Philly Cheesesteak Meatloaf
Philly cheesesteak meatloaf is classic meatloaf stuffed with sautéed peppers, onions, mushrooms, and topped with provolone cheese. It has all the classic flavors of a Philly cheesesteak sandwich! Perfect for weeknight dinners when you’re craving something different!. Bakes at 350°F for about an hour, feeds 6-8 people using budget-friendly ingredients.
Why choose between a Philly cheesesteak sandwich and meatloaf when you can have both?
This meatloaf is stuffed with all the good stuff! Everyone loves the shaved beef in a Philly but I love the peppers and onions the most. Add in the mushrooms (maybe) and the melty cheese and you have me!
So I made it into a meatloaf when I was feeling crazy. The outside is classic meatloaf, but when you slice into it, you get all those cheesy, veggie-filled Philly cheesesteak vibes.
We make Philly cheesesteaks all the time for quick dinners, so I thought why not turn it into meatloaf? It’s like your mom’s meatloaf but way more exciting.
Serve it with mashed potatoes to soak up all the juices, roasted vegetables, or a simple green salad. Don’t forget the dinner rolls!
More Ground Beef Dinners
- Cabbage Roll Soup – Ground beef and rice in bell peppers
- Classic Meatloaf – Traditional recipe with sweet ketchup glaze
- Stuffed Pepper Soup – Classic flavors with no fuss
- Philly Cheesesteak Casserole – Deconstructed sandwich in a pan
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – Use 80/20 ground beef for juicier, more flavorful meatloaf. Leaner beef works but won’t be as moist. Ground turkey or chicken substitute if you prefer but you will need to add some fat.
- Breadcrumbs – Regular or Italian breadcrumbs both work. Panko works too but the te
- Vegetables – I use green bell peppers, white mushrooms, and sweet onions like in the traditional sandwich. Slice them in similar size pieces so they cook evenly.
- Provolone cheese – Classic Philly cheesesteaks use provolone cheese but the ones you get now have Cheez Whiz or a similar cheese sauce on them. I prefer the provolone!
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How To Make Philly Cheesesteak Meatloaf
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan. Combine ground beef, breadcrumbs, eggs, milk, diced green bell pepper, diced onion, garlic powder, salt, and black pepper in a large bowl.
- Mix until just combined. Don’t over mix or the meatloaf will be tough.
- Heat olive oil in a skillet over medium heat. Add sliced onion, sliced green bell pepper, and mushrooms. Cook until softened, about 5-7 minutes. Add Worcestershire sauce and season with salt and pepper. Remove and set aside.
- Press half the meatloaf mixture into the bottom of the greased loaf pan. Spread the cooked vegetable mixture over the meat. Lay 6 slices of provolone cheese over the vegetables, covering completely.
- Top with the remaining meatloaf mixture, pressing gently to seal the edges around the cheese. Bake for 45 minutes. Remove from oven and sprinkle with shredded provolone and mozzarella cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the internal temperature reaches 160°F. Let rest for 7-9 minutes before slicing so the juices stay in.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3-4 days.
Reheating: Warm in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual slices by covering them with a damp paper towel to keep from drying out. I prefer to use the air fryer or a hot pan on the stove for individual slices.
Freezer: Cool completely, wrap in plastic wrap then foil, label, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Assemble the meatloaf in the loaf pan and refrigerate up to 1 day ahead. Remove from the fridge for about 20 minutes and top with the shredded cheese. Then bake when ready.
Variations
- Slow Cooker Version: Shape the loaf (without the cheese topping) and place in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours until internal temp reaches 160°F. Top with cheese during the last 10 minutes.
- Spices: Swap out the spices for my classic meatloaf seasoning!
- Add Jalapeños: Mix diced jalapeños into the filling for a spicy kick.
- Different Veggies: Add diced red bell peppers or use all mushrooms if you love them.
Frequently Asked Questions
Yes! When you cook the vegetables it releases a bunch of the moisture. This keeps the meatloaf from being watery and falling apart when it cooks.
Yes! Assemble the meatloaf in the loaf pan and refrigerate up to 1 day before baking. Bake as directed when ready.
Yes. Cool completely, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes! Shape the loaf without the cheese topping and cook on low for 6-8 hours or high for 3-4 hours until it reaches 160°F internal temp. Add cheese during the last 10 minutes.
Shape it into a loaf on a baking sheet lined with parchment paper or in a 9×13 pan. The shape might be a little off but it will taste just the same!
The vegetables released too much moisture. Make sure to sauté them well and let them cool before adding to the meatloaf. Place a pan underneath to catch any drips so they don’t spill on the bottom of the oven.
Yes, but it will be drier. Use 93/7 ground turkey and maybe add an extra tablespoon of milk to the mixture for moisture.
Recipe Tips & Tricks
- Use 80/20 ground beef for the juiciest, most flavorful meatloaf. Leaner beef works but won’t be as moist.
- Don’t overmix the meatloaf mixture. Mix just until combined or it becomes tough.
- Sauté vegetables well so they release moisture before stuffing. This prevents liquid overflow.
- Let the cooked vegetables cool slightly before adding to the meatloaf so they don’t start cooking the raw meat.
- Press the edges of the top meat layer to seal around the cheese filling so it doesn’t leak out.
- Cover with foil while baking so the top doesn’t dry out.
- Place a pan underneath the loaf pan to catch any drips so your oven stays clean.
- Let it rest 10 minutes before slicing. This helps it hold together and keeps the juices inside.
- Use a sharp knife for clean slices that show off all those beautiful layers.
- Serve with dinner rolls to soak up all the delicious juices!
This Philly cheesesteak meatloaf recipe combines two comfort food classics into one delicious meal! Perfect for weeknights when you want something special without extra work.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Philly Cheesesteak Meatloaf Recipe
Ingredients
Meatloaf
- 2 pounds ground beef 80/20 is best
- 1 cup breadcrumbs
- 2 large eggs beatne
- ½ cup milk
- ½ cup green bell pepper diced
- ½ cup onion diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Meatloaf Filling
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 1 large green bell pepper thinly sliced
- 8 ounces mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 6 slices provolone cheese
- salt to taste
- black pepper to taste
Topping
- 1 cup provolone cheese shredded or grated
- ½ cup mozzarella cheese shredded or grated
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, diced green bell pepper, diced onion, garlic powder, salt, and black pepper.
- Mix until just combined.
- Heat olive oil in a skillet over medium heat. Add sliced onion, sliced green bell pepper, and mushrooms.
- Cook until vegetables are softened, about 5-7 minutes. Stir in Worcestershire sauce, and season with salt and pepper.
- Remove from heat and let cool slightly.
- Press half of the meatloaf mixture into the bottom of the prepared loaf pan. Spread the cooked vegetable mixture over the meat.
- Lay 6 slices of provolone cheese over the vegetable mixture, covering it completely.
- Top with the remaining meatloaf mixture, pressing gently to seal the edges around the cheese.
- Place the loaf pan in the preheated oven and bake for 45 minutes.
- Remove meatloaf from the oven and sprinkle evenly with shredded provolone and mozzarella cheese.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Nutrition
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