Philly Cheesesteak Meatloaf

8 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.

Philly Cheesesteak Meatloaf with green bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.Philly Cheesesteak Meatloaf is officially our new favorite meatloaf in our house. We’ve been on an everything Philly Cheesesteak kick through the summer and this meatloaf is just replacing our previous favorites.

We have a go-to meatloaf recipe we’ve used for years and a bacon cheeseburger meatloaf (this is coming in the fall). This recipe is 100% better than that one and I LOVE that one. So take that recommendation as seriously as you want. 😉

Ways to enjoy this Philly Cheesesteak Meatloaf recipe:

  • Enjoy as you normally would or you can bake in smaller loaf pans.
  • Top with Cheez Whiz instead of Provolone for your loaf pan.
  • Let it cool completely in the fridge, cut thick slices and sear in a super hot pan with a pat of butter.
  • Take the seared slices and add to sandwiches/hoagie rolls.

Philly Cheesesteak Meatloaf STUFFED and TOPPED with Provolone Cheese!

We LOVE this Philly Cheesesteak Meatloaf and even use leftovers on sandwiches.

Tools Used in the making of these Philly Cheesesteak Meatloaf:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Loaf Pan: Even cooking, looks beautiful and works well to avoid sticking, this pan is inexpensive and lasts for years.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

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Philly Cheesesteak Meatloaf

Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
Yield 8 servings
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 8 ounces brown mushrooms minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 pounds lean ground beef 80/20 or 85/15
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 8 ounces Provolone Cheese Slices


  • Preheat the oven to 375 degrees and spray a large loaf pan with cooking spray.
  • In a large skillet, add the butter and the onions and bell peppers, mushrooms, salt and pepper.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Let cool for five minutes.
  • In a large bowl add the ground beef, ketchup,Worcestershire sauce, eggs, panko breadcrumbs and the cooled vegetable mixture.
  • Add half the mixture to your loaf pan then add half of the cheese to the middle of the pan in a 2 inch wide section (I cut the slices into thirds for the right width).
  • Cover with the rest of the meat and form into a rounded top loaf shape.
  • Cook for 40 minutes, then pull out of the oven, cover with remaining cheese and put back in.
  • Cook for 15-20 minutes, then let rest for 10 minutes before cutting.


Calories: 347kcal | Carbohydrates: 11g | Protein: 34g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 138mg | Sodium: 642mg | Potassium: 680mg | Fiber: 1g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 13.7mg | Calcium: 259mg | Iron: 3.8mg
We LOVE this Philly Cheesesteak Meatloaf and even use leftovers on sandwiches.
Philly Cheesesteak Meatloaf with green bell bell peppers, onions and mushrooms topped and stuffed with Provolone Cheese.
Philly Cheesesteak Meatloaf STUFFED and TOPPED with Provolone Cheese!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This was amazing!!! Only thing I did different was sub the panko for ritz crackers….delicious ?

  2. Can I prepare this meatloaf then freeze it to cook at a later date? Looking for pre prepared fresh meals during a boat journey.

  3. The best meatloaf I’ve ever tasted. The texture is divine even with 5% fat mince. The mushrooms are the key and the ketchup (I added 3 Tbsp) provides an unexpected flavour boost. As a Philadelphia native now living in the UK, I wouldn’t say that it tastes exactly like a Philly cheesesteak, however it’s a winning recipe for sheer deliciousness.

  4. I love this recipe. Out of pure luck I ended up using crushed stuffing mix instead of breadcrumbs (bc I didn’t have any)…..omg so amazing ?

  5. This sounds amazing!!!! I love the Cheez Whiz suggestion! Do you think when the loaf goes back in the oven to melt the cheese the cook time is less with the cheese whiz?Thank you so much!!

  6. What can I use in place of Worcestershire sauce and in place of Ketchup. Can I use tomato sauce in place of ketchup?

      1. This dish is ok. I found it pretty bland so I probably won’t make it again. My husband said ketchup helped the flavor a lot.

  7. Came across your recipe years ago and it is a family favorite of ours!! We serve the meatloaf with A1 and a side of mashed potatoes and whatever veggies we have!! So good!!!

  8. Amazing! Lots of flavor. I used green and red peppers, added a few slices of bacon on one end and used pepper Jack cheese! Delicious with a side of rice!! ?

      1. I used a 12 inch cast iron skillet. I have also used a loaf pan. Let us know if you tried the meatloaf and what you think!

  9. Made it for my husband and son….it’s a hit! Husband said atleast three times “dinner was SO good!” (I served with smashed potatoes and mixed vegis as they are also their favorites. We WILL be doing this again & next time I intend to double the recipe so we have enough to make seared cheesesteak sandwiches for lunch the next day!

  10. How long do you bake it? At the top it says 45min. Then it says 40min. Take out and add cheese then bake another 15 to 20 min.

