Here’s a Philly Cheesesteak Meatloaf that tastes like the sandwich—juicy beef, peppers, onions, provolone, and a buttery topping. Super hearty and easy!
🧀🥩 Philly Cheesesteak Meatloaf
Ingredients
Meatloaf
- 2 lbs ground beef (80/20 ideal)
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 1 small red bell pepper (optional), diced
- 8 oz mushrooms, chopped (optional but classic)
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 eggs
- 1 cup breadcrumbs (or crushed crackers)
- ½ cup milk
- 6–8 slices provolone cheese (or mozzarella)
Topping
- 2–3 slices provolone cheese
- Optional: caramelized onions for serving
Instructions
1. Preheat
- Heat oven to 350°F (175°C).
- Line a loaf pan with parchment or lightly grease it.
2. Sauté Veggies
- In a skillet, sauté onions, peppers, mushrooms, and garlic in a little butter or oil.
- Cook until softened (5–7 minutes).
- Let cool slightly.
3. Mix Meatloaf
- In a large bowl, combine:
- Ground beef
- Sautéed veggies
- Eggs
- Milk
- Breadcrumbs
- Worcestershire
- Salt, pepper, onion & garlic powder
- Mix gently—don’t overwork or it gets dense.
4. Add the Cheesesteak Filling
- Press half the meat mixture into the loaf pan.
- Layer 6–8 slices of provolone down the center.
- Cover with the rest of the meat mixture and smooth the top.
5. Bake
- Bake 45 minutes.
- Remove, lay 2–3 slices of provolone on top, and bake 15 more minutes until internal temp reaches 160°F and cheese is melted.
6. Rest & Serve
- Let rest 10 minutes before slicing.
- Optional: serve with caramelized onions on top, or drizzle with a little Cheez Whiz for an authentic Philly twist.
⭐ Optional Add-Ons
- Cheez Whiz layer: Spread a thin layer on top after baking.
- Spicy version: Add diced jalapeños or pepper jack cheese inside.
- Low-carb version: Swap breadcrumbs for crushed pork rinds.
Want a mini version, a slow-cooker version, or a keto-friendly one?
