This recipe is simply a Philly sandwich without the bread. Call it a deconstructed Philly Cheesesteak. It has all the flavours you would expect from a Philly Cheesesteak, the tender and juicy beef, the grilled peppers and onions, and the melted cheese. I love to make this when I have a bunch of friends over. I always pick up a baguette loaf or two. Sometimes, I may slice and toast the bread; other times, I just slice it and set it on a tray.
This DipDip is a classic in our family. We love the flavours; we love that we can use them on any type of roll or baguette. There are times when I will slice the baguette, lay the slices on a baking tray with a little cheese, and broil them; then, I will place a spoonful of the DipDip on and a little more cheese and broil once more. This is so mouthwatering and makes the perfect appetizer.
Why Will You Love This Recipe?
- It is a crowd-pleaser: who does not enjoy cheesy steak and peppers? Bring this appetizer dip to any get-together and watch it gone in seconds.
- Savory, beefy, and enticing: this lovely dip bursts at the seams with finely minced, zesty meat, like your favourite meals.
- It’s super cheesy: melted cheese is tucked into the DipDip and then strewn on top.
- Creamy: This appetizer dip is made with cream cheese and sour cream for an earthy, creamy wrapping base.
- Adaptable: Depending on who you ask, cheesesteaks can have a range of ingredients, so add what you like! Substitute American cheese for provolone, and add mushrooms, pepperoncini, and other ingredients as desired.
- It’s simple to prepare: cook the beef, chillies, and onions, then mix everything together and bake!
- Make-ahead friendly: set up, then bake when ready for the superb, stress-free make-ahead appetizer for all your social events, picnics, and parties.
What do you need to make Philly Cheesesteak Dip?
- 1 pound of ground beef, lean
- ½ onion chopped
- ½ red pepper, chopped
- ½ green bell pepper, chopped
- 2 tsp garlic, minced
- 2 tsp Worcestershire sauce
- 8 ounces of cream cheese, cut into pieces
- ⅓ cup sour cream
- 1 cup Mozzarella cheese, shredded
- 4 slices of provolone cheese
How to make Philly Cheesesteak Dip?
- Preheat the oven to 350*
- Add the ground beef, onions and peppers to a skillet and cook over medium-high heat. Saute until the meat is thoroughly cooked and the vegetables have softened.
- Drain any excess fat off the meat.
- Stir in the garlic and Worcestershire Sauce, and season with salt and pepper to taste.
- Mix in the cubed cream cheese until completely combined
- Add in the sour cream and mozzarella cheese. Stir until the cheese is melted.
- Layer the mixture in a baking dish and top it off with the provolone cheese slices
- Bake for 20 minutes, and then serve on your choice of crackers or bread for dipping or spreading
What to Serve Philly Cheesesteak Dip with?
Serve Philly Cheesesteak Dip in a pan or a dessert bowl with a selection of tasty dippers on the sides.
Here are a few that i love –
- Chips: When it comes to chips, serving your DipDip with tortilla chips is a no-brainer. Tortilla chips, either regular or blue, are fantastic. Pretzel chips, Kale chips, Frito-lay, and even onion crisps are all good options too.
- Crackers: Ritz, buttery Club, or wheat thins are all viable choices for crackers.
- Crusty Bread: For dipping in the cheesy DipDip, toast some flavourful crusty bread, such as Garlic Bread or Beer Bread.
- Cheese: Rather than just Velveeta cheese, consider adding shredded American or white American cheese, white cheddar cheese, parmesan cheese, or shredded provolone cheese. You can also serve the DipDip with cheez whiz on top.
- Cream cheese: A cup of mayonnaise, sour cream, or Greek yoghurt can be used in place of cream cheese. Keep in mind that these will intensify the tanginess of the DipDip.
- Seasonings: Add a tablespoon of garlic powder or Italian seasoning for extra flavour. Simply season with salt and black pepper if you want to keep it simple.
- Add-ins: For a garnish, toss in some red peppers, green onions, or shallots. You can add more peppers for garnish while mixing the peppers into the DipDip.
- Spiciness: Add more red pepper flakes, chopped up jalapenos, cayenne pepper, or your favourite hot sauce to make it spicier.
- Protein option: Not a meat eater? It is no problem! Neatly minced roasted chicken, ground chicken, or ground turkey can all be used in this recipe. I recommend adding 1 teaspoon of beef bouillon to ground chicken or turkey while cooking.
Frequently Asked Questions:
- What should I use to put the DipDip on?
