Philly Cheese Steak Meatballs

Shut the front door! My favorite sandwich in a meatball. Even better, beer cheese sauce. Dang, I really don’t need to say any more!

From now until the Super Bowl.. It’s “fantasy” football food. This week, it’s actually two recipes. Well, actually one, Philly Cheese Steak Meatballs but I made a beer cheese sauce which is so dang good that you should make extra and eat it like a fondue. Seriously, get an extra loaf of bread and dip away! Dip away my friends…Philly Cheese Steaks are hands down my all time favorite sandwich and thank goodness we have a most excellent restaurant (Taste of Philly) down the street from my house (they even deliver, bonus)! Anyway, I have been craving the Philly and thought that it would be great in a meatball. It totally works and the Beer cheese sauce knocks it up like 1000 percent. So much better than the “whiz”! I could totally take a bath in the sauce! LOL! Anyway, I digress, I also made a meatball sandwich (see picture below) with these beauties. Have fun with this recipe. I have!

So trying to get this out before the Denver Bronco’s game against the Steelers. Denver officially shuts down at 2:35 pm today as everyone will be glued to their TV to watch the game! I on the other hand, will have the TV on but will fold laundry and do chores. Funny, I get so nervous that I have to keep busy and just listen to the game. It’s called “game day” pacing… It’s what I do… Ha! Check out the pictures below to see how “cool” Denver is… I love living in such “sports” town! Go Bronco’s!!!!!

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5 from 1 vote

Philly Cheese Steak Meatballs

Make the meatballs, make the cheese sauce.. Make everyone happy with this recipe.

Course Appitizer/Party food

Cuisine American

Author Heather Blake

Ingredients

• 
  For The Meatballs
  
• Olive oil
• 1 pound ground beef
• 1 bell pepper I used half green, half red, diced small
• 4 oz mushrooms chopped small
• 1 cup onions diced small
• 2 cloves garlic minced
• 1 egg
• 2 tbs milk
• 1 tbs Worcestershire sauce
• 1 cup plain bread crumbs
• 1/2 cup Parmesan cheese
• 1 tsp pepper
• 1/2 tsp salt
• 
  For the Beer Cheese Sauce
  
• 2 tbs butter
• 2 tbs flour
• 1 cup milk any kind
• 1/2 cup beer what ever kind you like
• 1/2 tsp pepper
• pinch of salt
• 1/4 tsp garlic powder
• 6 oz provolone cheese I used slices
• 1/2 cup Parmesan cheese

Instructions

• 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.

Notes

The cheese sauce will "harden" quick if not kept warm. I suggest a fondue pot or crock pot to keep warm. Make sure you stir the sauce while keeping it warm!

I must be hungover or somthin’… LOL!

Denver sure knows how to decorate! Larimer Square is all decked out! Go Bronco’s!

WOW-SA! Even the Denver city capitol gets it, so does the airport and just about every building in our town! (Photo cred Denver City Page).