This hot, cheesy Philly Cheesesteak Dip is one of the best queso dips I have EVER had. It’s easy to make, a little bit zesty, and game day perfection!
Folks, the big game is less than a month away. This means play offs and high-stakes games are happening, and at my house this means some serious game day eats! I love experimenting with classic recipes like cheesesteak by turning them into a completely different dishes like this Philly Cheesesteak Dip!
People get VERY passionate about their cheesesteak, especially when it comes to the type of cheese used. My favorite cheesesteak ever was actually in Philly, and it had American cheese on it. So that’s why I used American cheese in this recipe. If you like provolone or mozzarella better, then use one of those. No worries at all, folks!
MY LATEST VIDEOSThis Philly Cheesesteak Dip is warm, cheesy, and a little bit zesty! It’s often the first thing to go on game day. Serve sliced French bread, tortilla chips, or even celery and carrot sticks for dipping and you’ll have game day perfection!
Cook’s Note – Philly Cheesesteak Dip
- In this recipe I highly recommend using Land O’Lakes white American cheese from the deli at your local supermarket. I like how it melts a lot better compared to the American cheese singles you find in the dairy case.
- To make this dip ahead of time: Prepare the dip all the way up until cooking in the oven. Cover with foil and refrigerate up to 24 hours. Add about 5 extra minutes of cooking time to compensate for the dip being chilled.
- This dip can be doubled. Make sure your skillet can accommodate the extra ingredients though. If it can’t use a large, wok-style pan. Or you can make the dip in batches and bake it all together in a 9 x 13 pan.
- Serves: 10
- Serving size: ¼ cup
- Calories: 261
- Fat: 20 g
- Saturated fat: 11.2 g
- Unsaturated fat: 0
- Trans fat: 0
- Carbohydrates: 5 g
- Sugar: 2.1 g
- Sodium: 581 mg
- Protein: 20 g
- Cholesterol: 72 mg
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- ½ cup zesty Italian dressing
- 1 (8-ounce) brick cream cheese, softened
- ¼ cup 2% 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
- Move oven rack to middle position, and preheat to 350 degrees F. Lightly spray 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large skillet over medium heat add onion, pepper, and Italian dressing. Cook, stirring frequently, until onions become translucent and soften, about 5 minutes.
- Add cream cheese to pan and use back of a wooden spoon to break it into chunks. Once cream cheese starts to melt add Greek yogurt and American cheese. Stir constantly until all the cheese melts. Turn heat off and stir in chopped roast beef. Season with salt and pepper.
- Pour mixture into prepared baking dish. Bake for 15 minutes, sprinkle with Parmesan cheese, then bake for 10 more minutes, or until the edges are bubbly. Serve with sliced French bread and tortilla chips.
Check out other Game Day Recipes:
Loaded Broccoli and Cheese Fries
Sweet Corn Tamale Cakes Recipe
Baked Pimento Cheese Dip – Southwest Style
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Your Philly Cheesesteak dip looks scrumptious beyond words! Thanks for sharing another amazing looking 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. 🙂
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!!!
Have you ever tried making this in a crockpot?
I have not, but I’m sure it will work- low for 2-3 hours.
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!
What kind of roast beef? Is it cold lunchmeat from the deli?
Roast Beef right from the deli counter.
Is there anything that can be used to replace the Greek yogurt (instead of)?
You could use mayo instead.
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.
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! 🙂