Philly Cheesesteak Dip

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Last Updated on June 3, 2024 by Tracy

Are you looking for a crowd-pleasing appetizer that’s delicious and easy to make? This Philly Cheesesteak Skillet Dip is ready in under 30 minutes and combines beef with sweet Vidalia onions, vibrant bell peppers, and a medley of cheeses to create a dish that’s sure to be a hit! While this post is sponsored by Florida Milk, my love of easy appetizers, Florida Milk and this recipe are my own.

Philly Cheesesteak Dip

My son is a huge Philly Cheesesteak fan. Now, I know I live in Florida and there’s much debate on what a true Philly Cheesesteak is. And I totally understand that! So, I will not claim to know how the original is made or that my delicious cheesy dip is exactly like a Philly Cheesesteak. But I will share a bit about the history of the Philly Cheesesteak (yes, I researched it!), tell you about the time I had one in Philly, and I’ll give you all my recipe for the deliciously cheesy (and easy!) dip so you can make it at home and tell me your thoughts. I will say that my whole family loved it, and I love that it’s ready in under 30 minutes.

Easy Philly Cheesesteak Dip

The History of the Philly Cheesesteak

The Philly cheesesteak is a beloved sandwich that is known for its combination of thinly sliced beef, veggies (which kind seem to be up for debate!) melted cheese, on a fresh hoagie roll.
Origins of the Philly Cheesesteak

The story of the Philly cheesesteak begins in the 1930s with a modest hot dog vendor named Pat Olivieri. According to legend, Pat was running his hot dog stand in South Philadelphia when he decided to change things up for his own lunch. He threw some beef from the butcher onto his grill and topped it with onions. As the aroma filled the air, a passing cab driver noticed and asked for the same sandwich. Pat obliged, and the first steak sandwich was born.

This new creation quickly gained popularity, leading Pat and his brother, Harry, to open a restaurant, Pat’s King of Steaks, in 1930 at the intersection of 9th Street, Wharton, and Passyunk Avenues. Pat’s King of Steaks still operates at the same location today and is considered a Philadelphia institution.

One year for Christmas, I actually ordered four Philly Cheesesteaks from Pat’s from Goldbelly for my son for Christmas…he loved them!

Friendly competition on who makes the best Philly Cheesesteak has only heightened the cheesesteak’s appeal and solidified its place in Philadelphia’s culinary landscape.

Reading Terminal Market Philly

Ingredients and Variations

The classic Philly cheesesteak consists of several key ingredients:

Thinly sliced ribeye or top round steak: The quality and cut of the beef are crucial for the sandwich’s flavor and texture.
Cheese: Provolone was the original choice, but American cheese and Cheez Whiz have also become popular options.
Onions: These are typically sautéed and add a sweet and savory flavor to the sandwich.
Hoagie roll: A soft, fresh roll that holds the sandwich together and soaks up the juices.

Over the years, numerous variations of the cheesesteak have emerged. Some versions include additional toppings like mushrooms, peppers, and broccolini. And roast pork…making it a different, yet, incredible Philly sandwich.

Dinic's Reading Terminal Market Philly

When I was in Philly, everyone told me that I had to go to the Reading Market and head to DiNic’s and get the Roast Pork Sandwich with peppers, cheese and the broccolini. I just looked at Goldbelly’s and it looks like DiNic’s also ships!

Dinic's Roasted Pork Sandwich Reading Terminal Market Philly

So I did. And it was AMAZING!

The Philly cheesesteak is more than just a sandwich; it’s a symbol of Philadelphia’s rich culinary heritage. You can find cheesesteaks across the United States (we even had a place open up right here in Land O Lakes, Fl!) and even around the world, but the authentic experience remains rooted in Philadelphia.

Philly Cheesesteak Skillet Dip

Alright, let’s chat about the differences in the ingredients from the sandwich to my dip. I know there’s many ๐Ÿ˜‰

Best Philly Cheesesteak Skillet Dip

Philly Cheesesteak Dip vs. Philly Cheesesteak

Philly Cheesesteak: Typically uses thinly sliced ribeye or top round steak.
Skillet Dip: Uses ground beef, which provides a different texture and cooking method. We decided that for dipping, ground beef would be the easiest option.

