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
Scale
- 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