Description
All the savory goodness of a classic Philly cheesesteak—tender beef, sautéed onions & peppers, and melted provolone—transformed into a juicy, flavorful meatloaf. Topped with a cheesy skillet gravy and toasted hoagie-style crumbs, this dish brings all the comfort of a sandwich in one hearty, oven-baked loaf.
Ingredients
For the Meatloaf
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1½ lbs (680 g) ground beef (80/20 blend)
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½ lb (225 g) ground pork
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1 cup plain breadcrumbs (or crushed hoagie roll crumbs)
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1 large egg, lightly beaten
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¼ cup whole milk
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1 small yellow onion, finely diced
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½ cup green bell pepper, finely diced
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½ cup red bell pepper, finely diced
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2 garlic cloves, minced
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2 Tbsp Worcestershire sauce
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1 Tbsp Dijon mustard
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp dried thyme
For the Cheese & Topping
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6 slices provolone cheese
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¼ cup grated Parmesan
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2 Tbsp unsalted butter, melted
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½ cup panko breadcrumbs (or hoagie roll crumbs)
For the Gravy (Optional but recommended)
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1 Tbsp butter
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1 Tbsp all-purpose flour
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1 cup beef broth
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¼ cup heavy cream
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt & pepper, to taste
Instructions
1️⃣ Preheat & prep:
Preheat oven to 375 °F (190 °C). Line a 9×5″ loaf pan with parchment paper or lightly grease.
2️⃣ Sauté the veggies:
In a small skillet over medium heat, melt 1 Tbsp butter. Add onion and bell peppers; cook 4–5 minutes until soft. Stir in garlic and thyme; cook 30 seconds more. Remove from heat and let cool slightly.
3️⃣ Mix the meatloaf:
In a large bowl, combine ground beef, ground pork, breadcrumbs, beaten egg, milk, Worcestershire, Dijon, salt, pepper, and the sautéed vegetable mixture. Mix gently until just combined—avoid over‐mixing.
4️⃣ Shape & layer cheese:
Press half the meat mixture evenly into the prepared loaf pan. Lay provolone slices over the meat, covering the surface. Top with the remaining meat mixture and smooth the top.
5️⃣ Add the crumb topping:
In a small bowl, stir panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the top of the loaf.
6️⃣ Bake:
Bake uncovered for 50–55 minutes, until the meatloaf registers 160 °F (71 °C) internal temperature and the topping is golden.
7️⃣ Make the gravy (while loaf bakes):
In a small saucepan over medium, melt 1 Tbsp butter. Whisk in flour to form a roux, cooking 1 minute. Gradually whisk in beef broth and cream. Stir in garlic and onion powders, season to taste, and simmer until thickened, about 3 minutes. Keep warm.
8️⃣ Rest & serve:
Let meatloaf rest 10 minutes in the pan, then invert onto a cutting board. Slice into thick pieces, drizzle with gravy, and serve.
Notes
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Cheesy Variation: Swap provolone for thin-sliced cheese whiz for a lush, melty center.
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Make-Ahead: Assemble meatloaf in the pan, cover, and refrigerate up to 24 hours; bake from cold, adding 5 minutes to cook time.
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Gluten-Free: Use gluten-free breadcrumbs and GF Worcestershire sauce.
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Extra Veggies: Stir in ½ cup finely diced mushrooms or spinach for added nutrition.
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Leftovers: Store sliced meatloaf and gravy separately in the fridge up to 3 days; reheat in a 350 °F oven until warmed through.
- Prep Time: 15 min
- Cook Time: 55 min