Philly Cheesesteak Meatloaf Sandwich

This is one of those Times when you have to try to make lemons out of lemonade.  I had the idea to make a stuffed meatloaf / meatloaf roll to mimic a Philly Cheesesteak.



2 lbs Ground Beef

2 Eggs

Bread crumbs

Provalone cheese

Cheez Whiz

Nature’s Seasons


Rice paper (optional and trial ingredient

Meat glue (optional and trial ingredient)

Sautéed and clarified onions and green pepper

Method (Original idea)

Sautee onions and green pepper until soft and the onions are translucent.  Put aside.

Mix ground beef, bread crumbs, eggs, Nature’s Seasons and Meat glue thoroughly.

Roll the meat mixture into a fairly thin sheet on top of plastic film.  Use a sheet pan to help shape.

Place a layer of Provalone cheese on the meat mixture and top with a layer of sautéed onions and green peppers.

Roll up tightly like a jelly roll using the plastic film to aid in rolling.  Dab a little meat glue  on the outer edges of the roll to help seal.

Refreigerate overnight.

Bake at 350 F till the internal temperature reaches 150 F – 160F.  Top with Cheez Whiz and let rest for 5-10 minutes before serving.

Alternate Method (Trying to save dinner)

As soon as I started to roll up my meat roll I realized that it was too thick and that I had put A LOT more onions and a little more cheese than could be made into a roll!

I put the pseudo-roll into a vacuum bag and pulled out as much air as possible and then immersed the roll in my sous vide bath at 150 F for about 1 1/2 hours.

I then pulled out the roll and let it rest for a few minutes before cutting it into 2 pieces and searing lightly.

Cut slices as appropriate and place on a hoagie roll.  Add more onions or other condiments as desired.

Post Mortem


The sandwiches weren’t bad and were definitely reminiscent of a Philly Cheesesteak.  You can see in the photo that half of the roll had provalone and half had Cheez Whiz.  I put a layer of rice paper on top of the meat before I layered the cheese to try to prevent the cheese from leaking out from the loaf.

I tried both Provalone and Cheez Whiz since there is the big controversy in Philly over which is the best way to serve a Cheesesteak.  I also wanted to try a potential hack with the rice paper to see if I could prevent the cheeses from leaking out.  Cheeses that are of different consistencies and have different melt properties would give men a better idea of whether my idea is viable.

Because the roll didn’t work as planned, I couldn’t tell for sure whether the cheese was leaking from through the roll or from the ends.  The use of meat glue in the meat mixture was also intended to help with cheese leak.

My fear with the rice paper was that it would turn to a sheet of “goo”.  Kind of like when you add too much water when you are making a Vietnamese spring roll.  I really didn’t even notice the presence of the rice paper.

The meat texture was acceptable, especially, if I had been able to make a roll.

I have to say that the original ideal of a Philly Cheesesteak Meatloaf was a failure.  👎🏻👎🏻👎🏻.  Not because of the flavor, but due to technical difficulties:

The meat mixture was not rolled thin enough to be made into a roll.

The cheese and onion mixture were too thick to allow to be made into a roll.

I think the idea of using rice paper to keep cheese from seeping throughout your meatloaf is a viable idea that I will explore further.  Since I’m not a big Philly Cheesesteak person anyway, I’m not sure it will get another revised appearance.

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