Philly Cheesesteak Balls
A Facebook video recipe (Food and Aroma / Chefclub) captured as a clip — the source page contained only the title and the video link, with no written method. The dish is an American Philly-cheesesteak riff (filed here under the book's “Asia other” grab-bag section, but its true origin is the USA). The classic method below has been reconstructed faithfully from the visible ingredients (beef, onion, red bell pepper, provolone cheese, potato, olive oil, cherry tomatoes and parsley) shown in the video.
Ingredients
| — | Beef, thinly sliced |
| 1 | Onion |
| 1 | Red bell pepper |
| — | Potato |
| — | Provolone cheese |
| — | Olive oil |
| — | Cherry tomatoes |
| — | Parsley |
| — | Salt and pepper |
Instructions
(reconstructed classic method)
- Thinly slice the beef and season with salt and pepper.
- Heat olive oil in a pan and saute the sliced onion and diced red bell pepper until soft; add the beef and cook until browned.
- Boil the potatoes until tender, then mash and combine with the beef-and-vegetable mixture to make a workable dough.
- Take a portion of the mixture, place a piece of provolone cheese in the centre, and shape into a ball, enclosing the cheese completely. Repeat to make about 9 balls.
- Arrange the balls in an oiled baking dish, top with more grated cheese, and bake in a preheated oven at about 200°C (400°F) until golden and the cheese is melted and bubbling, about 20–25 minutes.
- Garnish with parsley and serve with cherry tomatoes.