Philly Cheesesteak Dip Recipe

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 621kcal

Inspired by the classic Philly Cheesesteak sandwich, this Philly Cheesesteak Dip is loaded with sliced steak, cheese and seasoning.

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

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!

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.