Philly Cheesesteak Dip

 Philly Cheesesteak Dip from Noble Pig Oregon 1
It's dip season, my favorite time of year! I know we've talked before about this, but dip season begins sometime in October and runs through Super Bowl Sunday (in my opinion). All the holidays and the celebrating seem to bring out the dip in all of us, which is totally fine with me.

Now, I have another foodie confession to make, I have never had an authentic Philadelphia Cheesesteak Sandwich from Philadelphia. I blame it on logistics since I've never been to Philadelphia or Pennsylvania for that matter. It's another adventure on my foodie bucket list I would love to check off in the near future. However, I've seen about a billion of these sandwiches made on TV, does that count for anything? There seems to be a lot of variation and interpretation to this famed chopped steak sandwich; the types of cheese used, the rolls and all the additions. And at certain establishments you have to know how to order and what to ask for with what seems like secret code. I will have to study up before I make the trek to Philly.

However, I do hope the Philly cheesesteak sandwiches taste something like this dip because it is over-the-top fabulous and exactly how I imagine/want them to taste. 

Philly Cheesesteak Dip from Noble Pig Oregon
I used grilled ribeye steak, which is classic for cheesesteak sandwiches and is the favorite red meat around here. The ribeye is juicy, tender and flavorful, which is what you want for this dip. After grilling, just chop the steak into 1/2" diced pieces, it's that easy.

Sargento Collage
I read a lot about the cheese used on classic cheesesteak sandwiches. Provolone is big and cheeze wiz, as well as American cheese. I do love provolone, but cheese wiz and American are not necessarily my (favorite) thing. I wanted a little more flavor, complexity and melty-stringy cheese for this dip. And since this was my dip fantasy, I got to make it exactly how I wanted it. 

My cheese needs were met perfectly with Sargento® Chef Blends™ Shredded 6 Cheese Italian (which includes provolone) and Sargento® Traditional Cut Shredded Mozzarella Cheese. I like the way these cheeses melt and taste, so I knew they would be perfect (and they were). Sargento has a Mozzarella and Provolone blend I think would also be stellar for this dip. If you try it, let me know how it was. 

Philly Cheesesteak Dip from Noble Pig Oregon
This is how your dip will look before it is destroyed by the masses. In fact, this is the kind of appetizer that makes people not pay attention to the game. It's so good they just can't stop eating it.

Philly Cheesesteak Dip from Noble Pig Oregon
You know this is going to be amazing, I can see your mouth-watering from here.

Print Recipe

Philly Cheesesteak Dip

Recipe from: Created by Cathy Pollak for | Serves: 3 cups


  • 1-2 teaspoons olive oil
  • 3/4 cup diced green bell pepper
  • 1/3 cup minced shallots
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Sargento® Traditional Cut Shredded Mozzarella Cheese
  • 1 Tablespoon Montreal steak seasoning
  • 8 oz grilled ribeye steak cut into 1/2" dice pieces
  • 1/2 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
  • minced chives for garnish


  • Preheat oven to 350 degrees F.
  • In a small nonstick skillet over medium heat add olive oil and saute green bell pepper until slightly softened, about three minutes. Add shallots and cook for two minutes more, stirring often. Remove from heat and set aside.
  • In a large mixing bowl, add cream cheese, mayonnaise, Sargento® Traditional Cut Shredded Mozzarella Cheese and Montreal steak seasoning. With a hand mixer, blend until fully incorporated. Stir in steak and bell pepper-onion mixture. Spoon mixture into a 3-1/2 cup baking dish and top with Sargento® Chef Blends™ Shredded 6 Cheese Italian. Bake for 20-30 minutes, until mixture is bubbling and cheese is slightly golden on top. Sprinkle with chives for garnish. Serve with toasted bread pieces.
  • Tips: Serve ribeye steak the night before for dinner. Hold back one 8 oz steak and chop it into pieces. Refrigerate over night and warm up slightly in the pan before sauteing bell pepper and onion. This will save you time on game day. Styling tip: Since we eat with our eyes first, if you want your dip to look like the one pictured here, hold back a few pieces of the steak and some green pepper from the mixture. Once you spoon the dip into the baking dish, press in the steak and bell pepper pieces on the top of the dip allowing them to peek through. When sprinkling the final cheese on top, sprinkle the cheese around the steak so it continues to show through.

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Disclosure: This post was made possible by Sargento Cheese, a wonderful family brand located in the beautiful state of Wisconsin. Please support them in any way possible as they continue to make posts such as this one available to all of you. As always, I only work with brands I believe make an exceptional product. As always, all opinions remain 100% my own.

Post a Comment

15 Comments and 4 Replies

  1. OMG! Looks super delicious!!!! Perfect for watching the Super Bowl next weekend.

  2. Wanda R. 2

    Yep, I’ll be trying this!!!

  3. This cheesesteak dip recipe looks crazy good! Bring on the Super Bowl!

  4. All hail the dips! That Sargento 6 cheese is my go to cheese blend, I adore it. This sounds heavenly, Cathy, Love it!

  5. Liz 5

    Oh, yeah, I’d be staring at this cheesy bowl of deliciousness and not at the game! Perfect for ANY gathering!

  6. this looks out of this world delicious and I can’t wait to make it!

  7. Alida 7

    This is the kind of dip that would disappear first at any party. It looks absolutely wonderful!!

  8. Dip season is my favorite season too! This looks amazing. I totally want to make it for the Superbowl.

  9. Absolutely fabulous, gorgeous!!! Can’t take my eyes off that. :D

  10. This dip looks incredible! Definitely adding to my list!

  11. DEB. 11

    A very great dish to try ,I’ll be trying it

  12. sue 12

    I have just put this together for a Super Bowl party… and when I was looking for the baking instructions, I don’t see a temp to bake this dip at…I am going to go with 350° and hope for the best

  13. Gina 14

    So, I have had an authentic Philly cheesesteak and to be honest, I really don’t get all the hype. This dip looks FAR better :)

  14. Stacey 15

    Tell us about that toasted bread?
    I can’t wait to try this.

  15. Leila 17

    There is one thing I don’t understand in the recipe. It calls for one tablespoon of Montreal Steak seasoning but no mention of it in the directions. I’m assuming that this should be sprinkled on the steak while grilling, and not added to cream cheese in recipe, or something like that.

    Also, can I substitute sour cream for the mayo? I know in some dips, its not a problem.

    • Leila 18

      Never mind, I just found the spot where it says to add the steak seasoning. Sorry I missed it…but still wondering if I can substitute sour cream for the mayo. Let me know as I want to make this for Christmas. Thank you.


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