Philly Cheesesteak Dip

10 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Philly Cheesesteak Dip is the ultimate party appetizer made flavorful with steak, bell peppers, Worcestershire sauce, cream cheese, and Velveeta cheese.

This is the perfect Appetizer Recipe to serve with chips at your next big get-together or super bowl party. Just like Queso Dip, or Jalapeno Popper Dip, it’s an easy, cheesy recipe that’s quick to make and always a hit with a crowd!

Steak and green bell peppers for Philly Cheesesteak Dip on serving board with grilled bread


Philly Cheesesteaks are a regional classic that we absolutely love. In fact, we love the flavor of a classic Philly Cheesesteak so much it has inspired a bunch of recipes on the site. You can find Philly Cheese Steak Sloppy Joes and Philly Cheesesteak Stuffed Shells for weeknight dinner ideas. However, if you need a flavorful appetizer or side, this Philly Cheese Steak Dip is the way to go!

Ingredients for Philly Cheesesteak Dip in prep bowls

Philly Cheesesteak Dip is easy to make in a large pan on the stove over medium heat. You just combine the steak, green peppers, and then start adding the sauce and creamy ingredients. It all comes together in about 20 minutes and can be served still melty and warm. 

There is always some debate on how to make the perfect cheesesteak mixture, especially when it comes to what cheese to use. Often, Philly Cheesesteaks are made with Cheez Whiz. If that’s an important part of the cheesesteak taste for you, just add some Cheeze Whiz to the top of the dip before serving. Similarly, if you don’t have Velveeta or Cheese Whiz, just use American cheese. 



When you serve Philly Cheesesteak Dip, put it out still in the pan or in a serving bowl with an assortment of your favorite savory dippers on the side. There are plenty of different chips and crackers you can serve with your Cheesesteak Dip. Here are some of our favorites.

  • Chips: As far as chips go the obvious choice is serving your dip with tortilla chips. Regular or blue tortilla chips would both taste great. You can also try bagel chips, Pita Chips, Fritos, or even onion crisps. 
  • Crackers: For crackers try Ritz crackers, buttery Club crackers, or wheat thins.
  • Crusty Bread: You can also toast up some delicious crusty bread like Garlic Bread or Beer Bread to dip in the cheesy dip.

Philly Cheesesteak Dip cooking prep steps


  • Cheese: Instead of Velveeta cheese, you can try adding some shredded cheese like American Cheese, white American cheese, mozzarella cheese, cheddar, white cheddar, parmesan cheese, or shredded provolone. You can also top the dip off with cheez whiz.
  • Cream cheese: Instead of using a block of cream cheese, you can replace it with a cup of mayonnaise, sour cream, or Greek yogurt.
  • Seasonings: For some extra flavor mix in a teaspoon garlic powder, Italian seasoning, or onion powder. You could even be more simple and season with salt and black pepper.
  • Add-ins: Try mixing in some bacon bits, red peppers, green onions, or chives for garnish. You can also add red peppers along with the green pepper. Along with mixing the peppers into the dip, you can also add extra peppers for garnish.

Completed Steak and green bell peppers for Philly Cheesesteak Dip in pan



  • Serve: Don’t leave Philly Cheesesteak Dip at room temperature for more than 2 hours. 
  • Store: To store the Cheesesteak Dip, cover it tightly, or put it in an airtight container to store in the fridge. The dip will stay good for up to 4 days in the fridge.
  • Freeze: Unfortunately, the dairy base of this dip won’t freeze well. It is much better just to make a fresh batch. 

Steak and green bell peppers for Philly Cheesesteak Dip on serving board with grilled bread

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Philly Cheesesteak Dip

Philly Cheesesteak Dip is the ultimate party appetizer made flavorful with steak, bell peppers, Worcestershire sauce, cream cheese, and Velveeta cheese.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 4 tablespoons unsalted butter
  • 1 green bell pepper , chopped finely
  • 1/2 yellow onion , chopped finely
  • 1 tablespoon flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 8 ounces cream cheese , softened
  • 8 ounces Velveeta cheese
  • 2 cups steak , cooked and chopped


  • Add butter, green bell pepper, and onion to a large skillet on medium heat and cook for 5-6 minutes until onions are translucent.
  • Add flour, salt and pepper into the pan, whisking until flour is absorbed.
  • Add milk and Worchestershire sauce while whisking then bring to a simmer.
  • Add cream cheese and Velveeta cheese and whisk until smooth.
  • Cook for 6-8 minutes until the dip begins to thicken then add in the chopped cooked steak and stir well, cooking for 1 minute until steak is warmed through.


Calories: 259kcal | Carbohydrates: 8g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 639mg | Potassium: 336mg | Fiber: 1g | Sugar: 5g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 1mg
Keyword: Philly Cheesesteak Dip

Philly Cheesesteak Dip collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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