Description
This Philly Cheesesteak Dip transforms the classic sandwich into a creamy, cheesy appetizer perfect for parties or game day. Tender flank steak combines with sautéed peppers, onions, garlic, and a blend of cream cheese, Greek yogurt, sour cream, provolone, and parmesan cheeses to create a rich and flavorful dip that pairs perfectly with chips, bread, or veggies.
Ingredients
Scale
Meat and Vegetables
- 1 pound flank steak
- 1 green pepper, chopped
- 1 red pepper, chopped
- 5 cloves garlic, chopped
- 1 sweet onion, sliced
Dairy and Cheese
- 6 ounces cream cheese, softened
- ½ cup Greek yogurt
- 1 cup sour cream
- 12 ounces sliced provolone cheese, divided
- ¼ cup freshly grated parmesan cheese
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the steak: Slice the flank steak thinly against the grain for tenderness. Season with salt and pepper. In a large skillet over medium-high heat, cook the steak until browned and cooked through, about 4-5 minutes, then remove from skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped green and red peppers, sliced onion, and chopped garlic. Cook over medium heat until the vegetables soften and caramelize, about 7-8 minutes. Season with salt and pepper to taste.
- Combine dairy ingredients: In a mixing bowl, blend the softened cream cheese, Greek yogurt, and sour cream until smooth and creamy.
- Mix everything together: Chop or shred the cooked steak into bite-sized pieces. Add the steak and sautéed vegetables to the bowl with the dairy mixture. Stir in half of the provolone cheese and all of the parmesan cheese until evenly combined.
- Assemble the dip: Transfer the mixture into an oven-safe baking dish. Top with the remaining sliced provolone cheese evenly over the surface.
- Bake: Preheat the oven to 350°F (175°C). Bake the dip for 15-20 minutes, or until the cheese on top is melted and bubbly. Remove from oven and let cool slightly before serving.
- Serve: Serve warm with tortilla chips, sliced baguette, or vegetable sticks for dipping.
Notes
- Flank steak can be substituted with ribeye or sirloin for a richer flavor.
- For a spicier dip, add sliced jalapeños or a pinch of crushed red pepper flakes with the vegetables.
- Greek yogurt can be replaced with more sour cream if preferred for a creamier texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
- This dip also works well in a slow cooker on low for 1-2 hours to meld the flavors.
