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If you like cheesesteaks, you need to try this Smoked Cheesesteak Dip. It has all the elements of a traditional cheesesteak sandwich in a creamy, gooey form. Grilled steak, sautéed peppers and onions and a whole lotta cheese! Make this for your next game day party and you’ll be the tailgating MVP.
For other delicious tailgating dip recipes, try my Smoked Jalapeno Popper Dip or Smoked Chicken Dip. All these recipes are savory, meaty, cheesy and perfect for parties.
Table of Contents
- Ingredient list for the Smoked Cheesesteak Dip
- Step 1: How to prepare ingredients for the Smoked Cheesesteak Dip
- Recipe Tip
- Step 2: Grill and Sauté the ingredients.
- How to create dual zone heat on grills
- Step 3: Assemble the Smoked Cheesesteak Dip.
- Recipe Tip
- Step 4: How to smoke a cheesesteak dip.
- Products featured in the video
- Frequently Asked Questions:
- Other Cheesesteak Ideas:
- Smoked Cheesesteak Dip Recipe
Ingredient list for the Smoked Cheesesteak Dip
I love a good Cheesy Cheesesteak Sandwich. Whether it’s an authentic Philly cheese steak or not, I will eat them all. With game day quickly approaching, make a dip version of this recipe and dip in!
- Steak: I used a NY strip for this recipe which has a bold beefy flavor perfect for the dip.
- Bell Peppers: diced green bell peppers and crunch and color.
- Yellow Onion: diced yellow onion staying true to a cheese steak recipe.
- Provolone cheese: strong bold flavors and great melting cheese perfect for that cheese pull.
- Shredded Mozzarella: adds cheesiness to the dish and provides a mild cheese flavor for that extra cheese effect.
- Cream Cheese: Makes the dip creamy and savory.
- Steak Seasoning: adds buttery and herb notes to the dish.
- Bread: I used a french bread loaf and toasted thin slices for dipping.
Step 1: How to prepare ingredients for the Smoked Cheesesteak Dip
I bought a well marbled NY Strip for this recipe. A great alternative would be a ribeye for the classic approach or ground beef for a more economical version. Whichever you choose, this dip will be delicious.
To be able to get a piece of steak with each dip, the meat needs to be sliced into thin, bite size pieces first. Cut off the fat and set off to the side. You will use those to sauté the veggies and meat.
Recipe Tip
Throw the steak in the freezer for 30-45 minutes. This will firm up steak and make it easier to slice into thin pieces.
Next, dice up a green bell pepper and onion. Set aside in a bowl.
Step 2: Grill and Sauté the ingredients.
Preheat the grill to a medium heat at 350 degrees. Set it for dual zone grilling.
How to create dual zone heat on grills
Dual zone heats are created differently depending on the type of grill you have.
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Place a cast iron skillet on the grill and let it heat up. Drop the cut off fat into the hot skillet and allow the fat to melt. Remove the cooked fat and all you are left with is a nice fatty, greasy pan.
Drop the sliced steak pieces onto the hot skillet, season with an equal mix of Dad’s All Purpose and Steak seasonings. Both rubs will provide a savory, buttery, herby flavor that you would expect from a well cooked steak.
Grill the sliced steak, mixing them around the pan with a wooden spoon. When they develop a nice crust, remove them from the skillet and set aside.
Next, sauté the diced veggies in the same grease and hot pan you used for the steak. When they soften, remove them from the grill into a bowl and set aside.
Step 3: Assemble the Smoked Cheesesteak Dip.
Time to assemble the Smoked Cheesesteak Dip.
Start by adding the grilled steak and veggie bits into a large bowl. Add room temperature cream cheese, mayo, shredded mozzarella, more steak seasoning and mix the ingredients together.
Recipe Tip
Prep work for this smoked cheese steak dip can be done the day before. Store the mixture in the fridge until you are ready to put in on the grill
Take half of the cheesy mixture and evenly spread it into the cast iron skillet.
Place slices of provolone on top covering the entire dip and place the remaining dip over the cheese slices and over the entire surface.
Step 4: How to smoke a cheesesteak dip.
Place the cheesy skillet on the indirect side of the grill and let it cook for 20-25 minutes, until everything is nice and melty.
This is the perfect time to get the bread toasted. Slice the bread into thin, single serve pieces. Drizzle with olive oil and place them on the direct side on the grill directly on the grates.
Top the Smoked Cheesesteak Dip with some freshly chopped chives and serve while everything is still warm. Dunk the toasts directly into the cast iron skillet and test out that cheese pull. Enjoy!
Products featured in the video
Click the image below to view the products ⬇️
Frequently Asked Questions:
Yes, this cheesesteak dip recipe can be replicated in the oven, stove top or gas grill. Follow the same time and temperature guidelines and you’ll make a delicious dip.
Provolone cheese and mozzarella cheese are perfect melting cheeses for a cheesesteak dip.
Other Cheesesteak Ideas:
If you tried this Smoked Cheesesteak Dip or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Smoked Cheesesteak Dip
Ingredients
- 1 lbs NY strip steak
- 1/2 tbsp All purpose seasoning
- 1 tbsp Steak seasoning
- 1 Green bell pepper
- 1 Yellow onion
- 8 oz Cream cheese block
- 16 oz Shredded mozzarella cheese
- 4 Provolone cheese slices
- Handful of chopped chives
Instructions
- Place the steak in the freezer for 30 minutes to firm up.
- Slice the firm steak into thin, bite size pieces. Cut out the fast caps and set off to the side.
- Dice up a green bell pepper and onion. Set aside in a bowl.
- Preheat the grill to a medium heat at 350 degrees. Set it for dual zone grilling.
- Place a cast iron skillet on the grill and let it heat up.
- Drop the sliced fat caps onto the hot skillet and allow the fat to melt. Remove once they are cooked through.
- Drop the sliced steak pieces onto the hot skillet, season with an equal mix of 1/2 tbsp of the All Purpose and Steak seasonings.
- Grill the NY Strip pieces, mixing them around the pan with a wooden spoon. Once they develop a nice crust, remove them from the grill into a bowl and set aside.
- Next, sauté the diced veggies in the same grease and hot pan you used for the steak. Once they start to soften, remove them from the grill into a bowl and set aside.
- To assemble the cheese steak mixture, add the grilled steak and veggie bits into a large bowl. Add room temperature cream cheese, a tablespoon of mayo, shredded mozzarella cheese and 1/2 tbsp of steak seasoning. Mix the ingredients together until they are blended well.
- Take half of the cheesy mixture and evenly spread it into the cast iron skillet.
- Place slices of provolone cheese on top covering the entire dip and place the remaining dip over the cheese slices and over the entire surface.
- Place the cheesy skillet on the indirect side of the grill and let it cook for 20 minutes.
- Slice the bread into thin, single serve pieces. Drizzle with olive oil and place them on the direct side on the grill directly on the grates.
- Top the smoked cheese steak dip with some freshly chopped chives and serve while everything is still warm. Enjoy!
Notes
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Talk about a cheesy dip! It’s steak, cheese and more cheese lol. Perfect for your next party! I hope you like it as much as I do.