Philly Cheesesteak Meatballs with Garlic Cheese Sauce: A Gourmet Twist on Classic Comfort Food

Prepare for a sensational culinary experience with these innovative Philly Cheesesteak Meatballs! Crafted from succulent ground beef, each tender meatball is enveloped in an irresistible homemade garlic cheese sauce – a sauce so extraordinarily delicious, you’ll be tempted to savor every drop with a spoon! Perfectly versatile, serve this incredible dish over pasta, quinoa, creamy mashed potatoes, or nestled inside a crusty baguette for an authentic cheesesteak sensation.

Get ready to have your taste buds utterly delighted! Imagine tender, perfectly seared Philly cheesesteak meatballs, each one a bite-sized marvel, mingling gloriously in a rich, creamy garlic cheese sauce. This isn’t just a meal; it’s an experience that will make you fall head over heels. The sauce, infused with deep umami flavors, is subtly brightened with a hint of red pepper flakes for a gentle kick and a sprinkle of fresh parsley for vibrant freshness. It’s the quintessential comfort food, the kind you yearn for as the autumn leaves begin to fall and the crisp chill of cooler weather sets in.

There’s no denying it – I’m unequivocally ready for comfort food season the moment the calendar hits late September. It’s an annual anticipation, a countdown to indulging in hearty, soul-warming dishes. My kitchen transforms into a haven of culinary experimentation, churning out batches of flaky biscuit pot pies, simmering pots of aromatic soups, and, inevitably, transforming beloved classics into delightful meatball variations. It seems my affection for crafting miniature versions of iconic dishes has become a defining culinary passion!

Why is it that classic dishes seem to reach an entirely new level of deliciousness when reimagined as bite-sized meatballs? Perhaps it’s the perfect portion, the ideal balance of flavors in every pop, or simply the sheer fun of eating them. Whatever the reason, these cheesesteak meatballs are a testament to that magic.

Indeed, my love affair with meatballs runs deep! Over the years, I’ve had the pleasure of sharing my unique interpretations of various meatball recipes. From the creamy indulgence of Swedish meatballs to the zesty brightness of chicken piccata meatballs, and the savory-sweet notes of General Tso’s meatballs. I’ve also ventured into bolder flavors with Cajun chicken meatballs, explored Mediterranean profiles with Greek meatballs (Keftedes), and embraced the smoky-sweet heat of honey-chipotle meatballs and chipotle butter chicken meatballs. For those who enjoy a delightful surprise, my cheese-stuffed meatballs are a true treat, and the fiery kick of firecracker chicken meatballs never disappoints. It’s a comprehensive collection, and honestly, I hadn’t realized the extent of my meatball devotion until now!

What truly elevates this cheesesteak meatball recipe, making it an absolute showstopper, is the incredible depth of umami flavor contributed by a few key ingredients. We’ll delve into those specifics shortly. Personally, I adore serving these delectable meatballs over a luxurious bed of garlic-infused mashed potatoes, which I can whip up in my Instant Pot in a flash. However, their versatility extends far beyond; they’re equally magnificent over comforting egg noodles or even lighter zucchini noodles (zoodles) if you’re aiming for a low-carb option before the holiday season indulgences begin.

Essential Ingredients for Homemade Cheesesteak Meatballs

Crafting the perfect cheesesteak meatball begins with selecting high-quality ingredients and understanding their roles. Here’s what you’ll need:

• Ground Beef: Opt for a lean-to-fat ratio like 80/20 for juicy, flavorful meatballs that aren’t overly greasy.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are crucial for achieving a lighter, crisper texture compared to traditional breadcrumbs. They absorb moisture effectively, helping the meatballs hold their shape while remaining tender.
• Egg: A single large egg acts as a binder, holding the meatball mixture together and preventing them from falling apart during cooking.
• Seasonings: A blend of garlic powder, onion powder, salt, and black pepper forms the savory backbone, ensuring each meatball is bursting with classic flavors.
• Red Pepper Flakes: Just a touch adds a subtle warmth and gentle heat, reminiscent of a classic cheesesteak’s spice.
• Low Sodium Soy Sauce: This secret ingredient is a game-changer, enhancing the umami depth of the beef and adding a layer of savory complexity without making the meatballs taste distinctly Asian.
• Grated Parmesan Cheese: Contributes a salty, nutty, and savory note, complementing the beef beautifully and adding another dimension of flavor.
• Fresh Parsley: Finely chopped, fresh parsley brings a pop of color and a fresh, herbaceous counterpoint to the rich flavors.

