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Philly Cheese Steak Dip

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"This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game. Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette. Keep it hot and fresh for guests by baking it in 2 batches, or feel free to do this all at once in a 9x13-inch baking dish."
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1 h 23 m servings 143
Original recipe yields 24 servings


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  1. Slice steak into thick pieces. Season generously on both sides with salt and pepper.
  2. Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
  3. Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
  4. Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
  5. Preheat the oven to 400 degrees F (200 degrees C).
  6. Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
  7. Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
  8. Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.


  • Chef's Notes:
  • You can chop the steak up raw, and then brown it, or brown pieces of steak, and then chop it up, as I did here. Or, if you really want to save some time, you could brown up some ground beef, which should also work pretty well in this.
  • Use any mix of sweet, hot, and/or pickled peppers you prefer.
  • For a vegetarian version, you could do this with well-browned mushrooms, which I'm guessing would be very tasty.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of peppers. The actual amount of peppers consumed will vary.

Nutrition Facts

Per Serving: 143 calories; 11.2 3.3 7.3 36 267 Full nutrition

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