Description

The Philly Cheesesteak Meatloaf is a mouthwatering fusion of two beloved comfort foods: the classic Philly cheesesteak sandwich and traditional meatloaf. This recipe combines tender ground beef with sautéed onions, bell peppers, and mushrooms, all mixed with savory Worcestershire sauce and ketchup for a rich, flavorful base. The star of the dish is the layer of gooey Provolone cheese hidden inside the meatloaf, which melts to perfection as it bakes, creating a deliciously cheesy center reminiscent of a true Philly cheesesteak. Topped with more Provolone for a golden, bubbly crust, this meatloaf is the perfect hearty meal for family dinners or gatherings.

Ingredients

Scale

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 black pepper
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 large eggs2 lbs lean ground beef (80/20 or 85/15)
1 cup panko breadcrumbs
8 ounces Provolone cheese slices

Instructions

Preheat the oven to 375°F. Spray a large (9×5) loaf pan with cooking spray.
Melt the butter in a large skillet over medium heat. Add the diced onions, bell peppers, mushrooms, salt, and pepper. Sauté for 1-2 minutes before stirring, then let brown for another 1-2 minutes. Remove from heat and let cool for 5 minutes.
In a large bowl, blend the ketchup, Worcestershire sauce, and eggs until smooth. Add the ground beef, sautéed vegetables, and panko breadcrumbs, and mix thoroughly with your hands until well combined.
Press half of the meat mixture into the prepared loaf pan. Lay half of the provolone cheese slices in a single layer through the center of the meatloaf, about 2 inches wide. Top with the remaining meat mixture.
Bake for 40 minutes. Remove from the oven, top with the remaining provolone cheese slices, and return to the oven. Bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!

Notes

Meat Selection: The recipe calls for lean ground beef (80/20 or 85/15), which provides a good balance of flavor and moisture without being too greasy. If you prefer a lighter option, ground turkey or chicken can be substituted, but be aware that the texture and flavor will be slightly different.
Cheese Substitutions: While Provolone is the traditional cheese used in Philly cheesesteaks, you can substitute it with other cheeses like cheddar, mozzarella, or American cheese, depending on your preference. Each cheese will bring its own unique flavor and melting characteristics to the dish.
Vegetable Preparation: Properly sautéing the onions, bell peppers, and mushrooms is key to enhancing their flavor. Don’t rush this step—allow the vegetables to caramelize slightly for a deeper, richer taste. Cooling the vegetables before mixing them with the meat mixture is important to avoid cooking the eggs prematurely.
Breadcrumbs: Panko breadcrumbs are used in this recipe to help bind the meatloaf and maintain its structure. For a gluten-free version, substitute the panko with gluten-free breadcrumbs, crushed gluten-free crackers, or rolled oats.
Make-Ahead Option: This meatloaf can be assembled ahead of time and stored in the refrigerator or freezer before baking. If you choose to freeze it, be sure to thaw it completely in the refrigerator before baking to ensure even cooking.
Serving Suggestions: This Philly Cheesesteak Meatloaf pairs beautifully with classic sides like mashed potatoes, roasted vegetables, or a simple green salad. For an extra touch of comfort, serve with a side of crusty bread or garlic toast to soak up the savory juices.
Leftovers: Leftover meatloaf can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat slices in the oven or microwave, ensuring the meatloaf remains juicy and tender.