Philly Cheesesteak Dip is inspired by the classic sandwich and turned into a delicious skillet dip. Juicy steak, grilled peppers and layers of cheese make this yummy dip recipe.
This is a terrific game day appetizer. I love finding a new dip recipe to share with friends at get-togethers. This one along with our delicious Rotel Dip and Mexican Corn Dip are my favorites to make. When football season arrives soon, we will be serving a new one every Sunday.
Philly Cheesesteak Dip
Anyone who likes a traditional Philly Cheesesteak sandwich is going to love this. It’s pretty easy to make and comes out perfect every time. Also, it’s great for anyone who likes to keep their carb intake low like those on Paleo or Keto diets.
- Flank Steak – you can alternately use a ribeye or a cheaper alternative of hanger steak.
- Cream Cheese
- Provolone Cheese
- Parmesan Cheese – freshly grated.
- Sour Cream
- Greek Yogurt – make sure to grab plain without any flavors.
- Onion – the sweet onions work best here.
- Red Pepper
- Green Pepper
- Garlic – fresh cloves here have the best flavor.
- Salt and Pepper – to taste.
How To Make Philly Cheesesteak Skillet Dip
- Saute the steak in a cast iron skillet on both sides and dice into bite-sized pieces.
- Saute the onions, peppers and garlic in the steak drippings. Add the steak back in.
- Separately, mix the sour cream, cream cheese and yogurt together in a bowl.
- Remove the pan from the heat and stir in the cream mixture, the parmesan cheese and some provolone cheese slices. Mix together then add more provolone on top.
- Bake in the skillet for 20-25 minutes and serve once slightly cooled.
Serve this up with tortilla chips or toasted bread.
More Recipes To Try
Philly Cheesesteak Dip
- 1 pound flank steak
- 6 ounces cream cheese softened
- ½ cup greek yogurt
- 1 cup sour cream
- 12 ounces sliced provolone cheese divided
- ¼ cup freshly grated parmesan cheese
- 1 green pepper chopped
- 1 red pepper chopped
- 5 cloves garlic chopped
- 1 sweet onion sliced
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- In a large cast iron skillet place flank steak on high heat with olive oil, salt, and pepper. Saute on both sides, only flipping once to form crust. About 3-4 minutes each side. Remove steak from pan and allow to rest. Once rested, chop steak into ½ inch pieces.
- Turn heat down to medium. Leaving steak drippings in the pan add in pepper, onions, and garlic. Sprinkle it with salt and pepper. Sauté for 5-7 minutes until slightly softened. Add in pieces of steak. Stirring occasionally.
- While the pepper mixture cooks, combine sour cream, greek yogurt, and cream cheese in a large bowl. Set aside. In another bowl grate the parmesan cheese and separate your sliced provolone. You can chop or rip up half the pieces of provolone, it will go in the dip.
- Remove pepper mixture from heat, add in sour cream mixture, parmesan cheese, and half of your provolone cheese. Mix thoroughly and flatten out with your spoon. Add remaining slices of provolone cheese on top and bake for 20-25 minutes. Serve with tortilla chips or baguette!