Guys, I have to share this amazing Philly cheesesteak meatloaf with you! I mean, who doesn’t love the classic sandwich?
Now, imagine all those incredible flavors packed into a comforting, sliceable meatloaf. Mind. Blown.
I’m telling you, this meatloaf is a game-changer. Lean ground beef is perfectly seasoned and mixed with panko breadcrumbs, bell peppers, onions, and mushrooms.
But the true hero of this dish is the gooey, melty provolone cheese slices. Mmm! It’ll have everyone begging for seconds.
Why You’ll Love This Philly Cheesesteak Meatloaf
Here are just a few reasons you’ll flip for this dish:
Flavor Fusion: This meatloaf combines the iconic flavors of a classic Philly cheesesteak sandwich. It has savory beef, sautéed onions, bell peppers, and mushrooms.
Comfort Classic: It combines two beloved comfort foods into one irresistible dish. It’s perfect for cozy nights.
Guaranteed Crowd-Pleaser: It’s hearty, satisfying, and easily serves a crowd. Plus, it appeals to a wide range of tastes.
Leftover Magic: Leftover meatloaf can be transformed into delicious Philly Cheesesteak sandwiches.
Ingredients
Here’s everything you need for this savory sensation:
- Ground Beef: The star of the show! Use lean ground beef (80/20 or 85/15) for the best texture and flavor.
- Veggies: Yellow onion, green bell pepper, and brown mushrooms bring the authentic taste.
- Butter: Just a touch to sauté the veggies and add richness to the meatloaf.
- Ketchup: A subtle sweetness to balance the savory elements.
- Worcestershire Sauce: The secret ingredient! It adds depth and umami to the meatloaf.
- Eggs: The binding agents to hold everything together.
- Panko Breadcrumbs: For a lighter texture that won’t weigh down your meatloaf.
- Provolone Cheese Slices: Melty, gooey, and oh-so-satisfying. It’s not a Philly cheesesteak without the cheese!
- Kosher Salt and Black Pepper: This dynamic duo enhances all the flavors in this dish.
How to Make Philly Cheesesteak Meatloaf
This meatloaf couldn’t be easier! Just follow these steps:
1. SAUTÉ. Cook the onions, bell peppers, and mushrooms with salt and pepper until browned.
2. MIX. Combine the ground beef, sautéed vegetables, ketchup, Worcestershire sauce, eggs, and panko breadcrumbs until well combined.
3. LAYER. Press half of the meat mixture into the loaf pan. Top with cheese slices in a single layer about 2 inches wide. Finish with the remaining meat mixture.
4. BAKE. Bake for 40 minutes, add the extra cheese, and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
5. REST. Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!
Tips For the Best Philly Cheesesteak Meatloaf
This meatloaf is foolproof, but these tips make it extraordinary!
- Be gentle. Mix the meatloaf ingredients until just combined. Overmixing can make the loaf dense and tough.
- Fat is fabulous! Use a blend of high-fat ground beef (80/20 or 85/15) and/or ground pork for optimal moisture and flavor. Lean meat can make the meatloaf dry.
- Go free-form. Form the meatloaf mixture into a loaf shape on a baking sheet rather than using a loaf pan. This allows the fat to render out and creates a nice crust.
- Get creative! Enjoy the meatloaf as-is, or slice and serve on hoagie rolls. Add more sautéed peppers and onions for a true Philly cheesesteak experience.
- Have fun with variations. Experiment with different cheeses like American, Cheez Whiz, or a combination. Add crispy bacon bits or hot peppers for extra flavor. Use ground turkey or chicken for a leaner version.
How to Store
I made this last weekend with souper rice on the side, and my family inhaled the lot! So much for leftovers.
But if you have some, follow these steps so you can enjoy it again!
To Store: Place cooled meatloaf in an air-tight container or wrap tightly with plastic wrap and refrigerate for up to 4 days. Keep it whole rather than pre-slicing for optimal freshness.
To Freeze: Wrap the cooled meatloaf tightly in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat individual slices in the microwave in 30-second intervals until warmed through. Or, place the whole meatloaf covered with foil in a 350°F oven for 20-25 minutes. Add a splash of beef broth if needed to maintain moisture.
More Meatloaf Recipes To Try
Mexican Meatloaf
Ina Garten’s Meatloaf
Cowboy Meatloaf and Potato Casserole
Alton Brown Meatloaf
Philly Cheesesteak Meatloaf
8
15
minutes1
hour356
kcalGet ready to fall in love with Philly cheesesteak meatloaf! Packed with ground beef, peppers, onions, and melty Provolone, it’s heaven on a plate!
Ingredients
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms, minced
1/2 teaspoon kosher salt
1/2 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
- Preheat the oven to 375°F. Spray a large (9×5) loaf pan with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the diced onions, bell peppers, mushrooms, salt, and pepper. Sauté for 1-2 minutes before stirring, then let brown for another 1-2 minutes. Remove from heat and let cool for 5 minutes.
- In a large bowl, blend the ketchup, Worcestershire sauce, and eggs until smooth. Add the ground beef, sautéed vegetables, and panko breadcrumbs, and mix thoroughly with your hands until well combined.
- Press half of the meat mixture into the prepared loaf pan. Lay half of the provolone cheese slices in a single layer through the center of the meatloaf, about 2 inches wide. Top with the remaining meat mixture.
- Bake for 40 minutes. Remove from the oven, top with the remaining provolone cheese slices, and return to the oven. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!
Notes
- Be gentle. Mix the meatloaf ingredients until just combined. Overmixing can make the loaf dense and tough.
Can this be made without sautéing the onions and green pepper?
Hi Angela!
You can skip that step if you like, but you might notice they’re not as soft in the final dish.
That said, if you grate the onion and finely dice the peppers, I don’t think you’ll notice.
The only thing I might suggest skipping is the mushrooms. They tend to have a lot of moisture, which cooks out during the sauté. So if you’re not cooking them first, maybe just leave them out.
Alternatively, use dried mushrooms. Dehydrate then squeeze and dice them and they should be perfect!
Hope this helps!
Recently you had a recipe for Mongolian Casserole My husband loved it but some how it got deleted. Is it possible for you to repost or just email me the recipe. Thank you in advance
Hi Barbara!
Do you remember what was in it?
Could it be one of these?
https://insanelygoodrecipes.com/mongolian-foods/
Forget the pan – go “free form”. The crusty edges put this over the top! We devour this on sandwiches/rolls. Weak bread need not apply.
How many carbs dose this delicious meatloaf have?
As an estimate, I’d say it has about 22 net carbs per serving, Diana.
If you ever need to check any recipe (not just these — but any at all), try this website. It’s the verywellfit nutrition calculator, and you can copy and paste the ingredients list, and it’ll generate the nutritional facts for you. 🙂
can you send a copy to email
Hi Donna!
You should get this recipe in an email soon.
If you don’t see it, please check your junk box 🙂
Just made this and it is so very yummy and does give a great nod to Philly cheesesteak. Definitely goes into my recipe box!
Hi Janabelle!
So happy you enjoyed the recipe!
It’s a fave in my house 🙂
This meatloaf made is ridiculously delicious!! Made it according to the directions, and I have to say that I believe every detail is important and well worth the effort!
So glad it worked for you, Gina!