This Philly Cheesesteak Meatloaf is a delicious twist on two comfort food classics. It combines juicy ground beef, sautéed onions and bell peppers, garlic, and melted provolone cheese for a flavorful, hearty meal that tastes just like a Philly cheesesteak sandwich—without the bread.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of savory and cheesy. It turns the flavors of a Philly cheesesteak into a wholesome, comforting loaf that’s easy to make and always satisfying. It’s great for a family dinner, and the leftovers taste even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground beef
1 onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
2 eggs, lightly beaten
½ cup milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
8 slices provolone cheese
2 tablespoons ketchup (optional, for topping)
Directions
Preheat the oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
In a skillet over medium heat, sauté the onion and green bell pepper until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and the cooked vegetables. Mix gently until just combined—don’t overmix or the meatloaf may become dense.
Press half of the meat mixture into the prepared loaf pan. Place 4 slices of provolone cheese on top. Add the remaining meat mixture, pressing it evenly to seal the cheese layer inside.
Spread ketchup on top if desired.
Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let rest for 10 minutes before slicing. Add the remaining 4 slices of provolone on top while resting, letting them melt over the warm loaf.
Servings and Timing
This recipe makes about 6 servings.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Variations
Use mozzarella, cheddar, or pepper jack instead of provolone for a different flavor.
Add sautéed mushrooms for extra texture and umami flavor.
For a spicy twist, mix in a dash of hot sauce or crushed red pepper flakes.
Use barbecue sauce instead of ketchup on top for a smoky finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I wrap slices in foil and freeze them for up to 3 months. When I’m ready to eat, I reheat slices in the oven at 350°F (175°C) for about 10–15 minutes or in the microwave until heated through.
FAQs
What kind of meat works best for this recipe?
I prefer 85/15 ground beef because it stays juicy but doesn’t release too much fat while baking.
Can I make this recipe ahead of time?
Yes, I often prepare the loaf a few hours in advance, cover it, and refrigerate it until ready to bake.
How do I know when the meatloaf is fully cooked?
I always use a meat thermometer to check that the center has reached 160°F (71°C).
Can I make mini versions of this meatloaf?
Yes, I divide the mixture into smaller portions and bake them on a sheet pan for about 25–30 minutes at 375°F (190°C).
What can I serve with Philly Cheesesteak Meatloaf?
I like to pair it with mashed potatoes, roasted vegetables, or a simple green salad to balance the richness.
Conclusion
This Philly Cheesesteak Meatloaf is one of my favorite comfort meals. It’s hearty, cheesy, and full of flavor from the peppers and onions. Whether I’m serving it for a weeknight dinner or a cozy weekend meal, it always brings the taste of a Philly classic straight to my table.
This Philly Cheesesteak Meatloaf brings together the bold flavors of a classic Philly cheesesteak in a hearty, comforting meatloaf form. Filled with sautéed onions, bell peppers, garlic, and melted provolone, it’s a cheesy, savory delight perfect for dinner and even better the next day.
Total Time:1 hour 10 minutes
Yield:6 servings
Ingredients
1 pound ground beef
1 onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
2 eggs, lightly beaten
½ cup milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper
8 slices provolone cheese
2 tablespoons ketchup (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with parchment paper.
Sauté onion and green bell pepper in a skillet over medium heat until soft, about 5 minutes. Add garlic and cook for 30 seconds. Remove from heat and let cool slightly.
In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and the cooked vegetables. Mix until just combined.
Press half the meat mixture into the loaf pan. Layer with 4 slices of provolone cheese. Top with remaining meat mixture, sealing the cheese inside.
Spread ketchup on top if using.
Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C).
Remove from oven and let rest for 10 minutes. Top with remaining 4 slices of provolone to melt before serving.
Notes
Swap provolone with mozzarella, cheddar, or pepper jack for variation.
Add sautéed mushrooms for extra umami flavor.
Mix in hot sauce or red pepper flakes for a spicy kick.
Top with barbecue sauce instead of ketchup for a smoky finish.
Store leftovers in fridge up to 4 days or freeze slices for up to 3 months.
Reheat in oven at 350°F (175°C) for 10–15 minutes or microwave until heated through.
