If you love a hearty meatloaf as much as you crave a classic Philly cheesesteak, you’re in for a treat. This Ultimate Philly Cheesesteak Meatloaf marries the best of both worlds: a moist, flavorful beef loaf studded with sautéed onions and peppers, topped with tender slices of steak and melted provolone. I first experimented with this mash-up on a rainy Sunday when I wanted something more exciting than my grandmother’s standard meatloaf but still comfort-food familiar. The result was pure magic—every slice delivers the savory depth of a slow-baked meatloaf and the gooey, beef-and-cheese indulgence of a cheesesteak sandwich.
What makes this recipe work so well is layering: you begin with a classic seasoned meatloaf base that locks in moisture with soaked breadcrumbs and Worcestershire tang, then you finish it off exactly like a Philly—topping it with ribeye, onions, peppers, and provolone for a show-stopping finale. Serve it on hoagie rolls for sandwiches, over mashed potatoes, or plated alongside your favorite greens. No matter how you slice it, this dish elevates ordinary dinner into something memorable.
Below you’ll find the full ingredient list and the first four essential steps: preheating and prepping your pan, soaking the breadcrumbs, sautéing the aromatics, and mixing the meatloaf base. Once you’ve pressed your loaf into the pan, you’ll be ready to bake before adding that iconic steak-and-cheese topping.
Ingredients
For the Meatloaf Base
- 2 lbs (900 g) ground beef
- 1 cup (100 g) plain breadcrumbs
- ½ cup (120 ml) milk
- 1 large egg, beaten
- 1 small yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the Philly-Style Topping
- 1 Tbsp olive oil
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 lb (450 g) thinly sliced beef (ribeye or top round)
- 6 slices provolone cheese
To Garnish (Optional)
- Chopped fresh parsley
- Hoagie rolls or mashed potatoes, for serving
STEPS
- Preheat Your Oven
Preheat to 350 °F (175 °C). Lightly grease a 9×5″ (23×13 cm) loaf pan or line it with parchment paper for easy removal. Proper preheating ensures even cooking throughout the loaf. - Soak the Breadcrumbs
In a small bowl, combine 1 cup breadcrumbs with ½ cup milk. Let rest for 3–5 minutes, until the milk is fully absorbed and the mixture is moistened. This step keeps the meatloaf tender by locking in moisture.
- Sauté the Aromatics
Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Add the finely chopped onion, bell pepper, and minced garlic, and sauté for about 4 minutes, until the vegetables soften and the onion turns translucent. Remove from heat and allow to cool slightly—this prevents the egg in the meat mixture from cooking prematurely.
- Mix the Meatloaf
In a large bowl, combine the 2 lbs ground beef, the soaked breadcrumb mixture, 1 large beaten egg, 2 Tbsp Worcestershire sauce, 1 tsp salt, and ½ tsp pepper. Add the cooled sautéed vegetables, then gently mix with your hands or a sturdy spoon until just combined. Avoid overmixing, which can make the loaf dense.
- Shape and Press
Transfer the meat mixture into the prepared loaf pan. Press down evenly so there are no air pockets, and smooth the top with a spatula. Your meatloaf base is now ready for its first bake—once it’s halfway cooked, we’ll add the Philly-style topping for the grand finale.
Baking, Philly-Style Topping, and Serving
Once your loaf pan is filled and smoothed, it’s time to transform this hearty meatloaf into a true Philly-style feast. You’ll bake a sturdy base, then layer on tender steak, peppers, onions, and provolone for that classic cheesesteak finish.
STEPS
- Bake the Meatloaf
Place the prepared loaf pan in your preheated 350 °F (175 °C) oven. Bake for 45 minutes without opening the door, so the center cooks through evenly while the exterior develops a firm crust. - Prepare the Steak Slices
While the meatloaf bakes, heat a clean skillet over medium–high heat. Add the thinly sliced beef (ribeye or top round), seasoning it lightly with salt and pepper. Sear, stirring constantly, until the slices are just browned—about 3–4 minutes. Transfer to a plate and cover loosely with foil to keep warm. - Sauté the Topping Vegetables
In the same skillet, add a drizzle of olive oil if needed, then the thinly sliced onion and bell pepper. Sauté over medium heat for 3 minutes, or until the vegetables are tender-crisp and lightly caramelized. Remove from heat and set aside. - Add the Philly-Style Layers
After the initial 45-minute bake, carefully remove the meatloaf from the oven. Arrange the cooked steak slices evenly across the top of the loaf. Next, distribute the sautéed onions and peppers in a single layer. Finally, drape the 6 slices of provolone cheese over the entire surface, overlapping as necessary to cover the toppings completely. - Finish Baking
Return the loaf pan to the oven for an additional 5–7 minutes, or until the provolone is fully melted and begins to bubble at the edges. For a lightly golden top, you can switch to broil for 1–2 minutes, watching closely to prevent burning. - Rest and Slice
Remove the meatloaf from the oven and let it rest in the pan for 10 minutes. This resting period allows the juices to redistribute, making slicing cleaner and preventing the layers from sliding apart. After resting, use the parchment paper—or run a knife around the edges—to gently lift the loaf out. Transfer to a cutting board and slice into 8 even pieces. - Serve
Offer each slice on a toasted hoagie roll for an authentic sandwich experience, or plate the slices atop creamy mashed potatoes for a comforting dinner. Garnish with a sprinkle of chopped fresh parsley to enhance color and freshness.
