Description
This Philly Cheesesteak Dip is a creamy, cheesy, and savory appetizer inspired by the classic Philly cheesesteak sandwich. Featuring tender chopped roast beef, caramelized onions, sautéed green bell peppers, and a blend of cream cheese, sour cream, mozzarella, and provolone cheeses, this warm dip is perfect for parties or casual gatherings. Baked to bubbly perfection and garnished with fresh parsley and green onions, it pairs wonderfully with sliced baguette, tortilla chips, crackers, or fresh vegetables.
Ingredients
Scale
Meat and Vegetables
- 1 lb roast beef deli meat, sliced and chopped into ¼ inch pieces
- 1 medium onion, diced
- 1 large green bell pepper, chopped
Dairy
- 1 tbsp butter
- 8 ounces cream cheese (1 brick, 250 grams), room temperature
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- 8 slices provolone cheese, chopped into ¼ inch pieces (or 1 cup shredded mozzarella or Swiss cheese)
Seasonings and Garnish
- ¼ tsp salt
- ½ tsp black pepper, or to taste
- Fresh parsley, finely chopped (for garnish)
- Green onion, sliced (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375℉ (190℃). Grease an oven-safe baking dish or skillet with cooking spray and set aside to prevent sticking.
- Sauté Vegetables: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until lightly caramelized. Add the chopped green bell pepper and cook for 2-3 more minutes until the peppers are tender, stirring occasionally.
- Mix Cheese Base: While the vegetables cook, place the softened cream cheese, sour cream, shredded mozzarella, and provolone cheese into a medium-sized bowl. Stir until the mixture is smooth and evenly combined.
- Combine Ingredients: Add the chopped roast beef, sautéed onions and bell peppers, salt, and black pepper to the cheese mixture. Stir thoroughly to combine all ingredients evenly. Optionally reserve 1 tablespoon of the beef and vegetables for garnish.
- Transfer to Baking Dish: Spread the prepared dip evenly into the greased baking dish or skillet. If using reserved beef and vegetables, evenly distribute on top of the dip as garnish.
- Bake the Dip: Cover the dish with foil and bake for 15-18 minutes until the dip is hot and bubbly. Remove the foil and bake uncovered for another 2-3 minutes to slightly brown the top.
- Garnish and Serve: Remove from oven and garnish with finely chopped parsley and sliced green onions. Serve immediately with your choice of sliced baguette, tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- For best results, use roast beef deli meat fresh from the deli and slice it into small pieces yourself to preserve texture.
- This dip can be made ahead and refrigerated unbaked; bake right before serving, adding a few extra minutes if chilled.
- To make it spicier, add a dash of hot sauce or chopped jalapeños to the cheese mixture.
- Substitute mozzarella and provolone cheeses with Swiss or cheddar cheese for a different flavor profile.
- Leftover dip can be refrigerated for up to 3 days and reheated in the oven or microwave.
