Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf with melted provolone cheese cascading down, packed with juicy ground beef, sautéed onions, bell peppers, and mushrooms. Topped with fresh parsley and baked to golden perfection. Find the full recipe on FoodForYourGood.com

If you love a good Philly cheesesteak but want something heartier and easier to make, this Philly Cheesesteak Meatloaf is about to become your new favorite recipe. It’s got everything you crave—juicy beef, melty provolone cheese, sautéed peppers, onions, and mushrooms—all packed into a comforting, sliceable dish. Plus, it’s super easy to make, so you get all the bold cheesesteak flavors with way less effort!

Now, let’s talk history. The Philly cheesesteak was born in the 1930s when a hot dog vendor in Philadelphia decided to throw some thinly sliced beef on his grill. People loved it, and the rest is delicious history! Fast forward to today, and we’re taking those same flavors and transforming them into a meatloaf that’s perfect for dinner, meal prep, or even sandwiches the next day.

So, if you’re looking for a meal that’s both easy and packed with flavor, this Philly Cheesesteak Meatloaf is the ultimate comfort food with a twist. Let’s get cooking!

Recipe Yield: 6 servings

INGREDIENTS

1 lb ground beef (80/20 for juiciness)
1/2 lb ground pork
1 cup shredded provolone cheese
1/2 cup green bell pepper, finely diced
half cup yellow onion, finely diced
1/2 cup cremini mushrooms, finely diced
3/4 cup panko breadcrumbs
1/4 cup heavy cream
2 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp Dijon mustard
one tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 eggs, lightly beaten
2 tbsp butter

For the Topping:

4 slices provolone cheese
1 tbsp butter, melted
2 tbsp fresh chopped parsley

INSTRUCTIONS

1. Preheat the oven: Set your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.

2. Sauté the veggies: In a skillet over medium heat, melt 2 tbsp butter and cook the bell pepper, onion, and mushrooms until softened and slightly caramelized, about 5 minutes. Let cool slightly.

3. Mix the meatloaf: In a large bowl, combine ground beef, ground pork, sautéed veggies, breadcrumbs, heavy cream, Worcestershire sauce, ketchup, Dijon mustard, garlic powder, onion powder, salt, black pepper, smoked paprika, and eggs. Gently mix until just combined—do not overmix!

4. Add the cheese layer: Press half of the meat mixture into the prepared loaf pan. Evenly sprinkle 1 cup shredded provolone cheese over the top, then cover with the remaining meat mixture, sealing the edges well.

5. Bake to perfection: Place in the oven and bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).

6. Add the cheesy topping: Remove from the oven, place 4 slices of provolone on top, and brush with 1 tbsp melted butter. Return to the oven and broil for 2-3 minutes, until the cheese is golden, bubbly, and irresistible.

7. Garnish & serve: Let the meatloaf rest for 10 minutes before slicing. Sprinkle fresh chopped parsley on top for a burst of color and fresh flavor. Serve warm with mashed potatoes or on toasted hoagie rolls for the ultimate Philly cheesesteak meatloaf sandwich!

HELPFUL TIPS TO PERFECT THIS RECIPE

The best meat blend: A mix of 80/20 ground beef and pork ensures a juicy, tender texture with deep flavor.
Boost the cheesiness: Mix extra shredded provolone into the meat for even more cheesesteak vibes.
No dry meatloaf! The heavy cream, eggs, and breadcrumbs keep everything moist and balanced—don’t skip them!
The perfect finish: Fresh chopped parsley adds just the right touch of color and freshness.

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