If you are searching for a crowd-pleasing, comforting dish that brings the iconic flavors of Philadelphia right to your kitchen, look no further than the Philly Cheesesteak Meatballs with Cheesy Sauce Recipe. This recipe takes the classic Philly cheesesteak — known for its tender beef, peppers, onions, and melty cheese — and transforms it into bite-sized meatball goodness smothered in a luscious, creamy cheese sauce. The combination of juicy meatballs and rich, cheesy sauce makes for an irresistible dish that’s perfect for game day, family dinners, or anytime you crave something warm and satisfying.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in creating those unforgettable Philly cheesesteak flavors, while also ensuring wonderful textures and a beautiful color contrast. From the finely chopped bell peppers to the blend of Gruyère and cheddar cheese, each element is simple but crucial.
- 1 small onion, grated: Adds sweetness and moisture, helping to keep the meatballs tender.
- 1 ½ pounds extra lean ground beef: The base of the meatballs, providing hearty flavor without excessive fat.
- ½ green bell pepper, finely chopped: Contributes freshness and a slight crunch, just like in a classic Philly cheesesteak.
- ½ red bell pepper, finely chopped: Brings vibrant color and a hint of sweetness for balance.
- 2 cloves garlic, minced: Infuses the meatballs with savory depth and warmth.
- 2 tablespoons Worcestershire sauce: Adds a subtle tang and umami boost that makes the beef taste even richer.
- 2 large eggs: Helps bind everything together, so the meatballs stay perfectly formed.
- ½ cup grated Parmesan cheese: Provides salty, nutty flavor and enhances tenderness.
- ½ cup shredded Gruyère cheese: Mixed into the meatballs for oozing, melty pockets of cheese with a slightly nutty taste.
- 2 tablespoons olive oil: For frying the meatballs to golden perfection without sticking.
- 2 tablespoons unsalted butter: The base for the creamy, dreamy cheese sauce.
- 1 tablespoon all-purpose flour: Used to create a smooth roux that thickens the cheese sauce beautifully.
- 1 cup milk (3% or your preferred type): Creates the creamy consistency that dresses the meatballs.
- 1 cup shredded Gruyère cheese: Added to the cheese sauce for that signature smooth and velvety melt.
- 1 cup shredded cheddar cheese: Works alongside Gruyère to deepen cheesy flavor and add a sharp finish.
- ¼ teaspoon salt, or to taste: Enhances and balances all the flavors.
- ¼ teaspoon black pepper, or to taste: Adds subtle heat and complexity.
- Fresh parsley, chopped (optional): A bright, fresh garnish that adds color and an herbal note to finish.
How to Make Philly Cheesesteak Meatballs with Cheesy Sauce Recipe
Step 1: Make the Meatball Mixture
Begin by combining the grated onion, ground beef, finely chopped green and red bell peppers, minced garlic, Worcestershire sauce, eggs, Parmesan cheese, and shredded Gruyère cheese in a large bowl. Use your hands or a sturdy spoon to mix everything thoroughly. The grated onion ensures the meatballs stay juicy, while the cheeses add pockets of gooey richness inside. Once combined, shape the mixture into small 1-inch meatballs. This size is perfect for even cooking and bite-sized indulgence.
Step 2: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches to avoid crowding, turning gently so they develop an even golden crust on all sides. This step locks in juices and develops flavor. Once browned, remove the meatballs and set them aside on a plate lined with paper towels to drain any excess oil.
Step 3: Prepare the Cheesy Sauce
Using the same skillet, melt 2 tablespoons of unsalted butter. Sprinkle in 1 tablespoon of all-purpose flour and whisk continuously to form a roux, cooking for about one minute until it has a slightly nutty aroma but no browning. Slowly pour in 1 cup of milk while whisking to avoid lumps, cooking until the sauce thickens to a smooth, velvety consistency. Reduce the heat to low and add 1 cup each of shredded Gruyère and cheddar cheese, stirring until fully melted and combined. Season with salt and pepper to taste. This luscious cheese sauce takes the dish to that unmistakable Philly cheesesteak level.
Step 4: Combine Meatballs and Sauce
Return the browned meatballs to the skillet with the cheesy sauce, gently tossing to coat each meatball thoroughly. Let them simmer together for a couple of minutes to marry the flavors and ensure each bite is packed with cheesy, savory goodness. If you like, sprinkle freshly chopped parsley over the top to add a burst of color and freshness right before serving.
How to Serve Philly Cheesesteak Meatballs with Cheesy Sauce Recipe
Garnishes
Chopped fresh parsley is a classic garnish that not only adds a pop of vibrant green but also brings a gentle herbaceous contrast to the rich, cheesy meatballs. You can also add a dash of smoked paprika or red pepper flakes for a little kick and complexity if you like.