Mastering the Art of Making Tender Cheesesteak Meatballs

One of the most crucial tips I can impart for any meatball recipe, including this one, is related to how you mix the ingredients. To ensure consistently tender and moist meatballs every time, begin by combining all the non-meat ingredients—that’s the breadcrumbs, egg, seasonings, soy sauce, parmesan, and parsley—in a bowl first. This initial step allows you to thoroughly and evenly disperse all the flavors without the risk of overworking the ground beef.

Once your seasonings and binders are perfectly mixed, then and only then, add the ground beef. Mix gently until the ingredients are *just* combined. Overworking the meat is the nemesis of tender meatballs; it compacts the protein fibers, resulting in a dense, dry, and chewy texture. By handling the meat minimally, you preserve its delicate structure, ensuring your meatballs remain juicy and melt-in-your-mouth tender. After mixing, simply roll the mixture into uniform portions. For this recipe, I find that about 1½ tablespoons of meat mixture per ball yields approximately 25 perfectly sized meatballs.

Pro Tip: Preventing Meatball Mixture from Sticking to Your Hands

If you ever find yourself struggling with the meatball mixture stubbornly adhering to your hands during the rolling process, there’s a simple, effective trick. First, wash your hands thoroughly and pat them completely dry. Then, drizzle or spray about ½ teaspoon of neutral oil (like olive or vegetable oil) into your palms and rub them together. When you next grab a portion of the meat mixture, it should only stick to itself, not your oiled hands. While I personally didn’t encounter this issue with the ideal consistency of this particular cheesesteak meatball recipe, it’s a handy solution to keep in your culinary toolkit for future endeavors!

Key Ingredients for the Irresistible Garlic Cheese Sauce

The velvety, savory garlic cheese sauce is what truly transforms these meatballs into a Philly cheesesteak experience. Here’s what you’ll need to create this culinary masterpiece:

• Chopped Onion, Bell Peppers, and Mushrooms: This trio forms the aromatic and textural foundation of a classic cheesesteak, providing sweetness, earthy depth, and a slight crunch.
• All-Purpose Flour: Used as a thickening agent, it creates a roux with the pan drippings and oil, ensuring a smooth and cohesive sauce.
• Garlic Powder: For an additional layer of robust garlic flavor that permeates the entire sauce.
• Low Sodium Beef Stock: The liquid base of the sauce, beef stock adds a deep, savory richness that complements the ground beef meatballs perfectly. You can substitute with low-sodium chicken stock if preferred.
• Low Sodium Soy Sauce: Another umami powerhouse, it amplifies the savory notes in the sauce, particularly when combined with the mushrooms and cheese.
• Sour Cream: Added at the end, sour cream provides a delightful tang and contributes to the sauce’s incredible creaminess and luxurious mouthfeel.
• Shredded Provolone Cheese: The quintessential cheese for a Philly cheesesteak. Provolone melts beautifully, creating that signature gooey, stretchy texture and a wonderfully mild, tangy flavor.
• Fresh Parsley: A garnish for freshness and a pop of color, completing the dish.

