This one pot Philly Cheesesteak Dip holds true to the traditional Philly Cheesesteak – thinly sliced ribeye, sautéed onions, and gooey yellow cheese. This dip stays dippable from Kickoff to Lombardi thanks to a secret ingredient. Feel free to improvise with peppers, mushrooms, or even ketchup in your dip.
- 1 Large Sweet Onion
- 1 tbs Vegetable Oil
- 10-12 oz Thinly Sliced Frozen Steak
- 2 tsp Worcestershire Sauce
- 1/3 Cup Water
- 1 tsp Sodium Citrate
- 8 oz Philadelphia Cream Cheese
- 8 oz Sharp Cheddar Cheese
- Sliced and Toasted Hoagie Rolls for dipping
- Grate one half an Onion and thinly slice the other half.
- Chop Steak in to 1/2 inch slices.
- Grate 8 ounces Cheddar Cheese.
- Bring Cream Cheese to room temp or soften in microwave.
- Heat a medium size pot over medium heat and add vegetable oil. Sauté grated and sliced onion until tender – about 8 minutes. Transfer to a clean bowl.
- Add sliced Steak and Worcestershire sauce to the pot and sauté for about 3 minutes until nearly cooked through. Transfer to the bowl with the onions.
- Bring 1/3 cup Water to a simmer and add the Sodium Citrate. Stir for about 30 seconds until dissolved.
- Dived the Cream Cheese in to smaller pieces, add to the pot, and stir until almost all melted. Add the Cheddar Cheese to the pot and incorporate with Cream Cheese. Remove from heat.
- Cheese sauce should be smooth and free of lumps. Add Onions and Steak to the sauce and stir to combine. Taste for salt.
Sodium Citrate is an emulsifying agent used here to increase the water content of the cheese sauce. This recipe keeps the cheese sauce smooth, creamy, and dippable even after refrigerating overnight. There’s no need to keep this dip in a heated container. You can find Sodium Citrate on Amazon for $10 by using the link found in this recipe.