Philly Cheese Steak Meatballs

Philly Cheese Steak Meatballs

Recipe by Maria Vergara


Prep time


Cooking time






  • Meatballs
  • 2 cloves garlic, minced

  • 2 tbsp olive oil for frying

  • 2 tbsp Worcestershire sauce

  • 2 eggs

  • 1 small onion grated

  • 1 1/2 lb ground beef extra lean

  • 1/2 red bell pepper, finely chopped

  • 1/2 green bell pepper, finely chopped

  • 1/2 cup Parmesan cheese, grated

  • 1/2 cup Gruyere cheese, shredded

  • Cheese Sauce
  • 1 tbsp all-purpose flour

  • 2 tbsp butter, unsalted

  • 1 cup milk I used 3%

  • 1/4 tsp salt or to taste

  • 1 cup Gruyere cheese, shredded

  • 1 cup cheddar cheese, shredded

  • 1/4 tsp pepper, to taste


  • In a large bowl, combine all the meatball ingredients (excluding olive oil) and mix well.
  • Form the meatballs into small 1 inch balls.
  • In a large skillet over medium heat, heat the olive oil. Add the meatballs and fry until they brown all around, about 7 minutes. Let do this in 2 or 3 batches, so do not overcrowd the meatballs.
  • Transfer the meatballs onto a plate. Set aside.
  • In the same skillet, melt the butter. Add the flour and whisk to form a roux, cook for about 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another minute, the mixture should be thicken.
  • Lower the heat, add the cheeses and whisk well until smooth. Taste for seasoning and adjust with salt and pepper as desired. Remove from the heat.
  • Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve immediately.
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