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Philly Cheesesteak Lasagna
Philly Cheesesteak Lasagna
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Prep Time:
45 minutes
Cook Time:
85 minutes
Total Time:
175 minutes
Indulge in a unique twist with Philly cheesesteak lasagna - featuring marinated flank steak, bell peppers, mushrooms, and four cheeses for a decadent experience.
Ingredients:
  • 2 pounds flank steak
  • 2 onions, sliced
  • 2 green bell peppers, sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 12 lasagna noodles
  • cooking spray
  • 2 (24 ounce) jars spaghetti sauce
  • 1 teaspoon garlic powder
  • 1 (16 ounce) container ricotta cheese
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 egg, beaten
  • 0.25 cup chopped fresh parsley
  • 2 (8 ounce) packages shredded provolone cheese
Instructions:
  • In a large resealable bag, mix flank steak, onions, bell peppers, and mushrooms. Add Worcestershire sauce, olive oil, salt, and pepper. Seal the bag and marinate in the refrigerator for 30 minutes.
  • Place lasagna noodles in a 9x13-inch baking dish and cover with hot water. Let soak for about 20 minutes until tender. Drain noodles in a colander, then dry the baking dish and grease with cooking spray.
  • Preheat your oven to 350°F (175°C).
  • Place the marinated steak onto a spacious baking sheet, allowing the flavors to seep in. Surround the steak with the vibrant colors and flavors of onions, bell peppers, and mushrooms for a delightful blend of tastes.
  • Roast steak in the preheated oven until golden brown, for 15 to 20 minutes. Then, switch to the broiler and broil until steak is nicely charred, around 5 minutes. Take out from the oven and reduce the temperature back to 350°F (175°C). Slice the steak thinly once it's cooled down a bit.
  • In a large skillet over medium-low heat, mix together spaghetti sauce and garlic powder. Stir in sliced flank steak, then add onions, bell peppers, and mushrooms. Take off the heat.
  • Combine ricotta, half of the mozzarella, Parmesan, egg, and parsley in a bowl.
  • Start by generously spreading a layer of 2 cups of sauce mixture at the base of the baking dish. Arrange four lasagna noodles on top of the sauce. Follow with 1/3 of the ricotta mixture, 2 cups of sauce mixture, and 1/3 of the provolone. Repeat these layers two more times. Finish by sprinkling the remaining mozzarella over the top. Lastly, cover the dish with greased aluminum foil before baking.
  • Bake in the preheated oven until bubbly, for 45 minutes. Uncover and bake until mozzarella cheese is golden brown, for 15 minutes. Rest for 15 minutes before cutting and serving.

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