Made in Dana’s kitchen, where a little cheese, a good dose of flavor, and recipes worth sharing bring folks back to the table.
I love a good dip because you can feed a lot of people with very little work. And when you can take the flavors of some of your favorite foods and turn them into a dip, well, that's the best of both worlds. Add cheese to the mix, and you know I'm all in!
I love all kinds of subs, meatless or piled high with meat, but a Philly cheesesteak tops them all. So turning one of my favorite sandwiches into a hot, cheesy Philly cheesesteak dip with Steak-umm? Now that's just plain genius!
Want to see how I make it? Come on in the kitchen and watch me turn those Steak-umm slices into a hot, cheesy dip that’s ready for your next get-together. I’ll walk you through the process, including getting that golden, bubbly top in the oven!
Why You'll Love This Philly Cheesesteak Dip
Listen, I'm a dip person. Hummus, salsa, bean dip, you name it. If I can stick a cracker, chip, or piece of bread in it, chances are I'm all in. Sometimes a good dip is my appetizer, sometimes it's my snack, and sometimes it's lunch when I'm eating by myself. But cheese dips? They hold a special place in my tongue's heart!
And this Philly cheesesteak dip checks all my boxes. You've got a blend of great cheeses that melts into a creamy, cheesy base, tender pieces of beef, and peppers and mushrooms that add flavor and substance to every bite. It's rich and satisfying without losing the flavors that make a Philly cheesesteak so good.
And y'all, I'm not exaggerating when I say this tastes like a straight-up Philly cheesesteak on a chip. I ain't lying!!!
Why I Use Steak-umm
Steak-umm is my go-to for this dip because it's affordable, cooks quickly, and gives you tender little pieces of beef without those chewy bits you sometimes run into with other cuts. It also has that good beefy flavor that works so well with the peppers, mushrooms, and cheese.
I have a little history with Steak-umm, too. Growing up, it was the only kind of steak I knew. On the rare occasions when Mama cooked real steak for herself, we kids got Steak-umm slices. We didn't know any difference, and we were happy as a dog with a bone!
Peppers, Mushrooms, and Plenty of Cheese
Now, I know some folks from Philly will say peppers don't belong on a cheesesteak. But the Philly cheesesteaks I've always known had peppers and mushrooms, so that's what I use in my dip.
I finely chop the red and green peppers, along with a little baby bella mushroom. You can use whatever color peppers you have on hand. Chopping everything small helps distribute the vegetables throughout the dip, so you get a little bit of everything in each scoop. The mushrooms also add another layer of savory, beefy flavor.
And then there's the cheese! Provolone is a must for that Philly cheesesteak flavor, while mozzarella gives you that beautiful cheese pull I love. I also use American cheese for its smooth melt. I buy the American and provolone from the deli counter and grate them myself because they melt so nicely into the dip.
If you want to change things up, Colby or Monterey Jack are other melting cheeses you can try. I skip Velveeta here because I don't want its flavor overpowering the cheesesteak flavors.
How to Keep Your Philly Cheesesteak Dip Warm
I baked this dip in the oven for my video because I wanted that lovely, browned cheese on top. It's a good choice when you want to serve the dip straight from the oven.
If you're serving it at a party, you can also keep it warm over a low Sterno setup. Just keep an eye on the heat so the cheese stays melted without scorching around the edges.
You can adapt the recipe for a slow cooker, too, which is handy when you're feeding a crowd. Keep in mind that the texture and top will be different from the oven-baked version.
If your dip gets thicker than you like while it's sitting out, stir in a little extra milk at a time until it reaches the consistency you want.
Whether you're putting out a game-day spread or having folks over for a get-together, this Philly cheesesteak dip gives you all those beefy, cheesy sandwich flavors in a form everyone can gather around. Grab your favorite crackers or chips, or serve this dip with slices of my fresh-baked French bread. It's perfect for scooping up all that creamy cheese, beef, and goodness!
