Ingredients
Scale
- 1 lb ground beef
- 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 Worcestershire sauce
- 1/4 cup steak sauce
- 1 egg, beaten
- 1/2 cup bread crumbs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat. Add ribeye strips and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
- Step 2: In the same skillet, sauté onions and green peppers until softened, about 3-5 minutes. Add the cooked ribeye back to the skillet.
- Step 3: In a large bowl, combine ground beef, sautéed vegetables and ribeye, Worcestershire sauce, steak sauce, beaten egg, and bread crumbs. Season generously with salt and pepper. Mix well to combine.
- Step 4: Transfer the meatloaf mixture to a loaf pan (approximately 9×5 inches). Press the mixture firmly into the pan. Top evenly with shredded cheddar cheese.
- Step 5: Bake for 45-55 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 perfectly reheated slices, microwave individual portions for 30-60 seconds, or until heated through.
- Serve this Philly Cheesesteak Meatloaf on toasted hoagie rolls with extra cheese sauce for a truly decadent meal.
- To enhance the steak flavor, marinate the ribeye strips in a mixture of Worcestershire and steak sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American