This hot Philly Cheesesteak Dip is packed with roast beef, peppers, and three types of cheese. It gets a flavor kick from zesty Italian dressing.
Table of Contents
Hot and Cheesy Cheesesteak Dip
This Philly Cheesesteak Dip takes the savory flavors of the famous sandwich and turns them into a hot and cheesy appetizer. It combines chopped roast beef, onions, and peppers with a rich blend of cream cheese and white American cheese.
The secret to this recipe is the zesty Italian dressing. Instead of using oil or butter, you cook the vegetables in the dressing. This infuses the peppers and onions with herbs and spices before they mix with the cheese. It is a hearty dip that stands out on any game day spread. You can serve it with crusty bread or sturdy chips for the perfect bite.
Philly Cheesesteak DIp Ingredients & Notes
Per Serving Cost: $1.52
Recipe Cost: $11.52
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Vegetables: You need 1 cup each of chopped yellow onion and chopped green bell pepper. Dice them small, so they are easy to scoop on a chip.
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Zesty Italian Dressing: This serves as both the cooking fat and the seasoning. You need ⅓ cup.
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Cream Cheese: Use an 8-ounce block. Cut it into chunks before adding it to the pan so it melts faster.
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Greek Yogurt: ¼ cup of 2% Greek yogurt adds creaminess and a slight acidity to balance the cheese’s heaviness.
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White American Cheese: You need ½ pound of deli slices. Do not use cheese product singles. Deli American cheese melts into a smooth, even texture without separating.
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Roast Beef: You need ½ pound of sliced roast beef. Ask for a thicker cut at the deli counter or chop standard thin slices into small squares.
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Parmesan Cheese: A final layer of ¼ cup grated Parmesan adds a salty finish.
How To Make A Cheesesteak Dip
Sauté the onion and bell pepper in Italian dressing, then add the cheeses and stir until melted. Fold in chopped roast beef, and bake until bubbly, finishing with Parmesan.
- Sauté: Heat a large skillet over medium heat. Add the 1 cup chopped onion, 1 cup chopped green pepper, and ⅓ cup zesty Italian dressing. Cook the vegetables while stirring often. You want the onions to soften and turn translucent, which takes about 5 minutes.
- Melt Base: Add the 8 ounces of cream cheese to the skillet. Use the back of a spoon to break it into chunks as it warms up.
- Add Cheese: Once the cream cheese begins to melt, stir in the ¼ cup Greek yogurt and ½ pound chopped American cheese. Keep stirring until the cheeses melt and the mixture looks smooth.
- Combine: Turn off the heat. Fold in the ½ pound chopped roast beef. Season with salt and pepper to taste.
- Transfer: Lightly spray an 8-inch-square baking dish with nonstick cooking spray. Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake: Bake for 15 minutes in a preheated 350°F oven.
- Finish: Remove the dish from the oven. Sprinkle the ¼ cup Parmesan cheese over the top. Return the dish to the oven for another 10 minutes until the edges bubble.
- Serve: Serve warm with sliced French bread and tortilla chips.
Top Recipe Tips
- Chop the roast beef finely so it blends into the dip rather than clumping.
- I highly recommend using Land O’Lakes white American cheese from the deli at your local supermarket. I like how it melts much better than the American cheese singles you find in the dairy case.
- This dip can be doubled. Make sure your skillet can accommodate the extra ingredients; if not, use a large, wok-style pan. Or you can make the dip in batches and bake it all together in a 9-by-13 inch pan.
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Philly Cheesesteak Dip
people
This hot and cheesy Philly Cheesesteak Dip works well for parties, game days, or casual gatherings. It has rich cheese flavor, savory beef, and a touch of zip from the Italian dressing.
Video
Equipment
- large skillet
- 8×8 Baking dish
- Chef’s Knife and Cutting Board
- Wooden spoon or spatula
- Measuring cups
- Cheese grater
Ingredients
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- ⅓ cup bottled zesty Italian dressing
- 8 ounce block cream cheese
- ¼ cup 2 percent Greek yogurt
- ½ pound white American cheese slices chopped
- ½ pound sliced roast beef chopped
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
For Serving
- Sliced French bread
- Tortilla chips
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F. Lightly spray an 8-inch-square baking dish with nonstick cooking spray, then set aside.
