Philly Cheesesteak Meatloaf
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For the Meatloaf:
2 lbs ground beef (80/20)
1 cup Italian breadcrumbs
2 large eggs
1/2 cup whole milk
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
For the Filling:
1 tbsp olive oil
1 green bell pepper, diced
1/2 red bell pepper, diced
1 medium onion, thinly sliced
6-8 slices provolone cheese (or 1 1/2
cups shredded mozzarella)
Optional Topping:
1/2 cup shredded provolone or
mozzarella
2 tbsp ketchup (light glaze, optional)
Fresh parsley, chopped
Instructions
Preheat oven to 375°F. Line a baking
sheet with parchment paper
Heat olive oil in a skillet over medium
heat. Sauté peppers and onions for
6-8 minutes until soft and slightly
caramelized. Let cool slightly.
In a large bowl, mix ground beef,
breadcrumbs, eggs, milk,
Worcestershire sauce, salt, pepper, and
garlic powder. Mix gently until
combined.
On parchment paper, press meat
mixture into a large rectangle about 1/2
inch thick.
Layer provolone slices down the center.
Top with sautéed peppers and onions.
Carefully roll into a loaf, sealing the
edges well to keep the cheese inside.
Transfer to baking sheet and bake
50-60 minutes, until internal temperature reaches 160°F.
Sprinkle extra cheese on top during the
last 5 minutes and broil until bubbly
and golden.
Rest 10 minutes before slicing. Garnish
with parsley.
Serving Suggestions
Serve with garlic mashed potatoes,
roasted veggies, or toasted hoagie rolls
for a true cheesesteak experience
Leftovers make amazing sandwiches
the next day.
If you're a fan of Philly cheesesteak sandwiches but looking for a new way to enjoy those classic flavors, this Philly Cheesesteak Meatloaf recipe is a fantastic choice. I tried this recipe recently, and the combination of sautéed green and red bell peppers with caramelized onions and provolone cheese inside a tender ground beef loaf really hits all the right notes. One tip I learned is to let the sautéed veggies cool a bit before layering them onto the meat mixture. This helps keep the cheese from melting too early and keeps the loaf's structure intact when rolling it up. Using Italian breadcrumbs combined with whole milk and Worcestershire sauce adds moisture and depth of flavor, making the meatloaf juicy and rich. Baking it at 375°F for about 50-60 minutes until it reaches 160°F internally ensures the beef is fully cooked but still tender. I especially liked broiling the shredded provolone on top during the last 5 minutes. It creates a beautiful golden cheesy crust that adds textural contrast. For sides, I paired the meatloaf with creamy garlic mashed potatoes and roasted veggies, providing a comforting and balanced meal. The leftovers the next day made truly amazing sandwiches on toasted hoagie rolls, recreating that Philly cheesesteak vibe in a convenient handheld form. This recipe works wonderfully for weeknight dinners or casual gatherings because it's straightforward and hearty. Plus, you can easily customize the cheese or peppers according to your preferences. If you want to add a touch of sweetness, the optional ketchup glaze on top gives a nice light glaze that complements the savory meatloaf. Overall, this cheesy Philly meatloaf is a unique twist on traditional comfort food that is simple to make yet impressively flavorful. For anyone who loves the classic cheesesteak elements but wants to try something new, this dish is definitely worth adding to your recipe rotation.
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