Ingredients
- 8 ounces cream cheese, softened – This provides the thick, creamy foundation of the dip.
- ½ cup sour cream – Adds a slight tanginess and smooth texture.
- ¼ cup mayonnaise – Helps to create a rich consistency.
- 1 teaspoon Worcestershire sauce – Enhances the savory depth of flavor.
- ½ teaspoon garlic powder – Gives a mild garlicky kick.
- 1 teaspoon dried parsley flakes (optional) – Adds a subtle herbal note and color.
- 1 teaspoon salt, divided – Helps season both the creamy base and the steak mixture.
- ½ teaspoon black pepper – Balances the flavors with mild heat.
- 12 slices provolone cheese, divided – Provolone melts beautifully and delivers the signature cheesesteak taste.
For the Meat and Vegetables:
- 1 tablespoon olive oil – Used to sauté the meat and vegetables.
- 1 pound shaved beef ribeye or cooked shredded chicken – Ribeye is the traditional choice, but shredded chicken works well as a lighter alternative.
- 1 medium onion, finely chopped – Adds natural sweetness and enhances flavor.
- 1 medium green bell pepper, finely chopped – A classic cheesesteak ingredient that brings freshness and a pop of color.
Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9-inch pie plate or baking dish. This will prevent sticking and ensure an even bake.
2. Prepare the Cream Cheese Mixture
In a large mixing bowl, combine the following:
- Cream cheese
- Sour cream
- Mayonnaise
- Worcestershire sauce
- Garlic powder
- Dried parsley flakes (if using)
- ½ teaspoon salt
- Black pepper
Stir until smooth and fully incorporated. Next, chop 7 slices of provolone cheese into bite-sized pieces and fold them into the mixture. This ensures that every bite has melty, cheesy goodness. Set aside.
3. Cook the Meat and Vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shaved beef (or shredded chicken) and cook for 2-3 minutes, stirring frequently until lightly browned.
Next, add the chopped onion and green bell pepper, along with the remaining ½ teaspoon of salt. Continue to cook, stirring occasionally, for 3-4 minutes or until the vegetables are soft and fragrant. If there is excess grease from the meat, drain it before moving on to the next step.
4. Combine the Ingredients
Stir the cooked meat and vegetable mixture into the prepared cream cheese mixture. Mix thoroughly so that the steak and vegetables are evenly distributed throughout the dip.
5. Assemble and Bake
Transfer the mixture to the greased baking dish and smooth it into an even layer. Arrange the remaining 5 slices of provolone cheese over the top, covering the dip as much as possible.
Place in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbling and the edges begin to brown.
6. Broil for a Golden Finish
For a golden, slightly crispy top, switch your oven to broil and cook for 1-2 minutes. Keep a close eye on the dip to prevent burning.
7. Rest and Serve
Remove from the oven and let the dip sit for 10 minutes before serving. This allows it to set slightly and makes scooping easier. Serve warm with your choice of dippers.
Notes
Common Issues and Solutions
- Dip too thick? Add a splash of milk or broth and stir well to loosen the texture.
- Cheese burning too quickly? Cover the dip loosely with foil during the last 10 minutes of baking.
- Meat too tough? If using steak, avoid overcooking. Shaved ribeye should be cooked just until browned. If using chicken, make sure it is tender and fully cooked before adding it to the dip.
Efficient Kitchen Tips
- Prep ahead: Chop the onions and peppers in advance to save time.
- Use pre-cooked chicken: If opting for chicken instead of beef, use store-bought rotisserie chicken to simplify the process.
- Layer flavors: For a smoky taste, consider roasting the bell peppers before adding them to the dip.
- Prep Time: 20 minutes
- Cook Time: : 40 minutes