Philly Cheesesteak Lasagna
- 40m Prep Time
- 45m Cook Time
- 1h Ready In
A hearty lasagna combining thinly sliced beef chuck, sautéed peppers and onions, and a creamy cheese sauce with multiple cheeses. Layers of pasta, ricotta, and shredded cheeses create a rich, indulgent dish.
Ingredients
- 29.6 ml vegetable oil
- Kosher salt and ground black pepper
- 454 g lasagna noodles
- 1.81 kg beef chuck flat iron steak thinly sliced
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large yellow onion sliced
- 9.86 ml minced garlic
- 59.1 ml salted butter
- 78.1 ml all-purpose flour
- 355 ml whole milk
- 227 g mascarpone cheese
- 113 g creamy Havarti cheese cubed
- 454 g ricotta cheese
- 3 medium eggs
- 9.86 ml Italian seasoning
- 454 g mozzarella cheese shredded
- 227 g provolone cheese shredded
- 227 g white cheddar cheese shredded
- 227 g Muenster cheese shredded
Nutrition (per serving, estimated)
Estimated based off 14 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 604 mg
- Iron: 1.02 mg
- Magnesium: 31.6 mg
- Phosphorus: 454 mg
- Potassium: 247 mg
- Zinc: 3.09 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- Kosher salt and ground black pepper
- 454 g lasagna noodles
- 9.86 ml minced garlic
- 59.1 ml salted butter
- 78.1 ml all-purpose flour
- 355 ml whole milk
- 227 g mascarpone cheese
- 454 g ricotta cheese
- 3 medium eggs
- 9.86 ml Italian seasoning
Prepare
- 1.81 kg beef chuck flat iron steak, thinly sliced
- Slice 1 large red bell pepper
- Slice 1 large green bell pepper
- Slice 1 large yellow onion
- Cube 113 g creamy Havarti cheese
- Shred 454 g mozzarella cheese
- Shred 227 g provolone cheese
- Shred 227 g white cheddar cheese
- Shred 227 g Muenster cheese
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions, then drain and set aside.
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Step 3.
While the noodles cook, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the sliced steak, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer the steak to a cutting board; when cool enough to handle, chop into bite-size pieces and place in a medium bowl.
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Step 4.
Add the sliced bell peppers and onion to the same skillet over medium heat. Season with salt and pepper and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Transfer the vegetables to the bowl with the steak. Add the minced garlic and toss to combine. Set aside.
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Step 5.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 2 minutes. Pour in the milk and whisk until smooth. Add the mascarpone and cubed Havarti, whisking until melted and creamy. Reduce heat to low and keep warm.
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Step 6.
In a medium bowl, combine the ricotta, eggs, Italian seasoning, and half of the shredded mozzarella. Stir with a rubber spatula until well combined. Set aside.
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Step 7.
In another medium bowl, toss together the remaining mozzarella, provolone, white cheddar, and Muenster cheeses. Set aside.
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Step 8.
Assemble the lasagna: Spread a thin layer of the cheese sauce on the bottom of the prepared dish. Add a layer of noodles, then spread a layer of the ricotta mixture over the noodles. Sprinkle with a layer of the shredded cheese mixture, then a layer of the steak mixture, then drizzle with cheese sauce. Repeat the layers (noodles, ricotta, shredded cheese, steak, cheese sauce) until all ingredients are used, ending with a final layer of noodles topped with ricotta mixture, cheese sauce, steak mixture, and shredded cheese.
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Step 9.
Bake the lasagna uncovered for 45 minutes, until bubbly and golden. Let cool for about 10 minutes before serving.