Side Dishes
Serve these tasty meatballs alongside buttery mashed potatoes or creamy polenta to soak up every last drop of that irresistible cheesy sauce. Roasted vegetables, such as asparagus or Brussels sprouts, provide a nice textural counterpoint and fresh flavor. A simple side salad with a tangy vinaigrette also complements this rich dish beautifully.
Creative Ways to Present
For a fun twist at a party or game day, serve the Philly Cheesesteak Meatballs with Cheesy Sauce Recipe on toothpicks as savory appetizers. You can also spoon them over toasted hoagie rolls for mini sandwiches that capture the spirit of the classic Philly cheesesteak sub. Another idea: serve them over buttered egg noodles or creamy risotto to turn them into a hearty main course that feels special.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and meatballs together helps the flavors continue to meld, making your leftovers even tastier.
Freezing
If you want to freeze the meatballs, it’s best to freeze them without the sauce first. Arrange the cooked meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze for up to 3 months. The cheese sauce can be frozen separately in a sealed container for up to 2 months.
Reheating
Gently reheat the meatballs in the sauce on the stovetop over low heat, stirring occasionally so the cheese sauce doesn’t separate. If reheating frozen meatballs, thaw overnight in the fridge first for best results. You can also microwave leftovers, but heating slowly and stirring often helps maintain the creamy texture of the sauce.
FAQs
Can I use different types of cheese for the sauce?
Absolutely! While Gruyère and cheddar are used for their meltability and flavor, you can substitute with mozzarella, fontina, or even provolone. Just pick cheeses that melt well and suit your taste.
Are these meatballs spicy?
No, the classic Philly cheesesteak flavor isn’t spicy. However, you can add red pepper flakes or a dash of hot sauce to the sauce if you want to spice things up.
Can I bake the meatballs instead of frying?
Yes, baking is a great alternative. Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes until cooked through and browned.
Is ground beef the only meat option?
You can mix ground beef with ground pork or turkey to lighten the dish or add different flavor dimensions. Just keep in mind that leaner meats might yield drier meatballs, so adjust moisture with grated onion or a little olive oil.
Can I make this recipe gluten-free?
Definitely! Use a gluten-free flour blend in place of the all-purpose flour for the sauce, and double-check Worcestershire sauce ingredients. The meatballs themselves are naturally gluten-free if you avoid breadcrumbs.
Final Thoughts
The Philly Cheesesteak Meatballs with Cheesy Sauce Recipe is a celebration of comfort food done right. Each bite delivers savory beef, tender vegetables, and that iconic cheese sauce in a fun, shareable format. Whether you’re feeding a family or entertaining friends, these meatballs are sure to become a favorite. Don’t hesitate to give this recipe a try — your taste buds will thank you for bringing a little Philly cheesesteak magic to your table!
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Philly Cheesesteak Meatballs with Cheesy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A savory and comforting twist on the classic Philly cheesesteak, these Philly Cheesesteak Meatballs combine juicy ground beef meatballs with a rich, creamy cheese sauce made from Gruyère and cheddar. Enhanced with bell peppers, onions, and Worcestershire sauce, this dish is perfect as an appetizer or main course for cheese and meat lovers.
Ingredients
Meatballs
- 1 small onion, grated
- 1 ½ pounds extra lean ground beef
- ½ green bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 large eggs
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère cheese
For Frying
- 2 tablespoons olive oil
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (3% or preferred type)
- 1 cup shredded Gruyère cheese
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Make Meatballs: In a large bowl, combine the grated onion, extra lean ground beef, finely chopped green and red bell peppers, minced garlic, Worcestershire sauce, eggs, grated Parmesan cheese, and shredded Gruyère cheese. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into small meatballs about 1 inch in diameter.
- Cook Meatballs: Heat the olive oil in a large skillet over medium heat. Carefully add the meatballs in batches, ensuring they do not overcrowd the pan. Fry them, turning occasionally, until they are browned on all sides and cooked through. Once browned, remove the meatballs from the skillet and set aside.
- Make Cheese Sauce: In the same skillet used for the meatballs, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously to form a roux, cooking for about 1 minute without letting it brown. Gradually pour in the milk while whisking constantly to avoid lumps, cooking until the sauce thickens to a smooth consistency. Reduce the heat to low and add the shredded Gruyère and cheddar cheeses, stirring until melted and the sauce is creamy. Season with salt and black pepper to taste.
- Combine and Serve: Return the cooked meatballs to the skillet and stir them gently in the cheese sauce, coating each meatball thoroughly. Warm through for a minute or two. Garnish with chopped fresh parsley if desired. Serve the Philly Cheesesteak Meatballs warm as a hearty appetizer or main dish.
Notes
- For a spicier flavor, consider adding a pinch of red pepper flakes to the meatball mixture or cheese sauce.
- Ensure the meatballs are browned well for added flavor and texture before adding them to the cheese sauce.
- You can substitute Gruyère with mozzarella or provolone for a different cheese profile.
- Serve these meatballs with toasted baguette slices or over pasta for a fuller meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
