Giant Stuffed Philly Cheesesteak Meatballs Step-by-step instructions

Before you start

Before starting, set out all your ingredients. Finely dice the onion and green bell pepper, and cut the provolone into 1/2-inch cubes. Beat the eggs in a small bowl. Preheat the oven to 400°F (200°C) and have a cast iron skillet ready.

If you don't have a cast iron skillet, use any oven-safe heavy skillet. Measure out the breadcrumbs, garlic powder, salt, and pepper so they're ready to mix. The prep moves quickly once you start, so having everything in place makes it seamless.

Instructions

Prep and Shape

1. 1Sauté the Aromatics
   In a large skillet over medium heat, melt the butter. Add the finely diced onion and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and starting to caramelize, about 8 minutes. Stir in the Worcestershire sauce and cook for 1 minute more. Remove from heat and let cool slightly.
   Look for The onions and peppers should be tender and lightly browned, with a sweet aroma.
   Tip Keep the dice small so the vegetables distribute evenly through the meat.
2. 2Mix the Meatball Base
   In a large bowl, combine the ground beef, breadcrumbs, beaten eggs, garlic powder, salt, and black pepper. Add the cooled sautéed vegetables. Use your hands to mix until just combined; do not overwork the meat.
   Look for The mixture should hold together when pressed but not be pasty.
   Tip Wet your hands slightly to prevent sticking when shaping.
3. 3Stuff and Shape the Meatballs
   Divide the meat mixture into 4 equal portions. Flatten each portion into a large disk about 1/2-inch thick. Place 2 ounces of provolone cubes in the center of each disk. Fold the meat over the cheese and seal completely, shaping into a large ball. Make sure no cheese is exposed.
   Look for Each meatball should be a tight, smooth sphere with no cracks.
   Tip If the meat sticks to your hands, lightly oil your palms.

By the end of this phase, you'll have a bowl of seasoned meat mixture and four large, sealed meatballs with cheese centers.

The sautéed onions and peppers should be fragrant and slightly caramelized, and the meatballs should feel firm and smooth, with no visible cheese. If the mixture feels too wet, add a few more breadcrumbs; if too dry, a splash of water or milk can help.

Sear and Bake

4. 4Sear the Meatballs
   Heat a cast iron skillet over medium-high heat. Add the meatballs and sear on all sides until deeply browned, about 2-3 minutes per side. Use tongs to turn them gently to maintain their shape.
   Look for The exterior should be a rich brown crust, with some charred spots.
   Tip Don't overcrowd the pan; if needed, sear in batches.
5. 5Bake Until Cooked Through
   Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 12 minutes, or until the internal temperature of the meatballs reaches 160°F (71°C). The cheese inside should be fully melted.
   Look for The meatballs should be firm to the touch and the cheese should be oozing slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted into the center of a meatball to check doneness.
6. 6Rest the Meatballs
   Remove the skillet from the oven and let the meatballs rest for 5 minutes. This allows the juices to redistribute and the cheese to set slightly.
   Look for The meatballs will be very hot; resting prevents them from falling apart.
   Tip While they rest, prepare the cheese sauce.

The meatballs will be deeply browned on all sides with a crisp crust. When you transfer them to the oven, the kitchen will smell richly of seared beef and butter. After baking, the meatballs should be firm to the touch and the cheese should be visibly melted when you peek inside. The internal temperature should read 160°F (71°C).

Sauce and Serve

7. 7Make the Cheese Sauce
   In a small saucepan over low heat, combine the cubed processed cheese and milk. Stir constantly until the cheese is fully melted and the sauce is smooth and warm.
   Look for The sauce should be thick, glossy, and pourable.
   Tip If the sauce is too thick, add a splash more milk.
8. 8Serve the Meatballs
   Place the meatballs on a serving platter. Drizzle with the warm cheese sauce or serve the sauce on the side for dipping. Pull apart a meatball to show the stretchy provolone inside.
   Look for The cheese should stretch when pulled, and the meat should be juicy.
   Tip Serve immediately while the cheese is molten.

The cheese sauce should be smooth, warm, and pourable, with a glossy sheen. The meatballs, when cut, should release a stream of molten provolone and tender vegetables. The meat should be juicy and the exterior crisp. Serve immediately, with extra sauce on the side for dipping.

Common mistakes

One common mistake is overmixing the meat mixture, which can make the meatballs tough. Mix just until the ingredients are combined. Another issue is not sealing the meatballs properly, causing the cheese to leak out during cooking.

Make sure the meat is pressed firmly around the cheese, with no cracks. Also, don't skip the searing step—it adds essential flavor and texture. If the meatballs brown too quickly, lower the heat slightly to avoid burning the outside before the inside cooks.

How to tell it’s done

The meatballs are done when they reach an internal temperature of 160°F (71°C) in the center, measured with an instant-read thermometer. The exterior should be deeply browned and crisp, and the cheese inside should be fully melted and bubbling.

Let them rest for 5 minutes before serving to allow the juices to redistribute. If you don't have a thermometer, cut into one meatball to check that the meat is no longer pink and the cheese is molten.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part