Once you’ve had your first Philly cheesesteak there’s really no turning back. You’re hooked on the flavors and will then forever be looking to incorporate them into other dishes…or at least that’s what happened to us. The peppers and beef – and mushrooms if you’re feeling a little rebellious – all coated in creamy creamy cheese. It’s just so good, we decided to skip the sandwich element and make cheesesteak meatballs. Served on their own, or with pasta or mashed potatoes, this is a dinner you won’t want to miss.
Obviously the beef and peppers and onion go into the meatballs (and the mushrooms, which are a bit unorthodox, but still super yummy), but you need a few other ingredients to keep these meatballs juicy and tasty. Milk keeps the meatballs from drying out, the egg binds everything together, and Worcestershire sauce adds tons of flavor. Plus, a healthy dose of parmesan cheese never hurts! The meatballs are amazing on their own, but we haven’t even gotten to the sauce yet!
Ridiculously creamy and cheesy, this sauce could almost steal the show away from the meatballs. It’s a roux-based sauce, so you know it’s going to be thick and dreamy, plus, it’s chock-full of cheese: provolone and velveeta, to be specific, so it’s melts smoothly and sticks to those meatballs. You can make this whole meal in a big pan or skillet, which makes clean-up nice and easy, and the fact that these cheesy cheesesteak meatballs go with any side you want, opening up tons of serving options for you, makes them a great choice for any time. Once you try ‘em you’ll be hooked!!
Cheesesteak Meatballs
Ingredients
- Meatballs:
- 1 pound lean ground beef
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1/2 cup mushrooms, optional, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 egg
- 2 tablespoons whole milk
- 1/3 cup parmesan cheese, grated
- kosher salt and freshly ground pepper, to taste
- 2 tablespoons vegetable oil
- Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- 6 oz. velveeta cheese, cubed
- 1/2 cup provolone or American cheese, grated
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- fresh parsley, garnish, optional
Preparation
- Mix together ground beef, bell pepper, onion, mushrooms and garlic together in a large bowl, then mix in Worcestershire sauce, egg, milk and parmesan cheese. Season with salt and pepper.
- Form mixture into 1 1/2-inch balls, making roughly 20 of them.
- Heat 2 tablespoons vegetable oil in a heavy-bottomed pan or skillet over medium high heat and pan fry meatballs, rotating every 3-4 minutes, until browned all over.
- Remove meatballs from pan, then add butter and cook until melted. Whisk in flour to create roux and cook for 1-2 minutes, or until smooth and golden brown.
- Gradually whisk in whole milk, stirring until fully incorporated and smooth.
- Add in velveeta and American or provolone cheese, stirring until melted, then season with garlic powder, salt and pepper. Taste and adjust seasoning, if necessary.
- Return meatballs to pan and serve hot, garnished with parsley, if desired.
Recipe adapted from The Food Cafe