Philly Cheese Meatloaf

I have been having a Philly Cheese Steak craving lately. I can’t get enough of Philly cheese steak related anything lately in my life :).

I have been sharing a lot of Philly cheese steak recipes with you guys. Hope that my blogging friend don’t mind. This was a pleasant twist of the oh so comforting traditional meatloaf recipe. I hope that you guys will enjoy this one.

Philly Cheese Meatloaf

  • Servings: 4
  • Difficulty: easy
  • Print

Credit: Of The Hearth



  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon oil
  • 1 lb. ground meat
  • 1/2 cup bread crumbs
  • 1 egg
  • Several dashes salt and pepper
  • 1/2 teaspoon garlic powder
  • 3 tablespoons Worcestershire sauce
  • 6 slices provolone cheese


  1. Preheat the oven to 350°F.
  2. In a skillet, sauté the onion and pepper in the oil until tender.
  3. Combine these veggies with the remaining ingredients except the cheese in a bowl.
  4. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese.
  5. Repeat so you have two meat-cheese layers.
  6. Bake for 45 minutes (the internal temperature of the meat should reach 165°F).
  7. Allow the meatloaf to sit for 5 minutes before slicing and serving.


Restaurant Style Steak

I am not really too much of a steak eater. I usually prefer more chicken to steak but after I saw this pin I had to give it a try and see if I could actually make a restaurant style steak. When I go out to eat I sometimes like to order a steak but I am very picky about my steak, it has to be very tender and without a lot of fat on my steak.

If my steak comes with a lot of fat on it, I just get grossed out and turned off. Then think to myself why didn’t I just stick to a chicken or pasts dish. 🙂 So I hope that you enjoy this steak as much as I did.

Restaurant Style Steak

  • Servings: 2
  • Difficulty: easy
  • Print

Credit: Made From Pinterest



  • 2 (8) ounce filet mignon
  • 3 teaspoons kosher salt
  • 3 teaspoons freshly cracked black pepper
  • 1 stick of butter (1/2 cup) – ½ stick softened
  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 Tablespoon parsley chopped
  • 1 Tablespoon rosemary chopped
  • Note: You may use any herbs you like. Thyme and lemon are a good combo, too.
  1. To make the compound butter: Take ½ stick softened butter and combine with garlic, parsley, rosemary and lemon zest. Place in plastic wrap, roll into a log and refrigerate.
  2. Season both sides of the steaks with salt and pepper.
  3. Preheat your oven to 400*.
  4. Get your pan really hot. Add remaining butter and oil. Sear steaks 2-3 minutes each side until a nice crust forms, while spooning melted butter in the pan over steaks. Once both sides have a nice crust, take the whole oven proof skillet and put it in the 400* oven for 6-8 minutes depending on the thickness of your steak.
  5. Cook to 135* internal temperature for medium rare. If you like a little less pink you may cook a few minutes longer or 140*.
  6. Add a pat of the compound butter during the last few minutes of the steak being in the oven. It will melt over your steak and adds another layer of flavoring.
If you want to save even a little bit more moola, you can choose a less expensive cut of steak, and cook in the oven for less time, because they will likely be thinner.
This would be great served with mashed potatoes and some cream corn 🙂 And a nice cocktail or glass of wine.