Sep 26

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Philly Cheesesteak Meatballs

Yesterday, I was chatting with my cousin, Stretch, about food, as always.  She mentioned to me that this was Mini Muffin Tin week on Rachael Ray’s show. I’m all about making whatever I can in a bite size format. So I went to Rachael’s website, saw the picture of the “mini cheesesteaks”, immediately pinned it to Pinterest then printed out the ingredients list and ran out to the store. Once back home with a bunch of ingredients,  I went back online only to discover that because the show hadn’t aired yet, they weren’t posting the recipe. Makes sense. But sucks for me as I stood in the kitchen with hungry little people watching me from the doorway. So, I decided to use the ingredients I had and wing it based on my love of Dalessandro’s cheesesteaks. (Oh how I miss them!)… Please note: In the 14 years I lived in & around Philly, I never ever ordered my steak with cheese wiz. I order mine with provolone, onions and ketchup (“one provolone with”). So, this recipe reflects that. Feel free to adapt to your taste!


Philly Cheesesteak Meatballs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 28 meatballs

Philly Cheesesteak Meatballs


  • 1 ½ c Bisquick (I’m really starting to love this stuff!)
  • 1 lb ground meat (I use 90/10 beef)
  • 1 c shredded cheese (I like Sargento 6 Cheese Italian)
  • 1 finely chopped Green Pepper
  • ½ finely chopped Red Pepper
  • ¼ finely chopped Vidalia onion
  • ½ c Milk
  • 2 TB ketchup
  • 2 tsp Worcestershire sauce
  • Salt, Pepper to taste
  • Pam spray


  1. Preheat oven to 350 degrees. I bake my meatballs in a mini muffin pan. So here’s where you spray it well with Pam to prevent sticking.
  2. In a large bowl, mix together everything except the ground meat until all nicely mixed. Then add the meat and mix well.
  3. Roll your meatballs and nicely deposit one per mini muffin spot. This recipe makes 28 meatballs. I baked 24 and froze the other 4.
  4. Bake for 25 minutes @ 350 degrees. I was shocked when I cracked the oven open a bit and it smelled EXACTLY like there were cheesesteaks in there!

We served them with buttered penne pasta. But I can’t help but to wonder how yummy would they be on a nice long roll. There were about 6 or so leftover;  I froze those also for a future lunch!



Permanent link to this article: http://marikareinvented.com/2012/09/26/philly-cheesesteak-meatballs/

1 comment

  1. Marika

    Sure! I’m glad you like my site. When you get your blog running, let me know and I’ll “visit”!

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