If everything is better fried…then a deep fried Philly MUST be about the best thing ever! These Deep Fried Philly Cheese Steak Balls prove that’s true.
Deep Fried Philly Cheese Steak Balls
Category: Appetizer, Party Food
If everything is better fried...then a deep fried Philly MUST be about the best thing ever! These Deep Fried Philly Cheese Steak Balls prove that's true.
- 1 1/2 Cups flour
- 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
- In a large bowl, mix flour, yeast, sugar, salt, and seasonings
- In a separate bowl, mix egg, beer, and liquified oil
- Next, add the liquid ingredients to the dry ingredients, and stir until dough is thoroughly mixed
- Set dough aside for now, giving it time to rise
Preping Your Dough
- Chop your sirloin into small pieces, then cook it fully in a frying pan.
- Chop your peppers, onions, and mushrooms and saute them in a tablespoon or two of oil until everything has been cooked tender.
- In another bowl, mix cream cheese, provolone, sirloin, and vegetables thoroughly
Prepping Your Filler
- Begin heating your cooking oil is a large pan
- 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
- Place a golf ball sized amount of cheese filler into the center of your flattened dough.
- 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
- Place balls into hot oil and cook until both sides are golden brown (about 3 to 5 minutes)
- Remove from the oil and place on paper towel to soak up the excess oil. Let cool for a couple minutes and then serve.
Making Your Balls
