Philly Cheese Steak Meatloaf

Meatloaf meets Philly cheese steak in this deliciously hearty dish that blends the bold, comforting flavors of two classics. This Philly Cheese Steak Meatloaf is the perfect centerpiece for a cozy family dinner or even as the base for next-level sandwiches. It’s rich, juicy, and packed with sautéed vegetables and gooey cheese, offering that unmistakable flavor of a Philly sandwich in a warm, oven-baked form.

What sets this meatloaf apart is its combination of sautéed onions, green peppers, and optional mushrooms – all classic components of the beloved Philly cheese steak – mixed right into the meat mixture. When baked together with the meat and cheese, the flavors meld beautifully, creating a moist, savory loaf with incredible texture and aroma.

This recipe doesn’t require any special ingredients, and the process is straightforward, making it ideal even for busy weeknights. The topping of provolone slices is optional but highly recommended, as it melts into a glorious golden layer that elevates the dish from simple to sensational.

Once baked, the meatloaf slices cleanly and holds together well, making it versatile for different serving options. Whether plated with mashed potatoes or tucked into a hoagie roll with extra cheese, it brings that diner-style satisfaction straight to your kitchen.

Servings and timing:

Serves: 6
Prep time: 15 minutes
Cook time: 55–60 minutes
Total time: Approximately 1 hour 15 minutes

Ingredients:

• 1 ½ lbs ground beef
• 1 cup shredded provolone or mozzarella cheese
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• ½ cup mushrooms, chopped (optional)
• 2 cloves garlic, minced
• ½ cup breadcrumbs
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Optional: extra provolone slices for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it for easy release.
2. Heat olive oil in a skillet over medium heat. Add the diced onions, bell pepper, mushrooms (if using), and garlic. Sauté for about 5–7 minutes, or until soft and fragrant. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the ground beef, sautéed vegetable mixture, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly with your hands or a sturdy spoon until everything is well incorporated.
4. Fold in the shredded provolone or mozzarella cheese, ensuring it’s evenly distributed throughout the meat mixture.
5. Transfer the mixture into the prepared loaf pan and shape it into a uniform loaf. If desired, layer extra provolone slices on top for a melted, cheesy crust.
6. Bake in the preheated oven for 55–60 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
7. Remove from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures cleaner cuts.

Variations:

• Cheese options: Swap provolone for sharp cheddar, Monterey Jack, or a blend of Italian cheeses for a different flavor twist.
• Spicy version: Add chopped jalapeños or a pinch of red pepper flakes to the sautéed veggies for a little heat.
• Low-carb adaptation: Replace breadcrumbs with almond flour or crushed pork rinds.
• Mini loaves: Form the meat mixture into individual portions and bake in a muffin tin for quicker cooking and built-in portion control.

Tips:

• Don’t skip the resting time after baking – it helps the meatloaf firm up and retain its juices.
• For extra Philly-style flair, serve slices inside a toasted hoagie roll with additional melted cheese and a dollop of mayo or aioli.
• If using mushrooms, cook them thoroughly to reduce moisture and enhance their umami flavor.
• Double the recipe and freeze one loaf for a ready-made meal later – just wrap tightly and freeze before baking.

This Philly Cheese Steak Meatloaf is not just a clever fusion dish—it’s comfort food at its finest, designed to please both traditional meatloaf lovers and Philly sandwich enthusiasts alike.