Philly Cheesesteak Meatloaf

If you love the iconic Philly cheesesteak, prepare to meet its cozy cousin—Philly Cheesesteak Meatloaf. This recipe takes everything you crave in a classic cheesesteak—sautéed onions, bell peppers, mushrooms, savory beef, and gooey Provolone—and transforms it into a hearty, flavor-packed meatloaf. The result is the ultimate comfort food with bold Philly-inspired flair.

Whether it’s a chilly winter evening or a laid-back summer dinner, this meatloaf hits all the right notes. It’s rich, cheesy, satisfying, and just a bit nostalgic. Plus, it’s a great way to switch things up from the usual meatloaf routine.

Why You’ll Love Philly Cheesesteak Meatloaf

This isn’t your average meatloaf—it’s bursting with flavor from the sautéed vegetables, seasoned ground beef, and melty layers of Provolone cheese. It’s easy to prep, great for meal planning, and guaranteed to be a family favorite.

• Cheesy and juicy: Provolone melts beautifully between the layers and on top.
• Flavorful vegetables: Mushrooms, peppers, and onions add depth and texture.
• Hearty and filling: Perfect for a main dish served with mashed potatoes, veggies, or crusty bread.
• Freezer-friendly: Make ahead, freeze, and bake when needed.

Ingredients

To serve 8, you’ll need:

• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 ounces brown mushrooms, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 large eggs
• 2 lbs lean ground beef (80/20 or 85/15)
• 1 cup panko breadcrumbs
• 8 ounces Provolone cheese slices

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with cooking spray. This helps the meatloaf release easily after baking.

Step 2: Sauté the Vegetables

Melt the butter in a skillet over medium heat. Add the onion, bell pepper, and mushrooms, then season with salt and pepper. Cook for 1–2 minutes without stirring to allow browning, then stir and cook for another 1–2 minutes. Remove from heat and let cool slightly.

Step 3: Make the Meat Mixture

In a large mixing bowl, whisk together the ketchup, Worcestershire sauce, and eggs until smooth. Add the ground beef, sautéed vegetables, and panko breadcrumbs. Mix gently with your hands until fully combined—don’t overwork it.

Step 4: Layer with Cheese

Press half of the meat mixture into the loaf pan. Place half of the Provolone slices in a single layer through the center, leaving a small cheese-free border near the edges. Top with the remaining meat mixture and shape it to seal the cheese inside.

Step 5: Bake

Bake for 40 minutes. Then remove from the oven and layer the remaining Provolone slices on top. Return to the oven and bake for an additional 15–20 minutes, until the cheese is melted and bubbly.

Step 6: Rest and Serve

Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and the cheese to set slightly, making slicing easier and cleaner.

Serving Suggestions

Philly Cheesesteak Meatloaf is incredibly versatile. Serve it with:

• Creamy mashed potatoes and steamed broccoli
• Garlic roasted green beans
• Crusty bread or hoagie rolls to mimic the sandwich experience
• A fresh green salad to lighten the plate

Tips for Success

• Use lean ground beef for a balance of flavor and structure.
• Don’t overmix the meat to keep the texture tender.
• Let it rest after baking for perfect slicing and juicy results.
• Make it spicy: Add diced jalapeños or crushed red pepper flakes for a kick.
• Swap cheeses: Try Mozzarella or Swiss if Provolone isn’t available.

Make Ahead and Storage

• Make ahead: Assemble the meatloaf and refrigerate up to 24 hours before baking.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
• Leftovers: Store in an airtight container for up to 4 days in the refrigerator. Reheat slices in the oven or microwave.

Variations

• Mini Meatloaves: Form into individual portions and bake for 20–25 minutes.
• Cheesesteak Sliders: Slice and serve on slider buns with extra melted cheese and sautéed peppers.
• Low-Carb: Use almond flour or crushed pork rinds in place of panko.

Final Thoughts

Whether you’re a meatloaf skeptic or a cheesesteak purist, this Philly Cheesesteak Meatloaf is bound to win you over. With every bite, you get the savory satisfaction of beef, the sweetness of caramelized veggies, and the rich pull of melty Provolone. It’s a dish that’s bold, comforting, and undeniably crave-worthy.

This recipe proves that with a little creativity, classic comfort food can be reimagined into something truly exciting. So next time you’re craving that Philly flavor, skip the roll—and bake it into a meatloaf instead.

The Goods

Philly Cheesesteak Meatloaf

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Try this hearty twist on a classic! Philly Cheesesteak Meatloaf is packed with cheese, peppers, and bold flavor.

Course Dinner, Lunch, Main Course

Cuisine American

Recipes

• 2 tablespoons butter
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 8 ounces brown mushrooms minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 large eggs
• 2 lbs lean ground beef 80/20 or 85/15
• 1 cup panko breadcrumbs
• 8 ounces Provolone cheese slices

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with cooking spray. This helps the meatloaf release easily after baking.

Step 2: Sauté the Vegetables

• Melt the butter in a skillet over medium heat. Add the onion, bell pepper, and mushrooms, then season with salt and pepper. Cook for 1–2 minutes without stirring to allow browning, then stir and cook for another 1–2 minutes. Remove from heat and let cool slightly.

Step 3: Make the Meat Mixture

• In a large mixing bowl, whisk together the ketchup, Worcestershire sauce, and eggs until smooth. Add the ground beef, sautéed vegetables, and panko breadcrumbs. Mix gently with your hands until fully combined—don’t overwork it.

Step 4: Layer with Cheese

• Press half of the meat mixture into the loaf pan. Place half of the Provolone slices in a single layer through the center, leaving a small cheese-free border near the edges. Top with the remaining meat mixture and shape it to seal the cheese inside.

Step 5: Bake

• Bake for 40 minutes. Then remove from the oven and layer the remaining Provolone slices on top. Return to the oven and bake for an additional 15–20 minutes, until the cheese is melted and bubbly.

Step 6: Rest and Serve

• Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and the cheese to set slightly, making slicing easier and cleaner.