Philly Cheesesteak Lasagna is one of those decadent dinners that you just know is going to be BOMB 🙂
When everyone in my family asked what was for dinner, I got the same response of….WHAAAAT?!?!
They were all intrigued, and all extremely happy 🙂
My son even asked after his first bite “How do you do it, mom? Like seriously HOW?” haha, I took it as a compliment.
I used these ingredients to create pure magic…
How to Make Philly Cheesesteak Lasagna
There is some prep work involved with any lasagna.
And this may not be the best weeknight meal if you’re in a rush.
More of a weekend, take your time and enjoy the process type of dish.
First set a skillet over medium heat and add a pound of shaved beef.
I found it in the meat section right with the steaks.
Of course a steak would work too if you chop it up after cooking.
This shaved beef cooked in a skillet with olive oil, kosher salt, pepper, and Worcestershire sauce for a few minutes.
Remove the steak and place on a cutting board, chop it up, and set the same skillet over medium heat.
To the skillet add more olive oil, a sliced onion, sliced green pepper, and sliced mushrooms.
I actually used two smaller onions, or you could use one large onion.
Season with kosher salt, pepper, and more Worcestershire sauce.
Stir and cook the veggies for 8 to 10 minutes and then add some minced garlic.
Cook for 2 more minutes and we are ready to build our lasagna.
Start the lasagna by spraying a 9×13 casserole dish with non stick spray and a few spoonfuls of queso.
I used the Tostidos brand of queso blanco.
Spread the queso and then lay four sheets of oven ready lasagna noodles (I used Barilla), overlapping slightly.
About 1/4 of the queso goes on next.
I had the best luck spreading it gently with the back of a spoon.
Then 1/3 of the steak, 1/3 of the veggies, and a cup of shredded mozzarella.
Repeat three more layers, and press slightly down after each layer.
Finally, lay four more lasagna sheets and the remaining queso and shredded mozzarella cheese.
She’s a masterpieces, am I right?!
Ahhhh… take a moment to be proud of yourself 🙂
Covering this with foil while it bakes is key.
But we don’t want the foil to stick to the cheese.
So lay the sheet of foil down and spray well with non stick spray.
Then cover the lasagna with the sprayed side down.
And bake in a 375 degree oven for 30 minutes.
Remove the foil and bake for 15 more minutes.
Slightly golden brown in some spots and beautifully melted cheesy goodness is what will await you 🙂
Let it rest for at least 10 minutes before cutting.
But at this point my family was just waiting (kind of) patiently and commenting on how incredible it smelled throughout our home.
Philly Cheesesteak Lasagna was creamy, cheesy, and full of flavor!
If you like Philly Cheesesteak Lasagna, you might also like…
Philly Cheesesteak Lasagna
Philly Cheesesteak Lasagna has all the yumminess of a Philly cheesesteak but served as a creamy, cheesy, decadent, one pan lasagna
- 1 pound shaved steak
- olive oil
- kosher salt, pepper
- 1 Tbsp Worcestershire sauce
- 1 large onion (or two smaller onions) sliced
- 1 green bell pepper sliced
- 8 oz mushrooms sliced
- 4 cloves garlic minced
- non stick spray
- 2 15 oz jars queso (I used Tostidos Queso Blanco)
- 1 package oven ready lasagna sheets (I used Barilla)
- 4 cups shredded mozzarella cheese
Set a skillet over medium heat, once hot add some olive oil and the shaved steak. Season with kosher salt, pepper, and 1/2 Tbsp Worcestershire sauce. Cook 4 to 6 minutes, stirring a few times.
Remove the steak and place on a cutting board, chop into smaller pieces.
Set the same skillet over medium heat, add more olive oil and the sliced onion, pepper, and mushrooms. Season with kosher salt, pepper, and the remaining 1/2 Tbsp Worcestershire sauce. Cook 8 to 10 minutes, stirring a few times.
Add the minced garlic to the veggies and cook 2 more minutes.
Spray a 9×13 casserole dish with non stick stray and add a few spoonfuls of the queso, spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
Evenly spread 1/4 of the queso, 1/3 of the cooked steak, 1/3 of the veggies, and 1/4 of the mozzarella cheese. Repeat until you have three layers of lasagna, pressing down after each layer slightly.
Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining queso and cheese over top.
Spray foil with non stick spray and cover the lasagna (sprayed side down to prevent cheese from sticking). Place in a 375 degree oven for 30 minutes. Remove foil and bake 15 more minutes.
Let it rest for at least 10 minutes before cutting and serving.