Philly Cheesesteak Balls

November 17, 2025

These indulgent, bite-sized Philly Cheesesteak Balls pack everything you love about a classic cheesesteak into one addictive gameday snack. Juicy beef, peppers, onions, and gooey Cooper sharp cheese come together with biscuit mix to form the perfect poppable appetizer and that sharp cheese dip takes it over the top.

📋Quick Recipe Card

Prep Time	Cook Time	Servings	Difficulty	Flavor Profile
15 mins	20 mins	30–36 balls	Easy	Savory, cheesy, beefy

🛒Ingredients

Cheesesteak Balls

1 small onion, diced
1 green bell pepper, diced
1 tbsp Blazing Star BBQ Beef Rub (for sautéed onions/peppers)
1 lb 80/20 ground chuck
1 tbsp Bear & Burton’s W Sauce
16 oz shredded Cooper sharp cheddar cheese
2 tbsp Blazing Star BBQ Beef Rub (for meat mixture)
1 box Red Lobster Cheddar Bay Biscuit Mix + included seasoning packet

Sharp Cheese Dip

1 (12 oz) can evaporated milk
8 oz Cooper sharp cheddar cheese, shredded
1 tsp Blazing Star BBQ Beef Rub, or to taste

🔥Instructions

Sauté the Veggies
Heat a skillet over medium. Add onions and green peppers, season with 1 tbsp Beef Rub, and sauté until softened. Remove from heat to cool slightly.
Mix the Cheesesteak Base
In a large bowl, combine ground chuck, cooled peppers & onions, W Sauce, shredded Cooper cheese, 2 tbsp Beef Rub, biscuit mix, and seasoning packet.
Form the Balls
Mix thoroughly, then roll the mixture into 30–36 evenly sized balls.
Cook
Bake or pellet grill at 400°F for about 20 minutes, or until golden and cooked through.
Make the Cheese Dip
In a saucepan, heat evaporated milk over medium. Add Cooper sharp cheddar and stir until smooth and melted. Season with Beef Rub.
Serve
Serve the hot Philly Cheesesteak Balls with the warm sharp cheese dip. Enjoy immediately!

💡Pro Tips

Keep your hands slightly damp when forming the meatballs to prevent sticking.
For extra cheesiness, tuck a small cube of Cooper cheese into the center of each ball.
Pellet grill cooks add a smoky note that takes this recipe to the next level.
Make the dip thicker or thinner by adjusting the cheese-to-milk ratio.