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Philly Cheesesteak Meatballs with Provolone

Prep Time: 1 day 30 minutes
Cook Time: 22 minutes
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.