Creamy, juicy, and packed with bold Philly-style flavors, this Cheesy Philly Meatloaf with Steak and Peppers is comfort food turned up a notch. Imagine the melty provolone, tender meat, and sweet-sautéed peppers all packed into a warm, sliceable loaf — perfect for a family dinner or a weekend meal that impresses without stress. Fun fact: meatloaf recipes often reflect local favorites, and this one borrows the best parts of a Philly cheesesteak. If you love easy dinners that feel special, you’ll appreciate how this recipe comes together quickly and delivers big on flavor.
If you enjoy exploring comforting recipes, check out more from Sandia’s recipes for similar cozy inspiration. This meatloaf is simpler than a full cheesesteak spread but carries many of the same delicious elements. It’s family-friendly, quick to prepare, and forgiving for beginner cooks — get ready to make a new weeknight favorite!
What is Cheesy Philly Meatloaf with Steak and Peppers?
What’s in a name? Cheesy Philly Meatloaf with Steak and Peppers is basically a love letter to the Philly cheesesteak, baked into a loaf. Why call it that — is there a tiny cowboy in Philly? Maybe not, but think of thinly sliced roast beef, melted provolone, and sautéed peppers giving classic sandwich vibes to a homey meatloaf. Who knew a loaf could behave like a sandwich?
And yes, they say “the way to a man’s heart is through his stomach.” Why not test that theory with this cheesy, savory loaf? Try it and see who wins you over at the dinner table — you might end up sharing it with friends and making it a regular. Give it a go and enjoy!
Why You’ll Love This:
- Big, melty provolone and savory roast beef chunks create an irresistible, rich flavor that sings of cheesesteak nostalgia.
- Making this at home is budget-friendly: using ground beef and a bit of leftover roast beef stretches flavor further than buying premade sandwiches or dining out.
- The sautéed peppers and onions add sweetness and texture, while breadcrumbs keep the loaf tender and sliceable.
Compared to a lighter sandwich-style recipe like the Cajun Steak Penne, this meatloaf offers more of a stick-to-your-ribs comfort with less hands-on eating at the table — it’s hearty, shareable, and easy to portion. Ready to bring it to your kitchen? Let’s make it.
How to Make:
Quick Overview
This Cheesy Philly Meatloaf is straightforward: sauté the peppers and onions, mix everything into the ground beef, shape a loaf, top with provolone, and bake. It’s satisfying in texture — a juicy interior with a melty, cheesy top — and it finishes in under an hour and a half from start to finish. Prep time is about 15 minutes, and baking is 45–50 minutes.
Ingredients
- 1 lb ground beef (use 80/20 for juiciness)
- 1/2 lb thinly sliced roast beef (roughly chopped)
- 1 small onion, chopped (about 3/4 cup)
- 1 green bell pepper, chopped (about 3/4 cup)
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup milk (room temperature)
- 1 egg (large, beaten)
- 1 cup provolone cheese, shredded (or thinly sliced)
- 1 teaspoon garlic powder
- Salt and pepper to taste (about 1/2 teaspoon each to start)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment for easier cleanup.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and chopped green bell pepper. Sauté, stirring occasionally, until softened and slightly caramelized, about 4–6 minutes. Transfer to a small bowl and let cool slightly.
- In a large mixing bowl, combine 1 lb ground beef and 1/2 lb chopped thinly sliced roast beef. Break up the ground beef with a fork or your hands until evenly mixed.
- Add the sautéed onions and peppers to the meat mixture. Add 1/2 cup breadcrumbs, 1/4 cup milk, 1 beaten egg, 1 teaspoon garlic powder, and salt and pepper to taste. Mix gently but thoroughly — avoid overworking the meat to keep the loaf tender.
- Shape the mixture into a compact loaf, about 8–9 inches long, and place it in the prepared baking dish. Make sure the loaf is smooth on top so the cheese will melt evenly.
- Top the loaf with 1 cup shredded provolone cheese, covering it as evenly as possible. The cheese will melt into a delicious crust as the loaf bakes.
- Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 160°F (71°C) and juices run clear. If the cheese is browning too quickly, loosely tent the loaf with foil after 30–35 minutes.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together well. Slice, serve, and enjoy!
What to Serve With:
- Classic mashed potatoes or garlic mashed cauliflower for a creamy balance.
- A simple green salad with vinaigrette to cut through the richness.
- Roasted or steamed vegetables like broccoli or green beans for freshness.
- Crusty bread or dinner rolls for sopping up cheesy juices.
