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philly cheesesteak dip recipe
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This incredibly satisfying philly cheesesteak dip recipe transforms classic Philly flavors into an irresistible dip. It’s an easy, hearty dish perfect for game day or a comforting snack, designed to be a crowd-pleaser with minimal fuss.
Ingredients
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 450 g (1 lb) thinly sliced lean beef (such as ribeye or sirloin)
- 1 large yellow onion, thinly sliced
- 1 medium green bell pepper, cored, seeded, and thinly sliced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon fine sea salt, plus more to taste
- 0.25 teaspoon black pepper, plus more to taste
- 0.25 cup vegetable broth or water
- 226 g (8 oz) block cream cheese, softened, divided
- 1 cup (120 g) shredded provolone cheese, divided
- 1 cup (120 g) shredded mozzarella cheese
- 0.25 cup milk
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives (1 tablespoon for dip, 2 tablespoons for garnish)
- Toasted baguette slices, pretzel crisps, or bell pepper strips, for serving
Instructions
- Sauté Veggies: Preheat oven to 190°C (375°F). Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add onion and cook for 8-10 minutes until deeply caramelized. Remove and set aside. Add another 1 tablespoon olive oil, then cook green bell pepper for 3-5 minutes until tender-crisp. Remove and set aside.
- Cook Beef: Increase heat to high in the skillet. Add thinly sliced beef in a single layer (cook in batches if needed), searing quickly for 1-2 minutes per side until browned, breaking it apart. Season with garlic powder, onion powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir in vegetable broth or water and cook for another minute, scraping up browned bits.
- Combine Dip Base: Remove skillet from heat and stir in the cooked onions and bell peppers. In a separate medium bowl, combine softened cream cheese (226 g), 0.5 cup shredded provolone cheese, shredded mozzarella cheese, and milk. Microwave for 1-2 minutes, stirring halfway through, until melted and smooth. Stir the beef and vegetable mixture into this cheesy base until well combined.
- Transfer and Top: Transfer the entire mixture back into the oven-safe skillet or a 23 cm (9-inch) round or 20×20 cm (8×8 inch) square baking dish, spreading evenly. Sprinkle the remaining 0.5 cup shredded provolone cheese evenly over the top.
- Bake Until Bubbly: Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese topping is melted and lightly golden brown. If not golden enough, broil for 1-2 minutes (watch carefully). Remove from oven and let rest for 5 minutes. Garnish generously with the remaining 2 tablespoons finely chopped fresh chives.
Notes
Substitutions for beef include shaved chicken or ground turkey for a leaner option. Frozen pre-chopped onions and peppers can be used for convenience. If the cheese topping isn’t golden enough, broil for 1-2 minutes, watching carefully to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Sautéing, Baking
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 290 calories
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 57 mg