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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
- Butter
- Deli-Sliced Roast Beef: diced into bite-sized pieces
- Vegetables: Diced peppers, onion, and garlic.
- Cream Cheese room temperature
- Cheese Whiz
- Grated Parmesan
- Sliced Provolone
- Salt and Pepper
- Seasonings: Garlic powder, paprika, Italian seasoning, and fresh chopped parsley
Tips and Variations
- 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.
- 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 in some Pepperjack 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!
- 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 any lumps. You can also heat it in the microwave for 10-15 seconds to help soften it up.
Storing Leftovers
This 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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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.
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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.
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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.
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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.
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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.
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Bake for 25-30 minutes, until the cheese on top of browned and bubbling. Remove from the oven and top with fresh parsley.
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Serve with sliced baguette, bagel chips, pita chips, or sliced bell peppers.
Calories: 460kcalCarbohydrates: 16gProtein: 25gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 113mgSodium: 1566mgPotassium: 465mgFiber: 4gSugar: 4gVitamin A: 1317IUVitamin C: 26mgCalcium: 601mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
