Set the dish on a rimmed baking sheet and bake uncovered. Start checking at 18 to 20 minutes; the dip will usually take about 20 to 25 minutes, until the cheese is melted, the edges are bubbling, and the center is hot.
- Finish and serve: For more color, broil for 1 to 2 minutes, watching continuously and stopping when the cheese has golden-brown spots. Let the dip stand for about 5 minutes so it settles slightly. Scatter the green onion over the top and serve warm with toasted baguette slices.
How to Keep the Steak Tender
Shaved steak can clump as soon as it hits the skillet. Spread it out and separate the slices while they cook; use batches if the pan is too crowded for the meat to brown. Keep the sear brief because the steak will heat again in the oven.
For a shortcut, use finely chopped deli roast beef or leftover cooked steak. Warm it briefly with the cooked vegetables instead of searing it like raw steak. The finished texture will be different from freshly seared shaved steak.
How to Tell When the Dip Is Ready
Look for fully melted cheese, bubbling around the edges, and a hot center. The bake time depends on the depth of the dish and how warm the mixture is when it goes into the oven. A deeper or chilled dip may need longer; wait until it is hot before using the broiler for extra browning.
What to Serve with Philly Cheesesteak Dip
Toasted baguette slices hold the thick filling well. Crackers, tortilla chips, pretzels, and crisp bell pepper strips are other sturdy options.
Make-Ahead and Leftovers
To make the dip ahead, assemble it in the baking dish, cover, and refrigerate overnight. Bake uncovered, allowing extra time if it is still chilled. Use the bubbling edges and hot center as your cues rather than relying only on the usual bake-time range.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until hot and the cheese is melted, bringing leftovers to 165°F (75°C). Freezing guidance is not established for this dip.
Nutrition
Approximate nutrition per serving, based on 1/8 of the recipe and including a proportional share of the baguette: 450 calories, 25g protein, 29g fat, and 24g carbohydrates. Per 100g: about 225 calories, 12g protein, 14g fat, and 12g carbohydrates. Values will vary with the steak, cheese, and bread used.
Equipment
- Large skillet
- Mixing bowl
- 9-inch oven-safe dish
- Rimmed baking sheet
Ingredients
For the Dip
- 1 lb shaved steak (450 g)
- 1 tablespoon neutral oil
- 1 medium yellow onion, finely diced (about 1 cup; 150 g)
- 1 medium green bell pepper, finely diced (about 1 cup; 150 g)
- 8 oz cream cheese, softened (225 g)
- 1/2 cup sour cream (120 g)
- 2 cups shredded provolone, divided (200 g)
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons thinly sliced green onion
To Serve
- 1 baguette, sliced and toasted (about 250 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the oil in a large skillet over medium-high heat. Add the steak in a loose layer, working in batches if needed. Separate the slices, season with salt and pepper, and cook for 3 to 5 minutes until browned and just cooked through. Break long slices into scoopable pieces and transfer to a bowl.
- Reduce the heat to medium. Add the onion and bell pepper and cook for 5 to 7 minutes, stirring occasionally, until softened but still holding their shape.
- Add the garlic and cook until fragrant. Stir in the Worcestershire sauce, return the steak to the skillet briefly, then drain excess liquid or fat.
- Stir the softened cream cheese and sour cream together in a bowl until smooth. Mix in 1 cup of the provolone, then fold in the steak and vegetables.
- Spread the mixture in a shallow 9-inch oven-safe dish. Top with the remaining 1 cup provolone and place the dish on a rimmed baking sheet.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted, the edges are bubbling, and the center is hot. Start checking at 18 to 20 minutes.
- For extra browning, broil for 1 to 2 minutes, watching continuously. Let the dip stand for about 5 minutes, scatter green onion on top, and serve warm with toasted baguette slices.
Tips
- Cook the steak in batches if the skillet is crowded so it browns instead of steaming.
- Keep the steak sear brief because it will cook again in the oven.
- Drain excess liquid or fat before mixing to keep the dip thick.
- Use bubbling edges and a hot center to judge doneness; a chilled or deeper dip may need extra baking time.
- Wait until the dip is hot before broiling, and watch it continuously.
Variations
- Deli Roast Beef Shortcut: Use finely chopped deli roast beef or leftover cooked steak, warming it briefly with the cooked vegetables instead of searing raw steak.