This Creamy Cheesesteak Dip is the ultimate dippable twist on the classic Philly cheesesteak! Imagine tender shaved beef, caramelized onions, sweet peppers, and a melty blend of cheddar, provolone, and Monterey Jack cheeses all baked into a creamy, irresistible dip.
It is perfect for game day, parties, or a cozy night in, this dip brings all the flavors of a Philly cheesesteak without the bread hassle. Pair it with your favorite dippers; like carrots, tortilla chips, and sliced bread and then watch it disappear!
Why you’ll love this recipe!
What ingredients do I need?
- Shaved beef: Tender, thinly sliced beef that cooks quickly and stays juicy.
- Green pepper and sweet onion: Adds sweetness and crunch for that classic Philly flavor.
- Cheese blend: Sharp cheddar, creamy Monterey Jack, and provolone create a perfectly balanced, gooey dip.
- Cream, milk, and cream cheese: Gives the dip a smooth, velvety texture.
- Worcestershire sauce: Adds umami depth and savory richness.
- Butter and flour (roux): Thickens the dip for that perfect creamy consistency.
- Toppings and garnish: Extra cheese, scallions, and paprika elevate presentation and flavor.
Recipe Variations
- Spicy Cheesesteak Dip: Add diced jalapeños or a pinch of cayenne for heat.
- Loaded Dip: Top with cooked bacon, pickled peppers, or extra caramelized onions.
- Chicken Cheesesteak: Use shaved chicken in place of the shaved steak.
Pro Tips
- Cook peppers and onions until caramelized for maximum sweetness.
- Mix some into the base and sprinkle extra on top for gooey perfection.
- Chop up the shaved beef more for smaller pieces that get mixed in throughout the dip.
- When making your roux, make sure your butter and flour are fully combined and cooked for 1–2 minutes to avoid a floury taste.
- Let the dip rest for 5 minutes after baking, it will thicken slightly and scoop out beautifully.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Beef: Swap for shredded rotisserie chicken, shaved chicken, or cooked sausage for a different twist.
- Milk and cream: Use half and half or whole milk for a lighter version.
- Cheese: Any melty cheese works. Try gouda, fontina, or pepper jack for a little kick.
Dietary Substitutions
- Lower fat: Use reduced-fat cheeses and milk.
- Gluten free: Replace all purpose flour with a gluten free flour or cornstarch slurry.
- Keto friendly: Use heavy cream only and skip the milk for lower carbs.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven at 350°F until warmed through or in the microwave in 30 second intervals.
But, I Still Have A Few Questions…
Can this dip be made ahead of time?
Yes. The dip can be fully assembled up to the baking step, covered tightly, and refrigerated for up to 24 hours. Bake as directed when ready to serve until hot and bubbly.
Can Cheesesteak Dip be frozen?
Yes, it freezes well. Allow the dip to cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.
What can be used if shaved beef isn’t available?
Thinly sliced steak or roast works well as a substitute. Ground beef can also be used if needed, though the texture will be different.
How can the spice level be adjusted?
To add heat, mix in diced jalapeños, crushed red pepper flakes, or a splash of hot sauce with the cheese sauce.
Can different cheeses be used?
Absolutely. Any good melting cheese works well, including gouda, fontina, mozzarella, or pepper jack, while still providing a creamy texture.
What should Cheesesteak Dip be served with?
This dip pairs perfectly with tortilla chips, toasted baguette slices, crackers, pretzel bites, or fresh-cut vegetables like celery and bell peppers.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Cheesesteak Dip
Ingredients
Dip Base:
- 1 lb shaved beef
- 1 pepper diced (red, green, yellow, or orange)
- 1 sweet onion diced
- 2 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 cup heavy cream
- ½ cup whole milk
- 1 tsp Worcestershire sauce
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- ½ cup provolone cheese shredded
- 4 oz cream cheese softened
- ¾ tsp salt adjust to taste
- Fresh cracked pepper
Topping and Garnish:
- Extra shredded cheese optional
- 2 –3 scallions sliced
- Paprika optional
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, sauté diced onion and green pepper in a little olive oil until soft and caramelized, about 5–7 minutes.
- Add shaved beef to the skillet and cook until just browned. Remove mixture from pan and set aside.
- In the same skillet, melt the butter and whisk in flour to create a roux. Cook 1–2 minutes.
- Slowly whisk in heavy cream and milk until smooth. Add Worcestershire sauce, salt, and pepper. Stir to combine and cook on medium low heat until slightly thickened.
- Remove from heat and stir in cheddar, Monterey Jack, provolone, and cream cheese until melted and smooth.
- Fold in the sautéed veggies and beef (if you want the pieces of beef to be smaller, I would chop up the mixture a little before adding it back to the pan).
- Pour mixture into a baking dish. Top with extra cheese, if desired.
- Bake at 350°F for 15–20 minutes, or until bubbly and golden on top.
- Garnish with sliced scallions and a sprinkle of paprika. Serve warm with chips, bread, or veggies.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.