Description
Delicious Philly Cheesesteak Meatballs combine tender, flavorful meatballs with a rich, creamy cheese sauce inspired by the classic Philly cheesesteak sandwich. This recipe features ground beef mixed with onions, bell peppers, and cheeses, then pan-fried and smothered in a smooth Gruyère and cheddar cheese sauce for the perfect savory appetizer or dinner.
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
Cooking
- 2 tablespoons olive oil, for frying
- 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
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Make Meatballs: In a large bowl, combine grated onion, extra lean ground beef, finely chopped green and red bell peppers, minced garlic, Worcestershire sauce, eggs, Parmesan cheese, and ½ cup shredded Gruyère cheese. Mix everything well to ensure even distribution of ingredients. Shape the mixture into small, 1-inch diameter meatballs.
- Cook Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the meatballs in batches, ensuring not to overcrowd the pan. Cook them until they are nicely browned on all sides and cooked through. Once cooked, remove the meatballs from the skillet and set them aside.
- Make Cheese Sauce: In the same skillet, melt 2 tablespoons of unsalted butter. Add 1 tablespoon of all-purpose flour and whisk continuously for about 1 minute to form a roux, cooking out the flour taste. Gradually whisk in 1 cup of milk until the sauce is smooth and thickened. Reduce the heat to low, then stir in 1 cup shredded Gruyère and 1 cup shredded cheddar cheese. Whisk until the cheese has melted completely and the sauce is smooth. Season the sauce with ¼ teaspoon salt and ¼ teaspoon black pepper, adjusting to your taste.
- Combine and Serve: Add the cooked meatballs back into the cheese sauce, stirring gently to coat them evenly. Once fully coated and heated through, transfer the meatballs to a serving dish. Garnish with freshly chopped parsley if desired, and serve warm for a comforting and flavorful meal.
Notes
- Use extra lean ground beef to avoid excessive fat release during frying, keeping meatballs firm and flavorful.
- Grated onion adds moisture and flavor to the meatballs while blending seamlessly.
- Be careful not to overcrowd the skillet when frying meatballs to ensure even browning.
- The cheese sauce can be adjusted with different types of cheese according to preference, but Gruyère and cheddar provide a classic Philly cheesesteak flavor.
- Fresh parsley garnish is optional but adds a nice color contrast and fresh flavor.
- Allow the roux to cook for about a minute to avoid a raw flour taste in the sauce.