Crafting the Luxurious Garlic Cheese Sauce for Your Cheesesteak Meatballs

The preparation of this incredible sauce is just as important as the meatballs themselves. Follow these steps for a perfect outcome:

1. Sear the Meatballs: Begin by heating a large skillet with a generous glug of olive oil over medium-high heat. Carefully place the meatballs in a single layer, ensuring not to overcrowd the pan. If necessary, cook them in batches. Overcrowding will lower the pan’s temperature, preventing that desirable golden-brown crust from forming. Sear the meatballs for 5-6 minutes, turning them to brown evenly on all sides and cook them through. Once beautifully seared and cooked, remove them to a plate and set aside.
2. Sauté the Aromatics: In the same skillet, you’ll find flavorful pan drippings. Add enough olive oil to bring the total to about two tablespoons. Add the chopped onions and sauté for a couple of minutes until they start to soften and turn translucent. Then, introduce the chopped bell peppers and mushrooms. Continue to cook, stirring occasionally, until all the vegetables have softened nicely, typically another 2-3 minutes. Once softened, sprinkle the garlic powder and all-purpose flour over the vegetables, ensuring they are evenly coated.
3. Build the Sauce Base: Cook the flour-coated vegetables for approximately one minute, stirring continuously. This step is crucial for cooking out the raw flour taste. Next, slowly and gradually drizzle in the low-sodium beef stock while whisking constantly. This continuous whisking is key to achieving a smooth, lump-free sauce. Add ¼ cup of water along with the low-sodium soy sauce to the pan and continue to whisk until the sauce is completely smooth and begins to thicken slightly, about 2-3 minutes.
4. Achieve Creamy Perfection: Remove the skillet from the heat for a moment. Stir in the sour cream until it’s fully incorporated, whisking if needed to ensure no lumps remain. Then, add the shredded provolone cheese. Using a wooden spoon, stir continuously until the cheese completely melts into a wonderfully smooth, cohesive sauce. Return the skillet to low heat and allow the sauce to gently bubble and thicken for an additional 3-5 minutes, stirring occasionally. It should coat the back of a spoon beautifully.
5. Combine and Serve: Once the sauce has reached your desired thickened consistency, gently return the seared meatballs to the skillet. Use a spoon to lovingly coat each meatball in the rich, creamy sauce. Finish with a generous sprinkle of fresh chopped parsley for an extra touch of freshness and color. Serve immediately and prepare for an explosion of flavor!

The Secret Weapon: Why Soy Sauce is Essential in This Recipe

Throughout my culinary journey, I’ve discovered that incorporating soy sauce into unexpected recipes can dramatically elevate their flavor profile. Here, it plays a starring role. We already include chopped mushrooms in the sauce, which naturally contribute a wonderful earthy umami. When you introduce soy sauce into this mix, it doesn’t just add saltiness; it acts as a powerful flavor enhancer, boosting the existing umami notes tenfold and adding a remarkable depth that is truly transformative. It might sound unconventional, especially with cheese involved, but trust me wholeheartedly on this: the soy sauce is the secret ingredient that makes this recipe exponentially better, adding an unparalleled richness and savory complexity that you won’t want to skip.

Creative Serving Suggestions for Your Cheesesteak Meatballs

The beauty of these cheesesteak meatballs lies in their incredible versatility; there’s truly no right or wrong way to enjoy them. For the most authentic “cheesesteak” experience, the obvious (and utterly delicious) choice is to spoon them generously into a warm, crusty baguette, ensuring each bite is loaded with both meatballs and that glorious garlic cheese sauce. Joey Tribbiani himself would undoubtedly approve!

But the possibilities extend far beyond the baguette. Consider these delectable serving options:

• Over Creamy Mashed Potatoes: The ultimate comfort pairing! The rich sauce perfectly complements fluffy, buttery mashed potatoes, creating a deeply satisfying meal.
• With Hearty Egg Noodles: Toss the meatballs and sauce with cooked egg noodles for a simple yet incredibly comforting pasta dish that’s perfect for a chilly evening.
• On a Bed of Zucchini Noodles (Zoodles): For a lighter, low-carb alternative, serve them over sautéed or steamed zucchini noodles. The freshness of the zoodles balances the richness of the sauce beautifully.
• With Fluffy Quinoa: A nutritious and wholesome option, quinoa provides a delicate, earthy base that soaks up the savory sauce.
• Alongside Steamed Rice: A classic pairing, especially if you love the umami boost from the soy sauce. White or brown rice offers a neutral canvas for the bold flavors.
• With a Crisp Salad and Garlic Rolls: For a more complete meal, serve the meatballs with a refreshing green salad dressed with a light vinaigrette, and crusty garlic rolls for dipping into that sensational sauce.

