Alyssa Ponticello // In Good Taste

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Philly Cheesesteak Pizza Skillet Dip

Alyssa Ponticello

Philly Cheesesteak Pizza Skillet Dip

*first published February 2016, last updated February 2022

I've said it before,

and I'll say it again....and again....and again. The only way you're getting me to watch any sort of sport is if food and booze is involved (and if the players aren't too hard on the eyes, if ya know what I mean ;)  Sorry Dave!). I consider it a score any time I try a new drink or gobble up another wing (boneless, please), but the jewel on the crown, the touchdown, if you will, is diving headfirst into a big ol' vessel of decadent and delicious dip.

Dips are my jaaaaaamm. For real. They're my lifeline. But no, really, I could sustain myself for life on dips, and dips alone. So it's really never a question about what I'll make for the Super Bowl (or a Saturday lunch or midnight snack), but more a question of what flavor. This year, Dave helped me come up with this epic creation that we are calling the Philly Cheesesteak Pizza Skillet Dip. YOU GUYS. I can't even handle how insanely insane this stuff is. And so easy to make. Your kids who-are-doing-nothing-better-but-probably-destroying-some-corner-of-your-house could make it, your I'm-only-going-to-sit-on-the-couch-and-watch-the-game-because-I'm-lazy husband could make it, your friend-who-mooches-all-your-booze-so-you-should-put-them-to-work can make it, your neighbor who-always-comes-over-unannounced-so-you-never-have-enough-food can make it, YOU can even make it. Heck, I don't really care who you have make it, just make sure this philly cheesesteak pizza skillet dip gets made. You may regret a lot of things in life but I can guarantee this, you will never once regret the moment you bite into a soft, pillowy ball of pizza dough smothered and dripping with the creamiest and cheesiest philly cheesesteak mixture you'll ever place in your mouth.

I have no idea who will win the game this Sunday (tbh, I don’t even know who’s playing) and frankly I don't care, but in my heart, this little skillet dip has already taken the prize.

INGREDIENTS

  • 1 batch of pizza dough (recipe here)

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 medium green bell pepper, sliced into thin strips

  • 1 medium onion, finely diced (about 1 cup)

  • 1 pound steak sliced stir-fry style (i.e. cut into small, thin strips)

  • 1 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 teaspoon Worcestershire sauce

  • 1 package cream cheese

  • 1/2 cup mayonnaise

  • 1/2 cup Greek yogurt

  • 1/2 pound provolone cheese, sliced or grated

  • 2 tablespoons unsalted butter, melted

  • Finely diced scallions, optional

INSTRUCTIONS

  1. Place a large cast iron skillet (10-12") on a medium-heat burner and add in the olive oil. Once the olive oil is hot, toss in the garlic. Cook for 30 seconds, stirring constantly. Then add in the peppers and onions. Cook for 4-5 minutes, or until the onion start to caramelize. Then add in the steak and season everything with the salt. Continue cooking, stirring every so often, for 2-4 minutes, or until the meat has browned.

  2. Turn the heat to low, then add the ground pepper, Worcestershire sauce, cream cheese, mayonnaise and yogurt, and mix until well combined. Add in the cheese, reserving 1/3-1/2 cup for the top. Stir until the cheese is melted into the mixture. Remove the pan from heat and set aside.

  3. Preheat oven to 425 degrees. Next, you'll want to form the pizza dough into small balls. They should be about 1-2" in size, and you should be able to get 16 out of one recipe of dough.

  4. Use a spoon to push the meat and cheese mixture into the middle of the pan, leaving a bit of an edge all around the outside (no need for perfection here). Then, line the edge of the pan with the balls to form a "crust". Brush the tops of the dough balls with the melted butter, then sprinkle the remaining cheese on the meat mixture. Bake for 14-16 minutes, or until the pizza dough is golden brown, the cheese has melted and the dip is bubbling.

  5. Remove from the oven and finish with a sprinkling of scallions (if desired), then serve immediately.

NOTES

  • If you happen to have any leftovers, first, consider that a miracle. This stuff is so freakin' good, your pan will probably get licked clean. But, in the case that you do, you'll want to store the dip mixture in an airtight container and wrap the pizza balls up separately in foil or a ziplock bag, storing both in the fridge. Then, simply reheat for a few minutes in the oven.