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smoked philly cheese steak dip on a toast
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5 from 1 vote

Smoked Philly Cheese Steak Dip

Smokey, Meaty and Cheesy with that bright pop of peppers and onions (and mushrooms if you prefer). Smoked Philly Cheese Steak Dip is the perfect beginning to any game day, family get together or potluck dinner and can be whipped up in no time at all!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: smoked philly cheese steak dip
Servings: 16 servings
Calories: 162kcal
Author: Wendi Spraker
Cost: $12


  • Frying Pan
  • Stove
  • measuring cups and spoons
  • Grill
  • cutting board


  • ½ lb lean ground beef
  • 2 Tbs bacon grease
  • 1 small onion one tablespoon onion powder
  • 1 Bell Pepper 3 baby bell peppers for more color - chopped small - seeds and ribs removed
  • 2 pepperoncini peppers - chopped small
  • ½ Poblano pepper chopped small - seeds and ribs removed
  • ½ lb roast beef Deli slices thick-sliced chopped
  • 2 blocks cream cheese
  • ½ Cup beef stock
  • ½ Cup mayonnaise
  • 2 Tbs A1 sauce
  • 1 Tbs Worcestershire
  • 1 Tbs garlic powder
  • Salt and pepper to taste
  • ½ lb provolone


  • Over medium heat on the stovetop in a skillet, cook the ground beef, peppers and onions in the bacon grease until done. Add the chopped Roast beef at the end.
  • Put the cooked beef, onions, bell peppers, cream cheese, mayonnaise, A1, Worcestershire and garlic powder in a large bowl and mix well. Add beef stock last. Add salt and pepper to taste.
  • Spread into the aluminum pan top with provolone slices.
  • Preheat the propane grill and then turn off the heat on half of the grill. Place the aluminum foil pan on the side that has the heat turned off. Close the lid. Dip is ready when provolone is bubbly.



  • Add 8oz of sautéed mushrooms if you enjoy those on a Philly cheese steak sandwich
  • It's fine to substitute onion powder for the onion if you are serving someone who doesn't like onions
  • You do not need to cook the peppers and onions completely till soft with the hamburger you just want to cook until the hamburger is done. This softens those vegetables enough so they aren't crunchy in the dip
  • You want this dip to be loose but not soupy depending on the beef you purchase. You may need to add more or less of the stock, so add that last when mixing and mix it until it is like a very loose paste. The cheese will melt and cause it to become looser during baking.
  • This dish is great served on crostini's or toast we also enjoy it with pita chips
    garnish with chopped green onion and serve pickled peppers on the side.
  • If you can’t find the baby bell peppers, just use a single bell pepper of whatever color you prefer.
  • No bacon grease? Just use butter or vegetable oil instead.


Calories: 162kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 452mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 386IU | Vitamin C: 21mg | Calcium: 151mg | Iron: 1mg