Tips and Variations for Philly Cheesesteak Dip
A few little tricks can help you get the flavor and texture you want from this dip. Whether you like extra beefy flavor, a creamier cheese base, or an easy way to keep it warm for a gathering, here are a few things to try.
1. Get More Beefy Flavor from the Steak-umm
I like to take a small piece of the Steak-umm and cook it until it's dark brown and crispy. Those browned bits add another layer of beefy flavor to the dip. Just keep an eye on it so it browns without burning.
Dana's Tip for More Beefy Flavor
Don't skip those browned bits if you want a little extra beefiness in your dip. A small piece of crispy Steak-umm adds flavor without changing the character of the recipe.
2. Make It Creamier with Extra Cream Cheese
If you prefer a creamier dip over that long, stretchy cheese pull, try adding another 8 ounces of cream cheese. It'll give the dip a smoother, creamier texture, and you'll have more to serve. LOL! Depending on the consistency, you may want to stir in a little extra evaporated milk to loosen it up.
3. Why I Use Evaporated Milk
I like using evaporated milk in this dip because it brings a little something extra to the flavor, along with that creamy texture I want. It's more concentrated than regular milk, so you get a richer milk flavor without adding as much liquid to the cheese mixture.
Don't have evaporated milk? Regular milk will work, but add it a little at a time so your dip doesn't get too thin. You can also experiment with a little sour cream or plain yogurt, but they'll bring a tangier flavor and change the texture. I'd start with a small amount rather than swapping them in equal amounts.
4. Make It in the Slow Cooker
This Philly cheesesteak dip is easy to adapt for the slow cooker. Since the Steak-umm and other ingredients are already cooked, you can combine everything right in the slow cooker, including the cheese you would normally reserve for the browned topping. Cover and heat on LOW until the cheese has melted and the dip is hot, stirring from time to time to help everything blend together.
Dana's Tip for Serving
I love that browned cheese on top you get from baking this dip, but the slow cooker is a great option when you're entertaining. Once everything is melted and hot, switch to the WARM setting if your slow cooker has one. Give it a stir from time to time while everybody digs in. And if it lasts that long, LOL!
🍳 Dana's Tip: Make It an Appetizer Spread
And you know I love a good appetizer spread! If you're putting out more than one dish, try my garlic bread grilled cheese roll-ups for another bite of garlicky, cheesy goodness. You can even serve them with my roasted garlic marinara sauce for dipping. Now you've got a spread worth gathering around!
Philly Cheesesteak Dip FAQ: Dana's Kitchen Answers
How do I store leftover Philly cheesesteak dip?
Let the dip cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Enjoy it within 3 to 4 days. The cheese will firm up as it chills, so don't worry if it looks much thicker the next day.
Can I freeze Philly cheesesteak dip?
You can freeze it, but keep in mind that cream cheese and melted cheese can change texture after thawing. The dip may become a little grainy or separate when reheated. For the best quality, freeze it in an airtight, freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and reheat gently, stirring as it warms. A small splash of evaporated milk can help bring the creamy texture back, although it may not be quite the same as freshly made.
Can I make Philly cheesesteak dip ahead of time?
Yes! You can cook the Steak-umm and vegetables ahead of time, then refrigerate them in a covered container. When you're ready to make the dip, combine them with the remaining ingredients and bake as directed. You can also assemble the dip ahead, cover it, and refrigerate it until you're ready to bake. Since it will be cold going into the oven, allow extra baking time and make sure the center is hot all the way through.
How do I reheat leftover Philly cheesesteak dip?
Reheat the dip gently in the oven or microwave, stirring occasionally so it warms evenly. If it has thickened too much, stir in a little evaporated milk until it reaches the consistency you like. Heat leftovers to 165°F before serving. The oven can help brown the cheese on top again, but the dip may not have quite the same cheese pull as it did when freshly made.
