Craving a Philly cheesesteak but want something dippable and shareable? Skip the sandwich and make this Philly Cheesesteak Dip. It’s loaded with tender roast beef, sautéed vegetables, and a creamy, cheesy base — a perfect appetizer for parties, game day, or any gathering.
Philly Cheesesteak Dip Recipe
I enjoy turning favorite sandwiches into shareable, dippable versions — gooey, melty, and easy to serve. This Philly Cheesesteak Dip captures the classic flavors of provolone and roast beef with cream cheese, Parmesan, and a touch of Cheese Whiz for authentic cheesesteak flavor. It bakes up bubbly and golden, ideal for dipping with bread, chips, or veggies.
Dip Ingredients
These ingredients create a rich, savory dip with great texture. Exact measurements are provided in the recipe card below.
- Butter — for sautéing the vegetables and warming the roast beef.
- Deli-Sliced Roast Beef — diced into bite-sized pieces.
- Vegetables — diced peppers, onion, and garlic.
- Cream Cheese — softened to room temperature so the mixture is smooth.
- Cheese Whiz — adds an authentic, savory cheesesteak note.
- Grated Parmesan — brings salty, nutty depth.
- Sliced Provolone — for a melty, creamy top layer.
- Salt and Pepper — to taste.
- Seasonings — garlic powder, paprika, Italian seasoning, and fresh chopped parsley.
Let’s Make Philly Cheesesteak Dip
Sauté the roast beef and vegetables, fold them into the creamy cheese mixture, then bake until bubbly and golden. This recipe is simple, crowd-pleasing, and perfect for serving warm from the oven.
- Preheat and prepare dish: Preheat oven to 375°F. If you’re not baking in the skillet used for cooking, spray a 2-quart baking dish with nonstick spray and set aside.
- Sauté roast beef: Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon butter. Once melted, add the diced roast beef and cook 3–4 minutes until warmed and beginning to brown. Remove to a bowl and set aside.
- Cook vegetables: Add the remaining tablespoon of butter, diced peppers, and diced onion to the skillet. Sauté 5–6 minutes until the onions are translucent. Add minced garlic and cook 1 minute until fragrant. Remove from heat and combine with the roast beef.
- Make the cheese base: In a large bowl, beat the cream cheese and Cheese Whiz until smooth. Stir in half of the provolone, half the grated Parmesan, salt, pepper, garlic powder, paprika, and Italian seasoning.
- Combine: Fold the roast beef and cooked vegetables into the creamy cheese mixture. Transfer to the skillet or prepared baking dish, smooth the top, and sprinkle with the remaining provolone and Parmesan.
- Bake: Bake 25–30 minutes until the top is browned and bubbling. Remove and sprinkle with fresh chopped parsley.
- Serve: Serve hot with sliced baguette, bagel chips, pita chips, or sliced bell peppers for dipping.
Tips and Variations
Small tweaks make this dip even better. Try these suggestions:
- Use small pieces of roast beef: Finely chopped beef is easier to scoop and creates little crispy edges when sautéed.
- Cheese Whiz alternatives: If you don’t have Cheese Whiz, substitute sour cream or shredded mozzarella for a milder, creamier result.
- Add heat: Swap provolone for pepper jack or stir in diced jalapeños with the peppers and onions for a spicy kick.
Storing Leftover Philly Cheesesteak Dip
This dip is best hot and fresh, but you can assemble it up to a day ahead. Cover the prepared baking dish with plastic wrap or foil and refrigerate until ready to bake. It may need a few extra minutes in the oven if chilled. If the top begins to brown before the center is hot, cover loosely with foil while it finishes.
To reheat cooked leftovers, bake at 350°F for 10–15 minutes until heated through.
Philly Cheesesteak Dip
Ingredients
- 2 tablespoons butter
- 7 oz deli-sliced roast beef, diced into bite-sized pieces
- 1 cup diced peppers
- 1 cup diced onion
- 3 cloves garlic, minced
- 8 ounces cream cheese, room temperature
- ½ cup Cheese Whiz
- ⅓ cup grated Parmesan
- 8 ounces sliced provolone, diced
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 375°F. If not using the skillet for baking, spray a 2-quart baking dish with nonstick spray.
- Heat an oven-safe 2-quart skillet over medium and add 1 tablespoon butter. Add the diced roast beef and cook 3–4 minutes until warmed and beginning to brown. Remove to a bowl and set aside.
- Add the remaining tablespoon of butter to the skillet with the diced peppers and onion. Sauté 5–6 minutes until the onions are translucent. Add the minced garlic and cook 1 minute until fragrant. Remove from heat and combine with the roast beef.
- In a large bowl, beat the cream cheese, half the Parmesan, and the Cheese Whiz until smooth. Stir in half the provolone, salt, pepper, garlic powder, paprika, and Italian seasoning.
- Fold in the roast beef and cooked vegetables. Transfer into the skillet or baking dish, smooth the top, and sprinkle with the remaining provolone and Parmesan.
- Bake 25–30 minutes until the top is browned and bubbling. Remove and top with chopped parsley.
- Serve hot with sliced baguette, bagel chips, pita chips, or sliced bell peppers.
Nutrition
Carbohydrates: 16 g
Protein: 25 g
Fat: 34 g
Saturated Fat: 21 g
Sodium: 1566 mg
Nutrition information is approximate and provided as an estimate.