I love how this Philly Cheesesteak Meatloaf combines the best of two comfort food favorites—meatloaf and cheesesteak—into one cheesy, flavorful dish. The provolone melts beautifully between layers of juicy beef, while the peppers and onions add that signature Philly flavor. I find it’s a perfect weeknight meal that feels special enough for guests. It’s hearty, full of flavor, and delivers all the nostalgia of traditional meatloaf with a delicious twist.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Meatloaf: 2 pounds ground beef 1 cup breadcrumbs 1 egg ½ cup milk 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon black pepper
For the Cheesesteak Filling: 1 green bell pepper, diced 1 small onion, diced 1 tablespoon olive oil 8 slices provolone cheese (4 for filling, 4 for topping)
Optional Garnish: Fresh parsley, chopped
Directions
I preheat the oven to 375°F (190°C).
In a skillet, I heat the olive oil over medium heat and sauté the diced peppers and onions for about 5 minutes, until softened. Then I set them aside to cool slightly.
In a large bowl, I mix together the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and black pepper until everything is well combined.
I press half of the meat mixture into the bottom of a loaf pan to form the base.
I layer 4 slices of provolone cheese over the meat, followed by the sautéed peppers and onions.
I top everything with the remaining half of the meat mixture, pressing the edges to seal the filling inside.
I bake the meatloaf for about 45–50 minutes. In the last 5 minutes, I lay the remaining 4 slices of provolone on top and return it to the oven until the cheese is melted and bubbly.
I let the meatloaf rest for 5–10 minutes before slicing. If I want a nice finish, I sprinkle fresh chopped parsley over the top.
Servings and Timing
This recipe makes 6 servings. Total time is 1 hour and 5 minutes, including prep and baking.
Variations
When I want to lighten things up, I use ground turkey instead of beef. I also like to switch up the cheese—mozzarella gives a creamier melt, while Swiss adds a nutty flavor. For extra indulgence, I add a drizzle of melted butter or beef broth over the loaf before baking to keep it ultra moist. Sometimes I mix in sautéed mushrooms with the peppers and onions for a heartier filling. To make it gluten-free, I simply replace the breadcrumbs with almond flour or gluten-free crumbs.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 1–2 minutes. For longer storage, I freeze the cooked meatloaf tightly wrapped for up to 2 months, then thaw overnight in the fridge before reheating.
FAQs
Can I make this meatloaf ahead of time?
Yes, I often assemble it up to a day ahead, cover it, and refrigerate it until ready to bake.
Can I use a different type of cheese?
Absolutely. I love trying mozzarella, cheddar, or pepper jack for different flavor profiles.
How can I make it gluten-free?
I replace the breadcrumbs with gluten-free breadcrumbs or almond flour.
Can I make this with ground turkey or chicken?
Yes, I’ve made it with both and it’s still delicious—just slightly lighter in texture.
Do I need to sauté the peppers and onions first?
Yes, I always sauté them to soften their flavor and avoid excess moisture in the meatloaf.
How do I keep the meatloaf from drying out?
I don’t overbake it and I always let it rest before slicing so the juices redistribute.
Can I add mushrooms?
Definitely. I sauté mushrooms with the peppers and onions for extra flavor and heartiness.
What can I serve with this meatloaf?
I love serving it with mashed potatoes, roasted vegetables, or a crisp green salad.
Can I make mini meatloaves instead?
Yes, I divide the mixture into muffin tins and bake for about 25–30 minutes for individual portions.
How long does it keep in the fridge?
It stays fresh for up to 3 days when stored properly in an airtight container.
Conclusion
I love this Philly Cheesesteak Meatloaf because it transforms a traditional comfort food into something exciting and full of cheesy goodness. The tender beef, melty provolone, and sautéed peppers and onions create layers of flavor that are rich, cozy, and satisfying. It’s the perfect meal for anyone who loves a classic with a twist—easy to make, hearty to eat, and sure to please every time.
A hearty, cheesy twist on classic meatloaf inspired by Philly cheesesteak flavors. Juicy ground beef is layered with provolone cheese, sautéed peppers, and onions for an irresistibly melty and flavorful comfort meal.
Total Time:1 hour 5 minutes
Yield:6 servings
Ingredients
For the Meatloaf:
2 lbs ground beef
1 cup breadcrumbs
1 egg
1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
For the Cheesesteak Filling:
1 green bell pepper, diced
1 small onion, diced
1 tbsp olive oil
8 slices provolone cheese (4 for filling, 4 for topping)
Optional Garnish:
Fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion, sauté for about 5 minutes until softened, then set aside to cool slightly.
In a large bowl, mix together ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
Press half of the meat mixture into the bottom of a loaf pan to form the base.
Layer 4 slices of provolone over the meat, then add the sautéed peppers and onions evenly.
Top with the remaining half of the meat mixture, pressing to seal the edges.
Bake for 45–50 minutes. In the last 5 minutes, place the remaining 4 slices of provolone on top and return to the oven until melted and bubbly.
Let the meatloaf rest for 5–10 minutes before slicing. Garnish with chopped parsley if desired, and serve warm.
Notes
Use ground turkey or chicken for a lighter version.
Switch up the cheese—try mozzarella, Swiss, or pepper jack for variation.
Add sautéed mushrooms with the peppers and onions for extra flavor.
For a gluten-free version, use almond flour or gluten-free breadcrumbs.
Do not overbake—resting before slicing helps retain juiciness.
