Philly Cheese Steak Meatballs
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These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.
Meatballs
Welcome to Monday Meatball Mania! Monday Meatball Mania is about giving you guys a new meatball recipe, whatever crazy and tasty meatball concoction I can come up with, no rules. Anything goes.
Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit.
One of my favorite sandwiches of all time has to be a good Philly Cheese Steak Sandwich and if you’ve ever had one, you know what I’m talking about. Which is why I wanted the meatball version.
Think about it, delicious meatballs loaded with peppers and cheese, served in a delicious cheese sauce. They are incredible, perfect as an appetizer, or even serve this over pasta, so it can almost be like mac and cheese with meatballs. That cheese sauce is money, especially if you take some fresh crusty bread and dip it into that sauce, you’ll love it.
What Ingredients Do You Need For Philly Cheese Steak Meatballs
For this recipe you’ll be making the meatballs and cheese sauce separately. Here’s what you’ll need (Scroll down to recipe for complete listing of ingredients and amounts):
For Meatballs:
- Onion
- Ground Beef
- Bell Peppers – both red and green
- Garlic
- Worcestershire Sauce
- Eggs
- Parmesan Cheese
- Gruyere Cheese
- Olive oil
For Cheese Sauce:
- Butter
- Flour
- Milk
- Gruyere Cheese
- Cheddar Cheese
- Salt and Pepper
How To Make Philly Cheese Steak Meatballs
Mix all the meatball ingredients together then form into 1 inch balls. Heat the olive oil in a large skillet and fry until they brown all around, about 7 minutes. Do keep in mind that you should do this in 2 or 3 batches, so do not overcrowd the meatballs.
In the same skillet make the sauce. First melt the butter then add the flour and whisk to form a roux. Cook for about 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another minute, the mixture should thicken a bit.
Reduce the heat to low and add the cheeses and whisk well until smooth. Taste for seasoning and adjust with salt and pepper as necessary. Turn off the heat.
Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve warm.
Can You Bake These Meatballs?
You can absolutely bake these meatballs instead of frying them. I bake meatballs a lot and many times I prefer baking them to frying them because it’s less mess and they’re a bit healthier. Here’s how.
Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown. Follow the rest of the instructions for making the cheese sauce and serving them.
How To Freeze Philly Cheese Steak Meatballs
To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months.
Craving More Meatballs? Try These:
- Swedish Meatballs
- Salisbury Steak Meatballs
- Porcupine Meatballs
- Indonesian Meatballs
- Chimichurri Meatballs
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Philly Cheese Steak Meatballs
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 6
These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.
Ingredients
Meatballs
- 1 small onion grated
- 1 1/2 lb ground beef extra lean
- 1/2 green bell pepper finely chopped
- 1/2 red bell pepper finely chopped
- 2 cloves garlic minced
- 2 tbsp Worcestershire sauce
- 2 eggs
- 1/2 cup Parmesan cheese grated
- 1/2 cup Gruyere cheese shredded
- 2 tbsp olive oil for frying
Cheese Sauce
- 2 tbsp butter unsalted
- 1 tbsp all-purpose flour
- 1 cup milk I used 3%
- 1 cup Gruyere cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- In a large bowl combine all the meatball ingredients (excluding olive oil) and mix well.
- Form the meatballs into small 1 inch balls.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry until they brown all around, about 7 minutes. You will have to do this in 2 or 3 batches, so do not overcrowd the meatballs.
- Transfer the meatballs onto a plate and set aside.
- In the same skillet melt the butter. Add the flour and whisk to form a roux, cook for about 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another minute, the mixture should thicken a bit.
- Reduce the heat to low and add the cheeses and whisk well until smooth. Taste for seasoning and adjust with salt and pepper as necessary. Turn off the heat.
- Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve warm.
Video
Recipe Notes
This recipe will yield 25 to 30 meatballs.
Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown. Follow the rest of the instructions for making the cheese sauce.
To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months.
Refrigerate leftovers in an airtight container for up to 3 or 4 days.
Nutritional information is for 5 meatballs and 1/6 of the sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 585kcal (29%)Carbohydrates: 7g (2%)Protein: 43g (86%)Fat: 41g (63%)Saturated Fat: 20g (125%)Cholesterol: 204mg (68%)Sodium: 628mg (27%)Potassium: 591mg (17%)Sugar: 4g (4%)Vitamin A: 1175IU (24%)Vitamin C: 22.5mg (27%)Calcium: 646mg (65%)Iron: 3.5mg (19%)
Teresa Burgan says
I want to make this for a potluck dinner. Can the sauce be made the day before and reheated in a crockpot?
Jo Cooks Team says
Yes absolutely! Enjoy 🙂
Rose says
There were a hit, and easy to make!! My boyfriend from Philadelphia is a big philly cheesesteak fan, and thought they were so yummy – we ate the entire thing! Thanks so much for putting a fun twist on a popular dish! 😀
Jo Cooks Team says
That’s so great to hear! We’re glad we can impress Philadelphians 🙂
Dennis says
What is Gruyere cheese, and what can I use for a substitute? There is no Gruyere cheese here. This looks like it would be good to serve with broccoli and baby yellow potatoes.
Joanna Cismaru says
It’s similar to Swiss cheese, so feel free to substitute it what that. 🙂
Reva says
Can this be made with Ground Turkey?
Joanna Cismaru says
Yes!
Kellee says
What do you serve this with? Pasta, rice, potatoes?
Joanna Cismaru says
I would personally serve this just on their own or with pasta.
George Currie says
What is the music in the background please ?
Nicole Beaulieu says
This is from the sound collection provided by YouTube.
Stephanie Wood says
I made this and it was the bomb. My husband loved it too. May not look as good as it taste but it is delicious!!😘
Sherri says
Had a little trouble keeping them in a ball
Cathy says
Same here!! Just embraced it as loose meat and poured the cheese sauce over it.
Ashley @ Wishes & Dishes says
Could these possibly be any more delicious?
Barbara says
This is so diet friendly. No guilt at all.
I’m making this, sounds so tasty 😋
Lori @ RecipeGirl says
These are so delicious!!
Toni | Boulder Locavore says
This will be a sure hit in my house!!
Jennifer Farley says
These are so good! Thanks so much for sharing the recipe!
Melissa Sperka says
Oh my heavens, this is happening soon!!!
Joanne says
These are so creative AND delicious!
Carrie says
Such a great idea, can’t wait to try these
Aysegul says
Dear Joanna,
Is it possible to fry it in the oven also without oil?
Thanks for the recipe
Nicole Beaulieu says
Yes you can! I would use a bit of cooking spray to make sure they don’t stick to the pan.
Jim says
I think the one thing missing to this recipe is that you need to add salt to the meat mixture…otherwise it taste like too much like plain ground beef
Joanna Cismaru says
The reason I didn’t add salt to the meat mixture is because of the Parmesan cheese which is in fact quite a bit salty, however if that’s not enough you are right, you could always add a bit of salt.
Sabrina says
how much fun, I’m trying to skip bread these days anyway so love this philly version, also works well as an appetizer, thank you!!
Joanna Cismaru says
My pleasure! 🙂
Joyce says
Going on record…these look delicious. I’ll make these this weekend. Really, you should do a meatball e-book with ALL your delicious meatballs. So good.
Joanna Cismaru says
Ha! Great idea!