This Philly Cheesesteak Dip is SINFULLY delicious. This easy dip is packed with crispy steak, tangy provolone cheese, mozzarella, and gooey white American cheese. It’s studded with green peppers, mushrooms, and a creamy sauce, you can’t resist.
Philly Cheesesteak Dip
I wasn’t going to share this with you today.
Because I’m trying to be healthy. Because you’re trying to be healthy, scratch that, because the whole world is trying to be healthy. Well, at least until February when all diets go out the window. Consequently, a dip full of steak, cheese, cheese and more cheese doesn’t exactly make a healthy snack.
BUT this turned out so finger lickin’ good (literally), I absolutely could not wait another day to share it with you. It also seemed appropriate in light of the Super Bowl opponents being officially decided last night (or so I hear). Plus, I already gave you two healthy snacks to grub on for the big day, so one heart-clogging dish is pretty much obligatory.
This version of Philly Cheesesteak Dip is packed with FOUR different cheeses, crispy steak, and veggies. It’s all enveloped in cozy cream sauce, and serving pipping hot with crusty bread.
What is a Philly cheesesteak Sandwich?
Of course the root of this is obviously the Philly Cheesesteak sandwich, an American classic in which I’m slightly infatuated with. There’s a restaurant in KC that has the most delicious cheese steaks on the planet – actually I can’t attest to the fact that they are better than the actual Philly Cheesesteaks in Philly, but I bet they’d come pretty darn close. They’re so good that when I was in high school, if my girlfriends and I brought one back to a teacher of ours, he’d allow us to miss the first half of class, although it could have also been our wit, charm and killer negotiation skills that let us get away with that one – but I’m going to go with the sandwiches – they’re that good.
Now, I know some people are VERY particular about the way their sandwich is prepared. Cheez Whiz or provolone. Onions or no onions. Sliced meat or chopped meat. Peppers or no peppers. There is a right way and a wrong way – no in between. One misstep could forever change the opinion a fellow Philly lover has of you for better or worse.
I’m not nearly as passionate as those people, but for me, personally, the perfect Philly consists of chopped steak with green peppers, onions and lots of provolone cheese. There must be a toasted, hearty bun and when I take a bite, if I don’t need a napkin to avoid the cheese and juice from dripping out the back of the sandwich, down my hands, down my arms and onto the floor, we have a major problem.
Ingredients in Philly Cheesesteak Dip
Sirloin steak. Normally, I believe a Philly is made with ribeye (am I wrong here?), but since it was going into a dip, I didn’t really find it necessary to use an expensive cut of meat. I ended up going with an eight-ounce sirloin that cost about four bucks.
Veggies. Onion and green pepper. You can also add in mushrooms if you like!
Cheeses. Ok ok, four cheese is A LOT, but they all serve different purposes. Provolone cheese gives you that tangy, sharp cheese flavor I love in my favorite Philly cheesesteak sandwiches. Mozzarella has that stringy, cheese pull we all love. White American cheese mimics the texture and flavor of cheese whiz, also a prominent ingredient in the best Phillies. Lastly, cream cheese. Cream cheese aids in a super creamy, luxurious dip.
Chicken stock. This what makes the dip, a dip, and not a big pile of cheese. It loosens the cheese up, and makes it the perfect consistency.
Half and half. The same purpose as chicken stock, but also helps make the dip extra creamy.
Crusty bread. For dipping! Use ciabatta, a crispy baguette, or even sourdough. You could also use torn up hoagies.
How to make Philly Cheesesteak Dip
Cut and slice the beef. Freeze the meat until it’s not quite frozen, but firm. Use a sharp knife, and slice it paper thin. Heat a medium non-stick skillet to a medium-high heat. Season the steak with salt and pepper. Sear the steak in the hot pan until it’s caramelized and cooked through and transfer it (and the juices!) to a small saucepan. Set the steak aside.
Cook the onions and peppers. Use the same sauté pan and drizzle a little bit of olive oil in the pan. Sauté the chopped onions and green pepper for a minute or two. You still want the veggies to have a bite, but also don’t want them to be completely raw.
Dump the rest of the ingredients into the saucepan. Add the the steak, cheeses, chicken stock, and half and half, to to the veggie and stir. Reduce the heat to low and cook on low heat, while stirring frequently until the cheeses are melted. Season with salt and pepper.
Can I make this in advance?
You can. Cool completely and store in an airtight container. When you reheat, add to a saucepan and gently reheat, while stirring, over a very low heat.
Substitutions and tips and tricks for recipe success
- After cooking, transfer everything to a mini crock pots to keep it warm, consistently gooey and cheesy.
- Add in chopped mushrooms for extra veggies.
- Season steak with plenty of salt and pepper. Also make sure to season the veggies after sautéing.
- Use filet, ribeye or anything other tender cut of steak.
- Double the recipe, you’ll need it!
- 8 oz top sirloin
- 2 tsp olive oil
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 4 oz light cream cheese
- 3 oz provolone cheese (from the deli counter)
- 1/2 cup shredded mozzarella cheese
- 2 oz white american cheese (from the deli counter)
- 3 tbsp half and half
- 1/4 cup chicken stock
- 1 baguette or crusy bread
- Sauce pan
- Place the steak in the freezer for about 20 minutes. Use a sharp knife to cut the steak paper thin. Cut into smaller pieces. Season the steak with salt and pepper.
- Heat a large skillet over a medium-high heat. Add olive oil to the skillet. Sear steak until crispy, brown, and cooked through. If needed, chop into smaller pieces. Remove from the pan and set aside.
- Reduce the heat to medium. Add another 2 teaspoons olive oil to the pan. Add onions and peppers. Saute until they start to soften, about 2 minutes. Add steak, cheeses, half and half, and chicken stock. Heat on low, stirring every few minutes until the cheese melts.
- If needed, add a little bit more half and half or chicken stock to loosen the sauce up. Season with salt and pepper. Serve with crusty bread.
- 8 ounces top sirloin
- ½ cup onion, chopped
- ½ cup green pepper, chopped
- 4 ounces cream cheese (from the deli counter)
- 3 ounces provolone cheese (from the deli counter)
- ½ cup Mozzarella cheese, shredded
- 2 ounces white american cheese
- 3 tablespoons half & half
- 2 tablespoons chicken stock
- Salt & Pepper to taste
- 1 baguette torn into small pieces.
- Place steak in the freezer for about 20 minutes so you can cut it easily. Once partially frozen, using a very sharp knife, slice steak into very thin slices, almost shaved. Cut into smaller pieces. Season with salt and pepper.
- Heat a large skillet over a medium-high heat. Add a little bit of olive oil to the pan and add steak, cook until browned and cooked through. If needed, chop into smaller pieces.
- Add 2 teaspoons of olive oil to a small saucepan set over a medium heat Add onions and green pepper. Sweat until they start to soften, about two minutes. Add steak, cheeses, ½ & ½ and chicken stock.
- Stir until cheese melts and mixture becomes homogenous. If needed add mor half & half to loosen the sauce up.
- Season to taste with salt and pepper.
- Serve with torn bread.