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!
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Folks, the big game is less than a month away. This means playoffs 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 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!
This 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.
Cook’s Tools – Philly Cheesesteak Dip:
ONE YEAR AGO: Swedish Cocktail Meatballs
TWO YEARS AGO: Greenc Chile White Queso Dip
THREE YEARS AGO: 15 Dips for Game Day
Philly Cheesesteak Dip Recipe Video:
Philly Cheesesteak Dip
Ingredients
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1/3 cup bottled zesty Italian dressing
- 1 8-ounce block cream cheese 8-ounce block
- 1/4 cup 2% Greek yogurt
- 1/2 pound white American cheese slices chopped
- 1/2 pound sliced roast beef chopped
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese
FOR SERVING:
- Sliced French bread
- tortilla chips
Instructions
- 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.
Video
Notes
Nutrition
Check out other Game Day Recipes:
Loaded Broccoli and Cheese Fries
Sweet Corn Tamale Cakes Recipe
Baked Pimento Cheese Dip – Southwest Style
This Philly Cheesesteak Dip recipe first appeared on FFF on January 7, 2016. I have recently updated the photos and added a recipe video. Below are some of the original pictures.
Platter Talk says
Your Philly Cheesesteak dip looks scrumptious beyond words! Thanks for sharing another amazing looking recipe!
Michelle Dannar says
Do you use the dry Zesty Italian dressing or the bottle kind?
Jillian says
Hi Michelle I use the bottled, liquid dressing.
Clare says
Hello,
When do you add the Italian dressing? I don’t see it in the instructions.
Thank you!
Jillian says
It’s right there in step 2. 🙂
Trudi Ross says
At what point do you add the parmesan cheese? Does it just get sprinkled on top before baking. Thanks!
Jillian says
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!!!
Krissy says
Have you ever tried making this in a crockpot?
Jillian says
I have not, but I’m sure it will work- low for 2-3 hours.
Jessica Nece says
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!!
Jillian says
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!
Sheena says
What kind of roast beef? Is it cold lunchmeat from the deli?
Jillian says
Roast Beef right from the deli counter.
Missy says
Is there anything that can be used to replace the Greek yogurt (instead of)?
Jillian says
You could use mayo instead.
Marcy says
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….
Jillian says
You could use mayo.
Cindy says
Could Sour cream replace the Greek yogurt and is the zesty salad dressing from the bottle or the packet of dry mix?
Jillian says
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! 🙂