This Philly Cheesesteak Meatloaf transforms the iconic sandwich into a comforting family dinner. Every slice is packed with savory beef, melty provolone, and sweet caramelized onions and peppers. It’s a fun, flavorful twist that delivers all the classic cheesesteak taste in a cozy meatloaf form.
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Why You’ll Love This Philly Cheesesteak Meatloaf
- Comfort food mashup: Enjoy the best of meatloaf and cheesesteak in one dish.
- Flavorful and moist: Sautéed veggies mixed in keep it juicy and savory.
- Cheesy, gooey top: Melted provolone creates a stretchy, rich crust.
- Make-ahead friendly: Prep ahead for easy weeknight dinners.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup cremini mushrooms, finely chopped
- 2 garlic cloves, minced
- 2 lbs ground beef (85/15 lean-to-fat ratio is ideal)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6-8 slices provolone cheese
Tools: A large skillet, a large mixing bowl, a standard 9×5-inch loaf pan, and an instant-read thermometer.
Notes: Don’t skip sautéing the veggies first—this step is non-negotiable for developing that deep, sweet flavor and ensuring they soften perfectly. Using panko breadcrumbs instead of traditional ones gives a lighter texture, and that specific beef ratio provides just enough fat to keep everything incredibly moist without being greasy.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 16 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes
Before You Start: Tips & Ingredient Notes
- Chop your veggies finely and uniformly. You want small, consistent pieces of onion, pepper, and mushroom so they distribute evenly throughout the meatloaf and soften properly during the sauté. Large chunks can create steam pockets and make the structure less stable.
- Don’t rush the veggie sauté. This is where you build a ton of flavor. Take the time to cook the onions, peppers, and mushrooms until they are truly soft, fragrant, and have started to caramelize a little. It makes a world of difference in the final taste.
- Why panko breadcrumbs? They’re lighter and airier than traditional breadcrumbs, which helps create a tender meatloaf texture that isn’t overly dense. They also absorb the milk and egg beautifully without turning the mixture pasty.
- Let the sautéed veggies cool. Before you mix them into the raw meat, let them cool down for a few minutes. Adding them piping hot can start to cook the beef prematurely and make the mixture harder to handle.
How to Make Philly Cheesesteak Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your large skillet and heat the olive oil over medium heat. Add the finely chopped onion, green bell pepper, and mushrooms. Sauté them, stirring occasionally, for about 8-10 minutes. You’ll notice the onions becoming translucent and the peppers softening. The mushrooms will release their water and then start to brown slightly. This is the flavor foundation, so don’t skimp on this step. In the last minute, add the minced garlic and cook until fragrant—about 30 seconds. Remove the skillet from the heat and let this mixture cool slightly while you prepare the meat.
Step 2: In your large mixing bowl, combine the ground beef, panko breadcrumbs, lightly beaten eggs, milk, Worcestershire sauce, ketchup, salt, and pepper. Now, add the slightly cooled vegetable mixture. The trick here is to use your hands to mix everything together. It might feel a little messy, but it’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—you don’t want to compact it too much, or the meatloaf can become tough.
Step 3: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Gently press it down and shape it into an even loaf, making sure it reaches into the corners. Why no grease? The fat from the beef will render out as it cooks, preventing it from sticking. Place the loaf pan on a baking sheet—this is a simple but crucial step to catch any potential drips and make your cleanup much easier.
Step 4: Bake the meatloaf in the preheated oven for 45-50 minutes. You’ll start to smell that incredible savory aroma filling your kitchen. At this point, the meatloaf should be firm to the touch and starting to pull away from the sides of the pan. Now, carefully remove it from the oven. An instant-read thermometer inserted into the center should read about 155°F. This is the perfect time to add the cheese.
Step 5: Lay the slices of provolone cheese evenly over the top of the hot meatloaf. Overlap them slightly to ensure full coverage. Return the meatloaf to the oven and bake for another 5-10 minutes, or until the cheese is completely melted, bubbly, and has those beautiful golden-brown spots. The internal temperature should now have risen to a safe 160°F.
