Ingredients
Scale
- 1 lb ground beef (80/20 blend)
- 1/2 lb thinly sliced ribeye steak, cut into 1/4-inch strips
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/4 cup mayonnaise
- 1/4 cup shredded provolone cheese
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a loaf pan (approximately 9×5 inches). In a large bowl, gently combine the ground beef, ribeye strips, onion, and green bell pepper. Do not overmix.
- Step 2: In a separate small bowl, whisk together the mayonnaise, egg, breadcrumbs, garlic powder, oregano, salt, and pepper. Add the mixture to the beef mixture and gently combine until just mixed. Again, avoid overmixing.
- Step 3: Spoon half of the meat mixture into the prepared loaf pan. Sprinkle half of the provolone cheese over the meat. Top with the remaining meat mixture and sprinkle the remaining provolone cheese over the top.
- Step 4: Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, slice and microwave for 1-2 minutes, or bake at 350°F for 10-15 minutes until heated through.
- Serve this Philly Cheesesteak Meatloaf on toasted hoagie rolls with extra provolone and sautéed onions for a truly authentic experience.
- To prevent a dry meatloaf, avoid overmixing the ingredients and ensure the internal temperature reaches 160°F for optimal juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American