Philly Cheese Steak Meatballs
Try this Philly Cheese Steak Meatballs recipe, or contribute your own.
Try this Philly Cheese Steak Meatballs recipe, or contribute your own.
- 1 egg
- 1 pound ground beef
- pinch of salt
- olive oil
- 1/2 tsp salt
- 2 cloves garlic minced
- 1/2 tsp pepper
- 1 cup milk (any kind)
- 1/4 tsp garlic powder
- 2 tbs flour
- 1/2 cup parmesan cheese
- 2 tbs butter
- 1 tsp pepper
- 2 tbs milk
- 1 tbs worcestershire sauce
- for the meatballs
- 1 bell pepper (i used half green half red), diced small
- 4 oz mushrooms chopped small
- 1 cup onions diced small
- 1 cup plain bread crumbs
- for the beer cheese sauce
- 1/2 cup beer (what ever kind you like)
- 6 oz provolone cheese (i used slices)
- Carbohydrate 69.5693459216524 g
- Cholesterol 394.449061654194 mg
- Fat 102.536344877508 g
- Fiber 3.20945543651092 g
- Protein 103.544088422278 g
- Saturated Fat 46.8056764487202 g
- Serving Size 1 1 recipe (925g)
- Sodium 1591.18160291566 mg
- Sugar 66.3598904851415 g
- Trans Fat 12.497743794114 g
- Calories 1635 calories
Step-by-step
- Coat a saute pan with olive oil. Heat up to medium high. Add the peppers, onions, mushrooms and garlic. Season with a pinch of salt and pepper. Cook for about 8 minutes or until the veges are soft. Remove from heat and set aside.
- In a large mixing bowl, whisk together the egg, milk, Worcestershire, salt and pepper. Add the meat, bread crumbs, Parmesan cheese and vege mixture. Mix to combine well.
- Form into golf ball size meatballs and place on a baking sheet. Heat oven to 400 degrees and bake for 15 minutes. Remove from oven and turn meatballs over to brown on other side. Cook for another 5 minutes.
- To make the cheese sauce. Melt the butter in a medium size pot on medium heat. Add the flour and cook for about 30 seconds. Add the salt, pepper and garlic powder. Whisk in the milk and beer. Cook until it starts to thicken (3 minutes or so).
- Reduce heat to low and add the cheeses until melted.
Fine Mince the Aromatics for Structural Integrity
Achieving a cohesive meatball requires dicing peppers, onions, and mushrooms down to a uniform fine chop so the heavy vegetables do not disrupt the binding action of the breadcrumbs and egg. When moisture leaks from oversized vegetable chunks during baking at 400 degrees Fahrenheit, structural failure follows swiftly. Mincing them finely and sweating them over medium-high heat until completely softened evaporates excess water before it ever reaches the mixing bowl.
Gentle Handling Prevents Tough Textures
Overworking ground beef develops excess myosin proteins, turning tender meatballs into dense, rubbery spheres. Combining the wet binders, breadcrumbs, and cooked aromatics gently with the meat just until uniform ensures a tender bite. Rolling the mixture into golf-ball-sized portions distributes heat evenly across the 20 total minutes of oven time.
Building a Lump-Free Beer Cheese Sauce
Cooking the butter and flour roux for precisely 30 seconds eliminates raw starch flavors without browning the fats. Whisking cold milk and beer into the warm roux prevents immediate lump formation, allowing the starches to swell gradually as the liquid approaches a simmer over medium heat. Reducing the flame to low before adding the provolone and parmesan prevents the proteins from seizing and oiling off.
