philly cheesesteak lasagna

Preparation Time: 1 hour

Intensity: Moderate


  • 1 pound lasagna noodles
  • 1 pound thinly sliced ribeye steak
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 cups shredded provolone cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced ribeye steak and cook until browned. Season with salt, black pepper, and Italian seasoning. Remove the steak from the skillet and set aside.
  4. In the same skillet, add another tablespoon of olive oil. Sauté the sliced bell pepper, onion, mushrooms, and minced garlic until tender and slightly caramelized. Season with salt and black pepper to taste. Remove the vegetables from the skillet and set aside.
  5. In the same skillet, lower the heat to medium and whisk in the flour to create a roux. Cook for 1-2 minutes until the flour is lightly browned.
  6. Gradually pour in the beef broth and heavy cream, whisking constantly to avoid lumps. Cook the sauce until it thickens, about 3-4 minutes.
  7. Remove the skillet from heat and stir in 1 cup of shredded provolone cheese until melted and smooth.
  8. To assemble the lasagna, spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange a layer of cooked lasagna noodles on top.
  9. Spread half of the cooked steak over the noodles, followed by half of the sautéed vegetables. Sprinkle with a third of the shredded mozzarella cheese and grated Parmesan cheese.
  10. Repeat the layers: noodles, remaining steak, remaining vegetables, another third of mozzarella cheese, and Parmesan cheese.
  11. Top the lasagna with a final layer of noodles and pour the remaining cheese sauce over the top, spreading it evenly to cover the noodles.
  12. Sprinkle the remaining shredded provolone cheese and mozzarella cheese on top of the sauce.
  13. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  14. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
  15. Once baked, remove the lasagna from the oven and let it cool for a few minutes before slicing.
  16. Garnish the Philly Cheesesteak Lasagna with chopped fresh parsley before serving.

Nutrition Information (per serving):

  • Calories: 480
  • Total Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 85mg
  • Sodium: 620mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 31g

Note: Nutrition information is approximate and may vary based on specific ingredients and portion sizes used. Enjoy this delicious Philly Cheesesteak Lasagna with all the flavors of a classic cheesesteak!

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