    1. Not sure why it didn’t show correctly. Follow the time in the recipe card….40 minutes and then an additional 15-20 minutes. Enjoy!

  11. Waaaay too greasy & oily. It tastes good, though. I’m going to give it another try and be mindful of leanness of the meat I buy and only put the provolone in the middle with a classic ketchup topping. I love cheese, but I think it is what largely contributed to the all of the excess oil.

  12. 80/20 & 85/20 ground beef are great for juicy hamburgers, but are NOT “lean” beef rated. Even for hamburgers, I use 90/10 ground beef.

  13. Hi Sabrina: IMO, you’re the “Queen of Philly Cheesesteak recipes”! You posted several ‘spins’ on the Philly Cheesesteak Sandwich, and they are all incredibly delicious. Even though green bell peppers are (apparently) NOT used in the original Philly sandwich, they definitely should be, since they add a HUGE amount of flavor, and in my opinion, only improve it. This Philly Cheesesteak Meatloaf is out of this world good, and I thought that my Meatloaf recipe (which I’ve perfected over the years) was good. This one definitely outshines mine. Kudos 🙂

    1. I just updated it for you. We appreciate your patience as we’re working through all of the recipes to show nutritional information. I hope you enjoy it!

  14. Recipe was amaizing just switched panko to ritz crackers cause that’s what I use on my reg meat loaf…. thanks!!

  15. It was delicious! Added garlic, spicy mustard , fresh jalapeño. I also used an lb sausage and Lb beef . It did take much longer to cook then noted .. it took about 1.5 hr total cook time @375

  16. This is the second time I’ve cooked this recipe and it is great. Hands down one of my favorite things to cook.

  17. Made this tonight and it was awesome! I’m a pretty good meatloaf maker but this takes it hands down! Hubby loved it too! My new favorite!

  18. How could one make ground turkey work with this?  I heard the minced mushrooms is what can help keep it moist so would swapping it for turkey work?

    1. I haven’t tested it but I wouldn’t see why not. Let me know how it turns out if you decide to try it!

  19. Wow is all I can say!  I made just 3 small changes to this recipe.  I added 3 cloves of garlic using press to the vegetables , used Italian seasoned panko crumbs and I added about 3 oz of grated parmesan cheese to the meat mixture.
    Our family has a new keeper recipe for meatloaf!

    1. Hopefully I caught your question in time for dinner!! I used a 1lb loaf pan (5 x 9 x 3) but feel free to use whatever you have on hand if you don’t have this size. Enjoy!

  20. I accidentally put the cheese on too and stuck it in the oven … I got excited with all the cheese … will that ruin my meatloaf?

    1. No it won’t ruin it. Just watch that it doesn’t brown too much. You may need to put a bit of foil over the top at the end to protect it.

  21. This was amazing! Only change I made was to substitute grated parm cheese for the bread crumbs. Delicious – even husband love it! Thank you!

      1. So, you would go ahead and prepare it in the oven and then cut it up and freeze it? Thinking about doing this for my college kiddo….all he would have to do is thaw and pop it in the microwave!

  22. This was so good!  I am on a keto diet, so I made a couple changes to lower the carbs.  I used heinz reduced sugar ketchup, and instead of panko, I used 1/2 cup oats and 1/2 cup almond meal/flour.  I also only used 4oz of fresh mushrooms because thats all I had.  The nutritional values with my changes are: 8 servings, 400 calories, 20g fat, 7g net carbs, 45g protein per serving.  

    My dh and kids also loved it.  Will be making another batch tomorrow.  Thanks so much!

  23. How “lean” is the ground beef that you used? 80/20?

    I made this today with “lean” 93% and it was dry as a bone. It was still good…but not as good as your go to meat loaf recipe.

    1. My apologies, I used 85/15, I think of 93/7 as extra lean. If you want to use 93 I’d suggest soaking the breadcrumbs in a 1/2 cup of milk before adding them. I’ll update the recipe card to reflect the fat content, my apologies again.

      1. Thank you! We still loved it using the 93% lean. We sliced it up and fried it in butter and slapped that baby on a hoagie roll…ummmmm good.

    2. This is the 4th time making this and it’s fabulous! I made a few changes due to me being keto. I left out the ketchup, breadcrumbs and onion. I added crushed up pork rinds, Lipton onion mix and a package of ranch mix. I also use a mix of fresh mozzarella and provolone. SO GOOD!

    1. Your comment was stuck in a spam folder by accident, so sorry. I know you said you were making it that day so it’s not really going to help you now but in the future you’ll want to bake uncovered. Hopefully that’s what you did but either way, I hope it turned out great for you.

  24. Just when I think I couldn’t love meatloaf or philly cheesesteak anymore, you go and do this to me. Seriously, this looks INSANELY good! Gotta try it soon!