Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
We have a go-to meatloaf recipe we’ve used for years and a bacon cheeseburger meatloaf (this is coming in the fall). This recipe is 100% better than that one and I LOVE that one. So take that recommendation as seriously as you want. 😉
Ways to enjoy this Philly Cheesesteak Meatloaf recipe:
- Enjoy as you normally would or you can bake in smaller loaf pans.
- Top with Cheez Whiz instead of Provolone for your loaf pan.
- Let it cool completely in the fridge, cut thick slices and sear in a super hot pan with a pat of butter.
- Take the seared slices and add to sandwiches/hoagie rolls.
- Looking for more Cheese Steak recipes? They’re one of my favorite things to cook in every form, so look no further!
Tools Used in the making of these Philly Cheesesteak Meatloaf:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Loaf Pan: Even cooking, looks beautiful and works well to avoid sticking, this pan is inexpensive and lasts for years.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
Philly Cheesesteak Meatloaf
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 ounces brown mushrooms minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 pounds lean ground beef 80/20 or 85/15
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 1 cup panko breadcrumbs
- 8 ounces Provolone Cheese Slices
Instructions
- Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
- In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Let cool for five minutes.
- In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
- Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch wide section (I cut the slices into thirds for the right width).
- Cover with the rest of the meat and form into a rounded top loaf shape.
Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
Cook for 15-20 minutes, then let rest for 10 minutes before cutting.
This is a keeper! Loved it. The only change I made was using Red Pepper because that is what I had on hand.
Thanks for the 5 stars, Marianne. Glad you enjoyed it.
Do you recommend a standard loaf pan (9×5) or something larger?
No, that’ll work.
Made it for my husband and son….it’s a hit! Husband said atleast three times “dinner was SO good!” (I served with smashed potatoes and mixed vegis as they are also their favorites. We WILL be doing this again & next time I intend to double the recipe so we have enough to make seared cheesesteak sandwiches for lunch the next day!
How long do you bake it? At the top it says 45min. Then it says 40min. Take out and add cheese then bake another 15 to 20 min.
Not sure why it didn’t show correctly. Follow the time in the recipe card….40 minutes and then an additional 15-20 minutes. Enjoy!
Can I save half the mixture in frig for a few days?
I would suggest making it all at once and just reheating the leftovers.
Waaaay too greasy & oily. It tastes good, though. I’m going to give it another try and be mindful of leanness of the meat I buy and only put the provolone in the middle with a classic ketchup topping. I love cheese, but I think it is what largely contributed to the all of the excess oil.
80/20 & 85/20 ground beef are great for juicy hamburgers, but are NOT “lean” beef rated. Even for hamburgers, I use 90/10 ground beef.
Hi Sabrina: IMO, you’re the “Queen of Philly Cheesesteak recipes”! You posted several ‘spins’ on the Philly Cheesesteak Sandwich, and they are all incredibly delicious. Even though green bell peppers are (apparently) NOT used in the original Philly sandwich, they definitely should be, since they add a HUGE amount of flavor, and in my opinion, only improve it. This Philly Cheesesteak Meatloaf is out of this world good, and I thought that my Meatloaf recipe (which I’ve perfected over the years) was good. This one definitely outshines mine. Kudos 🙂
You are so sweet to say this, Angelina! I’m so glad you’re loving all of the recipes.
Can you please make an app? The food looks great
Thanks so much! We’re working on it. 🙂
my family absolutely loved this! I will for sure be adding this to my menu often!
I don’t see the nutrition information?? Thanks for any help on that!
I just updated it for you. We appreciate your patience as we’re working through all of the recipes to show nutritional information. I hope you enjoy it!
Recipe was amaizing just switched panko to ritz crackers cause that’s what I use on my reg meat loaf…. thanks!!
So glad you enjoyed it, John!
It was delicious! Added garlic, spicy mustard , fresh jalapeño. I also used an lb sausage and Lb beef . It did take much longer to cook then noted .. it took about 1.5 hr total cook time @375
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Made this last night. Only addition was to wrap the meatloaf with bacon. Came out fantastic!
Thanks for dropping by to let me know! I’m so glad you enjoyed it!