By Becky Hardin
Published Jan 29, 2021
Inspired by the classic Philly Cheesesteak sandwich , this Philly Cheesesteak Dip is loaded with sliced steak, cheese, and seasoning. Easy to make and the ultimate Game Day dip!
Why We Love This Philly Cheesesteak Dip Recipe
Philly Cheesesteak Dip is packed with cheese and sliced beef, topped with a bubbly – you guessed it – cheese topping! Creamy, cheesy, hearty, and delicious – it’s the perfect party dip!
- Loaded with Steak. This hearty dip is swimming with sliced sirloin or ribeye – so good!
- Super Cheesy. The topping to this warm dip is bubbly, melted cheese – what’s not to love?
- Super Creamy. Made with sour cream and cream cheese – this is velvety smooth, rich and ultra creamy!
Variations on Cheesesteak Dip
The cut of beef for a classic Philly Cheesesteak is a ribeye . You can opt for ribeye in this cheesesteak dip, but you can also use any cut of steak. Sirloin is also flavorful and will work great. You could also use leftover steak or even leftover roast beef.
In terms of cheese, Provolone is great, but you can go for cheddar or melty mozzarella too. Ideally, shred your own cheese, it melts better than pre-shredded. Pre-shredded cheese contains anti-caking agents but it will still work. Use what works best for you!
How to Store and Reheat
Store leftover Philly cheesesteak dip tightly covered with foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through and bubbly. I do not recommend freezing this creamy dip.
Serving Suggestions
You can serve this dip with baguette chips, baguette slices, pretzel chips, soft pretzels , or fresh vegetables for dipping.
More Philly Cheesesteak Recipes To Try
- Classic Philly Cheesesteaks
- Philly Cheesesteak Nachos
- Philly Cheesesteak Stuffed Peppers
- Philly Cheesesteak Sloppy Joes
- Philly Cheesesteak Soup
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Ingredients1x2x3x
- ▢ 2 tablespoons olive oil divided
- ▢ 1 pound boneless ribeye or sirloin steak, thinly sliced
- ▢ 1 tablespoon unsalted butter
- ▢ 1 sweet yellow onion diced
- ▢ 1 green bell pepper diced
- ▢ 1 yellow bell pepper or red bell pepper, diced
- ▢ 8 ounces cream cheese room temperature (1 brick)
- ▢ 2 tablespoons sour cream
- ▢ ¼ cup sliced pepperoncini chopped
- ▢ 1 pound shredded Italian Blend cheese or Provolone/mozzarella (about 4 cups)
- ▢ Chopped fresh parsley optional, for garnish
Video
Instructions
- Preheat oven to 375°F and coat a baking dish with nonstick spray.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. 2 tablespoons olive oil
- Season the steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside. 1 pound boneless ribeye
- Add the remaining 1 tablespoon of oil, 1 tablespoon of butter, onion, green pepper, and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes. 1 tablespoon unsalted butter, 1 sweet yellow onion, 1 green bell pepper, 1 yellow bell pepper
- In a large bowl, beat the cream cheese and sour cream until smooth. Add the pepperoncini and cooked beef and vegetable mixture. Add half of the shredded cheese and stir to blend. 8 ounces cream cheese, 2 tablespoons sour cream, ¼ cup sliced pepperoncini, 1 pound shredded Italian Blend cheese
- Transfer dip to the prepared dish and sprinkle the remaining shredded cheese on top.
- Bake 30 minutes at 375°F or until heated through and bubbly around the edges.
- Garnish with chopped fresh parsley and serve with toasted bread chunks. Enjoy! Chopped fresh parsley
Becky’s Tips
- Cut your vegetables and meat small so they’ll be easy to scoop up with whichever dippers you choose.
- This dip can be prepared in advance and then stored in the fridge for 24-48 hours, until you’re ready to bake it.
- For a shortcut, you can also use deli meat, sliced.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Philly Cheesesteak Dip Step by Step
Cook the Steak: Preheat your oven to 375°F and coat a baking dish with nonstick spray. Heat a large skillet over medium heat and add 1 tablespoon of oil. Season 1 pound of boneless ribeye steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside.
Cook the Veggies: Add the remaining 1 tablespoon of oil, 1 tablespoon of unsalted butter, 1 diced yellow onion, 1 diced green pepper, and 1 diced yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
Make the Dip: In a large bowl, beat 8 ounces (1 brick) of room temperature cream cheese and 2 tablespoons of sour cream until smooth. Add ¼ cup of chopped pepperoncini and the cooked beef and vegetable mixture. Add ½ pound of shredded Italian Blend cheese and stir to blend.
Top the Dip: Transfer the dip to the prepared dish and sprinkle the remaining shredded cheese on top.
Bake the Dip: Bake 30 minutes at 375°F or until heated through and bubbly around the edges. Garnish with chopped fresh parsley and serve with toasted bread chunks.
Philly Cheesesteak Dip Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless ribeye or sirloin steak, thinly sliced
- 1 tablespoon unsalted butter
- 1 sweet yellow onion diced
- 1 green bell pepper diced
- 1 yellow bell pepper or red bell pepper, diced
- 8 ounces cream cheese room temperature (1 brick)
- 2 tablespoons sour cream
- ¼ cup sliced pepperoncini chopped
- 1 pound shredded Italian Blend cheese or Provolone/mozzarella (about 4 cups)
- Chopped fresh parsley optional, for garnish
Instructions
- Preheat oven to 375°F and coat a baking dish with nonstick spray.
- Heat a large skillet over medium heat and add 1 tablespoon of oil. 2 tablespoons olive oil
- Season the steak with salt and pepper and add it to the skillet. Cook, stirring occasionally, until steak is browned and almost cooked through, about 3-4 minutes. Transfer meat to a paper cutting board and wipe the skillet clean with additional paper towels. Cut the steak into ½-inch pieces; set aside. 1 pound boneless ribeye
- Add the remaining 1 tablespoon of oil, 1 tablespoon of butter, onion, green pepper, and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes. 1 tablespoon unsalted butter, 1 sweet yellow onion, 1 green bell pepper, 1 yellow bell pepper
- In a large bowl, beat the cream cheese and sour cream until smooth. Add the pepperoncini and cooked beef and vegetable mixture. Add half of the shredded cheese and stir to blend. 8 ounces cream cheese, 2 tablespoons sour cream, ¼ cup sliced pepperoncini, 1 pound shredded Italian Blend cheese
- Transfer dip to the prepared dish and sprinkle the remaining shredded cheese on top.
- Bake 30 minutes at 375°F or until heated through and bubbly around the edges.
- Garnish with chopped fresh parsley and serve with toasted bread chunks. Enjoy! Chopped fresh parsley
Video
Notes
- Cut your vegetables and meat small so they’ll be easy to scoop up with whichever dippers you choose.
- This dip can be prepared in advance and then stored in the fridge for 24-48 hours, until you’re ready to bake it.
- For a shortcut, you can also use deli meat, sliced.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
