1-Getting started with this dip: First, prepare all your ingredients by thinly slicing the ribeye steak, dicing green peppers, chopping onions, and mincing garlic to ensure a smooth workflow. This step sets the stage for that authentic Philly taste we all love. Sautéing the veggies and steak brings out their natural flavors, making the dip irresistible.

2-Cooking the steak and vegetables: Next, heat olive oil in a large skillet over medium-high heat and add the shaved steak, cooking it for 2-3 minutes until it starts to brown. Then, toss in the onion, green pepper, and the remaining salt, stirring frequently for another 3-4 minutes until everything is tender. Remember to drain any grease if needed, keeping things light and fresh. Picture the aroma filling your kitchen it’s like a warm invitation to dig in.

3-Preparing the creamy base: Now, in a large bowl, combine the softened cream cheese, sour cream, and mayonnaise, then mix in the Worcestershire sauce, garlic powder, parsley flakes if you’re using them, half the salt, and pepper. Chop 7 slices of provolone and stir them into this creamy base for that melty goodness. Once your steak and veggies are ready, fold them into the mixture until it’s all blended perfectly.

4-Baking the dip: Transfer everything to a greased 9-inch pie plate, smooth the top, and layer on the remaining 5 slices of provolone. Bake at 375°F for 25-30 minutes until it’s bubbly and the edges begin to brown, then broil for 1-2 minutes for a golden finish. Let it cool for 10 minutes before serving with your favorite dippers. For a twist, check out our baked cheesy broccoli chicken patties for more oven-baked ideas.