
Warm Philly Cheesesteak Dip Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
12 servings
-
Calories
203 kcal
-
Course
Appetizer, Condiments
-
Cuisine
American

Warm Philly Cheesesteak Dip Recipe
Report
Philly Cheesesteak Dip is the perfect game-day snack. Simple ingredients, like tender roast beef, peppers and onions with gooey cheese all comes together to make the dip version of everyone's favorite sandwich!
Share:
Ingredients
- 2 tablespoons butter salted or unsalted
- 1 small yellow onion diced
- 1 medium red bell pepper diced, or use your favorite color
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ pound deli roast beef slices chopped, or use shaved steak and cook with peppers and onions
- 8 ounce cream cheese softened to room temperature, full-fat for Keto
- ¼ cup sour cream full-fat for Keto
- 1/2 cup mozzarella cheese shredded, whole milk for keto
- 12 slices Provolone cheese chopped and divided (2 cups)
- 1 tablespoon parsley chopped, optional garnish
Add to Shopping List
Instructions
- Preheat the oven to 375° F (190° C) . Grease a baking dish with spray oil and set aside.
- Melt butter (2 TBL) in a large skillet over medium heat.
- Add the diced onions (1 small) and bell pepper (1 medium red, green or yellow) and cook until softened, about 5-7 minutes. Add the minced garlic (2 cloves), Worcestershire sauce (1 TBL), salt (½ tsp), and pepper (¼ tsp), and cook for one minute more. Stir in the roast beef (½ lb, chopped) until just warmed through, then remove from heat.
- In a medium bowl, beat the cream cheese (8 oz, softened) and sour cream (¼ cup) together with a hand mixer until smooth. Stir in shredded mozzarella cheese (½ cup) and half of the provolone cheese (6 slices, chopped). Add the roast beef mixture and stir until well combined.
- Transfer the mixture to the prepared baking dish and top with the remaining provolone cheese (6 slices, chopped)
- Bake at 375° F (190° C) for 15-20 minutes, or until the cheese is melted and bubbly. If using chopped parsley (1 TBL), garnish with it, and serve warm. Serve with crostini, toasted sourdough, crackers, or crudite.
Equipments used:
Notes
- EXPERT TIPS:
- Storage
- Store cooled leftovers in airtight container in fridge up to 4 days. Reheat by placing back in oven (oven safe dish) and warm until hot. Or microwave in 30 second bursts, stir and heat until warmed through. It is not recommended to freeze this dip.
- Make Ahead - Assemble the steak and cheese dip, cover with plastic wrap or foil and refrigerate up to 1 day ahead. When ready, remove from fridge while oven preheats and heat as directed, baking a few minutes longer since it came from the fridge.
- The cream cheese should be softened to room temperature. This will give you a smooth and creamy result with no lumps.
- Freshly grated cheese is best for flavor and melting.
- If you can find bulk provolone, you can grate it yourself. My store only had slices, so I just chopped it up. Stack the slices, then cut into thin strips. Turn the strips so they are horizontal, and slice them into squares. It doesn’t have to be perfect—it’ll all be melted!
- Did you forget to soften the cream cheese? Cut the block in half, place it on a microwave-safe plate, and heat 10 seconds. Flip the blocks over and heat for 10 seconds more. Repeat the process until the cream cheese is at room temperature. Be careful not to melt it. It’s important to do 10-second intervals.
- Change it up with some add-ins: cayenne pepper, jalapenos, Pepperoncini, or sliced mushrooms.
- Feel free to experiment and find the perfect cheese blend that suits your taste. Try American, white cheddar, parmesan, or a mix.
- Can I use shaved steak for this recipe? You bet. After sautéing your onions and peppers, add ½ pounds of shaved steak to the skillet and stir fry for a few minutes. It will cook quickly. Proceed with the recipe.
Nutrition Information
Show Details
Serving
1serving
Calories
203kcal
(10%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
55mg
(18%)
Sodium
644mg
(27%)
Potassium
159mg
(5%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
881IU
(18%)
Vitamin C
22mg
(24%)
Calcium
249mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
Serving | 1serving | |
Calories | 203kcal | 10% |
Carbohydrates | 3g | 1% |
Protein | 12g | 24% |
Fat | 16g | 25% |
Saturated Fat | 10g | 50% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 4g | 20% |
Trans Fat | 0.1g | 5% |
Cholesterol | 55mg | 18% |
Sodium | 644mg | 27% |
Potassium | 159mg | 3% |
Fiber | 0.3g | 1% |
Sugar | 2g | 4% |
Vitamin A | 881IU | 18% |
Vitamin C | 22mg | 24% |
Calcium | 249mg | 25% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes