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dipping toasted bread in philly cheesesteak dip

Philly Cheesesteak Dip Recipe

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 621kcal
Inspired by the classic Philly Cheesesteak sandwich, this Philly Cheesesteak Dip is loaded with sliced steak, cheese and seasoning.
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Ingredients

  • 2 tablespoons olive oil divided
  • 1 pound boneless ribeye or sirloin steak thinly sliced
  • 1 tablespoon unsalted butter
  • 1 medium sweet yellow onion diced
  • 1 green bell pepper diced
  • 1 yellow or red bell pepper diced
  • 8 ounce cream cheese softened
  • 2 tablespoons sour cream
  • ¼ cup sliced pepperoncini chopped
  • 1 pound about 4 cups shredded Italian Blend, Provolone or Mozzarella cheese; divided
  • Fresh parsley chopped

Instructions

  • Heat oven to 375°F and coat a baking dish with nonstick spray.
  • Heat a large skillet over medium heat and add 1-tablespoon 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.
  • Add the remaining 1-tablespoon oil, 1-tablespoon butter, onion, green pepper and yellow pepper to the skillet. Cook, stirring often, until vegetables have softened, about 5 minutes.
  • In a large bowl, beat cream cheese and sour cream until smooth. Add pepperoncini, cooked beef and vegetable mixture. Add ½ shredded cheese and stir to blend.
  • 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!

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

Calories: 621kcal | Carbohydrates: 7g | Protein: 38g | Fat: 49g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 640mg | Potassium: 508mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2061IU | Vitamin C: 47mg | Calcium: 617mg | Iron: 2mg