Philly Cheesesteak Lasagna
Philly Cheesesteak Lasagna
Ingredients
For the Meat & Veggies
- 1 1/2 pounds ribeye steak, shaved very thinly
- 2 onions, large, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
For the Mornay Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded provolone cheese
- 5 American cheese slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 12 fresh lasagna pasta sheets, (enough for 3-4 layers in a 9x13 inch dish)
- 1 cup shredded cheese, for topping (cheddar and provolone mix)
Instructions
- 1
Season the shaved ribeye generously with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix the seasonings thoroughly into the meat.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Add the thinly sliced onions and bell peppers to the hot pan. Season with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and caramelized, about 10-12 minutes. Add the minced garlic and cook for 2 more minutes until fragrant. Remove the cooked vegetables from the pan and set them aside.
⏱️ 15 min
- 3
Add 1 tablespoon of olive oil to the same pan. Add the seasoned shaved ribeye to the hot pan in batches, ensuring not to overcrowd the pan. Cook the meat quickly until it is browned, about 2-3 minutes per batch. Remove the cooked meat from the pan and set aside. Repeat with any remaining batches of meat.
⏱️ 10 min
- 4
Return all the cooked ribeye to the pan. Add the cooked onions and bell peppers back into the pan with the meat. Pour in 1 cup of beef stock and add 2 tablespoons of Worcestershire sauce. Stir all the ingredients together and let them simmer briefly for 2-3 minutes to combine the flavors. Set the mixture aside.
⏱️ 5 min
- 5
In a separate medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 4 tablespoons of all-purpose flour and whisk continuously to form a roux. Cook the roux for 1-2 minutes until it achieves a light golden color.
⏱️ 3 min
- 6
Gradually whisk in 4 cups of milk to the roux, ensuring there are no lumps. Continue whisking constantly as the sauce heats and thickens, about 5-7 minutes.
⏱️ 7 min
- 7
Once the sauce has thickened, add 1 1/2 cups shredded cheddar cheese, 1 1/2 cups shredded provolone cheese, and 5 American cheese slices. Stir continuously until all the cheese is completely melted and the sauce is smooth and silky. Season the mornay sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
⏱️ 5 min
- 8
Preheat your oven to 375°F. Spread a thin layer of the mornay sauce at the bottom of a 9x13 inch rectangular baking dish.
⏱️ 2 min•🌡️ 375
- 9
Place lasagna pasta sheets over the sauce. Spread another layer of mornay sauce over the noodles. Add a generous layer of the meat and vegetable mixture over the mornay sauce. Sprinkle with some of the extra shredded cheese.
⏱️ 5 min
- 10
Continue layering in this order: lasagna noodles, mornay sauce, meat and vegetable mixture, and shredded cheese. Repeat until the baking dish is full, ensuring the top layer consists of lasagna noodles covered with a generous amount of mornay sauce, and then topped with the remaining 1 cup of shredded cheese.
⏱️ 5 min
- 11
Cover the lasagna loosely with aluminum foil. Bake in the preheated oven at 375°F for 30 minutes.
⏱️ 30 min•🌡️ 375
- 12
Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375
- 13
Let the lasagna rest for at least 15 minutes after baking before slicing. This allows the layers to set, making it easier to slice.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Philly Cheesesteak Lasagna
For the Meat & Veggies
- 1 1/2 pounds ribeye steak, shaved very thinly
- 2 onions, large, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
For the Mornay Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded provolone cheese
- 5 American cheese slices
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 12 fresh lasagna pasta sheets, (enough for 3-4 layers in a 9x13 inch dish)
- 1 cup shredded cheese, for topping (cheddar and provolone mix)
Instructions
- 1
Season the shaved ribeye generously with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix the seasonings thoroughly into the meat.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Add the thinly sliced onions and bell peppers to the hot pan. Season with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and caramelized, about 10-12 minutes. Add the minced garlic and cook for 2 more minutes until fragrant. Remove the cooked vegetables from the pan and set them aside.
⏱️ 15 min - 3
Add 1 tablespoon of olive oil to the same pan. Add the seasoned shaved ribeye to the hot pan in batches, ensuring not to overcrowd the pan. Cook the meat quickly until it is browned, about 2-3 minutes per batch. Remove the cooked meat from the pan and set aside. Repeat with any remaining batches of meat.
⏱️ 10 min - 4
Return all the cooked ribeye to the pan. Add the cooked onions and bell peppers back into the pan with the meat. Pour in 1 cup of beef stock and add 2 tablespoons of Worcestershire sauce. Stir all the ingredients together and let them simmer briefly for 2-3 minutes to combine the flavors. Set the mixture aside.
⏱️ 5 min - 5
In a separate medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add 4 tablespoons of all-purpose flour and whisk continuously to form a roux. Cook the roux for 1-2 minutes until it achieves a light golden color.
⏱️ 3 min - 6
Gradually whisk in 4 cups of milk to the roux, ensuring there are no lumps. Continue whisking constantly as the sauce heats and thickens, about 5-7 minutes.
⏱️ 7 min - 7
Once the sauce has thickened, add 1 1/2 cups shredded cheddar cheese, 1 1/2 cups shredded provolone cheese, and 5 American cheese slices. Stir continuously until all the cheese is completely melted and the sauce is smooth and silky. Season the mornay sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
⏱️ 5 min - 8
Preheat your oven to 375°F. Spread a thin layer of the mornay sauce at the bottom of a 9x13 inch rectangular baking dish.
⏱️ 2 min•🌡️ 375 - 9
Place lasagna pasta sheets over the sauce. Spread another layer of mornay sauce over the noodles. Add a generous layer of the meat and vegetable mixture over the mornay sauce. Sprinkle with some of the extra shredded cheese.
⏱️ 5 min - 10
Continue layering in this order: lasagna noodles, mornay sauce, meat and vegetable mixture, and shredded cheese. Repeat until the baking dish is full, ensuring the top layer consists of lasagna noodles covered with a generous amount of mornay sauce, and then topped with the remaining 1 cup of shredded cheese.
⏱️ 5 min - 11
Cover the lasagna loosely with aluminum foil. Bake in the preheated oven at 375°F for 30 minutes.
⏱️ 30 min•🌡️ 375 - 12
Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and bubbly.
⏱️ 15 min•🌡️ 375 - 13
Let the lasagna rest for at least 15 minutes after baking before slicing. This allows the layers to set, making it easier to slice.
⏱️ 15 min