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Craving a Philly cheesesteak but want something dippable and shareable? Skip the sandwich and whip up this Philly Cheesesteak Dip instead. It’s bursting with tender roast beef and savory spices, all in a creamy, cheesy base. A must-make appetizer for any occasion!
Looking for more hot, cheesy dips to make for your next party? Try these: hot crab dip, asiago dip, and jalapeno popper dip!
Philly Cheesesteak Dip Recipe
I love turning my favorite dishes into delicious dips to share. Like this jalapeno popper dip! They taste just as good deconstructed, maybe even better with all that gooey cheese! This philly cheesesteak dip is no different, and the best way to turn a classic sandwich into a bubbly, golden dip to share.
This dip is a tasty combination of provolone, parmesan, cream cheese, roast beef, garlic, and savory seasonings! And there’s one extra ingredient that really brings it all together… cheese whiz! Don’t knock it until you try it, it adds a creamy, savory element to the philly cheesesteak dip that’s so irresistible.
Dip Ingredients
Together, these ingredients give the philly cheesesteak dip the best flavor and texture! Be sure you have all the chips and crackers, because you’re not going to want to stop once you get a taste. Exact measurements are in the recipe card below.
- Butter: For cooking the vegetables and roast beef in.
- Deli-Sliced Roast Beef: Diced into bite-sized pieces.
- Vegetables: Diced peppers, onion, and garlic.
- Cream Cheese: Leave the cream cheese out on the counter for an hour or two to let it come to room temperature before making the cheese mixture. This will make it blend nice and smooth and won’t leave you with any lumps. You can also heat it in the microwave for 10-15 seconds to help soften it up!
- Cheese Whiz: A popular addition to cheesesteak.
- Grated Parmesan: Adds salty, nutty flavor.
- Sliced Provolone: So the philly cheesesteak dip is extra melty and creamy!
- Salt and Pepper: Season to taste.
- Seasonings: Garlic powder, paprika, Italian seasoning, and fresh chopped parsley.
Let’s Make Philly Cheesesteak Dip!
Sauté the roast beef and veggies, then bake them with the other ingredients until melty and delicious! With how tasty this philly cheesesteak dip is, you’ll want it all the time. It’s one of my go-tos for parties and game days, and I know you’ll love it just as much!
- Preheat Oven, Prepare Dish: Preheat the oven to 375 degrees Fahrenheit. If you are not baking the dip in the skillet used to cook everything, then spray a 2-quart baking dish with pan spray and set aside.
- Sauté Roast Beef: Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon of the butter to the pan. Once the butter is melted, add the roast beef to the pan and cook for 3-4 minutes, until the meat is thoroughly heated through and beginning to brown. Remove to a bowl and set aside.
- Cook Vegetables: Add the remaining tablespoon of butter, peppers, and onions to the pan. Sautee for 5-6 minutes, until the onions are translucent. Add the garlic and cook for another minute, until fragrant. Remove from the heat and reserve in the same bowl as the roast beef.
- Cream Cheese Mixture: In a large bowl, beat the cream cheese and cheese whiz together until smooth and creamy. Stir in half of the provolone, salt, pepper, garlic powder, paprika, and Italian seasoning.
- Add Beef and Veggies: Add the roast beef and cooked veggies to the creamy mixture and stir until combined. Transfer everything back into the skillet (or preparing baking dish) and then smooth it out, sprinkling the remaining provolone on top.
- Bake: Bake for 25-30 minutes, until the cheese on top of browned and bubbling. Remove from the oven and top with fresh parsley.
- Serve: Serve with sliced baguette, bagel chips, pita chips, or sliced bell peppers.
Tips and Variations
Make your philly cheesesteak dip taste even better with these simple tips and tricks!
- Use Small Pieces of Roast Beef: Chop the roast beef into smaller pieces. This way it will easy to scoop onto bread or a chip. It will also make it easier to get the roast beef nice and cooked, with little crispy bits.
- Cheese Whiz: Instead of using cheese whiz from a can I was able to find a jar of cheese whiz! If you can’t find a jar, use the stuff in a can. Cheese whiz is the best way to get authentic Philly Cheesesteak flavor. Alternatively you can substitute it for sour cream or shredded mozzarella.
- Add Some Spice: Add in some pepper jack cheese instead of provolone if you want to add a bit of a spicy kick. A couple diced jalapenos along with the onions and peppers will also add some nice heat!
Storing Leftover Philly Cheesesteak Dip
Philly cheesesteak dip is best served fresh and hot, but it can be prepared up to a day in advance. Once everything has been transferred into the chosen baking dish, cover with plastic wrap or foil and store in the fridge until you are ready to bake it. It may require a few extra minutes to fully heat through. If the center is still not quite hot, but the cheese is browning, cover it with foil while it finishes baking.
Reheat at 350 degrees Fahrenheit for 10-15 minutes, until heated through.
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Philly Cheesesteak Dip
Ingredients
- 2 tablespoons butter
- 7 oz deli sliced roast beef diced into bite-sided pieces
- 1 cup diced peppers
- 1 cup diced onion
- 3 cloves garlic
- 8 ounces cream cheese room temperature
- ½ cup cheese whiz
- ⅓ cup grated parmesan
- 8 ounces sliced provolone diced
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit. If you are not baking the dip in the skillet used to cook everything, then spray a 2-quart baking dish with pan spray and set aside.
- Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon of the butter to the pan. Once the butter is melted, add the roast beef to the pan and cook for 3-4 minutes, until the meat is thoroughly heated through and beginning to brown. Remove to a bowl and set aside.
- Add the remaining tablespoon of butter, peppers, and onions to the pan. Sautee for 5-6 minutes, until the onions are translucent. Add the garlic and cook for another minute, until fragrant. Remove from the heat and reserve in the same bowl as the roast beef.
- In a large bowl, bet the cream cheese and cheese whiz together until smooth and creamy. Stir in half of the provolone, salt, pepper, garlic powder, paprika, and Italian seasoning.
- Add the roast beef and cooked veggies to the creamy mixture and stir until combined. Transfer everything back into the skillet (or preparing baking dish) and smooth it out, sprinkling the remaining provolone on top.
- Bake for 25-30 minutes, until the cheese on top of browned and bubbling. Remove from the oven and top with fresh parsley.
- Serve with sliced baguette, bagel chips, pita chips, or sliced bell peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
1/4 cup black pepper? Sounds like a bit much. I might try 1/4 teaspoons.
It’s 1/4 teaspoon and has been changed! Thank you so much for noticing that!