Philadelphia Cheesesteak Dip

Our Story

Since we moved to Philly, this has been one of AJ's favorite things Gab makes. It takes everything you love about a Philly cheesesteak, the thin-sliced steak, the peppers and onions, the melty provolone, and bakes it into one creamy, bubbly skillet that everyone can dig into. It was one of the first recipes Gab shared on her Substack, and it earned its spot on the website the way every recipe here does: by disappearing fast.

Quick Stats

• Serves: 6 to 8

• Prep: 15 min

• Cook: 35 min

• Total: 50 min

• Difficulty: 2 / 5

• Cost: $$

Ingredients

For the dip

• 1 lb flank steak

• 6 oz cream cheese, softened

• 1/2 cup Greek yogurt

• 1 cup sour cream

• 12 oz sliced provolone cheese, divided

• 1/4 cup freshly grated Parmesan

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 5 cloves garlic, chopped

• 1 sweet onion, sliced

• Salt and black pepper, to taste

For serving

• Warm baguette slices

• Pita chips or tortilla chips

• Thick crackers (or honestly, just a spoon)

Instructions

1. Cook the steak. Season the flank steak generously with salt and pepper. Cook it in a skillet over medium heat until medium-rare. Let it rest for a few minutes, then slice it thinly against the grain.

2. Saute the vegetables. In the same skillet (do not wipe it, the flavor is in there), saute the onion, peppers, and garlic until everything softens and starts to get a little color.

3. Make the creamy base. In a mixing bowl, combine the cream cheese, Greek yogurt, sour cream, half of the provolone, and the Parmesan. Stir until smooth and evenly mixed.

4. Combine everything. Add the sliced steak and sauteed veggies to the creamy mixture and stir until evenly coated.

5. Bake. Transfer the mixture to a baking dish or oven-safe skillet and top with the remaining provolone. Bake at 375F for 20 to 25 minutes, until the cheese is melted, golden, and bubbling around the edges.

6. Serve. Bring the skillet straight to the table with warm baguette, pita chips, or crackers. Extra cheesy version: add a little more provolone on top and broil for a minute before serving.

Brands We Used and Love

• Iron Skillet

• Masa Chips

Shop the full kit here: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 5 / 5

• Gab:5 / 5

• Trey: Loved the cheese

What We'd Change Next Time

This dip is very forgiving. Swap the flank steak for shaved steak or sirloin if that is what you have, or use more Greek yogurt and less sour cream for a lighter version. And when we want it extra cheesy, a little more provolone on top and a quick minute under the broiler does the trick.

Estimated Nutrition

Per serving (1 of 8, dip only): roughly 390 calories, 25g protein, 7g carbohydrate, 29g fat. This is an estimate based on standard ingredient values and will shift with your cheese amounts and what you scoop it with.

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