If you’re a fan of Philly Cheese Steak sandwiches, you are not going to be able to get enough of this dip. It’s so cheesy, creamy, and warm and loaded with flavorful chunks of steak, onions, and peppers. Serve it with toasted baguette, tortilla chips, or even pita chips and you have one heck of a game day snack or party appetizer.
For the steak I used ribeye steak because it is my favorite. But you could use strip steak, or sirloin or even buy some sliced roast beef from the deli if you want to skip the step of cooking the steak. The frozen, thin-sliced steak is an option too.
I cook the steak in olive oil and Challenge butter and then use the same pan plus a touch more butter to cook the onions and green bell peppers. I love the flavor butter gives steak and sauteed vegetables.
For the creaminess of the dip, I use Challenge cream cheese with a little mayonnaise mixed in. You could use sour cream instead of the mayo if you wanted to.
I love to use Challenge butter and cream cheese in my cooking and I always have my refrigerator stocked with them. They are super high quality products that really make all the difference in your cooking. Challenge Dairy products are made from fresh, pure ingredients. No additives, hormones, or fillers are used.
Next time you need a game day snack, try some Philly Cheese Steak Dip. It is a meat and cheese lover’s dream!
Philly Cheese Steak Dip is creamy, cheesy, and warm and loaded with flavorful chunks of steak, onions, and peppers.
- 1 rib-eye steak
- salt and pepper
- 1 1/2 tablespoons Challenge butter, divided
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 (8-ounce) package Challenge cream cheese, softened
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 pound Provolone cheese slices, chopped
- 1 1/2 cups shredded Mozzarella cheese, divided
- 2 green onions, sliced
Season steak with salt and pepper. Place a pan, preferably a cast iron pan, over medium-high heat. Add 1/2 tablespoon butter and olive oil. Cook steak about 4-6 minutes each side, depending on thickness and keeping in mind it will cook again in the oven.
Let steak rest and then cut into bite-sized pieces. Set aside.
Add remaining butter to pan and cook onion and pepper until soft.
In a large bowl, stir together cream cheese and mayonnaise until smooth.
Stir in garlic powder, provolone cheese and 1 cup of Mozzarella cheese.
Stir in chopped steak and onion and peppers.
Place mixture in a greased baking dish (you can use the cast iron pan you cooked the steak and onion in if it is the right size.)
Bake at 350 degrees for 20 minutes.
Sprinkle remaining mozzarella cheese and green onions on top and bake 5 minutes.
Serve warm with baguette or tortilla chips.
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Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.