You can use a baguette; as I mentioned, you could use thin wheat crackers or any other type of cracker you like. Try a variety of types of crackers and see what tastes best. Philly cheesesteak dip is also tasty with:
- Chips: We enjoy this delicious DipDip with tortilla chips, but it also goes well with sweet potato chips, bread chips, baguette chips, pretzel chips, and so on.
- Vegetables: Celery, carrots, bell peppers, broccoli, and cauliflower are all amazing dippers that can withstand a generous amount of the delicious DipDip.
- What type of meat should I use?
I use ground beef for this recipe. You could, however, cut some ribeye steak or other sirloin into very thin strips and then halve those strips. I just found it easier to use ground beef. However, detailed below are more subtitle meats you can use.
- Leftover steak: chop any steak that has been cooked into fine pieces. Together with the Worcestershire sauce, toss the chopped steak into the cream cheese components.
- Deli roast beef: a last-minute option. It will not have the same texture as steak, but it is a great budget-friendly option with so much cheese.
- Leftover roast beef: If you have made a family pot roast, you may use the leftovers in this DipDip. Again, it will not have the same texture as a steak, but it will still be great.
- What type of cheese is right for this DipDip?
Provolone is the cheese that is used in Philly Cheesesteak Sandwiches. In this recipe, I am using cream cheese with sour cream. You could, of course, shred the provolone and add that to the DipDip to give it more of an authentic taste.
- For how long can this DipDip be stored?
Philly Cheesesteak Dip can be kept in the refrigerator for up to 4 days in a tightly sealed container. It keeps its flavour profile and stores wonderfully.
- How do I reheat Philly Cheesesteak Dip?
Heat it up in the oven at 375 degrees for twenty minutes or until hot and bubbling, covered with foil. Smaller portions can be microwaved for 30 seconds at a time until fully warm.
- How do I soften the cream cheese for this DipDip?
Your cream cheese must be extremely soft to make lump-free hot dip recipes. There are a few ways to soften cream cheese:
- Microwave: This trick works well, but be sure to microwave smaller amounts, so the cream cheese does not overcook or burn. Cut cream cheese into cubes and place them on a microwave-safe tray. Heat for twenty seconds, then turn the cubes and heat for another ten seconds. Repeat until the cream cheese is completely melted.
- Microwave + counter: Cut cream cheese into cubes and place them on a microwave-safe dish. Allow it to sit at room temperature or even outside on a sunny day to finish softening after microwaving for twenty seconds, then at ten-second intervals. This gives it an edge in terms of softening at room temperature without the risk of burning.
- What can I do with the leftovers of this DipDip?
When there is a leftover Philly Cheesesteak Dip, it is a joyful (and unusual) day! You can combine it with some milk in a pan and slowly heat it to make the most exquisitely rich, cheesy sauce! This cheese sauce goes great with pasta or rice.
- How to Store This Dish
- Serve: Do not let the Philly Cheesesteak Dip sit out for more than two hours at room temperature.
- Refrigerate: Keep the Cheesesteak Dip refrigerated after tightly covering it or putting it in an airtight container. In the fridge, the DipDip will keep for up to four days.
You can either chop the steak uncooked and then brown it or brown steak chunks and then chop them up. You may also brown some ground beef and thus save time, which should also work nicely in this. You can use any combination of sweet, hot, and/or pickled peppers you want. Lastly, you could prepare this with well-browned mushrooms for a vegetarian variation, which I am sure would be delicious.
- 1 pound lean ground beef
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 white onion, diced
- 2 tsp Worcestershire Sauce
- 2 tsp garlic
- 8 ounces cream cheese, cut into small pieces
- ½ cup sour cream
- 4 slices Provolone or Swiss Cheese
- 1 cup freshly shredded Mozzarella cheese
- In a large skillet, crumble the ground beef, season with salt and pepper
- Add in the diced onions, green peppers, red peppers
- Continue to cook until the meat is no longer pink and the onions and peppers are tender
- Drain off the excess fat
- Stir in the Worcestershire Sauce and the minced garlic
- Add the pieces of Cream Cheese and stir to combine
- Continue to stir until the cheese is melted
- Add in the sour cream and the shredded mozzarella cheese
- Stir again to melt this cheese
- Preheat the oven to 350*
- In a baking dish, spray with nonstick cooking spray
- Place a layer of meat mix in the bottom, top with provolone cheese
- Place another layer of the meat and the top will be the remaining cheese
- Bake for 20 minutes and serve on hard rolls or crackers, use chips for dipping.
Amount Per Serving: Calories: 809Total Fat: 59gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 234mgSodium: 757mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 57g