This Classic Philly Cheesesteak Meatloaf takes your favorite sandwich and transforms it into a hearty, comforting dinner everyone will love. Loaded with seasoned ground beef, sautéed peppers, onions, mushrooms, and melted Provolone cheese, it’s a savory twist on traditional meatloaf—baked to juicy perfection and bursting with gooey, cheesy goodness in every bite. It’s perfect for weeknight meals, Sunday dinner, or when you just want something irresistibly satisfying.
Why You’ll Love This Recipe
- Flavor-packed fusion – Combines the comfort of meatloaf with the flavor of a Philly cheesesteak.
- Cheesy center & topping – Layers of Provolone cheese make every bite rich and indulgent.
- Veggie-loaded – Onions, bell peppers, and mushrooms add flavor, texture, and moisture.
- Feeds a crowd – Serves 8 and is great for leftovers.
- Make-ahead friendly – Preps beautifully in advance for easy dinner planning.
Ingredients You’ll Need
- Butter – Adds richness and helps brown the veggies.
- Yellow Onion – Diced for savory sweetness.
- Green Bell Pepper – Adds color and signature cheesesteak flavor.
- Brown Mushrooms – Minced for umami and moisture.
- Kosher Salt & Black Pepper – Essential for seasoning.
- Lean Ground Beef (80/20 or 85/15) – Juicy, flavorful base for the loaf.
- Ketchup – Adds a hint of tang and moisture.
- Worcestershire Sauce – Deepens the meaty flavor.
- Eggs – Binds the mixture together.
- Panko Breadcrumbs – Light and airy texture that holds moisture.
- Provolone Cheese Slices – Classic Philly cheesesteak cheese, melty and mild.
How to Make It (Step-by-Step)
- Preheat & prep: Preheat your oven to 375°F (190°C). Lightly grease a large loaf pan with cooking spray or line with parchment paper.
- Sauté the veggies: In a large skillet over medium heat, melt the butter. Add the diced onion, bell pepper, mushrooms, salt, and pepper. Let them cook undisturbed for 1–2 minutes for browning, then stir and cook another 1–2 minutes. Remove from heat and let cool for 5 minutes.
- Mix the meatloaf: In a large mixing bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, panko breadcrumbs, and the cooled vegetable mixture. Mix until just combined—do not overmix.
- Layer with cheese: Press half of the meat mixture into the bottom of the loaf pan. Lay half the Provolone slices (cut into thirds, if needed) in a 2-inch wide strip down the center of the loaf.
- Finish assembly: Top with the remaining meat mixture, shaping it into a domed loaf and sealing the cheese inside.
- Bake: Place in the oven and bake for 40 minutes. Remove from the oven and top with the remaining cheese slices.
- Finish baking: Return to the oven and bake an additional 15–20 minutes, or until internal temperature reaches 160°F (71°C). Rest for 10 minutes before slicing.
Recipe Tips & Tricks
- Use freshly grated breadcrumbs if panko isn’t available—just avoid overly fine ones.
- Let the veggie mixture cool fully before mixing to avoid scrambling the eggs.
- Don’t overmix the beef—this can make the loaf dense.
- Line the pan with parchment for easier removal and cleaner slices.
- For even cheesier flavor, add extra Provolone inside and on top.
Recipe Variations & Substitutions
- Dairy-free: Omit the cheese or use dairy-free cheese slices.
- Low-carb: Use almond flour instead of panko breadcrumbs.
- Different cheese: Try mozzarella, Swiss, or sharp white cheddar.
- Turkey version: Substitute ground turkey for beef and reduce cook time slightly.
- Make it spicy: Add diced jalapeños or a dash of hot sauce to the beef mix.
Serving Suggestions
- Pair with mashed potatoes, roasted green beans, or garlic bread for a hearty meal.
- Serve with a side salad for a lighter option.
- Make cheesesteak sandwiches with leftover slices on hoagie rolls with extra cheese and sautéed onions.
- Drizzle with extra ketchup or hot sauce if desired.
Storage, Freezing, & Reheating Instructions
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap slices or the full loaf tightly in plastic wrap and foil. Freeze for up to 3 months.
- Reheating: Microwave slices for 1–2 minutes or reheat covered in a 350°F oven until warmed through.
Recipe FAQs
Can I make this Philly cheesesteak meatloaf ahead of time?
Yes! You can assemble the loaf a day in advance, cover it tightly, and refrigerate it until ready to bake.
What’s the best cheese for Philly cheesesteak meatloaf?
Provolone is the traditional choice, but mozzarella, white American, or cheddar also work well depending on your flavor preference.
Do I need a loaf pan to make this meatloaf?
While a loaf pan helps keep the shape, you can also free-form the meatloaf on a foil-lined baking sheet.
How do I keep my meatloaf from drying out?
Make sure not to overbake and include enough binding ingredients like eggs and breadcrumbs. Letting it rest before slicing also locks in moisture.
Closing Thoughts + Call to Action
This Classic Philly Cheesesteak Meatloaf is the ultimate comfort food remix. It’s flavorful, cheesy, and hearty enough to please even the pickiest eaters. Whether you’re serving it up for Sunday dinner or slicing leftovers into lunch sandwiches, this meatloaf is a guaranteed hit. If you loved it, please leave a comment and rating below! Share it on Pinterest or tag us on social media. Hungry for more fusion dinners? Try our popular Taco Pasta Salad next!