Deep Fried Philly Cheese Steak Balls

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Introduction: Deep Fried Philly Cheese Steak Balls

About: You can't even handle knowing about me right now!

Melted Cheesy Steak goodness!

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Step 1: Things You Will Need

1 1/2 Cups flower

1/2 Package of dry active yeast

1/2 tsp Salt

1 tsp Pepper

2 tsp Garlic powder

1 TBSP Sugar

1 Egg

1/2 Cup beer

2 TBSP Oil (I use coconut oil)

1 1/2 Pounds top sirloin

1/3 Cup of chopped bell peppers

1/3 Cup of chopped onions

1/3 Cup of chopped mushrooms

1 Cup provolone cheese

1/2 Block of cream cheese (4oz)

Oil for deep frying

Step 2: Preping Your Dough

1. In a large bowl, mix flour, yeast, sugar, salt, and seasonings

2. In a separate bowl, mix egg, beer, and liquified oil

3. Next, add the liquid ingredients to the dry ingredients, and stir until dough is thoroughly mixed

4. Set dough aside for now, giving it time to rise

Step 3: Prepping Your Filler

1. Chop your sirloin into small pieces, then cook it fully in a frying pan.

2. Chop your peppers, onions, and mushrooms and saute them in a tablespoon or two of oil until everything has been cooked tender.

3. In another bowl, mix cream cheese, provolone, sirloin, and vegetables thoroughly

Step 4: Making Your Balls

1. Begin heating your cooking oil is a large pan

2. On a floured surface, place a golf ball sized amount of dough and flatten it out into a circle ruffly the size of your palm

3. Place a golf ball sized amount of cheese filler into the center of your flattened dough.

4. Fold the edges of the dough up around the cheese ball until it is completely covered then roll it around in your hands until everything is fully sealed.

Note: If the dough does not seal properly, the cheese will melt out while cooking

5. Place balls into hot oil and cook until both sides are golden brown (about 3 to 5 minutes)

6. Remove from the oil and place on paper towel to soak up the excess oil. Let cool for a couple minutes and then serve.

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11 Discussions

0
Gwana72
Gwana72

3 years ago

Looks delicious!! Will definitely be trying this recipe... Thanx!

0
WUVIE
WUVIE

4 years ago on Introduction

Oh, these are bad. But good. But bad. But sooo good!

0
Gildrum
Gildrum

4 years ago on Introduction

Why the yeast? The oil would kill it, wouldn't it? Also there is no resting period for it to rise.

0
suziechuzie
suziechuzie

4 years ago on Introduction

Be still, my heart. After a batch or two of these, I fear this may come true. Can't wait to try these! Thanks for posting.

0
crapsoup
crapsoup

Reply 4 years ago on Introduction

Well thanks for checking out my Instructable. I hope you enjoy! Epic avatar picture by the way.

0
General Zod
General Zod

4 years ago on Introduction

I'm glad to see you're back on the scene with artery-hardening awesomeness, sir.

0
crapsoup
crapsoup

Reply 4 years ago on Introduction

I have been hiding in the darkness, lying in wait for the perfect moment to strike at the hearts of men with my Fatty vengence!!!

0
zandeelio
zandeelio

4 years ago

YOU HAD ME AT HELLO!

0
tomatoskins
tomatoskins

4 years ago on Introduction

You had me at deep fried! I could go for a dozen of these right now!