Philly Cheesesteak Meatloaf brings together the savory charm of a classic cheesesteak with the hearty comfort of traditional meatloaf. It’s a cheesy, beefy twist that satisfies every bite.
Loaded with green bell peppers, onions, mushrooms, and Provolone cheese, this meatloaf is rich in flavor and perfect for a family dinner or easy leftovers the next day.
What You’ll Need for This Philly Cheesesteak Meatloaf
- Ground Beef (2 lbs) – The juicy foundation of the meatloaf, offering richness and meaty depth. Choose 80/20 or 85/15 for the best balance of moisture and structure.
- Green Bell Pepper (1 small) – Adds a mild sweetness and that unmistakable Philly cheesesteak crunch and aroma.
- Yellow Onion (1 small) – Brings a savory backbone and classic diner-style flavor to the loaf.
- Brown Mushrooms (8 oz) – Earthy and umami-packed, they enhance moisture and deepen the flavor.
- Provolone Cheese (8 oz) – Mild, melty, and slightly smoky, it’s the glue that ties the Philly inspiration into every slice—both inside and on top.
- Eggs (2) – Help bind the ingredients for a firm yet tender texture.
- Panko Breadcrumbs (1 cup) – Light and airy, panko gives structure without making the loaf too dense.
- Ketchup (2 tbsp) – Adds subtle sweetness and tang, balancing the umami richness.
- Worcestershire Sauce (2 tbsp) – Brings deep, savory undertones that amplify the meatiness.
- Butter (2 tbsp) – Used to sauté the vegetables, bringing out their natural sweetness.
- Kosher Salt & Fresh Ground Black Pepper – Essential for seasoning every bite to perfection.
Let’s Get Cooking: Philly Cheesesteak Meatloaf Step-by-Step
Start by sautéing your onions, green bell peppers, and mushrooms in butter until they’re golden and fragrant. Let them cool—this keeps the meat mixture from getting too loose.
In a large mixing bowl, combine ground beef with eggs, ketchup, Worcestershire sauce, panko, and the cooled vegetables. Mix just enough to bring everything together without overworking the meat.
Press half of the mixture into a loaf pan, then add a layer of Provolone cheese right down the center. Top with the remaining meat mixture and shape it into a rounded loaf.
Bake for 40 minutes, then top with the remaining cheese slices. Return it to the oven for 15–20 minutes until bubbly and golden. Rest before slicing to keep those juicy layers intact.
Savory Tips & Flavorful Twists
For a richer depth of flavor, try caramelizing the onions a bit longer or adding a dash of garlic powder to the mix. If you prefer a leaner loaf, use ground turkey—but be sure to add an extra splash of Worcestershire for moisture and richness.
Feeling bold? Swap Provolone for White American or even a sharp Cheddar for a cheesier bite. To spice things up, toss in a pinch of crushed red pepper or diced jalapeños with the veggies.
Mini meatloaves are also a fun variation—just divide the mix into muffin tins and reduce baking time accordingly. They make perfect portions for meal prepping!
Storing the Goodness: How to Keep Your Philly Cheesesteak Meatloaf Fresh
Wrap leftover slices tightly in foil or transfer them to an airtight container. They’ll stay fresh in the fridge for up to four days.
To freeze, wrap the whole loaf or individual slices in plastic wrap and foil, then store in a freezer bag. Thaw in the fridge overnight before reheating.
For reheating, a low oven (around 300°F) works best to keep the cheese gooey and the loaf tender. A quick microwave zap works too—just cover it to lock in moisture.
Philly Cheesesteak Meatloaf
Ingredients
- 2 tablespoons ketchup
- 1 small yellow onion diced
- 2 tablespoons butter
- 8 ounces Provolone cheese slices
- 1 cup panko breadcrumbs
- 1/2 teaspoon Kosher salt
- 8 ounces brown mushrooms minced
- 2 tablespoons Worcestershire sauce
- 1 small green bell pepper diced
- 1/2 teaspoon freshly ground black pepper
- 2 pounds lean ground beef 80/20 or 85/15
- 2 large eggs
Instructions
- Preheat the oven to 375°F and lightly coat a large loaf pan with cooking spray. In a large skillet, melt the butter and add the diced onions, bell pepper, and mushrooms. Season with salt and black pepper. Sauté the mixture, allowing it to brown undisturbed for 1 to 2 minutes before stirring, then repeat the browning process once more. Remove from heat and let cool for five minutes.
- In a spacious mixing bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs, and the cooled sautéed vegetables. Mix until well blended.
- Transfer half of the meat mixture into the prepared loaf pan and press it evenly. Arrange half of the Provolone cheese slices (cut into thirds to fit) in a 2-inch wide strip along the center. Layer the remaining meat mixture over the top, shaping it into a domed loaf.
- Place the loaf in the oven and bake for 40 minutes. Remove it briefly, cover with the remaining Provolone slices, and return to the oven for an additional 15 to 20 minutes.
- Allow the meatloaf to rest for 10 minutes prior to slicing and serving.
