Philly Cheesesteak Meatloaf

This Philly Cheesesteak Meatloaf is a comforting twist on two classic favorites that brings the rich flavors of a cheesesteak sandwich into a hearty, family-friendly dinner. It is perfect for those nights when you want something satisfying but still easy enough to pull together after a busy day.

I first made this after craving a cheesesteak but wanting something easier to eat as a family. It quickly became a favorite for Sunday dinners and even leftovers.

Ingredients

• Lean ground beef: adds juicy flavor without too much fat for a perfect meatloaf texture
• Sweet onions: bring natural sweetness that balances the savory meat and cheese
• Bell peppers: give a nice pop of color and mild crunch choose fresh, firm peppers for best flavor
• Garlic: adds fragrant depth helping the dish taste more layered and rich
• Worcestershire sauce: contributes umami and a subtle tang that makes the meatloaf sing
• Breadcrumbs: bind everything together and absorb moisture choose panko for a lighter texture or regular for a denser loaf
• Eggs: act as glue to hold the meat mixture together so your loaf slices without falling apart
• Provolone or cheddar cheese: adds melty creaminess and sharp flavor pick full-fat cheese for best melt and richness
• Ketchup: on top forms a sweet, tangy glaze that caramelizes nicely during baking

Instructions

Build The Flavor Base:

In a skillet over medium heat add a splash of olive oil then cook the chopped sweet onions and bell peppers for about five to seven minutes until they soften and just start to caramelize. This step is crucial as it develops the sweet and savory notes that make the meatloaf taste like a Philly cheesesteak.

Mix The Meatloaf:

In a large bowl combine the lean ground beef with the sautéed onion and pepper mixture. Add minced garlic, Worcestershire sauce, breadcrumbs, and eggs. Stir gently just until everything is evenly combined. Overmixing can make the meatloaf dense so take care here.

Add Cheese And Shape:

Fold in half of the shredded provolone or cheddar cheese into the meat mixture, saving the rest for the topping. Shape the meat mixture into a tight loaf in a well-oiled baking dish or loaf pan, pressing firmly to eliminate air pockets.

Add Topping And Bake:

Spread ketchup evenly over the top of the meatloaf, then sprinkle on the remaining shredded cheese. Bake in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes. The meatloaf is done when the internal temperature reaches 160 degrees Fahrenheit and the cheese is bubbly and lightly browned.

Rest Before Serving:

Remove from the oven and let the meatloaf rest for ten to fifteen minutes before slicing. Resting allows the juices to redistribute so each slice holds together nicely and is moist and tender.

I love the combination of sharp provolone cheese melting into the meat mixture. It reminds me of growing up in Philly where the cheese stakes were always cheesy but never overpowering. This meatloaf version captures that flavor without the mess of a sandwich and is so comforting on chilly nights.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Slice the meatloaf fully or partially depending how you plan to reheat. To keep it moist reheat gently in the oven wrapped in foil or in a covered dish. This prevents the cheese from drying out and keeps the texture still satisfying.

Ingredient Swaps

Swap ground beef for a mix of ground beef and pork if you want added richness and a slightly different texture Use mozzarella instead of provolone for a milder, creamier cheese melting throughout the loaf Try smoked paprika or a splash of hot sauce in the mix for a little spice and smoky depth, a nice twist on traditional Philly flavors

Serving Ideas

Serve with a crisp green salad dressed simply with vinegar and oil to cut through the richness Mashed potatoes or creamy polenta make excellent sides to soak up the meaty juices and cheese glaze Roasted or steamed green vegetables like broccoli or green beans add freshness and color to your plate

This Philly Cheesesteak Meatloaf combines the best of both worlds with minimal effort and maximum comfort.

Frequently Asked Recipe Questions

→ What type of beef is best for this dish?

Using lean ground beef with a bit of fat (80/20) ensures the loaf remains moist and flavorful without excess grease.

→ Can I use other vegetables besides bell peppers and onions?

Yes, feel free to incorporate finely chopped mushrooms or celery for added texture and flavor variations.

→ How do I know when the loaf is cooked through?

Check that the internal temperature reaches 160°F (71°C) for safe and perfectly done meat.

→ What cheese works best for topping?

Provolone adds a mild creaminess, while cheddar offers a sharper bite; both melt well atop the loaf.

→ Is resting the loaf important before slicing?

Allowing it to rest for 10-15 minutes helps the juices redistribute, resulting in cleaner slices and richer flavor.