Philly Cheesesteak Meatloaf

This Philly cheesesteak meatloaf takes everything you love about the classic sandwich—savory beef, onions, peppers, mushrooms, and melty provolone—and bakes it into an ultra-juicy loaf. It’s hearty, cheesy, and packed with that familiar cheesesteak flavor in every slice. The optional cheese whiz adds extra richness, while Worcestershire and ketchup give the meatloaf a deep, tangy boost. It’s perfect for a family dinner and makes incredible leftovers for sandwiches. Finish it under the broiler for that gooey cheese blanket on top.

Ingredients

• 1 tbsp oil
• 1 onion, diced
• 1 green bell pepper, diced
• 8 oz mushrooms, diced
• 2 cloves garlic, chopped
• 2 lb ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup cheese whiz (optional)
• 1 tsp Worcestershire sauce
• 2 tbsp ketchup
• 2 eggs
• 1 cup panko breadcrumbs
• 4 oz provolone (optional)
• 8 slices provolone

Directions

1. Preheat oven to 350°F and line a baking sheet (or lightly grease a loaf pan).
2. Heat oil in a large pan over medium heat.
3. Cook onion, bell pepper, and mushrooms until tender, about 7–10 minutes.
4. Add garlic and cook 1 minute until fragrant, then remove from heat.
5. Mix ground beef, salt, pepper, cheese whiz (if using), Worcestershire, ketchup, eggs, breadcrumbs, and the cooked veggie mixture.
6. Press half the meat mixture down, place the solid piece of provolone in the middle (if using), then top with remaining mixture.
7. Seal edges well, shape into a loaf, and place on the baking sheet.
8. Bake 50–60 minutes, until cooked through.
9. Lay provolone slices over the top and return to the oven.
10. Broil 2–4 minutes until the cheese is melted.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 520 kcal | Servings: 8

Tips

Sauté the veggies until most of their moisture cooks off—this keeps the meatloaf from getting watery and helps it hold together.

Rest the meatloaf 10 minutes before slicing so the juices settle; store leftovers in the fridge up to 4 days and reheat slices gently.

FAQ

Do I need the cheese whiz?
No—it’s optional for extra richness, but the provolone alone still gives plenty of cheesesteak flavor.

Can I skip the mushrooms?
Yes—leave them out or swap with extra onion and pepper if you prefer.

How do I know it’s done?
It should be cooked through in the center; a thermometer reading 160°F is the most reliable.

Can I make this ahead of time?
Yes—assemble the loaf, cover, refrigerate, then bake when ready (add a few minutes if starting cold).