Philly Cheesesteak Dip

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All the flavors of a Philly cheesesteak that you love in a warm, cheesy dip with beef, onions, peppers, mushrooms, and a bubbly provolone topping.

Think of it as a deconstructed cheesesteak that skipped the roll and went straight for maximum dip potential. Same bold flavors, way less commitment. And honestly, that just means there’s more room for dessert.

No, we’re not making an authentic Philly cheesesteak here, but we are leaning hard into the spirit of one. This dip is inspired by the City of Brotherly Love, which just happens to be about 30 minutes from where we live. Cheesesteaks are serious business around here, and you haven’t really visited Philly if you haven’t had:

• a cheesesteak
• a roast pork sandwich from DiNic’s
• or basically anything you can get your hands on at Reading Terminal Market

But in this moment right here, it’s all about the cheesesteak flavors we know and love: beef, onions, peppers, mushrooms, and cheese. Nothing fancy or complicated, just a warm, cheesy dip that belongs on your table.

• a whole onion (white or yellow)
• a whole green bell pepper
• mushrooms
• a pound of beef
• and plenty of provolone cheese

Once the vegetables are cooked down, everything gets mixed together, spread into a baking dish, and topped with, you guessed it, more cheese. Because most great dips are, at their core, just a socially acceptable excuse to eat melted cheese.

The result is rich without being heavy, packed with flavor, and loaded with texture from the beef and veggies. It’s indulgent, but balanced enough that you’ll keep going back for “just one more scoop.”

Step #1: sauté the vegetables until they’re soft and flavorful.

Step #2: blend the cream cheese with the beef.

Step #3: transfer the mixture to a skillet or baking dish.

Step #4: bake until hot and bubbly.

Step #5 (optional, but do it anyway): a quick broil at the end for lightly (or heavily, as you can see is my preference!) crispy cheese on top.

From start to finish, including chopping and cooling time, you’re looking at under 60 minutes for everything. The bake itself only takes around 20–25 minutes.

Omit mushrooms: if you don’t love mushrooms, simply leave them out entirely or swap in extra peppers. But know that if you’re on the fence about them, they really do melt right in (trust me– I’m not a huge mushroom lover).

Use a different beef: thin-sliced steak or leftover roast beef both work beautifully. I’ve also used London broil.

Make it ahead: this works BEAUTIFULLY as the flavors get better over time. You can assemble the dip, refrigerate it covered, then bake it just before serving.

Serve it differently: spoon it onto mini slider rolls for mini cheesesteak sliders, or serve alongside sturdy crackers and crostini (like bruschetta, but Philly).

This is one of those dips that somehow tastes even better the next day. The flavors deepen, the texture stays creamy, and suddenly you’re reheating it for lunch and wondering if you can live on just dips forever more (you probably can).

If you’re looking for a creative, crowd-pleasing appetizer that can also pull double duty as part of the main spread, this Philly cheesesteak dip absolutely earns its spot. It’s comforting and gooey and just unexpected enough to keep people hovering around the snack table (for better or worse).

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Philly Cheesesteak Dip Recipe

All the flavors of a Philly cheesesteak that you love in a warm, cheesy dip with beef, onions, peppers, mushrooms, and a bubbly provolone topping.

Prep Time20 minutes mins

Bake Time25 minutes mins

Total Time45 minutes mins

Recipe Author Lynn April

Servings: 12 servings

Ingredients

• ▢ 1 Tablespoon (15mL) olive oil
• ▢ 1 white or yellow onion chopped
• ▢ 1 green bell pepper chopped
• ▢ 4 ounces mushrooms¹ chopped
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 16 ounces (454g) full fat block cream cheese softened to room temperature
• ▢ 12 to 16 ounces (340-454g) roast beef² chopped
• ▢ 8 ounces provolone cheese³ shredded or cut into small pieces, divided

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

• Place a rack in the oven in the middle position. Preheat the oven to 400ºF(204ºC).
• Add the olive oil to a large skillet with heat over medium-high heat. Add onion, bell pepper, and mushrooms and cook while stirring frequently until tender (approximately 6-8 minutes). Add the garlic powder, salt, and pepper and stir to coat. Remove from heat and set aside.
  1 Tablespoon (15mL) olive oil, 1 white or yellow onion, 1 green bell pepper, 4 ounces mushrooms1, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
• In a large bowl, stir together the cream cheese, beef, and half of the provolone cheese. Add the cooked veggies and stir again until everything is combined.
  16 ounces (454g) full fat block cream cheese, 12 to 16 ounces (340-454g) roast beef2, 8 ounces provolone cheese3
• Pour the dip into your preferred size⁴ casserole dish and spread out evenly with a spoon or spatula. Sprinkle the rest of the provolone cheese evenly on top of the dip. Bake the dip for 20-25 minutes or until cheese bubbles.
• When the cheese is bubbly, switch the oven to broil for an additional 3-5 minutes to crispen up the cheese on top. Allow to cool for 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days. Dip freezes well, up to 3 months. I prefer freezing unbaked dip, thawing it in the refrigerator overnight, and then proceeding with the baking instructions.

Video

Notes

1. Mushrooms: use any you prefer, but I usually go for white or baby bella/cremini. 
2. Roast beef: you can also use leftover thinly sliced steak or any other kind of steak you prefer.
3. Provolone cheese: I like to start with slices and chop them into small pieces, but you can also use pre-shredded or shred from a block yourself. Any of these ways will work just fine. 
4. Casserole dish size: I used a 9″ cast iron skillet for this dip, but you can realistically bake this in a square baking dish, pie plate, or a rectangle casserole dish. I do not recommend using anything larger than a 9″ x 13″ baking dish.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 251kcal | Carbohydrates: 4g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 732mg | Potassium: 218mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 711IU | Vitamin C: 22mg | Calcium: 263mg | Iron: 1mg