Once you have had a Philly cheese steak, there is no going back to any other type of cheese steak. The peppers and beef – and mushrooms if you’re feeling a tad daring – all coated in creamy cheese. It’s just so good, we decided to skip the sandwich element and make cheese steak meatballs. Served on their own, or with pasta or mashed potatoes, this is a dinner you won’t want to miss.

Here is how to make them!

Ingredients

Meatballs:
1 pound lean ground beef
1/2 cup green bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
1/2 cup mushrooms, optional, finely chopped
4 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 egg
2 tablespoons whole milk
1/3 cup parmesan cheese, grated
kosher salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
Sauce:
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup whole milk
6 oz. velveeta cheese, cubed
1/2 cup provolone or American cheese, grated
1/2 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
fresh parsley, garnish, optional

Directions

Mix together ground beef, bell pepper, onion, mushrooms and garlic together in a large bowl, then mix in Worcestershire sauce, egg, milk and parmesan cheese. Season with salt and pepper.
Form mixture into 1 1/2-inch balls, making roughly 20 of them.
Heat 2 tablespoons vegetable oil in a heavy-bottomed pan or skillet over medium high heat and pan fry meatballs, rotating every 3-4 minutes, until browned all over.
Remove meatballs from pan, then add butter and cook until melted. Whisk in flour to create roux and cook for 1-2 minutes, or until smooth and golden brown.
Gradually whisk in whole milk, stirring until fully incorporated and smooth.
Add in velveeta and American or provolone cheese, stirring until melted, then season with garlic powder, salt and pepper. Taste and adjust seasoning, if necessary.
Return meatballs to pan and serve hot, garnished with parsley, if desired.