Philly Cheesesteak Dip

This one pot Philly Cheesesteak Dip holds true to the traditional Philly Cheesesteak ā€“ thinly sliced ribeye, sautĆ©ed 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. Go Birds!

Philly Cheesesteak Dip
Philly Cheesesteak Dip: Thin Ribeye Steaks, Onion, Philadelphia Cream Cheese, Cheddar Cheese, Sodium Citrate.

Your classic Philly Cheesesteak exclusively consists of Ribeye Steak, Fried Onions, Cheese, and an Amorosoā€™s Philly Roll. I really wanted to infuse this steak and cheese dip with lots of South Philly flat top griddle oniony flavor. To do so I grated half an onion and thinly sliced the rest. You still want some onions in there so slicing half was a good balance. You’ll want to sautĆ© the onions over medium low heat until they’re nice and tender – about 10-12 minutes. Once they’re sautĆ©ed you can transfer them to a bowl and quickly cook the steak over medium heat. Add a few splashes of Worcestershire sauce for added beefiness and salty umami. The steak only takes a couple minutes to cook through. Make sure you reserve all the tasty juices from the steak as you add it to the bowl with the onions.

Philly Cheesesteak Dip
Grate half the onion and thinly slice the rest. Chop the Steak in to half inch slices. Soften the Cream Cheese and Grate the Cheddar Cheese.

Originally served with Provolone, the Philly Cheesesteak is now most popularly ordered with Cheez Wiz or American Cheese. Since Cheez Wiz is already a dip (I guess?), it was the perfect sauce to replicate for this Philly Cheesesteak Dip. To make my own Cheez Wiz, I reached for some Sodium Citrate. I’ve used it before to make the best Ooey Gooey Mac and Cheese. This stuff is great. By dissolving a teaspoon of Sodium Citrate in 1/3 cup simmering water it will act as an emulsifier to increase the water content of the cheese sauce. This means you won’t have to keep your Philly Cheesesteak Dip in a heated container or microwave it at half time. You can even put it in the fridge overnight and it’s still dippable! Seriously, this is awesomesauce.

Philly Cheesesteak Dip
Philly Cheesesteak Dip

Once the Sodium Citrate is dissolved, you can mix in the softened Cream Cheese then the shredded Cheddar. This should be smooth and silky without any lumps. Taste for salt, remove from the heat then add in the Onions and Steak. You can serve this hot, keep it warm, or (most likely) just leave it out on the coffee table during the game. Use a spoon for a little extra scoopage but a nice sturdy crostini or corn chip will hold up just fine to the Philly Cheesesteak Dip. I just sliced up a couple Amoroso Steak Rolls and baked them in the oven for 15 minutes at 250Ā°F.

If you want to get creative, feel free to add some sautĆ©ed (hot) peppers, extra onions, mushrooms, cayenne, hot sauce, or even ketchup right in the dip. It’s pretty flexible. I hope you enjoy this Philly Cheesesteak Dip for Super Bowl LII!

Philly Cheesesteak Dip
This recipe for Philly Cheesesteak Dip makes about double the serving shown in this photo.
Philly Cheesesteak Dip
This one pot Philly Cheesesteak Dip holds true to the traditional Philly Cheesesteak Ć¢ā‚¬ā€œ thinly sliced ribeye, sautƃĀ©ed 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. Go Birds!
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2 Comments

  1. 5 stars
    Hey Anthony, caught you over at chef john’s blog with his philly steak dip. Big fan of the chef, what can I say. But I saw you mention your own dip over there, so I had to come and take a look. You did a spectacular presentation with this. Thank you for sharing.
    Karen

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