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. 😉
1 1/2 pounds lean ground beef
4 oz. provolone cheese, cut into small cubes
2 cloves garlic, minced
1 green bell pepper, finely chopped
1 large egg
1/2 yellow onion, finely chopped
1/2 cup seasoned breadcrumbs
2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
2 cups whole milk
1 cup provolone cheese, grated
1/4 cup parmesan cheese, grated
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Preheat oven to 375º F and lightly grease a 9×5-inch loaf pan.
Heat olive oil in a large pan or skillet over medium-high heat and sautè onion and bell pepper for 10 minutes, or until softened.
Add garlic and cook for 1-2 minutes, or until fragrant. Season generously with salt and pepper.
Remove from heat and set aside.
Combine meat, egg, breadcrumbs, Worcestershire sauce and red pepper flakes together in a large bowl, and mix together until combined. Season generously with salt and pepper, then mix in pepper and onion and cubed provolone until incorporated.
Place mixture in loaf pan and bake for 45-50 minutes, or until cooked through.
Melt butter in a medium saucepan over medium heat, then whisk in flour to create a roux. Cook for 2-3 minutes, or until golden brown.
While whisking continuously, slowly pour in milk until incorporated and smooth, then cook for 4-5 minutes, or until thickened.
Remove sauce from heat and mix in grated provolone and parmesan cheese until melted.
Remove meatloaf from oven and pour cheese sauce over the top.
Slice, serve hot and enjoy!