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.
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
- Mushrooms: use any you prefer, but I usually go for white or baby bella/cremini.
- Roast beef: you can also use leftover thinly sliced steak or any other kind of steak you prefer.
- 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.
- 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
