Philly Cheesesteak Dip
User Reviews
4.9
Philly Cheesesteak Dip
Description
Philly Cheesesteak Dip features the flavors of a classic cheesesteak transformed into a warm, creamy dip. The recipe starts by slowly caramelizing sliced onions in butter and brown sugar until lightly browned and sweet. Green bell peppers and garlic join the onions for a tender, flavorful vegetable base. This mix is combined with softened cream cheese and sour cream to create a rich, creamy foundation. Roughly chopped deli-style roast beef and provolone cheese are stirred in, bringing a hearty and melty quality to the dip. It is then baked until the surface is golden and the interior is hot and bubbly with melted cheese.
The dip's texture balances creamy cheese with the soft caramelized vegetables and tender pieces of beef. Baking in a shallow dish or oven-safe skillet allows the cheese on top to brown slightly for additional flavor and appearance. It makes a satisfying accompaniment to crusty baguette slices, crispy tortilla chips, pretzels, or raw fresh vegetables like carrots, providing options for different dippers.
This dish works well as a warm appetizer or casual party snack, especially for those who enjoy the taste of a Philly cheesesteak sandwich but prepared in a shareable dip format. Serving immediately keeps the cheese melty and the texture appealing. The preparation involves some careful caramelization and baking but results in a flavorful, creamy dip combining meat, cheese, and sautéed vegetables.
Ingredients
Dip
- 1 large yellow onion thinly sliced
- 4 Tablespoons butter salted
- 1 1/2 Tablespoons light brown sugar
- 1 large green bell pepper chopped
- 3 garlic minced, cloves
- 1 teaspoon kosher salt
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/2 pound roast beef roughly chopped, deli
- 16 ounces provolone cheese chopped and divided, sliced
For Serving
- baguette sliced
- tortilla chips
- pretzels
- carrot sticks, or other vegetables for dipping
Instructions
- Preheat oven to 375°F.
- In a large bowl, beat softened cream cheese with an hand mixer until smooth. Add sour cream. Set aside.
- Melt butter in a large skillet over medium-low heat. Add brown sugar and onions. Saute 10-15 minutes until lightly caramelized.
- Add green pepper and garlic. Cook for a few minutes more until peppers are tender, stirring occasionally.
- Transfer the sauteed peppers and onions to the bowl of cream cheese and sour cream. Add the chopped roast beef, salt and all but 1/2 cup of the provolone cheese, reserving part of the cheese for sprinkling on top at the end. Stir until everything is well-combined.
- Transfer the mixture to a pie plate, baking dish, or just use the oven-safe skillet used for sauteeing the vegetables. Sprinkle the remaining provolone cheese on top.
- Bake for 25-30 minutes until hot and bubbly, and the provolone cheese starts to slightly brown on top. Serve immediately with sliced baguette, tortilla chips, pretzels, or veggies.
Notes
- The onions should be cooked slowly until lightly caramelized to develop their sweetness without burning.
- This dip is best served hot and fresh from the oven to keep the cheese melted.
- Use freshly sliced provolone cheese for better melting and flavor.
- Pair with a variety of dippers such as baguette slices, tortilla chips, pretzels, or fresh vegetable sticks for different textures and tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 901mg | 38% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 829IU | 17% |
| Vitamin C | 31mg | 34% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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