If you’re a fan of classic Philly cheesesteaks and comfort food, get ready—this Philly Cheesesteak Meatloaf is about to become your new favorite dinner. It’s everything you love about the iconic sandwich, baked into a warm, cheesy meatloaf that’s perfect for weeknight meals or weekend leftovers.
Imagine tender, juicy ground beef packed with sautéed peppers, onions, and mushrooms… then stuffed with melty provolone cheese and baked to perfection. Each slice is loaded with flavor and guaranteed to make your kitchen smell amazing.
Why You’ll Love This Recipe
✅ Ultimate comfort food – It’s hearty, cheesy, and packed with flavor.
✅ Two classics in one – A mashup of meatloaf and Philly cheesesteak.
✅ Easy to make – No fancy ingredients or complicated steps.
✅ Great for leftovers – Slice it up and enjoy it again in sandwiches!
Ingredients You’ll Need
- Ground beef (80/20 or 85/15): Lean enough to keep it balanced, but juicy enough for flavor.
- Yellow onion, green bell pepper, and mushrooms: Classic cheesesteak veggies!
- Butter: For sautéing the vegetables.
- Ketchup & Worcestershire sauce: Add moisture and savory depth.
- Eggs: Help bind the meatloaf together.
- Panko breadcrumbs: Create a light texture.
- Provolone cheese: Melts beautifully and delivers that signature cheesesteak taste.
- Salt and pepper: To season everything perfectly.
How to Make Philly Cheesesteak Meatloaf
- Sauté the vegetables: In a skillet, cook onions, bell peppers, and mushrooms in butter until browned. Season with salt and pepper and let cool slightly.
- Mix the meatloaf: In a large bowl, whisk the ketchup, Worcestershire sauce, and eggs. Add the ground beef, cooked veggies, and panko breadcrumbs. Mix just until combined.
- Layer with cheese: Press half the meat mixture into a loaf pan. Add a layer of provolone slices in the center (about 2 inches wide). Top with the rest of the meat mixture.
- Bake: Place in a 375°F oven and bake for 40 minutes. Then top with more provolone and bake another 15–20 minutes, until bubbly and golden.
- Rest and serve: Let the meatloaf rest for 10 minutes before slicing. This helps it hold together and makes for cleaner cuts.
Recipe Tips
- Don’t overmix: Mix the ingredients just until combined for a tender meatloaf.
- Use the right beef: 80/20 or 85/15 gives great flavor without drying out.
- Free-form option: You can shape the loaf by hand and bake it on a sheet pan for a crispier edge.
- Get creative: Try Cheez Whiz, American, or Swiss for a cheesy twist. You can also add bacon, hot peppers, or swap in ground turkey or chicken.
Serving Suggestions
Serve your Philly cheesesteak meatloaf with mashed potatoes, roasted veggies, or tucked into a hoagie roll with extra sautéed peppers and onions. It’s even better the next day!
How to Store & Reheat
To Store: Wrap tightly or store in an airtight container in the fridge for up to 4 days.
To Freeze: Let the loaf cool, then wrap well and freeze for up to 3 months. Thaw overnight in the fridge.
To Reheat: Warm slices in the microwave or cover the full loaf with foil and heat in a 350°F oven for 20–25 minutes.
Philly Cheesesteak Meatloaf Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: ~356 kcal per serving
Ingredients:
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 oz brown mushrooms, minced
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 2 large eggs
- 2 lbs ground beef (80/20 or 85/15)
- 1 cup panko breadcrumbs
- 8 oz provolone cheese slices
Instructions:
- Preheat oven to 375°F. Grease a 9×5 loaf pan with nonstick spray.
- In a skillet over medium heat, melt butter. Sauté onions, peppers, and mushrooms with salt and pepper until softened and browned, about 4–5 minutes. Cool slightly.
- In a large bowl, whisk together ketchup, Worcestershire sauce, and eggs. Add ground beef, sautéed vegetables, and breadcrumbs. Mix until just combined.
- Press half of the mixture into the loaf pan. Add a layer of provolone slices (about 4 oz), then top with the remaining meat mixture and smooth the top.
- Bake for 40 minutes. Remove, add remaining provolone slices to the top, and return to the oven for 15–20 more minutes until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing and serving.