This Philly Cheese Steak Dip is the ultimate crowd-pleaser, perfect for game days, parties, or any gathering. Packed with savory beef, melty provolone, and a medley of peppers, this dip is as delicious hot as it is at room temperature. Serve it alongside sliced baguette or soft pretzels for a true Philly experience.
Ingredients
Yields: 24 servings
- 1 pound beef top sirloin steak
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon butter
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup pepperoncini peppers, diced
- 7 pickled red peppers (such as Peppadew®), diced
- 3 jalapeño peppers, diced
- 2 (8-ounce) packages cream cheese, softened
- 1/2 pound provolone cheese, grated
- 1/2 teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
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Instructions
1. Prepare the Steak
- Slice steak into thick pieces and season generously with salt and pepper.
- Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until browned, about 3-4 minutes per side.
- Transfer to a bowl to cool.
2. Cook the Vegetables
- In the same pan, add butter and diced onion. Cook over medium heat until softened, about 5-7 minutes.
- Stir in diced bell peppers, pepperoncini, pickled red peppers, and jalapeños. Cook for another 5 minutes until tender.
3. Assemble the Dip
- Preheat oven to 400°F (200°C).
- Chop the cooled steak into small pieces and add it back to the bowl with the juices.
- Mix in the onion-pepper mixture and softened cream cheese.
- Stir in grated provolone cheese (reserve some for topping), Worcestershire sauce, and cayenne pepper.
4. Bake the Dip
- Transfer half of the dip into a small baking dish, smoothing the top with a fork.
- Sprinkle the remaining provolone cheese on top.
- Bake for 20-25 minutes until bubbling, then broil for 1 minute to brown the top.
- Repeat with the second half of the dip for a fresh batch later.
Chef’s Tips
- You can chop the steak before or after browning, depending on your preference.
- Ground beef can be used as a time-saving substitute.
- Feel free to adjust the mix of sweet, hot, and pickled peppers to your liking.
- For a vegetarian version, replace steak with well-browned mushrooms.
FAQs
Q: Can I make this dip ahead of time?
A: Yes! Assemble the dip up to a day in advance and refrigerate it. Bake just before serving.
Q: Can I use a different cheese?
A: Absolutely! While provolone gives an authentic Philly taste, mozzarella, cheddar, or Monterey Jack work well too.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: What can I serve with this dip?
A: Sliced baguette, soft pretzels, pita chips, or tortilla chips make great dippers. It’s also excellent spread on toasted hoagie rolls.
Enjoy this rich and cheesy Philly Cheese Steak Dip at your next gathering, and watch it disappear in minutes!