If you have ever wondered how to turn the iconic flavors of a Philly cheesesteak into something bite-sized and utterly irresistible, this Philly Cheesesteak Meatballs Recipe is here to deliver. Juicy, tender meatballs packed with savory beef, sautéed bell peppers, and onions come swimming in a luscious, creamy cheese sauce that combines Gruyère and cheddar for a perfectly melty finish. It’s comfort food with a twist you’ll want to make again and again for family dinners or game day gatherings. Let me walk you through all the delicious details to bring this showstopper to your table!
Ingredients You’ll Need
These ingredients are straightforward yet essential—they build layers of flavor and texture that make the Philly Cheesesteak Meatballs Recipe so memorable. Each component plays its part, from the harmony of lean beef and aromatic veggies to the rich cheeses that create that signature gooey sauce.
- 1 small onion, grated: Adds subtle sweetness and moisture for tender meatballs.
- 1 ½ pounds extra lean ground beef: The hearty base giving the meatballs their meaty flavor and softness.
- ½ green bell pepper, finely chopped: Offers a crisp, fresh crunch and color contrast.
- ½ red bell pepper, finely chopped: Brings mild sweetness and vibrant red hues.
- 2 cloves garlic, minced: Infuses an earthy depth that complements the beef perfectly.
- 2 tablespoons Worcestershire sauce: Boosts the umami and adds a subtle tanginess.
- 2 large eggs: Bind everything together for perfectly shaped meatballs.
- ½ cup grated Parmesan cheese: Adds nutty sharpness and helps with binding.
- ½ cup shredded Gruyère cheese: Gives a smooth, creamy richness inside the meatballs.
- 2 tablespoons olive oil, for frying: Ensures a beautifully browned exterior.
- 2 tablespoons unsalted butter: The base for making your luscious cheese sauce.
- 1 tablespoon all-purpose flour: Thickens the sauce into the perfect consistency.
- 1 cup milk (3% or your preferred type): Makes the cheese sauce silky and luscious.
- 1 cup shredded Gruyère cheese: Melts smoothly into the sauce, adding decadent flavor.
- 1 cup shredded cheddar cheese: Gives a sharp, tangy kick that balances richness.
- ¼ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds just a hint of spice to elevate the taste.
- Fresh parsley, chopped (optional, for garnish): Provides a fresh, herbal brightness on top.
How to Make Philly Cheesesteak Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start 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 mixing bowl. This combination is where the magic begins—the veggies mix in moisture and vibrant flavor while the cheeses give a creamy, melt-in-your-mouth surprise inside each meatball. Use your hands or a spoon to mix everything well, but be gentle to keep the meat tender.
Step 2: Shape and Brown the Meatballs
Next, shape the mixture into small 1-inch meatballs. Using smaller meatballs helps them cook evenly and makes them perfect for snacking or serving as an appetizer. Heat olive oil in a large skillet over medium heat, then fry the meatballs in batches. This step is crucial for developing that irresistible golden brown crust that adds texture and deep flavor. Once nicely browned on all sides, remove the meatballs and set them aside—your kitchen should already be smelling wonderful!
Step 3: Make the Cheesesteak Cheese Sauce
Using the same skillet, melt unsalted butter over medium heat. Sprinkle in all-purpose flour and whisk continuously to cook the roux for about a minute; this removes any raw flour taste and starts thickening the sauce. Gradually pour in the milk while whisking to keep the sauce smooth and lump-free. As it thickens, reduce the heat to low and stir in the shredded Gruyère and cheddar cheeses. Keep whisking until the cheese fully melts into a silky, rich sauce with just the right consistency. Season with salt and pepper to taste.
Step 4: Combine Meatballs with the Cheese Sauce
Now the best part—add your browned meatballs back into the skillet with the cheese sauce, gently turning them to coat every tasty bite in creamy cheesesteak goodness. Let them warm together for a few minutes so all the flavors meld beautifully. If you like, sprinkle chopped fresh parsley over the top for a pop of color and herbaceous freshness.
How to Serve Philly Cheesesteak Meatballs Recipe
Garnishes
A sprinkle of fresh parsley is a classic choice to brighten the dish visually and add a subtle herb note. If you want to get creative, try serving with thinly sliced green onions or even a dash of smoked paprika for a smoky hint that amplifies the meatballs’ savory profile.
Side Dishes
These meatballs pair beautifully with simple sides that let their flavors shine. Try crispy oven-baked fries, a fresh green salad with a tangy vinaigrette, or even creamy mashed potatoes that soak up every drop of the cheese sauce. For a heartier meal, soft hoagie rolls on the side let you scoop up the meatballs and sauce, creating a handheld delight that channels the spirit of a Philly cheesesteak sandwich.
