Philly Cheesesteak Meatballs with Provolone

All the bold, savory flavor of a classic Philly cheesesteak packed into juicy, bite-sized meatballs. Loaded with beef, onions, peppers, and melty provolone, these meatballs bring sandwich-shop magic to your dinner table.

Philly Cheesesteak Meatballs with Provolone

Prep Time: 1 30

Cook Time: 22

These Philly Cheesesteak Meatballs with Provolone take everything you love about the classic sandwich — savory beef, sautéed onions and peppers, and melty cheese — and pack it into juicy, flavor-loaded meatballs. Finished with gooey provolone, they’re perfect for weeknight dinners, party appetizers, or serving in hoagie rolls for the ultimate meatball cheesesteak experience.

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Ingredients

For the Frozen Velveeta Cheese

24 cubes Velveeta cheese
2 tbs flour

For the Meatballs

1 lb ground beef
1 cup Italian style breadcrumbs
2 eggs
2 tbs Montreal Seasoning
1 tbs Wocestershire sauce
salt & pepper to taste
24 small slices provolone cheese

For the Peppers

1 small red bell pepper
1 small yellow pepper
1 small green pepper
1 small orange pepper
1 medium onion
3 tbs butter or olive oil
salt & pepper to taste

Instructions

For the frozen Velveeta cheese cubes

Cut the Velveeta cheese into 24 1/2 in cubes.
Put the cubes into a ziplock bag.
Sprinkle the flour over the cubes and shake well to coat each one evenly. (this is to prevent them frrom sticking together while freezing)
Place the bag in the freezer for at least 4 hours. You get better results if you freeze them overnight.

For the Meatballs

Preheat the oven to 350 degrees Fahrenheit.
In a bowl, combine ground meat, Italian Style Breadcrumbs, eggs, Montreal seasoning, Worcestershire sauce, and salt & pepper to taste.
Take a scoop of the meat mixture out and flatten it in the palm of your hand.
Take one of the frozen cubes of Velveeta cheese and place it in the middle of the flattened meat mixture in the middle of your hand.
Wrap the meat mixture around the frozen Velveeta cube and gently roll it in your hand to form a ball.
Place the meatballs on a greased and/or tin foil-lined baking sheet.
Bake the meatballs in the preheated oven for 22 minutes.
Serve these meatballs warm as yummy little appetizers or as a meatball sub.

For the Peppers

Julienne the bell peppers and onions, removing all of the seeds and as much or the white interior as possible.
Heat up the butter or oil over medium high heat.
Add the peppers and onions and sautee until soft. This takes about 15 mins and you can do this while your meatballs are cooking. If you'd like to do this ahead of time, you can reheat the peppers and onions in a pan before serving the meatballs.

Bowl of Philly Cheesesteak Meatball ingredients with frozen Cheese Whiz cubes and provolone slices next to the bowl of raw ingredients

If you love the classic flavors of a Philly cheesesteak but also believe that almost everything in life can be improved by turning it into a meatball, you’re in the right place. These Philly Cheesesteak Meatballs with Provolone take everything that makes the iconic sandwich unforgettable — juicy beef, caramelized onions, sweet peppers, and melty cheese — and transform it into savory, bite-sized comfort food. The result is a rich, satisfying meatball that delivers all the cheesesteak flavor without needing a roll (although we certainly won’t judge if you add one).

The original Philly cheesesteak traces its roots back to Philadelphia in the 1930s, when Pat and Harry Olivieri began grilling thinly sliced beef on a hot griddle and serving it in long Italian rolls. What started as a simple steak sandwich eventually evolved into a citywide culinary legend, especially once cheese entered the picture. Today, provolone is widely considered one of the most traditional cheese options for an authentic cheesesteak, bringing a slightly sharp, creamy melt that pairs perfectly with savory beef.

Baking sheet lined with tin foil and lightly greased with 24 Raw Philly Cheesesteak Meatballs with Provolone

That same flavor combination translates beautifully into meatball form. Instead of shaved steak, ground beef becomes the base, allowing all those classic ingredients to blend together in every bite. Finely chopped onions and peppers are mixed directly into the meatball mixture so the flavor runs throughout instead of sitting on top like it does in a sandwich. This creates meatballs that are deeply savory, tender, and packed with the unmistakable taste of a Philly cheesesteak.

Of course, no cheesesteak-inspired recipe would be complete without provolone cheese. In this version, provolone is either folded into the meat mixture or melted over the meatballs as they finish cooking, creating that signature gooey cheesesteak moment. As the meatballs bake, the cheese softens and melds with the beef and vegetables, delivering that rich, creamy bite that makes cheesesteaks so irresistible in the first place.

Raw orange, red, yellow, and green sliced peppers in a bowl next to a bowl of sliced onions

Philly Cheesesteak Meatballs with Provolone are incredibly popular because they combine two highly searched comfort foods: cheesesteaks and meatballs. People searching for easy dinner ideas, party appetizers, game day snacks, or low-carb cheesesteak alternatives often land on recipes like this because they deliver familiar flavors in a new format. They’re also versatile enough to work for weeknight dinners, meal prep, or even sliders and sandwiches.

In the end, these Philly Cheesesteak Meatballs with Provolone are the perfect mashup of classic American sandwich culture and cozy meatball comfort food. They’re hearty, cheesy, and packed with the savory flavors that made the original sandwich famous. Whether you serve them with toothpicks as a party appetizer, over rice or potatoes for dinner, or tucked into a toasted roll for a meatball cheesesteak hybrid, they’re guaranteed to satisfy anyone who loves bold, cheesy comfort food.