What to Do with Leftover Philly Cheesesteak Dip
If you happen to have any Philly cheesesteak dip left over (and that's a big if around here!), don't let it go to waste. This stuff is too good to toss!
Make a Cheesesteak Hoagie
Warm up the dip and pile it onto a toasted hoagie roll for a quick sandwich. You've already got the beef, peppers, and cheese, so half the work is done!
Turn It into a Cheesy Pasta Dinner
Stir some warmed dip into cooked elbow macaroni for a quick, cheesy meal when you don't feel like starting dinner from scratch. Think homemade Hamburger Helper, Dana's way!
Load Up Some Nachos
Spoon the warmed dip over tortilla chips and add your favorite nacho toppings. Now that's a snack worth talking about!
Philly Cheesesteak Dip Using Steak-umm
Ingredients
Cheesesteak Filling
- 5-6 steaks Steak-umm sliced steaks about 5–6 steaks, chopped into small pieces
- 1 tbsp butter
- ½ half medium onion finely diced
- ½ half green bell pepper finely diced
- ½ half red bell pepper finely diced
- ¼ cup mushrooms optional, finely diced
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Creamy Cheese Dip
- 8 ounces cream cheese softened
- 1 cup evaporated milk
- 1 cup American cheese shredded
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper optional
For Topping
- 1 cup provolone cheese
- 1 cup mozzarella cheese
Instructions
- Prepare the cheesesteak filling: Add the Steak-umm to the skillet. Cook, breaking the meat into small pieces, until heated through and lightly browned.
- Melt the butter in a large skillet over medium heat if not enough fat from the browning of the meat. Add the onion, green bell pepper, red bell pepper, and mushrooms, if using. Cook for 4–5 minutes, until the vegetables are softened and lightly browned.
- Season the cheesesteak mixture with Worcestershire sauce, garlic powder, onion powder, and black pepper. Stir well, then remove from the heat.
- Make the cheese mixture: Place the softened cream cheese and evaporated milk in a saucepan over low heat. Stir until the cream cheese is smooth and mostly incorporated with the milk.
- Add the American cheese and stir until melted and smooth. Remove the saucepan from the heat. Stir in the garlic powder, onion powder, black pepper, and cayenne pepper.
- Add the provolone and mozzarella a little at a time, stirring until the cheeses are mostly melted and incorporated.
- Combine: Fold the cheesesteak mixture into the warm cheese mixture.
- Transfer the dip to a 1½- to 2-quart baking dish and spread evenly.
- Sprinkle the additional mozzarella and provolone over the top.
- Bake: Bake uncovered at **400°F for 12–15 minutes**, or until the dip is hot and bubbling and the cheese on top is melted with golden-brown spots.
- Let the dip rest for a few minutes before serving. Serve warm with tortilla chips, toasted bread, crackers, pretzel bites, or garlic bread.
Notes
- Bell peppers: Use any combination of bell pepper colors you like. Red and green give the dip a nice balance of color and flavor.
- Do not boil the cheese mixture: Keep the heat low and remove it from the burner before adding the shredded cheeses.
- For serving: The dip is best served hot and creamy. It can also be spooned over nachos, toasted garlic bread, or baked potatoes.
Hey, Cheese Lovers!
If you're anything like me, there's always room for another cheesy recipe! When you're ready to put that dip bowl away and sit down to a good old-fashioned dinner, give my Cheesy Tuna Casserole a try.
It's another way to get your cheese fix, and you know I'm not going to steer you wrong when it comes to cheese!
Hey good people, if you made this Philly Cheesesteak Dip with Steak-umm, I would love to hear how it turned out for you!
Did you serve it with chips, toasted bread, or something else? Maybe you tried one of my leftover ideas and turned it into a cheesesteak hoagie or a cheesy pasta meal. I want to hear about it! I love seeing how y'all make these recipes your own, and your comments help other home cooks find something delicious to try in their own kitchens.
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