Step 6: This is the hardest part—you have to let it rest! Remove the meatloaf from the oven and let it sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring it stays moist and doesn’t fall apart when you cut into it. Then, carefully run a knife around the edges, slice, and serve.
Storage & Freshness Guide
- Fridge: Cool completely, store slices in an airtight container for up to 3 days.
- Freezer: Wrap baked loaf (without cheese) tightly and freeze for up to 3 months.
- Reviving: Reheat slices in a 275°F oven, covered with foil, until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, buttery potatoes are a perfect canvas for the rich, savory flavors of the meatloaf.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette cuts through the richness of the beef and cheese beautifully, balancing the whole meal.
- Roasted Asparagus — Tossed with a little olive oil, salt, and pepper, roasted asparagus adds a elegant, slightly crisp texture and a fresh, green element to the plate.
Drinks
- A Crisp Lager or Pilsner — The clean, refreshing bubbles and mild bitterness of a good lager are fantastic for washing down each rich, cheesy bite.
- Iced Tea with Lemon — A classic, non-alcoholic option that provides a slightly tannic and citrusy contrast that really highlights the savory notes of the meatloaf.
- A Bold Zinfandel — This jammy, fruit-forward red wine has enough body to stand up to the robust flavors without overpowering the delicious cheese and beef.
Something Sweet
- Classic New York Cheesecake — After a savory, cheesy main course, leaning into a rich, creamy, and cool cheesecake feels like a natural and decadent progression.
- Warm Apple Crumble — The sweet, spiced apples and buttery oat topping provide a warm, comforting, and homey finish that perfectly complements the meal.
- Chocolate Pudding — Simple, silky, and deeply chocolatey, it’s a no-fuss dessert that feels satisfying and nostalgic without being too heavy.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. When you work the meat mixture too vigorously, the proteins tighten up, resulting in a dense, tough, and rubbery meatloaf texture. Mix gently with your hands just until everything is combined.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the hot juices will run out onto the cutting board, leaving you with a drier loaf. Patience is key for maximum juiciness.
- Mistake: Using raw vegetables in the mix. If you don’t sauté the onions, peppers, and mushrooms first, they’ll release a ton of water while baking, which can make the meatloaf soggy and prevent it from binding together properly.
- Mistake: Packing the meat too tightly into the pan. Pressing the mixture down too firmly can create a dense, brick-like loaf. Just gently transfer and shape it without compressing it more than necessary.
Expert Tips
- Tip: Use a meat thermometer. This is the single best way to guarantee a perfectly cooked meatloaf every time. Guessing by color or time alone can lead to overcooked, dry meat. Aim for 160°F in the center for safe, juicy results.
- Tip: Try a free-form loaf. For a more crusty exterior all around, you can shape the meat mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan. This is my personal preference for maximizing the delicious, caramelized surface area.
- Tip: Add a tangy glaze. For an extra layer of flavor, whisk together 1/4 cup ketchup, 1 tbsp brown sugar, and 1 tsp apple cider vinegar. Brush this over the meatloaf during the last 15 minutes of baking, before you add the cheese.
- Tip: Experiment with the cheese. While provolone is classic, you can also use a combination of provolone and sharp white cheddar for a more complex cheesy flavor, or even Cheez Whiz for the ultimate authentic cheesesteak experience.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You have two great options. First, you can prepare the entire meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the meatloaf completely, let it cool, then slice and store the slices in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or a 300°F oven until warm.
What’s the best way to reheat leftovers?
To keep the meatloaf from drying out, gentle reheating is key. The oven is your best bet. Place slices on a baking sheet, cover loosely with foil to trap steam, and warm at 275°F for 15-20 minutes. The microwave works in a pinch, but use a lower power setting and cover the slice with a damp paper towel to help it steam and stay moist. The texture won’t be quite as perfect, but it’ll still be delicious.
