Beef,  Main Course

Philly Cheesesteak Meatballs

When National Philly Cheesesteak Day and March Meatball Madness collide, it’s kind of a no brainer – we’re making Philly Cheesesteak Meatballs!

Savory beef meatballs stuffed with provolone cheese, nestled on a bed of sautéed onions, mushrooms and peppers all under a blanket of provolone cheese sauce.

I mean!

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The meatball ingredients are pretty straight forward.

I know that the classic Philly Cheesesteak does not necessarily have sautéed onions – you can order ‘wit’ (with) or ‘wit-out’ (without) fried onions.

I’m definitely a ‘wit’ onions girl, so I sautéed some fine diced onion and put them right into the meatballs.

Along with cubes of provolone cheese.

Yes, I stuffed a 1/2″ cube of cheese inside each of the meatballs before baking them at 400 degrees F. for 15 minutes.

These Philly Cheesesteak Meatballs fresh from the oven were melt in your mouth delicious! Nice and juicy with an oozy cheesy center.

But we didn’t stop there.

The meatballs alone would make a dynamite appetizer served with a provolone cheese dipping sauce.

But load them into a hoagie roll with some sautéed onion, mushrooms and peppers and drizzle of cheese sauce and you’ll think you’ve died and gone straight to Philadelphia!

Which I’ve had the pleasure of doing several times.

What a great city!

Lovely architecture, loads of history, Philly Cheesesteaks of course, and a great street culture scene painted with colorful murals.

If you haven’t been to Philadelphia I hope you get the chance one day.

Until then, you can get a taste of it by making Philly Cheesesteak Meatballs at home!

Don’t forget to follow us @LemonyThyme on InstagramTikTok and Facebook!

All my best,
xo Libby

Philly Cheesesteak Meatballs

Libby with Lemony Thyme
These Philly Cheesesteak Meatballs fresh from the oven were melt in your mouth delicious! Nice and juicy with an oozy cheesy center.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Entree or Appetizer
Servings 4


For the Meatballs

  • 1 Tablespoon olive oil
  • 1/4 cup onion fine diced
  • 18 1/2 inch cubes provolone cheese about 2 ounces
  • 1/3 cup panko breadcrumbs (Gluten Free for GF Version)
  • 1/4 cup parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1 large egg
  • 1 clove garlic minced
  • 1/2 teaspoon Garlic & Herb Seasoning recipe on blog
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef

For the Cheese Sauce

  • 1 Tablespoon butter
  • 1 Tablespoon flour (or arrow root for gluten free)
  • 1 cup milk
  • 6 ounces provolone cheese grated
  • 1/2 cup parmesan cheese grated
  • salt & pepper to taste

For Serving (optional)

  • 4 hoagie rolls or party toothpicks
  • 1 medium onion sliced
  • 8 ounces mushrooms sliced
  • 3 Italian long hot peppers or 1 green bell pepper sliced
  • 1 Tablespoon olive oil for sauteeing vegetables


For the Meatballs

  • Preheat oven to 400° F. Line baking sheet with parchment paper. Saute onion in olive oil over medium high heat, just until beginning to brown. Cut provolone into 18 – 1/2-inch cubes.
  • Combine remaining meatball ingredients, except ground beef. Fold in ground beef and mix just until combined. Form into 18 meatballs, pressing a cheese cube into the center of each, and rolling with hands to encase. Place on parchment lined baking sheet. Bake for 15 minutes.

For the Cheese Sauce

  • Melt butter in a saucepan over medium heat. Whisk in flour, continue whisking until flour is bubbling 1-2 minutes. Whisk in cold milk and continue to stir until sauce comes to a low boil. Add in shredded provolone and parmesan cheese. Stir until melted. Season with salt and pepper to taste.

For Serving (optional)

  • Saute mushrooms, onions and peppers in olive oil until begining to caramelize. If serving as hoagies, toast rolls. Fill with sauteed veggies, meatballs and drizzle with cheese sauce. If serving as appetizer meatballs, place sauteed veggies in serving bowl, topped with meatballs and cheese sauce. Serve with party toothpicks.


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