Philly Cheese Steak Meatballs
Make the meatballs, make the cheese sauce.. Make everyone happy with this recipe.
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!