Of course! This is a fantastic fusion dish that combines the comforting, hearty nature of meatloaf with the iconic flavors of a Philadelphia Cheesesteak.
Here is a detailed recipe for Philly Cheesesteak Meatloaf, complete with tips for the best results.
Philly Cheesesteak Meatloaf
This meatloaf is packed with sautéed green peppers, onions, and mushrooms, stuffed with provolone cheese, and topped with a rich, cheesy sauce instead of the traditional ketchup glaze.
Ingredients:
For the Meatloaf:
· 1 ½ lbs ground beef (80/20 blend for best flavor and moisture)
· ½ lb ground pork (optional, but adds great flavor and fat. Can use all beef)
· 1 cup soft breadcrumbs (or ¾ cup panko)
· 1 large egg, lightly beaten
· ½ cup whole milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon garlic powder
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
For the “Philly” Filling:
· 1 tablespoon olive oil
· 1 medium green bell pepper, finely diced
· 1 medium yellow onion, finely diced
· 4 oz mushrooms, finely chopped (cremini or white button)
· 2 cloves garlic, minced
· 4-6 slices provolone cheese
For the Cheesy Topping:
· 1 cup shredded provolone cheese (or a Cheez Whiz-style sauce, recipe below)
· Optional garnish: chopped fresh parsley
For an Easy Cheez Whiz-Style Sauce (Highly Recommended!):
· 1 tablespoon butter
· 1 tablespoon all-purpose flour
· ¾ cup whole milk
· 1 cup shredded white American cheese (or provolone/mild cheddar blend)
· Salt and pepper to taste
Instructions:
1. Prepare the Vegetables:
· Heat olive oil in a large skillet over medium heat.
· Add the diced bell pepper and onion and cook for 5-7 minutes, until they begin to soften.
· Add the mushrooms and cook for another 5 minutes until they release their moisture and soften.
· Add the minced garlic and cook for one more minute until fragrant. Remove from heat and let the mixture cool completely. (This is crucial so it doesn’t cook the egg when mixed in.)
2. Make the Meatloaf Base:
· Preheat your oven to 375°F (190°C).
· In a large bowl, combine the breadcrumbs and milk. Let it sit for a minute to allow the breadcrumbs to absorb the milk.
· Add the ground beef, ground pork (if using), beaten egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing, as it can make the meatloaf tough.
3. Assemble the Meatloaf:
· On a parchment-lined baking sheet, pat the meat mixture into a rectangular loaf, about 9×5 inches.
· Create a well or trench down the center of the loaf, lengthwise.
· Place the slices of provolone cheese in the trench.
· Spoon the cooled vegetable mixture over the cheese.
· Carefully fold the edges of the meatloaf over the filling, sealing it completely and reshaping it into a loaf. Ensure the filling is fully enclosed to prevent cheese from leaking out.
4. Bake:
· Bake for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
· If making the Cheez Whiz-Style Sauce: While the meatloaf is baking, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth. Bring to a simmer until slightly thickened. Remove from heat and stir in the shredded cheese until melted and smooth. Season with salt and pepper.
5. Add the Topping and Rest:
· Remove the meatloaf from the oven. If using shredded cheese, sprinkle it evenly over the top. Return to the oven for 3-5 minutes, just until the cheese is melted and bubbly.
· If using the cheese sauce, let the meatloaf rest for 10 minutes after baking, then pour the warm sauce over the top just before serving.
· Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute and makes slicing cleaner.
6. Serve:
· Slice into thick portions, garnish with parsley, and serve immediately. Great with a side of mashed potatoes or a simple green salad.
Chef’s Tips & Variations:
· Don’t Skip Cooling the Veggies: This is the most important step! Adding hot veggies will start to cook the meat prematurely and can make the final texture grainy.
· Cheese Choices: Provolone is authentic, but you can use Cheez Whiz from a jar for a truly classic Philly experience. White American cheese is also a classic steak sandwich cheese and melts perfectly for the sauce.
· Leak-Proofing: Sealing the meatloaf well is key. If a little cheese leaks, it’s still delicious!
· Add Some Heat: Include a finely chopped jalapeño (seeds removed) with the onions and peppers for a little kick.
· Leftovers: Make incredible sandwiches the next day on hoagie rolls.
Enjoy your delicious, cheesy, and savory masterpiece