Can I use a different type of ground meat?
You can, but the flavor and texture will change. A mix of ground beef and pork (like 1.5 lbs beef and 0.5 lbs pork) adds richness. Using all ground turkey or chicken will result in a much leaner, milder-flavored loaf, so you might want to amp up the seasonings with a little more Worcestershire sauce or even a dash of soy sauce for umami. Just be aware that leaner meats can dry out more easily.
My meatloaf is always crumbly. How can I make it hold together better?
A crumbly meatloaf usually points to a binder issue. First, make sure you’re using enough breadcrumbs and egg—they are the glue. Second, don’t skip the milk; it helps hydrate the breadcrumbs. Finally, and this is crucial, let the meatloaf rest after baking. Those 10-15 minutes allow the proteins and binders to set, making it much easier to get clean slices.
Can I freeze Philly Cheesesteak Meatloaf?
Yes, it freezes beautifully! For best results, bake the meatloaf completely but wait to add the cheese topping. Let it cool completely, then wrap the whole loaf (or individual slices) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then reheat in a 325°F oven until hot all the way through, adding the cheese slices for the last few minutes of reheating to get them melty and perfect.
Philly Cheesesteak Meatloaf
Make the ultimate Philly Cheesesteak Meatloaf with this easy recipe. Packed with beef, peppers, onions & melty provolone. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
1 green bell pepper (finely chopped)
-
1 cup cremini mushrooms (finely chopped)
-
2 cloves garlic (minced)
-
2 lbs ground beef (85/15 lean-to-fat ratio is ideal)
-
1 cup panko breadcrumbs
-
2 large eggs (lightly beaten)
-
1/4 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp ketchup
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
6-8 slices provolone cheese
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab your large skillet and heat the olive oil over medium heat. Add the finely chopped onion, green bell pepper, and mushrooms. Sauté them, stirring occasionally, for about 8-10 minutes. You’ll notice the onions becoming translucent and the peppers softening. The mushrooms will release their water and then start to brown slightly. This is the flavor foundation, so don’t skimp on this step. In the last minute, add the minced garlic and cook until fragrant—about 30 seconds. Remove the skillet from the heat and let this mixture cool slightly while you prepare the meat.01
-
In your large mixing bowl, combine the ground beef, panko breadcrumbs, lightly beaten eggs, milk, Worcestershire sauce, ketchup, salt, and pepper. Now, add the slightly cooled vegetable mixture. The trick here is to use your hands to mix everything together. It might feel a little messy, but it’s the best way to ensure everything is evenly distributed without overworking the meat. Mix just until combined—you don’t want to compact it too much, or the meatloaf can become tough.02
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it down and shape it into an even loaf, making sure it reaches into the corners. Why no grease? The fat from the beef will render out as it cooks, preventing it from sticking. Place the loaf pan on a baking sheet—this is a simple but crucial step to catch any potential drips and make your cleanup much easier.03
-
Bake the meatloaf in the preheated oven for 45-50 minutes. You’ll start to smell that incredible savory aroma filling your kitchen. At this point, the meatloaf should be firm to the touch and starting to pull away from the sides of the pan. Now, carefully remove it from the oven. An instant-read thermometer inserted into the center should read about 155°F. This is the perfect time to add the cheese.04
-
Lay the slices of provolone cheese evenly over the top of the hot meatloaf. Overlap them slightly to ensure full coverage. Return the meatloaf to the oven and bake for another 5-10 minutes, or until the cheese is completely melted, bubbly, and has those beautiful golden-brown spots. The internal temperature should now have risen to a safe 160°F.05
-
This is the hardest part—you have to let it rest! Remove the meatloaf from the oven and let it sit in the pan on a wire rack for at least 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring it stays moist and doesn’t fall apart when you cut into it. Then, carefully run a knife around the edges, slice, and serve.06
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