Philly Cheese Steak Dip (Print version)
A hot, creamy Philly Cheese Steak Dip with shaved steak, peppers, onions, cream cheese, and bubbly provolone.
# Ingredients:
For the steak and vegetables
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, finely diced
03 -
1 green bell pepper, finely diced
04 -
2 cloves garlic, minced
05 -
1 lb (450 g) shaved ribeye or shaved sirloin steak
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1 teaspoon Worcestershire sauce
For the creamy cheese base
09 -
8 oz (225 g) cream cheese, softened
10 -
1/2 cup (120 g) sour cream
11 -
1/4 cup (60 g) mayonnaise
12 -
1 cup (110 g) shredded mozzarella cheese
13 -
8 oz (225 g) provolone cheese, chopped or shredded, divided
For serving
14 -
Toasted baguette slices, sturdy tortilla chips, pretzel bites, or bell pepper strips
# Instructions:
01 -
Preheat the oven to 375 F. Lightly grease a 9-inch baking dish or an oven-safe skillet.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook for about 6 minutes, stirring often, until softened and lightly browned. Add the garlic and cook for 30 seconds.
03 -
Push the vegetables to the side of the skillet. Add the shaved steak and cook for 2-3 minutes, breaking it up with a spatula, until just browned. Season with salt, pepper, and Worcestershire sauce.
04 -
In a mixing bowl, stir the softened cream cheese, sour cream, mayonnaise, mozzarella, and half of the provolone until mostly smooth.
05 -
Fold the hot steak and vegetable mixture into the cheese base until evenly combined. Spread into the prepared baking dish.
06 -
Top with the remaining provolone. Bake for 15-18 minutes, until bubbling at the edges and melted on top. Rest for 5 minutes before serving warm.
# Good to know:
01 -
Best served hot while the cheese is melted and scoopable.
02 -
Assemble up to 24 hours ahead and bake just before serving.
03 -
Add 5 minutes to the bake time if the dip starts cold from the refrigerator.