- For drinks, a chilled lager or a medium-bodied red wine (like Merlot) pairs nicely, while iced tea or sparkling water keeps it family-friendly.
Top Tips for Perfecting:
- Use 80/20 ground beef for best flavor and moisture; leaner meat can dry out the loaf.
- If you don’t have thinly sliced roast beef, chop leftover steak or use deli roast beef for a similar effect.
- Let the sautéed veggies cool slightly before adding to the meat to prevent the mixture from becoming too wet.
- Don’t overmix; combine until just incorporated to avoid a dense meatloaf.
- Check internal temperature with an instant-read thermometer; aim for 160°F (71°C).
- If you prefer extra crisp on top, broil for 1–2 minutes at the end—watch closely to prevent burning.
Storing and Reheating Tips:
- Refrigeration: Store leftover slices tightly wrapped or in an airtight container for up to 3–4 days.
- Freezing: Wrap slices individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual slices in a skillet over medium-low with a splash of water and a lid for 4–6 minutes, or warm in a 350°F (175°C) oven for 10–15 minutes until heated through. Microwaving works for convenience — cover and heat in 30-second intervals until warm — but the oven or skillet keeps texture better.
FAQs
Can I make this meatloaf ahead of time?
Yes. You can assemble the loaf and refrigerate it, covered, for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before baking and then follow the baking time as directed.
Can I use different cheese?
Absolutely. Provolone is classic here, but mozzarella, cheddar, or a mix of cheeses will also work. Stronger cheeses will change the flavor profile, so choose what you enjoy.
How do I keep the meatloaf from falling apart?
Use breadcrumbs and an egg to bind the mixture, and don’t overmix. Letting the loaf rest after baking also helps it hold its shape when sliced.
Is there a way to make this lower in carbs?
Yes. Substitute the breadcrumbs with almond flour or crushed pork rinds, and serve with low-carb sides like cauliflower mash and roasted non-starchy vegetables.
Can I double the recipe for a crowd?
You can double it, but bake in two smaller loaves or a larger pan. A single oversized loaf may need additional baking time; use an instant-read thermometer to ensure doneness.
Conclusion
This Cheesy Philly Meatloaf with Steak and Peppers is a comforting, family-friendly dish that’s simple to prepare and big on flavor. It combines the best parts of a Philly cheesesteak — tender roast beef, sautéed peppers and onions, and melted provolone — into an easy, sliceable loaf everyone will love. Give it a try for a weeknight upgrade or a crowd-pleasing weekend dinner, and share the results with friends and family. For another take on a Philly-inspired meatloaf, see this version at Philly Cheesesteak Meatloaf – Dinner, then Dessert, or explore a different adaptation at Philly Cheesesteak Meatloaf. Enjoy cooking, and don’t forget to serve it with your favorite sides!
Cheesy Philly Meatloaf with Steak and Peppers
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1 lb Ground beef Use 80/20 for juiciness.
- 1/2 lb Thinly sliced roast beef Roughly chopped.
Vegetables
- 1 small Onion Chopped (about 3/4 cup).
- 1 medium Green bell pepper Chopped (about 3/4 cup).
Other Ingredients
- 1 tablespoon Olive oil For sautéing.
- 1/2 cup Breadcrumbs Plain or seasoned.
- 1/4 cup Milk Room temperature.
- 1 large Egg Beaten.
- 1 cup Provolone cheese Shredded or thinly sliced.
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment for easier cleanup.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and chopped green bell pepper. Sauté, stirring occasionally, until softened and slightly caramelized, about 4–6 minutes. Transfer to a small bowl and let cool slightly.
- In a large mixing bowl, combine 1 lb ground beef and 1/2 lb chopped thinly sliced roast beef. Break up the ground beef with a fork or your hands until evenly mixed.
- Add the sautéed onions and peppers to the meat mixture. Add 1/2 cup breadcrumbs, 1/4 cup milk, 1 beaten egg, 1 teaspoon garlic powder, and salt and pepper to taste. Mix gently but thoroughly — avoid overworking the meat to keep the loaf tender.
- Shape the mixture into a compact loaf, about 8–9 inches long, and place it in the prepared baking dish. Make sure the loaf is smooth on top so the cheese will melt evenly.
- Top the loaf with 1 cup shredded provolone cheese, covering it as evenly as possible. The cheese will melt into a delicious crust as the loaf bakes.
- Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 160°F (71°C) and juices run clear. If the cheese is browning too quickly, loosely tent the loaf with foil after 30–35 minutes.
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices hold together well. Slice, serve, and enjoy!