Creative Ways to Present
Think beyond the plate! Serve these meatballs as party appetizers with toothpicks for easy snacking, or pile them over toasted baguette slices for a cozy finger food. Another fun idea is to use the meatballs and cheese sauce as a decadent topping for baked pasta or roasted vegetables, adding a Philly twist wherever you like.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, place the meatballs and cheese sauce in an airtight container and refrigerate for up to 3 days. Keeping them together prevents the meatballs from drying out and ensures you get all that luscious sauciness when reheating.
Freezing
You can freeze both the meatballs and cheese sauce separately to maintain the best texture. Transfer the meatballs to a parchment-lined tray and flash freeze until firm, then store in a freezer-safe bag or container for up to 3 months. The cheese sauce freezes well too—just thaw overnight in the fridge and whisk to restore creaminess before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to keep the cheese sauce smooth and prevent scorching. If needed, add a splash of milk to loosen the sauce. Avoid the microwave for best texture, but if using one, do so in short intervals with stirring in between.
FAQs
Can I use other types of cheese instead of Gruyère?
Absolutely! While Gruyère adds a sophisticated creaminess, feel free to swap it with mozzarella for a milder melt or provolone for a sharper taste. Just make sure to use a good melting cheese to keep that luscious sauce texture.
Is it possible to make these meatballs vegetarian?
For a vegetarian version, try substituting ground beef with a hearty plant-based ground meat or a blend of finely chopped mushrooms and lentils. Adjust seasonings as needed and keep the cheese for that authentic cheesesteak flavor.
How spicy are these meatballs? Can I add heat?
These meatballs are mild and suitable for all palates, but if you love some heat, toss a pinch of crushed red pepper flakes into the meat mixture or sprinkle cayenne pepper into the cheese sauce for a gentle kick.
Can I prepare the meatballs in advance and freeze uncooked?
Yes! Shape the meatballs and place them on a tray lined with parchment paper, freeze until firm, then transfer to a freezer-safe container. You can cook them directly from frozen by adding a few extra minutes to the cooking time.
What’s the best way to serve these for a crowd?
Keep the meatballs warm in a slow cooker set to low with the cheese sauce and garnish just before serving. It makes for an effortless party dish that guests can help themselves to all night long.
Final Thoughts
Now that you’ve got the full scoop on this Philly Cheesesteak Meatballs Recipe, it’s time to dive in and create some magic in your kitchen. Each bite bursts with rich, comforting flavors that instantly make you feel at home. Whether you’re cooking for family, friends, or simply craving a delicious treat, this recipe brings the beloved Philly cheesesteak experience to a fun and fresh new level. Give it a try—you won’t regret it!
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Philly Cheesesteak Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
These Philly Cheesesteak Meatballs are a delicious twist on the classic sandwich, combining tender beef meatballs with a rich, cheesy sauce made from Gruyère and cheddar. Perfect as a hearty appetizer or main dish, they bring all the flavors of Philly cheesesteak into bite-sized, flavorful meatballs.
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
Cooking and Sauce
- 2 tablespoons olive oil, for frying
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk (3% or your 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: Combine all meatball ingredients (except olive oil) in a large bowl and mix well until thoroughly combined. Shape the mixture into small 1-inch meatballs for even cooking.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until they are evenly browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set aside.
- Make Cheese Sauce: In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously to form a roux, cooking for about 1 minute to eliminate the raw flour taste. Gradually whisk in the milk, continuing until the sauce smooths out and thickens. Reduce heat to low, then add the shredded Gruyère and cheddar cheeses. Stir constantly with the whisk until the cheese has fully melted and the sauce is creamy. Season with salt and black pepper to your preference.
- Combine and Serve: Return the cooked meatballs to the skillet with the cheese sauce, gently stirring to coat each meatball evenly. Garnish with freshly chopped parsley if desired. Serve warm for the best experience, enjoying the gooey and hearty flavors of this Philly-inspired dish.
Notes
- Ensure the meatballs are uniformly sized for even cooking.
- Use a mix of Gruyère and cheddar cheese for an authentic Philly cheesesteak flavor.
- Worcestershire sauce adds depth of flavor to the meatballs—don’t skip it.
- Keep the heat moderate to avoid burning the cheese sauce while melting.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- This recipe can be served as a main dish with sides like a fresh green salad or fries.
