Philly Cheesesteak Meatloaf
The combination of ground beef, peppers, and onions, topped with cheese turns your favorite Philly cheesesteak sandwich into a meatloaf!
Philly Cheesesteak Meatloaf Recipe
This philly cheesesteak version is an amazing new take on traditional meatloaf with all the sauteed onions, mushrooms, and peppers. Don’t forget the melted cheese. I mean, what’s not to love?
We make these sandwiches all the time when we need a quick meal on a busy weeknight. So, why not turn these into one of my other favorite dishes, meatloaf?
It’s the just like your mom used to make but center of the meatloaf is stuffed with all the yummy extras like peppers and onions. Check out my philly cheeseteak skillet too!
Ingredients Needed
Ground Beef – Don’t use lean ground beef as it may dry out. Use an 80/20 for best results. Substitute ground pork, ground turkey, or even ground sausage but you might need to add some fat to it.
Peppers – I like to use green pepper but feel free to use red, orange, or yellow ones too.
Onion – Sweet or yellow onion.
Mushrooms – I like to use white button or baby bella mushrooms.
Breadcrumbs – Use regular, seasoned bread crumbs, or panko crumbs. You can even substitute cracker crumbs.
Cheese – Provolone cheese and mozzarella cheese.
Spices – Garlic powder, salt, black pepper,
Pantry staples – Large eggs, milk, olive oil, Worcestershire sauce.
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How to Make Philly Cheese Steak Meatloaf
First: Preheat oven to 350°F. Grease a 9×5 inch loaf pan. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, diced green bell pepper, diced onion, garlic powder, salt, and black pepper. Mix until just combined.
Second: Heat olive oil in a large skillet over medium heat. Add sliced onion, sliced green bell pepper, and mushrooms. Cook until vegetables are softened, about 5-7 minutes.
Stir in Worcestershire sauce and season with salt and pepper. Remove from heat and let cool slightly.
Third: Press half of the meatloaf mixture into the bottom of the pan. Spread the cooked peppers, onions, and mushrooms over the meat.
Cover with 6 slices of provolone cheese. Top with the remaining meat mixture, pressing gently to seal the edges around the cheese.
Fourth: Place in the oven and bake for 45 minutes. Remove and sprinkle the top of the meatloaf with shredded cheese.
Fifth: Return to oven and bake for an additional 15 minutes, or until cheese is melted and bubbly.
Sixth: Remove and let the meatloaf rest for 10 minutes before slicing. Serve warm.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350F oven for 15-20 minutes or until warmed through.
You can also reheat slices in the microwave. Cover with a damp paper towel to keep it from drying out.
Can I make it ahead of time?
Yes, you can! Make the meatloaf mixture, assemble it in the loaf pan, and refrigerate it up to a day in
advance. Bake as usual when ready.
Can I freeze it?
Cool, wrap in plastic wrap then foil, label, freeze up to 3 months. Thaw overnight in the fridge before reheating.
Do I need to cook the veggies beforehand?
Yes, you do. This helps to soften them and gets out most of the water. Otherwise they will release a bunch while cooking and overflow the loaf pan.
Can I make this in a slow cooker?
Of course! Shape the loaf, leaving off the cheese on top, and place in the crock pot. Cook on low for 6-8 hours or on high for 3-4 hours, until the internal temperature reaches 160°F.
Top with cheese during the last 10 minutes of cooking.
Serving Suggestions
This philly cheesesteak meatloaf recipe has everything you need to make a complete meal with all the veggies inside.
But if you need a side dish, you can always serve it with some roasted carrots, some mashed potatoes, or your favorite salad.
Don’t forget some dinner rolls to soak up all the juices!
Tips for No Leftovers
- Using 80/20 ground beef is recommended if you’re looking for a juicier and moist meatloaf. Or you can use ground turkey or chicken in place of the beef.
- Switch up your cheese options for something like smoky gouda or a spicy pepper jack.
- Be sure to saute your veggies well so they release a bunch of their moisture. If you don’t there will be a bunch of liquid in your pan while it bakes.
- Cover with aluminum foil when baking so the top doesn’t dry out.
- Place a pan underneath your loaf pan in case liquid bubbles over, so it doesn’t get on the bottom of the oven.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Philly cheesesteak meatloaf is a delicious twist on a classic! The ground beef stuffed with peppers, onions, and mushrooms, all topped with cheese make it the perfect meal for a weeknight dinner with the family!
Philly Cheesesteak Meatloaf
Ingredients
Meatloaf
- 2 pounds ground beef
- 1 cup breadcrumbs
- 2 eggs beaten
- 1/2 cup milk
- 1/2 cup green bell pepper diced
- 1/2 cup onion diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Meatloaf Filling
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 ounces mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 6 slices Provolone cheese
- Salt and pepper to taste
Topping
- 1 cup provolone cheese shredded
- 1/2 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, combine ground beef, breadcrumbs, eggs, milk, diced green bell pepper, diced onion, garlic powder, salt, and black pepper.
- Mix until just combined.
- Heat olive oil in a skillet over medium heat. Add sliced onion, sliced green bell pepper, and mushrooms.
- Cook until vegetables are softened, about 5-7 minutes. Stir in Worcestershire sauce, and season with salt and pepper.
- Remove from heat and let cool slightly.
- Press half of the meatloaf mixture into the bottom of the prepared loaf pan. Spread the cooked vegetable mixture over the meat.
- Lay 6 slices of provolone cheese over the vegetable mixture, covering it completely.
- Top with the remaining meatloaf mixture, pressing gently to seal the edges around the cheese.
- Place the loaf pan in the preheated oven and bake for 45 minutes.
- Remove meatloaf from the oven and sprinkle evenly with shredded provolone and mozzarella cheese.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the meatloaf rest for 10 minutes before slicing. Serve warm.
Notes
- Using 80/20 ground beef is recommended if you’re looking for a juicier and moist meatloaf. Or you can use ground turkey or chicken in place of the beef.
- Switch up your cheese options for something like smoky gouda or a spicy pepper jack.
- Be sure to saute your veggies well so they release a bunch of their moisture. If you don’t there will be a bunch of liquid in your pan while it bakes.
- Cover with aluminum foil when baking so the top doesn’t dry out.
- Place a pan underneath your loaf pan in case liquid bubbles over, so it doesn’t get on the bottom of the oven.
Nutrition
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