If you love the rich, savory flavors of a Philly cheesesteak but want something a little more comforting and homestyle, this Philly Cheesesteak Meatloaf is the perfect recipe for you. It takes everything you love about the classic sandwich—juicy beef, tender onions and peppers, and gooey provolone cheese—and transforms it into a hearty meatloaf that’s easy enough for a weeknight but impressive enough for company.
The first time I made this, it was for a Sunday family dinner. I wanted the indulgence of a cheesesteak but without the fuss of griddling up sandwiches for a crowd. The result was better than I imagined: the meatloaf was tender and flavorful, with sweet sautéed onions and peppers tucked inside and melty cheese running through every slice. It’s now on our regular rotation, especially in cooler months when comfort food calls.
Served with mashed potatoes, roasted vegetables, or even on a sandwich bun the next day, this meatloaf is a crowd-pleaser. The combination of Philly cheesesteak nostalgia and meatloaf coziness makes it one of those dishes you’ll want to make again and again.
Why You’ll Love This Philly Cheesesteak Meatloaf
- Cheesy in every bite – Provolone melts beautifully into the meatloaf.
- Full of flavor – Onions, peppers, Worcestershire sauce, and garlic powder give it depth.
- Family-friendly – Classic flavors everyone recognizes and loves.
- Make-ahead option – Assemble ahead, refrigerate, and bake when ready.
- Perfect leftovers – Slice and serve on bread for next-day sandwiches.
Ingredients (Serves 8)
- 1 onion, chopped
- 1 green bell pepper, chopped
- Olive oil, for sautéing
- 1 lb ground meat (beef, or beef/pork mix)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 3 tablespoons Worcestershire sauce
- 6 slices provolone cheese
Step-by-Step Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C) and lightly spray a loaf pan with nonstick cooking spray.
2. Prepare the Vegetables:
Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and green bell pepper, sautéing until softened and slightly caramelized, about 5–7 minutes. Set aside to cool slightly.
3. Mix the Meatloaf Base:
In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic powder, salt, pepper, Worcestershire sauce, and the cooked onions and peppers. Mix gently until just combined—overmixing can make meatloaf dense.
4. Layer the Meat and Cheese:
Spread half of the meat mixture evenly into the prepared loaf pan, pressing lightly to form a base layer. Lay 3 slices of provolone cheese over the meat, ensuring even coverage.
5. Add the Remaining Meat:
Place the rest of the meat mixture over the cheese, pressing gently to seal the edges so the cheese stays inside while baking.
6. Top with More Cheese:
Lay the remaining 3 slices of provolone on top of the meatloaf. For added flavor and a pop of color, sprinkle with dried parsley if desired.
7. Bake the Meatloaf:
Place in the preheated oven and bake for 45–60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
8. Rest and Slice:
Let the meatloaf rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps the slices from falling apart.
9. Serve:
Enjoy hot with your favorite sides, or save leftovers for sandwiches.
Tips & Variations
- Use a meat blend – A mix of ground beef and pork makes the meatloaf extra juicy.
- Switch up the cheese – Try mozzarella, American, or a sharp provolone for more flavor.
- Extra veggies – Add mushrooms for an even more authentic cheesesteak vibe.
- Add seasoning – A pinch of Italian seasoning or smoked paprika adds depth.
- Make mini loaves – Shape into smaller loaves and bake for shorter times for individual portions.
- Add a glaze – Brush the top with a ketchup and Worcestershire mix for a sweet-savory crust.
FAQ
Can I make this ahead of time?
Yes—assemble the meatloaf, cover, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Wrap the cooked meatloaf tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
What’s the best way to reheat leftovers?
Wrap slices in foil and warm in a 325°F oven until heated through, or microwave briefly.
Can I use ground turkey?
Yes, but add a little olive oil or extra cheese to prevent dryness.
Do I need to sauté the vegetables first?
It’s highly recommended, as it brings out their sweetness and prevents them from releasing too much water into the meatloaf.
Final Thoughts
This Philly Cheesesteak Meatloaf delivers all the savory, cheesy satisfaction of the classic sandwich in a hearty, sliceable form. The tender beef, sweet peppers and onions, and gooey provolone make every bite crave-worthy. It’s comfort food that feels both familiar and special—perfect for Sunday dinner, casual entertaining, or a weeknight treat.
With minimal prep and a bake time that lets you tidy up the kitchen or make sides, this recipe is as practical as it is delicious. Serve it fresh from the oven with creamy mashed potatoes or roasted veggies, and enjoy the best of both Philly and homestyle flavors in one dish.
Philly Cheesesteak Meatloaf
Ingredients
- 1 onion chopped
- 1 green bell pepper chopped
- Olive oil for sautéing
- 1 lb ground meat beef, or beef/pork mix
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons Worcestershire sauce
- 6 slices provolone cheese
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C) and lightly spray a loaf pan with nonstick cooking spray.
Prepare the Vegetables:
- Heat a drizzle of olive oil in a skillet over medium heat. Add the chopped onion and green bell pepper, sautéing until softened and slightly caramelized, about 5–7 minutes. Set aside to cool slightly.
Mix the Meatloaf Base:
- In a large mixing bowl, combine ground meat, breadcrumbs, egg, garlic powder, salt, pepper, Worcestershire sauce, and the cooked onions and peppers. Mix gently until just combined—overmixing can make meatloaf dense.
Layer the Meat and Cheese:
- Spread half of the meat mixture evenly into the prepared loaf pan, pressing lightly to form a base layer. Lay 3 slices of provolone cheese over the meat, ensuring even coverage.
Add the Remaining Meat:
- Place the rest of the meat mixture over the cheese, pressing gently to seal the edges so the cheese stays inside while baking.
Top with More Cheese:
- Lay the remaining 3 slices of provolone on top of the meatloaf. For added flavor and a pop of color, sprinkle with dried parsley if desired.
Bake the Meatloaf:
- Place in the preheated oven and bake for 45–60 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
Rest and Slice:
- Let the meatloaf rest for 5–10 minutes before slicing. This helps the juices redistribute and keeps the slices from falling apart.
Serve:
- Enjoy hot with your favorite sides, or save leftovers for sandwiches.
Leave a Comment