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
Scale
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.