Helpful Variations and Tips
- Cheese Alternatives: Swap provolone for Swiss or pepper jack for extra heat. A blend of two cheeses adds complexity.
- Spice It Up: Mix a teaspoon of crushed red pepper flakes into the ground-beef mixture for an underlying kick.
- Make-Ahead Shortcut: Assemble and bake through the first 45 minutes, cool, cover, and refrigerate. Next day, reheat topping and assemble steps before finishing the cheese layer and final bake.
- Vegetarian Twist: Replace the beef loaf base with a lentil-walnut “meat” mixture (seasoned with soy sauce and smoked paprika) and top with grilled portobello slices instead of steak.
- One-Skillet Finish: If you don’t have a loaf pan, shape the meatloaf on a parchment-lined baking sheet, bake as directed, then add toppings directly on the sheet for an informal presentation.
With these steps and creative options, your Ultimate Philly Cheesesteak Meatloaf becomes a showstopping centerpiece—combining the hearty satisfaction of meatloaf with the iconic flavors of a cheesesteak every time you bake it.
FAQs and Conclusion
Q1: How should I store and reheat leftovers?
Allow any leftover meatloaf slices to cool to room temperature, then wrap tightly in aluminum foil or store in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm at 350 °F (175 °C) for 10–12 minutes, or microwave individual portions until heated through.
Q2: Can I prepare this ahead of time?
Yes. Assemble and bake the meatloaf through Step 6 (before adding the steak and cheese), then cool completely, cover, and refrigerate for up to 24 hours. When ready to serve, reheat the loaf base for 10 minutes at 350 °F (175 °C), then complete Steps 7–8 to add the Philly-style topping and finish the bake.
Q3: What can I use instead of ribeye or top round?
You can substitute flank steak, sirloin, or even thinly sliced roast beef from the deli. Adjust the quick sear time as needed so the beef is just browned but still tender.
Q4: How do I prevent the meatloaf from drying out?
Soaking the breadcrumbs in milk, adding an egg, and including sautéed onions and peppers all help retain moisture. Avoid overmixing the meat when combining ingredients, and be sure to let the finished loaf rest for 10 minutes before slicing.
Q5: Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs and ensure Worcestershire sauce and any other seasonings are labeled gluten-free. The rest of the ingredients are naturally gluten-free.
Q6: What side dishes pair well with this meatloaf?
Classic mashed potatoes or creamy polenta, roasted vegetables (such as Brussels sprouts or carrots), or a crisp green salad all complement the rich flavors of this Philly Cheesesteak Meatloaf.
Conclusion
This Ultimate Philly Cheesesteak Meatloaf brings together the best of two beloved comfort foods in one memorable dish. A tender, well-seasoned meatloaf base bakes to juicy perfection, then transforms into a Philly-style masterpiece under layers of seared steak, sautéed onions and peppers, and melted provolone. Whether served on hoagie rolls as a sandwich or plated over mashed potatoes, it’s sure to become a favorite for family dinners, game-day gatherings, or any occasion when you want to impress without fuss. Give it a try, customize the toppings to your taste, and enjoy the unbeatable combination of meatloaf and cheesesteak in every slice.
Ultimate Philly Cheesesteak Meatloaf: Two Classics in One
- Total Time: 72 minutes
- Yield: 8 servings 1x
Description
This Ultimate Philly Cheesesteak Meatloaf combines a moist, flavorful beef loaf with sautéed onions and peppers, topped with tender steak slices and melted provolone for a comforting and indulgent meal.
Ingredients
- 2 lbs ground beef
- 1 cup plain breadcrumbs
- ½ cup milk
- 1 large egg, beaten
- 1 small yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 Tbsp olive oil
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 lb thinly sliced beef (ribeye or top round)
- 6 slices provolone cheese
- Chopped fresh parsley (optional)
- Hoagie rolls or mashed potatoes, for serving (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Lightly grease a 9×5″ loaf pan or line with parchment paper.
- In a small bowl, soak breadcrumbs in milk for 3–5 minutes until absorbed.
- Heat olive oil in skillet over medium heat; sauté finely chopped onion, bell pepper, and garlic for 4 minutes until softened. Let cool slightly.
- In large bowl, combine ground beef, soaked breadcrumbs, beaten egg, Worcestershire sauce, salt, pepper, and cooled sautéed vegetables. Mix gently until just combined.
- Transfer mixture to loaf pan, pressing evenly and smoothing top.
- Bake meatloaf for 45 minutes without opening oven.
- While baking, heat skillet over medium-high heat; season sliced beef with salt and pepper, sear 3–4 minutes until browned. Keep warm covered.
- In same skillet, sauté thinly sliced onion and bell pepper for 3 minutes until tender-crisp. Remove from heat.
- After 45 minutes, remove meatloaf from oven. Layer cooked steak slices evenly on top, then add sautéed onions and peppers.
- Cover with provolone slices, overlapping to cover toppings.
- Return to oven for 5–7 minutes until cheese melts and bubbles; optionally broil 1–2 minutes for golden top.
- Rest meatloaf 10 minutes before slicing. Garnish with parsley and serve on hoagie rolls or mashed potatoes.
Notes
Swap provolone for Swiss or pepper jack cheese for variety. Add crushed red pepper flakes to meat mixture for heat. Make ahead by baking base, cooling, refrigerating, then finishing topping and baking when ready. For vegetarian, use lentil-walnut loaf and grilled portobello slices. If no loaf pan, shape on baking sheet and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg
