If you love a good cheesesteak, you're going to want to try this Philly Cheesesteak Meatloaf. Tender peppers and onions, steak seasoning, and a gooey cheesy center give it all the cheesesteak flavor in an easy loaf pan dinner. It's great with mashed potatoes or roasted vegetables, and the next-day sandwiches might be my favorite part.
Table of contents
Why We Love This Recipe
- The cheesy center - Every slice has a layer of melty provolone running through the middle, with more melted on top. It's the part everyone looks for when the loaf is cut.
- Cheesesteak flavor - Sautéed green and red peppers, onions, and steak seasoning give it the flavor of a Philly cheesesteak sandwich in a classic comfort-food meatloaf.
- Moist not dry - 80/20 ground beef keeps the loaf full of flavor without drying out.
- Easy to make - Prep the vegetables ahead of time and the loaf goes together in minutes.
- Leftovers you'll want - Cold or reheated, the next-day slices make amazing sandwiches.
Cheesesteak Meatloaf Ingredients
- Ground Beef - I use 80/20. It gives great flavor without turning out dry.
- Onion, Green and Red Peppers - I use both peppers for flavor and color. Dice them finely along with the onion so they soften and blend into the loaf.
- Steak Seasoning - My favorite is McCormick's Montreal Steak. It's salty, so the added teaspoon of salt in the recipe is optional.
- Provolone Cheese - Provolone is the classic cheesesteak cheese and is usually found in slices. You can break in half, cut into strips, or shred it. White American cheese or mozzarella are other options for a creamy texture.
- Breadcrumbs, Eggs, Milk - Plain breadcrumbs are used in this recipe. Along with the milk and eggs makes a classic meatloaf binder.
- Ketchup - It goes in both the meatloaf mixture and the glaze.
- Worcestershire Sauce - Used in both the meatloaf and the glaze topping.
- Salt and Black Pepper - You may want to adjust the amount of salt and pepper depending on the steak seasoning you use.
How to Make Philly Cheesesteak Meatloaf
Preheat the oven to 350°F. Line a loaf pan with parchment paper or lightly grease the pan with cooking oil or nonstick cooking spray.
Heat the olive oil in a skillet over medium heat. Add the onion and peppers. Cook for 5 to 7 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant. Remove the pan from heat and allow the mixture to cool slightly.
In a large bowl, combine the ground beef, cooked vegetables, steak seasoning, pepper, Worcestershire sauce, eggs, breadcrumbs, milk, ketchup and salt if using. Mix gently until just combined.
Place half of the meat mixture into the prepared loaf pan.
Create an indent down the center to hold the cheese.
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Add a layer of provolone cheese down the center, leaving a border around the edges. Shredded cheese is shown. You can also cut into strips or lay half slices down the center.
Cover with the remaining meat mixture and gently press to seal the cheese inside.
Mom Tip
Don't overpack the center with cheese. Too much cheese just clumps together instead of melting into a smooth layer. One layer of sliced or shredded provolone down the middle, with a border around the edges, is plenty.
Mix the glaze topping of ketchup and Worcestershire sauce together and spread over the top of the meatloaf.
Bake the meatloaf for 55 to 60 minutes, or until the internal temperature reaches 160°F.
Sprinkle the remaining cheese over the top and return the meatloaf to the oven for 5 to 10 minutes until the cheese is melted.
Let the meatloaf rest for 10 minutes before slicing and serving.
Serve the meatloaf with mashed potatoes, roasted vegetables, or a dinner salad.
Philly Cheesesteak FAQs
Provolone is the classic cheesesteak cheese, and it's what I use. White American cheese or mozzarella can also be used.
I haven't tested turkey in this recipe, but I've used it in my other meatloaf recipes with no problems.
A regular 9 x 5 meatloaf pan. Line it with parchment paper or lightly grease it.
You can prep the vegetables ahead, which makes the process go together faster. I mix the meatloaf right before baking. This meatloaf also reheats easily, you can bake the meatloaf, cool, and refrigerate. Then warm slices when you are ready for a meal.
Storage and Reheating
- Refrigerator - Cover leftovers and keep them in the fridge for 3 to 4 days.
- Freezer - Cut the meatloaf into slices, wrap each slice individually, and place the slices in a freezer zip-top bag. They keep for 2 to 3 months.
- Thawing - Thaw overnight in the refrigerator, or reheat straight from frozen.
- Reheating - Use a skillet, air fryer, or microwave. If you're reheating from frozen, start the skillet on lower heat and use reduced power in the microwave at first. Watch the microwave closely. Reheating time depends on how thick the slices are.
- Leftover Sandwiches - Leftover meatloaf makes amazing sandwiches the next day.
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Complete Recipe
Philly Cheesesteak Meatloaf Recipe
Equipment
- 1 Loaf Pan 9 by 5 inches
Ingredients
For the meatloaf
- 2 pounds Ground Beef 80/20
- 1 tablespoon Olive Oil
- 1 Yellow Onion medium, finely diced
- 1 Green Bell Pepper finely diced
- 1 Red Bell Pepper finely diced
- 3 cloves Garlic minced
- 1 teaspoon Salt optional (steak seasoning is salty)
- ½ teaspoon Black Pepper
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Steak Seasoning
- 2 Eggs large
- 1 cup Breadcrumbs plain
- ½ cup Milk
- 2 tablespoons Ketchup
- 8 ounces Provolone Cheese divided
For the topping
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire Sauce
Instructions
- Preheat the oven to 350°F. Line a 9 by 5 loaf pan with parchment paper, or lightly grease it with cooking oil or nonstick spray.
- Heat the olive oil in a skillet over medium heat. Add the onion and peppers and cook for 5 to 7 minutes, until softened.
- Stir in the garlic and cook for 30 seconds, until fragrant. Take the skillet off the heat and let the vegetables cool slightly.
- In a large bowl, combine the ground beef, cooled vegetables, steak seasoning, pepper, Worcestershire sauce, eggs, breadcrumbs, milk, ketchup, and salt (if using). Mix gently, just until combined.
- Press half of the meat mixture into the prepared loaf pan. Make an indent down the center for the cheese.
- Lay a layer of provolone down the center, leaving a border around the edges. Use about two-thirds of the cheese for the center.
- Top with the remaining meat mixture and gently press to seal the cheese inside.
- Stir the ketchup and Worcestershire sauce together for the glaze and spread it over the top.
- Bake for 55 to 60 minutes, until the internal temperature reaches 160°F.
- Sprinkle the remaining provolone over the top and bake for 5 to 10 more minutes, until the cheese is melted.
- Rest the meatloaf for 10 minutes before slicing and serving.
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