A quick and easy dip to throw together for game day weekend! This Philly cheese steak dip comes together in a flash and serves a crowd!
An extra recipe comin’ at you this week because of the BIG GAME this Sunday!
Speaking of, are you ready for the big game? And more specifically, the FOOD SPREAD?
I know my husband is! In all the years I’ve known the man, I’ve known that he is a BIG Eagles fan. The only Canadian I know that watches football as religiously as he watches ice hockey!
So naturally, when his team made the Super Bowl, I had to throw something together in his honor. Seriously, he’s more excited about this Philly cheese steak dip than the goliath sized chocolate birthday cake I make him for his birthday every year. But then again, this cheesesteak dip has meat and cheese, and those are primarily the only two food groups that matter to most men; so really, I shouldn’t even be surprised at this point.
Just look at that ooey gooey cheese layer on top of this Philly cheese steak dip! I don’t think I’d be doing my job if I didn’t bring you food fit for the big game this Sunday. Especially one that hits the check mark of ‘easy to put together’ and ‘crowd pleaser.’ Done and done.
Let’s also not ignore the fact that this is actually a Philly cheese steak that has been deconstructed. Meat and cheese and peppers and onions stuffed between two buns, I think not. It’s more like, thrown together into a dish and baked until the whole thing is bubbly and golden. And wouldja look at those cheese pulls? HAVE MERCY!
Think about this for a second: it starts with deli-sliced roast beef (or leftover steak if you’ve got some on hand that you need to use up) a couple of blocks of cream cheese, a diced onion and bell pepper, shredded cheese, a little mayo and some seasonings. See what I mean when I say easy Philly cheese steak dip?
LET’S BREAK DOWN THIS SIMPLE CHEESE STEAK DIP RECIPE:
- Peppers and onions: it starts with a diced onion and a diced pepper. We’ll saute these in a little butter or oil, and then we’ll season them and allow them to cool before mixing the dip.
- The meat: for the meat, you can use leftover cooked steak diced into small pieces, or you can use deli-sliced roast beef. I’ve made this dip both ways, and each is equally delicious. Now, of course, the cooked steak does have a more satisfying bite to it because let’s face it, steak is steak. But deli-sliced roast beef works perfectly here too!
- The cheese: for the cheese, we’re using two different kinds. You’ll need a couple blocks of full-fat cream cheese for this along with a few handfuls of shredded provolone. You could even use mozzarella for this if you’ve got it on hand. Really anything that has a neutral flavor and melts well will work here.
- The rest: a little mayo, a little sour cream, and a few seasonings – that’s it. We’ll start by whipping the cream cheese for 30 seconds; this allows some air to get into and makes the dip lighter. Then, just fold in everything and pop it into a baking dish!
Once you’ve mixed everything, just load it up into a cast-iron skillet or a baking dish, top it with a little more cheese so that you get a killer crust on top and pop it into the oven for about 20-25 minutes.
Seriously, does a homemade Philly cheese steak dip get any easier than that?
This should come as no shock but I’m planning on serving this dip for the big game myself, and everyone that’s heard about it is excited to try it!
If you’re invited to a party, throwing one yourself, if you plan on catching just the halftime show, or if you’re going to skip it altogether and watch This Is Us after the game, you NEED THIS DIP IN YOUR LIFE.
That is all.
PHILLY CHEESE STEAK DIP
- 1 medium onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 tablespoon butter (or oil)
- 1/2 teaspoon EACH: Italian seasoning (garlic powder, AND onion powder)
- 1/8 – 1/4 teaspoon cayenne
- 2 8 ounce blocks full fat cream cheese, room temp
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoon red wine vinegar
- 1 lb. deli-sliced roast beef (chopped (see notes))
- 2 1/2 cups shredded provolone cheese
- SAUTE THE VEGGIES: Heat the butter in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir as needed and let them soften and turn translucent, about 4-5 minutes. Add the bell peppers and let them cook for 1 minute, remove from heat. Stir in the Italian seasoning, garlic powder, onion powder, and cayenne. Allow the mixture to cool to room temperature before adding to the dip mix.
- MAKE THE DIP: Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sauteed veggies, roast beef, and 1 1/2 cups of shredded cheese.
- BAKE: Spray a cast iron skillet or a 9×9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.
- If you’ve got leftover cooked steak, you can also use that in place of the sliced roast beef.
- Sometimes I’ll add a chopped jalapeno in with the bell pepper if I want the dip to have a little more heat!