With Super Bowl LVIII just around the corner, I am reminded of how excited the Philadelphia area (and Eagles fans everywhere) was this time last year. While we did not have a repeat of 2018 when the Eagles won the Super Bowl, it did provide me with an opportunity to turn a Philadelphia classic sandwich into a dip.
Brothers Pat and Harry Olivieri are credited with creating the cheesesteak in the 1930s. They opened Pat’s King of Steaks which is still family-owned today. Most Philadlephians have an opinion on who makes the best cheesesteak (Pat’s and Geno’s are at the top of that list) and what kind of cheese to use (provolone, American (white, not yellow) or Cheez Whiz). I must confess that I prefer chicken cheesesteaks with provolone, mushrooms and sweet peppers and no roll (to make it gluten-free!). I like it with tortilla chips or served on top of a salad with ranch dressing.
Back to the dip. Given that Philadelphia is home to the cheesesteak, you’ll not be surprised that our favorite local butcher, Worrell’s, typically stocks one pound packs of shaved ribeye in their freezer section. The meat is so thin that it defrosts quickly. If you’re slicing it yourself, wrap a fresh ribeye in plastic wrap, and place in the freezer for 30 minutes. Freezing it makes it easier to cut. Then unwrap it and slice across the grain as thinly as you can (1/4-inch or finer).
For this dip, I recommend a regular or mild provolone and that you grate it yourself. If you’re having trouble finding a piece for grating, ask the deli counter to cut you a large piece. Typically the larger pieces of provolone that you may find in the cheese section are sharp or extra sharp. If you can’t find provolone, mozzarella works well as it melts nicely (I know it’s one of the cheeses you find on a cheesesteak sandwich).
The base for this dip is cream cheese with a bit of sour cream and then you add cooked ribeye, onions, green and red peppers, and half of the grated cheese. Transfer that to a baking dish and top it with the remaining grated cheese. It’s got all of the good flavors of the sandwich in a dip.
This dip can be made up to two days in advance and heated just before serving which is especially nice if you’re hosting a party for the Super Bowl. It’s perfect for a football game but also good anytime of the year.
| Philadelphia Cheesesteak Dip | Print |
- 2 tablespoons olive oil divided
- 1 pound boneless ribeye, thinly sliced
- 1 tablespoon unsalted butter
- 1 medium sweet yellow onion, diced
- 1 green bell pepper diced
- 1 red bell pepper, diced
- 8 ounces cream cheese, room temperature
- 2 tablespoons sour cream
- 1 pound shredded regular (not sharp) provolone cheese (about 4 cups) (see Notes)
- Kosher salt and freshly ground black pepper
- Serve with tortilla chips or baguette slices
- You want the steak to be as thin as possible. Wrap the steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain as thinly as you can (1/4-inch or finer). Alternatively, ask your butcher to shave a ribeye steak.
- Preheat the oven to 375°F and spray an 11 to 12-inch oval baking dish with oil.
- Heat a 12-inch skillet over medium heat and add 1 tablespoon of oil.
- Season the sliced ribeye with Kosher salt and freshly ground black pepper.
- Add the ribeye to the skillet. Cook, stirring occasionally, until the ribeye is browned and almost cooked through, about 3 to 4 minutes.
- Transfer the ribeye to a cutting board and cut ribeye into small pieces (about ½-inch).
- Transfer to a plate lined with a paper towel (to soak up any liquid).
- Drain off any fat from the skillet and wipe it clean with a paper towel.
- Heat the remaining 1 tablespoon olive oil and butter over medium heat until the butter is melted.
- Add onion, green pepper, and red pepper to the skillet. Cook, stirring often, until vegetables have softened, about 8 to 10 minutes.
- Using a stand mixer or hand mixer, beat the cream cheese and sour cream in a large bowl until smooth.
- Stir in the ribeye and onion-pepper mixture.
- Add half of the shredded cheese and stir.
- Transfer dip to the prepared dish. Sprinkle the remaining shredded cheese on top.
- Bake for 30 minutes or until heated through and bubbly around the edges.
- Serve with tortilla chips or baguette slices.
* I recommend shredding the provolone rather than purchasing already shredded provolone which contains a caking agent. Pre-shredded cheese doesn’t melt as well. If you’re having trouble finding a piece for grating, ask the deli counter to cut you a large piece.
* Dip can be made two days in advance. Cover and store in the refrigerator. Add 10 minutes to the baking time.
Source: Variation of a recipe from The Cookie Rookie
The “cheesesteak” you prefer is not anything you would find in Philly. This is the type of off the menu ordering you find at west coast hubs like In n Out. A cheesesteak should be order wit or wit out and your choice of cheese (wiz).
Geoff – Thank you for providing a Philadelphia native perspective, dear brother! I decided not to delve into the cheese wiz aspect – I appreciate you doing so. Remember that I grew up on that other coast. 😀