Ultimately, these cheesesteak meatballs represent a phenomenal new evolution of the traditional Philly cheesesteak sub. While I cherish a classic sub, there’s something uniquely comforting about a warm bowl of garlic cream sauce-laced mashed potatoes or a generous serving of egg noodles, especially when cooler weather demands it. These cheesesteak meatballs are guaranteed to make your palate incredibly happy!

Yield: 4-5 servings

Cheesesteak Meatballs in Garlic Cheese Sauce

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Experience a delightful culinary twist on the classic Philly cheesesteak! These tender cheesesteak meatballs are crafted with savory ground beef and luxuriously bathed in a homemade garlic cheese sauce so incredibly good, you’ll be tempted to eat it with a spoon! Serve this versatile dish over pasta, quinoa, creamy mashed potatoes, or even tucked inside a crusty baguette for an unforgettable meal.

Ingredients

For the Meatballs:

• ¾ cup panko breadcrumbs
• 1 large egg
• 1 teaspoon EACH: garlic powder AND onion powder
• ½ teaspoon EACH: red pepper flakes, salt AND black pepper
• 1 tablespoon low sodium soy sauce 
• ¼ cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 ¼ pound lean ground beef (80/20 recommended)

For the Garlic Cheese Sauce:

• 2-3 tablespoons olive oil, for cooking
• ½ cup EACH: finely chopped yellow onions, chopped green bell peppers, AND sliced or chopped mushrooms
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 cup low sodium beef stock (or chicken stock)
• 1 tablespoon low sodium soy sauce
• ½ cup sour cream
• 1 cup shredded provolone cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. PREP MEATBALLS: In a medium mixing bowl, combine the panko breadcrumbs, egg, garlic powder, onion powder, salt, red pepper flakes, black pepper, soy sauce, parmesan, and 2 tablespoons of parsley. Mix well until the ingredients are thoroughly combined and the mixture resembles a coarse breading. Add the ground beef and mix gently until *just* combined. Be careful not to overwork the meat, as this can lead to dry meatballs. Roll the mixture into 23-27 meatballs, each approximately 1½ tablespoons in size.
2. COOK MEATBALLS: Heat 1 tablespoon of olive oil in a large skillet (cast iron works wonderfully) over medium-high heat. Carefully place the meatballs in a single layer in the skillet, ensuring not to overcrowd the pan. If necessary, cook in batches to allow for proper searing. Sear the meatballs for 5-6 minutes, turning them frequently to brown all sides evenly and cook them completely through. Once cooked, remove the meatballs to a plate and set aside. Repeat this process for any remaining batches.
3. PREPARE SAUCE: Using the same skillet, ensure you have about 2 tablespoons of oil. If not, add a little more olive oil. Add the chopped onions and sauté for 2 minutes, or until they begin to turn translucent. Then, add the chopped bell peppers and mushrooms, continuing to cook for another 2-3 minutes until all the vegetables have softened slightly. Sprinkle the all-purpose flour and 1 teaspoon of garlic powder over the sautéed vegetables. Stir continuously for about 1 minute to coat the vegetables evenly and cook out the raw taste of the flour. Gradually whisk in the 1 cup of beef stock until smooth. Add ¼ cup of water and 1 tablespoon of soy sauce, then continue to whisk continuously for 2-3 minutes, ensuring no lumps form, until the sauce begins to thicken slightly. Remove from heat, then whisk in the sour cream until fully incorporated. Add the shredded provolone cheese and stir continuously with a wooden spoon until the cheese is completely melted and the sauce is smooth. Return the skillet to low heat and allow the sauce to gently bubble and thicken for an additional 3-5 minutes, stirring occasionally.
4. COMBINE & SERVE: Once the sauce has thickened to your desired consistency, add the cooked meatballs back into the skillet. Gently spoon the rich garlic cheese sauce over the meatballs to coat them thoroughly. Sprinkle generously with the remaining chopped fresh parsley. Serve immediately in warm baguettes, over pasta, creamy mashed potatoes, or rice for a truly unforgettable meal.

Have you made this recipe?

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