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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

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Philly Cheese Steak Meatballs

These Philly Cheese Steak Meatballs are just as delicious as the popular Philly Cheese Steak Sandwich, but in a bite size meatball with an incredible cheese sauce.

PREP TIME: 15 minutes

COOK TIME: 30 minutes

TOTAL TIME: 45 minutes

YIELD: 6 servings



1 small Onion, grated

1 1/2 pounds Ground Beef, extra lean

1/2 Green Bell Pepper, finely chopped

1/2 Red Bell Pepper, finely chopped

2 cloves Garlic, minced

2 tablespoons Worcestershire Sauce

2 Eggs

1/2 cup Parmesan Cheese, grated

1/2 cup Gruyere Cheese, shredded

2 tablespoons Olive Oil, for frying


2 tablespoons Unsalted Butter

1 tablespoon All-Purpose Flour

1 cup Milk, I used 2%

1 cup Gruyere Cheese, shredded

1 cup Cheddar Cheese, shredded

1/4 teaspoon Salt, or to taste

1/4 teaspoon Black Pepper, or to taste


1. In a large bowl combine all the meatball ingredients (excluding olive oil) and mix well.

2. Form the meatballs into small 1-inch balls.

3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and fry until they brown all around, about 7 minutes. You will have to do this in 2 or 3 batches, so you do not overcrowd the meatballs.

4. Transfer the meatballs onto a plate and set aside.

5. In the same skillet melt the butter. Add the flour and whisk to for a roux, cook for 1 minute to get rid of the raw flour taste. Add the milk and whisk until smooth. Cook for another 1 minute, the mixture will thicken a bit.

6. Reduce the heat to low and whisk in the cheeses until smooth. Taste for seasoning and adjust with salt and pepper as necessary. stir well. Turn off the heat.

7. Add the meatballs back to the skillet and spoon some of the sauce over the meatballs. Garnish with parsley if preferred. Serve warm.


**This recipe will yield 25 to 30 meatballs.

**BAKING DIRECTIONS: Coat a baking sheet with cooking spray or olive oil or use a baking rack. Bake at 375° Fahrenheit for 30 minutes until golden brown. Follow the rest of the instructions for making the cheese sauce.

**To freeze the meatballs, let them cool completely to room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag for up to 2 months.

**Refrigerate leftovers in an air-tight container for up to 4 days.

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