Try making this Philly Cheesesteak Dip the next time you want to spice up your appetizer party table! This creamy and cheesy dip is made with shaved ribeye steak, cream cheese, Greek yogurt, sharp white American cheese, and onions. The combination of flavors is perfect and will surely make everyone want more. Serve it with chips, crostini, or bread to get the full cheesesteak experience without having to go through the hassle of making sandwiches.
Creamy Philly cheesesteak dip with shaved ribeye
Have you ever taken a bite of something so amazing and so mind-blowingly delicious that you just start to dissect it in your head? Trying to understand how the flavors married together so perfectly?
That’s what happened to me when I took a bite out of my first Philly cheesesteak sandwich. It was love at first bite! So ever since then, I’ve been trying to recreate that same flavor in different dishes. And this cheesesteak dip might just be the best version I’ve created yet.
Making the dip is a breeze, and all it requires is a few simple ingredients that you probably already have in your pantry. The flavor comes from the combination of cream cheese, Greek yogurt, sharp white American cheese, and onions.
The key to the amazing flavor is making sure to use a good quality ribeye steak that’s been shaved thin. This will give you juicy, tender beef that’s full of flavor and will make the dip even better.
Are you running to the grocery store yet? Because once you have all the ingredients, it’s time to get cooking!
Making this Philly cheesesteak dip is deliciously simple and tastes JUST like the real thing!
Here’s a bit more about what I used:
- Ribeye: This shaved ribeye will make or break your dip. It’s important to get thinly sliced ribeye so it melts together with the creamy and cheesy ingredients. You need about 1 pound of it, but you can always add a little more if you want it really meaty!
- Cream Cheese: A smooth and creamy base for the dip, you’ll need about 8oz of cream cheese. I like to use fat-free cream cheese to keep this appetizer on the healthier side. Make sure it is softened at room temperature before adding it to the mix.
- Greek Yogurt: You’ll need a cup of Greek yogurt to add a bit of tanginess, and will make the dip super thick and creamy. Same as the cream cheese – make sure to get nonfat to keep the cheesesteak dip healthy.
- Cheese: To get real cheese steak flavor, you’ll need about 1/2 pound of sharp white American cheese. This is the key ingredient for making this dip taste like a real cheesesteak! I like to buy my cheese from the Cooper’s brand. Make sure to dice the cheese in small cubes as it helps melt the cheese evenly.
- Garlic: I love to use fresh garlic cloves for this dip, but you can also use granulated garlic powder. You need about 1 1/2 teaspoons of garlic powder or 3 cloves of minced fresh garlic. It adds just the right amount of zing to the dip.
- Onions: A must when it comes to Philly cheesesteaks! I like to use white or yellow onions for this dip, about 1 large onion. Make sure to dice the onion super small, and even so, you get nice bits of onion in each bite.
- Butter: To cook the ribeye and onions, you’ll need about 2 tablespoons of butter. I like to use salted butter for this dip – it’s just a little bit of added flavor.
- Salt and Pepper: To bring out all the flavors, season your dip with a pinch of salt and pepper.
Kitchen tools required
Here’s a bit more information about what I used to make this cheesy steak dip…
- Large pan
- 8×8 pan
- Large bowl
For measuring, you will need 1 cup, one tablespoon, one teaspoon, and a 1/2 teaspoon.
How to make Philly cheesesteak dip
To make this dish, start by preheating your oven to 350°F.
Then, in a large saute pan over medium-high heat, melt some butter. After that, add some diced onions and cook for 2-3 minutes.
Next, add some shaved ribeye and minced garlic, and cook for another 4-5 minutes or until the ribeye is cooked through.
Tip: It’s easier to slice or shave the ribeye before cooking it. If you do it after, the steak will be more difficult to cut.
Season with salt and pepper, then turn off the heat!
In a separate large bowl, mix together cream cheese and yogurt. Add the steak mixture to the bowl and mix everything together. Then, add half of the cheese to the bowl and stir everything together.
Pour the mixture into an 8×8 baking dish and sprinkle the remaining cheese over the top. Bake the dish for 30-35 minutes, or until it is bubbling.
Finally, allow the dish to cool for 10 minutes before serving.
Dip and enjoy!
Below are some common cheesesteak dip questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Can I use different meats for this dip?
Yes! You can use any thinly sliced steak you’d like. I recommend ribeye for the most authentic flavor. But, you can also use sirloin, skirt steak, or even ground beef in a pinch.
Could I use a deli roast beef instead of the shaved ribeye?
Yes, you can. Just be sure to dice it up into very small pieces, so that it evenly cooks with the rest of the ingredients.
What cheese should I use?
I love using Cooper sharp white American cheese because it’s creamy and melts well. You can also try using Gruyere, Provolone, or Mozzarella cheese for a different flavor.
What else can I add to this dip?
Feel free to mix in some mushrooms, bell peppers, or jalapeños for a spicy kick. Or, add some bacon for a smoky flavor!
Can I make this cheesesteak dip ahead of time?
Absolutely! This dip tastes even better when it’s had a chance to sit and let the flavors mingle. You can make it up to the point of baking it, and then store it in your fridge for up to a day before baking.
What’s the best way to serve this dip?
I love serving this dip with chips, crostini, or toasted bread. You can also make it into a sandwich by spreading some of the cheesy dip onto a hoagie roll. Enjoy!
For a healthier note, serve the Philly cheesesteak dip with your favorite dipping veggies like celery and carrots.
Leftovers should last up to 4 days if stored properly in an airtight container in the refrigerator. For best results, reheat in the oven at 350°F for 15-20 minutes before serving.
And there you have it – a delicious and creamy Philly cheesesteak dip! Not only does this recipe taste just like the real thing, but it’s also super easy to make.
If you liked this recipe, you’ll want to try these!
Here are some of my favorite dip recipes you should make next. Enjoy!
- Healthy French Onion Dip
- Light Jalapeño Popper Dip
- Hot Baked Crab Dip
- Taco 7-Layer Dip
- Healthier Buffalo Chicken Dip
All recipes by Erin Morrissey and Photos by Sierra Inn
Philly Cheesesteak Dip
Try making this Philly Cheesesteak Dip the next time you want to spice up your appetizer party table! This creamy and cheesy dip is made with shaved ribeye steak, cream cheese, Greek yogurt, sharp white American cheese, and onions. Serve it with chips, crostini, or bread to get the full cheesesteak experience without having to go through the hassle of making sandwiches.
- 2 tbsp butter
- 1 large yellow onion, diced
- 1lb shaved ribeye
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 8oz cream cheese, softened
- 1 cup plain greek yogurt
- 1/2 pound cooper sharp white American cheese, diced small
- Crostini, bread, chips, veggies to dip
- Preheat oven to 350F.
- In a large saute pan, heat butter over medium high heat.
- Add diced onions and cook 2-3 minutes. Add shaved ribeye and minced garlic and cook another 4-5 minutes or until ribeye is cooked. Mix in salt and pepper. Turn off heat.
- In a large bowl, mix together cream cheese and yogurt. Add steak mixture and mix until well combined.
- Add half of the cheese to the steak mixture, stir until combined.
- Pour into 8×8 baking dish. Sprinkle with remaining cheese.
- Bake for 30-35 minutes or until bubbling.
- Let cool 10 minutes and serve with crostini, bread, chips, or veggies,
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