Philly Cheesesteak: Commonly includes sautéed onions, and sometimes bell peppers and mushrooms.
Skillet Dip: Includes chopped Vidalia onions and both green and orange bell peppers. I didn’t use mushrooms or broccolini ๐Ÿ˜‰

Philly Cheesesteak: Usually uses provolone, American cheese, or Cheez Whiz.
Skillet Dip: Uses a combination of cream cheese, mozzarella, and provolone slices, making the dip creamier and richer.

Philly Cheesesteak: Served on a long hoagie roll, which is integral to the sandwich experience.
Skillet Dip: Served with baguette slices or tortilla chips for dipping.

Cooking Method:
Philly Cheesesteak: The steak is typically cooked on a griddle, and the cheese is either melted directly on the meat or added on top in the sandwich.
Skillet Dip: The ground beef and vegetables are cooked in a skillet, combined with cheeses and milk to create a creamy mixture, and then broiled briefly to melt the provolone on top.

Obviously the sandwich and my dip have their differences, but each is delicious in its own right.

How to make Philly Cheesesteak Dip

Philly Cheesesteak Dip Tips for Success

Watch the broiler: Broilers can vary in intensity, so keep a close eye on your dip to ensure the cheese doesn’t burn.
Use a broiler-safe skillet: Make sure your skillet can handle the high heat of the broiler to avoid any mishaps.
Mix it up: Feel free to experiment with different types of cheese or add in mushrooms or other extra ingredients like jalapeños for a spicy kick.

Tasty Philly Cheesesteak Dip

Got leftovers? Here are Storage Recommendations:

  • Refrigeration: Allow the dip to cool completely. Transfer it to an airtight container and store in the refrigerator for up to 3-4 days.
  • Reheating: Reheat the dip in a skillet over low heat, stirring occasionally until heated through or pop a serving or two in the microwave in short intervals (30-60 seconds).
  • Freezing: Place the cooled dip in a freezer-safe container, freeze for up to 2 months. For best results, allow the dip to thaw in the refrigerator overnight before reheating.

Alright, are we ready to make some Philly Cheesesteak Dip? Let’s do it!

Philly Cheesesteak Dip

Philly Cheesesteak Dip

This delicious Cheesy Philly Cheesesteak Skillet Dip is made with ground beef, sweet onions, bell peppers, and a mix of cheeses, this creamy and savory dip is perfect for parties and gatherings.
Print Pin Rate
Course: Appetizer, Lunch/Snack, Snack
Cuisine: American
Keyword: appetizers, cheese, dips, easy appetizer, easy recipes, ground beef recipes, philly cheesesteak, skillet dips
Prep Time: 5 minutes
Cook Time: 15 minutes
Calories: 2108kcal
Author: Tracy


  • 1-1 1/4 lb. lean ground beef
  • 1 medium Vidalia/sweet onion chopped
  • 1 medium green bell pepper seeded and chopped
  • 1 medium orange bell pepper seeded and chopped – simple substitution: 3 mini sweet peppers
  • 3 cloves garlic minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 cup whole milk
  • 4 oz. cream cheese cubed – I used the low fat variety
  • 1 cup shredded mozzarella cheese
  • 6-8 slices provolone cheese
  • Baguette slices or tortilla chips to serve


  • Heat a broiler-safe skillet over medium heat. Add the beef and cook thoroughly.
  • Preheat oven to broil.
  • Add in the onions and peppers to the skillet with the beef and continue to cook until the vegetables are tender, approximately 7 minutes.
  • Add the garlic and cook for 1 additional minute. Season with salt and pepper.
  • Add in the Florida milk, cream cheese, and mozzarella.
  • Stir until smooth.
  • Cover the mixture with the provolone cheese slices.
  • Broil the dip until the cheese is melted and bubbly, 2 to 3 minutes. *Watch closely!
  • Serve with sliced bread or chips.
  • Enjoy!


Calories: 2108kcal | Carbohydrates: 46g | Protein: 191g | Fat: 127g | Saturated Fat: 72g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 39g | Trans Fat: 2g | Cholesterol: 648mg | Sodium: 4233mg | Potassium: 3259mg | Fiber: 8g | Sugar: 25g | Vitamin A: 7677IU | Vitamin C: 259mg | Calcium: 1823mg | Iron: 16mg
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