• Over medium heat add the butter and add the onion, cooking about 3 to 5 minutes untill soft and trandparent.
• Add the peppers salt, pepper, dijon, pickle juice, ketchup, and worcestershire and cook for 3 minutes
• Remove from the pan and whip it out
• Turn the heat to medium-high and add 1 tsp extra virgine olive oil to the pan.
• Cook the rib eye in batches just until browned, do not overcook
• In a bowl combine the cream cheese and sour cream, add the mozzarella and one cup of the provolone cheese, and combine.
• Stir in the pepper and onion mixture along with the steak.
• Butter your oven-safe dish, if only using one stick of cream cheese a 9 by 13 should work.
• If you are making with two blocks of cream cheese you can sepersat it into two dishes or one big dish.
• Top with the remaining one cup of provolone cheese.
• Bake in a 400° for 20 to 30 minutes until brown and bubbly.
• Let the dip cool slightly before serving with your favorite dippers.

Use high-quality beef – Ribeye is the traditional cut for a Philly cheesesteak and gives the dip a rich, authentic flavor. However, ground beef works well too.

Get creative with cheese – Provolone and mozzarella are great choices, but you can experiment with pepper jack or even cheddar or an extra creamy

Make it spicy – Add some diced jalapeños or a dash of hot sauce for a kick of heat.

Keep it warm – If serving at a party, keep the dip warm in a slow cooker on the low setting.