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. Go Birds!
Your classic Philly Cheesesteak exclusively consists of Ribeye Steak, Fried Onions, Cheese, and an Amoroso’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 sauté the onions over medium low heat until they’re nice and tender – about 10-12 minutes. Once they’re sautéed 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.
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.
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 250°F.
If you want to get creative, feel free to add some sautéed (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!Print
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.