Philly Cheese Steak Dip

Philly Cheese Steak Dip


  • 2 lbs thin sliced top round or flank steak
  • 8 oz cream cheese, softened
  • 2 tbl butter
  • 3 tbl flour
  • 1/2 onion, diced
  • 1/2 green pepper, diced (optional)
  • 16 oz heavy cream
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 cup parmesan cheese, divided
  • 1/2 lb white American cheese
  • 8 oz Provolone or Cheddar cheese, shredded
  • *Tortilla chips, bagel chips, etc for serving


  1. Start by putting your steak in the freezer for 20 minutes .. it will make it easier to slice
  2. Preheat oven to 350 degrees and place a large skillet on your stove top and heat on High
  3. Remove your steak from the freezer and slice into small strips or pieces.. I usually remove the meat from the store packaging, roll into a tube shape and slice of small strips starting at end of the tube
  4. Once all of the meat has been cut, move to the large heated skillet - its ok of the edge crisp up a bit - cook until no longer pink then move to a plate covered with paper towels
  5. Wipe out the skillet so that no liquid remains and return it to the stove top to heat up again
  6. Return the steak again to skillet and sprinkle 1/2 tsp salt and the pepper over the meat and stir to combine
  7. Sprinkle 1/4 cup of the Parmesan cheese evenly over meat and remove from stove top - set aside
  8. In a large sauce pan, add the butter and diced onions (and green pepper if using). Cook for 2-3 minutes and then whisk in the flour - cook 1 minute
  9. Pour in the heavy cream, onion powder, 1/2 tsp salt, garlic powder and whisk all items together. Stir continuously
  10. Bring to a low boil and lower heat to Low - add in White American Cheese and 1/4 cup Parmesan cheese
  11. Stir until cheese is melted and then stir in the steak
  12. Pour into a 9 x 9 baking pan and sprinkle shredded Provolone or Cheddar cheese on top
  13. Bake 25 minutes and then serve immediately