Crockpot Philly Cheesesteak Queso Dip Tips, FAQ & printable recipe

Tips for success

To add a slight kick to your queso, consider adding a small amount of diced jalapeños or a dash of hot sauce during the assembly phase. This balances the richness of the cheese and the savory notes of the ribeye. If you want a more complex flavor, you can also include a teaspoon of Worcestershire sauce, which complements the steak beautifully and enhances the overall depth of the dip.

When serving, consider providing a variety of dippers alongside the toasted hoagie wedges. Tortilla chips, pretzel bites, or even sliced raw vegetables like celery and bell peppers can offer a nice crunch that contrasts with the creamy dip. Ensure that the hoagie rolls are toasted until golden brown, as this provides a sturdy vessel that will not become soggy when dipped into the thick cheese mixture.

Variations

• Spicy Steak Queso: Incorporate one finely diced jalapeño and a tablespoon of diced green chiles into the slow cooker before starting. This adds a bright, spicy heat that cuts through the richness of the melted cheeses, providing a balanced flavor profile that pairs perfectly with hearty tortilla chips or toasted bread.
• Mushroom Philly Dip: Add a cup of sautéed sliced cremini mushrooms along with the peppers and onions. The earthy, deep flavor of the mushrooms complements the ribeye and adds a satisfying texture to the dip. This variation is a hit for those who enjoy a more robust, savory appetizer with complex flavor notes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Ensure the dip has cooled for no more than 2 hours before refrigerating.

Reheat

Reheat the dip gently in a saucepan over low heat, stirring constantly until warmed through, or microwave in 30-second intervals until smooth.

If you have leftovers, allow the dip to cool for no more than 2 hours before transferring it into an airtight container. Place the container in the refrigerator immediately.

It is important to avoid letting the dip sit at room temperature for too long to maintain food safety. Properly stored, the dip will remain fresh and flavorful for up to three days when kept at a consistent cold temperature in the refrigerator.

You can prepare the components of the dip ahead of time to save effort. Sear the steak and sauté the vegetables, then store them in the refrigerator in a sealed container for up to 24 hours.

When you are ready to serve, simply place the pre-cooked meat and vegetables into the slow cooker along with the cheeses and begin the cooking process as described. This makes the assembly phase much quicker for your event.

Serving ideas

Serve the dip directly from the slow cooker to keep it warm throughout your gathering. If your slow cooker has a 'warm' setting, use it to maintain the ideal serving temperature.

Place the toasted hoagie wedges on a platter nearby so guests can easily help themselves. The dip is intended to be enjoyed while hot, so keeping it in the slow cooker is the best way to ensure the cheese remains soft, stretchy, and delicious.

For a beautiful presentation, you can garnish the top of the dip with a few fresh herbs, such as chopped parsley or chives, just before serving. This adds a pop of color that contrasts with the rich tones of the queso.

Ensure that you have plenty of serving utensils available, as the dip is quite thick and hearty. Providing extra toasted bread or crackers is always a good idea to keep the snack table well-stocked.

Frequently asked questions

Recipe card

Crockpot Philly Cheesesteak Queso Dip

Prep 15 minCook 2 hTotal 2 h 15 minServes 8

Ingredients

• 1 lb shaved ribeye steak
• 16 oz cubed white American cheese
• 8 oz shredded provolone cheese
• 8 oz cream cheese
• 2 cups sautéed bell peppers and onions
• toasted hoagie roll wedges, for serving

Instructions

1. Before starting the slow cooker, sear the shaved ribeye steak in a hot skillet until browned. Sauté the bell peppers and onions in the same pan until they are soft and fragrant. Ensure the steak reaches an internal temperature of 145°F (63°C) and let it rest for 3 minutes before adding it to the slow cooker insert.
2. Add the seared shaved ribeye steak, cubed white American cheese, shredded provolone, cream cheese, and the sautéed bell peppers and onions into the slow cooker ceramic insert. Distribute the ingredients evenly to ensure uniform melting.
3. Cover the slow cooker and cook on the LOW setting for 2 hours. Stir the mixture occasionally to combine the melting cheeses into a rich, savory fondue. Once the cheese is completely melted and bubbly, serve immediately with toasted hoagie roll wedges for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

8 g

Fat

38 g

Fiber

1 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.