Go Back
+ servings
Philly Cheesesteak Dip
5 from 16 votes

Philly Cheesesteak Dip

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers and Dips
Cuisine: American
Keyword: cheese, dip, peppers, steak
Servings: 8 people
Calories: 482kcal
Author: Christina Hitchcock


  • 2 tablespoons olive oil - divided
  • 1 large onion - chopped
  • 1 green bell pepper - seeded and diced
  • 1 red bell pepper - seeded and diced
  • 2 cloves garlic - minced
  • 1 1/2 pounds thinly shaved steak - finely chopped
  • 1 teaspoon House Seasoning Blend
  • 1 tablespoon Worchestershire sauce
  • 4 ounces cream cheese - broken into pieces
  • 4 ounces Velveeta process cheese - cut into 1 inch cubes
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 8 slices provolone cheese - diced


  • Heat 1 tablespoon olive in a large skillet over medium high heat.
  • Add peppers and onion; saute for 5-7 or until tender.
  • Add garlic and stir for 30 seconds.
  • Remove from skillet and add to slow cooker.
  • In the same pan, add remaining tablespoon olive oil.
  • Season beef with House Seasoning Blend and add to skillet; add Worchestershire sauce.
  • Saute 5-7 minutes, or until cooked through.
  • Remove from skillet and add to slow cooker.
  • Add remaining ingredients to slow cooker.
  • Cover and cook on low for 3-4 hours.
Copyright 2019 It Is a Keeper (www.itisakeeper.com). All rights reserved.


  • To keep the dip hot for your whole gathering, try this mini slow cooker.
  • Serve with a variety of crackers and flatbreads. This 3 tier serving bowl comes in so handy.
  • Carb conscious? Try serving with pepper, mushrooms or cucumber slices.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.