- Heat a large skillet over medium heat. Add the onion, green pepper, and Italian dressing. Cook, stirring often, until the onions soften and turn translucent, about 5 minutes.1 cup chopped yellow onion, 1 cup chopped green bell pepper, ⅓ cup bottled zesty Italian dressing
- Add the cream cheese to the skillet. Use the back of a spoon to break it into chunks as it warms.8 ounce block cream cheese
- Once the cream cheese begins to melt, stir in the Greek yogurt and chopped American cheese. Keep stirring until the cheeses melt and the mixture looks smooth.¼ cup 2 percent Greek yogurt, ½ pound white American cheese slices
- Turn off the heat and fold in the chopped roast beef. Season with salt and pepper to taste.½ pound sliced roast beef, Salt and pepper to taste
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 15 minutes. Remove the dish from the oven, sprinkle the Parmesan cheese over the top, then return to the oven for another 10 minutes until the edges bubble.¼ cup grated Parmesan cheese
- Serve warm with sliced French bread and tortilla chips.Sliced French bread, Tortilla chips
Notes
Storage, Reheating, and Make Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The texture will become solid when cold.
- Reheating: Reheat small portions in the microwave by stirring every 30 seconds. You can also warm the entire dish in the oven at 350°F until heated through.
- To make this dip ahead of time: Prepare it up to the point of baking in the oven. Cover with foil and refrigerate up to 24 hours. Add about five extra minutes of cooking time to compensate for the dip being chilled.
Nutrition
Serving: 0.33cup | Calories: 178kcal | Carbohydrates: 6g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 1004mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 23mg | Calcium: 415mg | Iron: 1mg
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I did try it with the leftover pot roast. It was wonderful! We are that for supper and skipped the rest of the meal I had planned.
Thanks for the recipe .
Karla, this is good to know! I’m going to make this with leftover pot roast this weekend! Thanks for the tip!
Do you think I could use left-over pot roast beef instead?
This looks terrific!
I bet that would taste delicious!
Can u use something different then roast beef
Hi Sandra,
Instead of roast beef, you can use steak-umms. I hope this helps!
Well this looks wonderful! I’ve never thought to put roast beef in a dip. Brilliant. I love your waffle sliders, too! Happy super bowl watching!
I’ve made a very similar recipe, but like the addition of Italian dressing. Will have to give that a try!
Oh wow. That dip looks fantastic. Just the right party food. Can’t wait to make this.
This dip would be so perfect for the Super Bowl! I can’t wait to make it!
Could Sour cream replace the Greek yogurt and is the zesty salad dressing from the bottle or the packet of dry mix?
Hi Cindy, great questions. You can use sour cream instead of Greek yogurt, and It’s zesty Italian dressing from the bottle (liquid). I hope this helps! 🙂
Would leaving out the Greek yogurt make a huge difference? Could I sub something else, like mayo maybe? I don’t have Greek yogurt on hand….
You could use mayo.
Is there anything that can be used to replace the Greek yogurt (instead of)?
You could use mayo instead.
What kind of roast beef? Is it cold lunchmeat from the deli?
Roast Beef right from the deli counter.
Hi! Question regarding the beef. Are you using shaved raw beef? Or Is it roast beef lunch meat? Or even Steakums? I don’t want to get the wrong thing. Thank you!!
I used roast beef from the deli counter. You can also use steakums but you’ll need to cook them before they go into the dip!
Have you ever tried making this in a crockpot?
I have not, but I’m sure it will work- low for 2-3 hours.
At what point do you add the parmesan cheese? Does it just get sprinkled on top before baking. Thanks!
Hi Trudi, SO sorry about the confusion. I just updated the recipe; you add the Parmesan on top of the dip after 15 minutes of baking and then bake for for 10 minutes more.
I hope you enjoy the recipe!!!
Do you use the dry Zesty Italian dressing or the bottle kind?
Hi Michelle I use the bottled, liquid dressing.
Hello,
When do you add the Italian dressing? I don’t see it in the instructions.
Thank you!
It’s right there in step 2. 🙂
Your Philly Cheesesteak dip looks scrumptious beyond words! Thanks for sharing another amazing looking recipe!