Save Pin My neighbor knocked on my door one Sunday afternoon holding an empty casserole dish and a grin. She'd just hosted a Super Bowl party and this dip had vanished in under twenty minutes. I laughed, assuming she was exaggerating, but when she described it—ribeye, peppers, provolone, all melted together—I had to try it myself. The next weekend I made it for a small gathering and watched it disappear just as fast.
I made this for my brother's birthday, and he stood by the oven waiting for it to finish. He kept lifting the foil to peek at the bubbling cheese, asking if it was ready yet like a kid waiting for cookies. When I finally pulled it out, golden and steaming, he grabbed a baguette slice before I could even set the dish down. That's when I knew this recipe was a keeper.
Ingredients
- Shaved ribeye steak: The star of the show, ribeye gives you that authentic cheesesteak flavor with just enough marbling to stay juicy and tender.
- Yellow onion: Dice it fine so it melts into the dip and adds sweetness without chunky surprises.
- Green bell pepper: This brings the classic Philly flavor and a little vegetal freshness to balance the richness.
- Red bell pepper: Adds color and a touch more sweetness, making the dip look as good as it tastes.
- Garlic: Just two cloves, minced, to add depth without overpowering the beef and cheese.
- Provolone cheese: The traditional choice for cheesesteaks, it melts beautifully and has that mild, creamy sharpness.
- Cream cheese: Softened cream cheese creates the smooth, scoopable base that holds everything together.
- Sour cream: Adds tang and keeps the dip light enough to not feel too heavy.
- Mayonnaise: Brings extra richness and helps the dip stay creamy even after baking.
- Kosher salt, black pepper, smoked paprika: Simple seasonings that let the beef and cheese shine, with a hint of smokiness if you want it.
- Worcestershire sauce: A splash adds umami and a little complexity to the meat.
- Sliced baguette or tortilla chips: Your vehicle for getting this dip from dish to mouth, toasted baguette is my favorite.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and get your baking dish ready. This gives you time to cook the filling without rushing.
- Sauté the Vegetables:
- Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both peppers. Let them cook until soft and starting to brown at the edges, about 5 to 7 minutes, then stir in the garlic for just a minute until fragrant.
- Brown the Ribeye:
- Push the vegetables to one side and add the shaved steak to the empty space. Cook it quickly, just until browned, then season with salt, pepper, smoked paprika, and Worcestershire sauce. Stir everything together and take the skillet off the heat.
- Mix the Creamy Base:
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, and shredded provolone. Stir until it's smooth and everything is well blended.
- Fold in the Filling:
- Add the cooked steak and vegetables to the creamy mixture and fold gently until evenly distributed. You want every scoop to have meat, peppers, and cheese.
- Assemble and Top:
- Transfer the mixture to your greased baking dish and spread it out evenly. Sprinkle extra provolone on top for that golden, bubbly finish.
- Bake Until Bubbly:
- Slide the dish into the oven and bake for 15 to 18 minutes, until the top is golden and the edges are bubbling. The smell alone will have people hovering nearby.
- Serve Hot:
- Pull it out, let it cool for just a minute, then serve with toasted baguette slices or sturdy chips. Watch it disappear.
Save Pin One evening I brought this to a potluck and set it down next to a dozen other dishes. Within minutes, a small crowd had formed around it, everyone dipping and chatting and going back for more. Someone asked if I'd brought the recipe, and I realized then that this wasn't just a dip—it was a conversation starter, a reason to gather. That's the magic of food that tastes like comfort and feels like home.
Make It Your Own
If ribeye isn't available or feels too pricey, shaved roast beef from the deli works just as well and saves a few dollars. I've also made this with ground beef in a pinch, browning it with the vegetables, and it still tastes like a cheesesteak. For a spicier version, stir in some diced jalapeños or a few dashes of hot sauce before baking. If you prefer a milder flavor, swap the provolone for mozzarella or even American cheese, which melts into an ultra-creamy consistency.
Serving and Pairing
This dip is best served hot, straight from the oven, when the cheese is still gooey and the edges are bubbling. I like to set out toasted baguette slices, but thick tortilla chips, pita chips, or even celery sticks work beautifully. For drinks, a light lager or pale ale complements the richness without overpowering it, and a crisp dry white wine like Sauvignon Blanc cuts through the creaminess nicely. If you're serving it at a party, keep the oven on low and pop the dish back in for a few minutes if it starts to cool down.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days, though in my experience there's rarely any left. To reheat, transfer the dip to an oven-safe dish, cover with foil, and warm at 350°F for about 10 minutes, or microwave individual portions in 30-second intervals, stirring in between. The texture stays creamy, and the flavors actually deepen a bit overnight.
- You can assemble the dip up to a day ahead and refrigerate it unbaked, then just pop it in the oven when you're ready.
- For a gluten-free option, serve with gluten-free crackers, vegetable sticks, or gluten-free bread.
- If you want to stretch it further, add an extra half cup of shredded cheese and another few ounces of cream cheese.
Save Pin This dip has become my go-to whenever I need to feed a crowd without fuss. It's rich, satisfying, and always brings people back for seconds.
Recipe FAQs
- → Can I use a different cut of beef?
Yes, shaved roast beef works well as a substitute for ribeye. You can also use thinly sliced sirloin or flank steak if ribeye is unavailable.
- → How do I make this dip ahead of time?
Prepare the dip through step 6, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake at 375°F for 20-25 minutes until heated through and bubbly.
- → What can I serve with this dip besides bread?
Try sturdy tortilla chips, pretzel bites, pita chips, or fresh vegetables like bell pepper strips and celery sticks. For a low-carb option, use cucumber rounds or endive leaves.
- → Can I make this in a slow cooker?
Absolutely. After cooking the meat and vegetables, combine all ingredients in a slow cooker. Cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally until heated through and creamy.
- → How should I store leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second intervals, stirring between each, until warm.
- → What cheese substitutions work well?
Mozzarella provides a milder, stretchier texture, while white American cheese creates an authentic Philly taste. Fontina or Gruyère add a more sophisticated flavor profile to the dip.