Description
This Philly Cheesesteak Dip is a creamy, cheesy appetizer inspired by the classic Philly cheesesteak sandwich. Loaded with tender roast beef, sautéed onions and bell peppers, and a blend of cream cheese, sour cream, mozzarella, and provolone, it’s baked until hot and bubbly, then garnished with fresh parsley and green onions. Perfect for parties or game day, this dip pairs wonderfully with baguette slices, tortilla chips, crackers, or fresh veggies.
Ingredients
Scale
Meat
- 1 lb roast beef deli meat, sliced and chopped into ¼ inch pieces
Vegetables
- 1 medium onion, diced
- 1 large green bell pepper, chopped
- Fresh parsley, finely chopped (for garnish)
- Green onion, sliced (for garnish)
Dairy
- 1 tbsp butter
- 8 ounces cream cheese (1 brick, 250 grams, room temperature)
- ½ cup sour cream
- 1 cup mozzarella cheese, shredded
- 8 slices provolone cheese, chopped into ¼ inch pieces or 1 cup shredded mozzarella or Swiss cheese
Seasonings
- ¼ tsp salt
- ½ tsp black pepper (or to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 375℉. Grease an oven-safe baking dish or skillet with cooking spray and set aside to prevent sticking.
- Sauté Vegetables: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until lightly caramelized. Then, add the chopped green bell pepper and continue cooking for another 2–3 minutes until the peppers are tender. Stir occasionally to prevent burning.
- Mix Cheese Base: While the vegetables are cooking, combine the softened cream cheese, sour cream, shredded mozzarella, and chopped provolone cheese in a medium bowl. Stir well until evenly combined into a smooth mixture.
- Add Meat and Vegetables: Add the chopped roast beef deli meat, sautéed onions and peppers, salt, and black pepper to the cheese mixture. Stir thoroughly to combine all ingredients evenly. Optionally, reserve 1 tablespoon of the meat and vegetable mixture for garnish.
- Assemble Dip: Spread the combined mixture evenly into the prepared baking dish or skillet. If you reserved some of the roast beef and vegetables, distribute them over the top as a garnish.
- Bake: Cover the dish with foil and bake in the preheated oven for 15–18 minutes until the dip is hot and bubbly. Then, uncover and bake for an additional 2–3 minutes to brown the top slightly.
- Garnish and Serve: Remove from the oven and garnish with finely chopped fresh parsley and sliced green onions. Serve immediately with sliced baguette, tortilla chips, crackers, or fresh veggies for dipping and enjoy!
Notes
- Use roast beef deli meat for a tender texture; thicker slices can be chopped finely as needed.
- If provolone cheese is not available, shredded mozzarella or Swiss cheese can be substituted.
- For a spicier kick, add a pinch of crushed red pepper flakes to the cheese mixture.
- To make ahead, assemble the dip and refrigerate uncovered for up to 24 hours before baking.
- Serve with a variety of dippers such as baguette slices, tortilla chips, crackers, or fresh vegetable sticks like celery and carrots.
