Philly Cheese Steak Meatballs

Last updated on April 26th, 2019 at 01:18 pm

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

Philly Cheese Steak Meatballs

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.

5 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: meatball recipe, meatballs, philadelphia cheese steak meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 585kcal

Author: Joanna Cismaru

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

US Customary - Metric

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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.

Watch How To Make It

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

Calories: 585kcal | Carbohydrates: 7g | Protein: 43g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 204mg | Sodium: 628mg | Potassium: 591mg | Sugar: 4g | Vitamin A: 23.5% | Vitamin C: 27.3% | Calcium: 64.6% | Iron: 19.3%

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