Description
This recipe takes everything great about a Philly cheesesteak sandwich and transforms it into a cozy baked dinner the whole family will love. It’s cheesy, beefy, satisfying, and packed with flavor.
Ingredients
Scale
- 2 lbs lean ground beef (80/20 blend)
- 1 cup Panko breadcrumbs
- ½ cup whole milk
- 2 large eggs
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp sea salt
- ½ tsp freshly ground black pepper
- 8 oz provolone cheese, shredded or diced (for mixing)
- 1 large yellow onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 8 oz cremini mushrooms, thinly sliced (optional)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Pinch of salt and pepper (for sautéing vegetables)
- 6–8 slices provolone cheese (for topping)
- ¼ cup beef broth or water
- Fresh chopped parsley or chives (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Prepare a 9×5-inch loaf pan or foil-lined baking sheet. In a small bowl, combine Panko breadcrumbs and milk; let sit 5-10 minutes.
- Thinly slice onion, bell pepper, and optional mushrooms. Heat olive oil and butter in a skillet over medium heat. Add sliced vegetables, season with salt and pepper, and sauté for 10-15 minutes until softened and caramelized. Set aside 1/3 of the sautéed vegetables for topping; the remaining 2/3 will go into the meatloaf. Dice 8 oz provolone cheese for mixing.
- In a large bowl, whisk together eggs, Worcestershire sauce, garlic powder, onion powder, sea salt, and black pepper. Add the hydrated breadcrumbs. Then, add the ground beef, the 2/3 portion of sautéed vegetables, and the 8 oz diced provolone cheese. Gently mix by hand until just combined, being careful not to overmix.
- Form the meat mixture into a 9×5-inch loaf in the prepared pan or on the baking sheet. Bake for 40 minutes.
- Remove meatloaf from oven. Arrange 6-8 slices of provolone cheese over the top, then spoon the reserved 1/3 sautéed vegetables over the cheese. Pour ¼ cup beef broth or water around the base. Return to oven and bake for an additional 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted and bubbly.
- Remove from oven, tent loosely with foil, and let rest for 10-15 minutes before slicing. Garnish with fresh chopped parsley or chives, if desired, and serve.
Notes
- Serve with roasted veggies, potatoes, or a fresh salad.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg