How many ways can Philly Cheesesteak be recreated? Well, how about one more? Philly Cheesesteak Lasagna Rolls!!
Don’t get me wrong I’m sure there are other recipes similar to this, but I gave it my own tweak!
Inspiration for this dish came from one of the ladies I work with. When you work with a group of women, the conversation naturally gravitates to food and cooking. Over the years, we have shared many recipes.
Dorothy is retiring this year, and she has shared many a recipe with me. We will miss her and her recipes 💞. She recently shared a recipe for a Philly stuffed shell. Originally my plan was to make the stuffed shells. Those big shells are hard to find, and I know Amazon… but I was making the recipe that day.
Perusing the pasta, lasagna noodles stood apart from the crowd. In the cart, they went. Rolls instead of stuffed shells.
The original recipe called for a cheddar cheese sauce. Now the only way I’ve had a Philly Cheesesteak is with provolone cheese, so provolone it was.
Steak is the star of a Philly Cheesesteak, so at my local Aldi’s they have a skirt steak cut into small chunks. I must admit I can’t remember what they called it, but it saved a lot of time having it already cut.
Cast iron skillets. If you do not have one get one!! They are the best kitchen tool, skillet, piece of equipment ….EVER!!!!!
Searing meat in a cast iron skillet gives that crust you want on a piece of meat. You can get it screaming hot to get that sear quickly. Avocado oil can stand up to that heat and is heart healthy, and my new choice of oil. Actually, I have been using it for a long time. Besides standing up to high heat, it also has a neutral flavor for dressing and other dishes.
I felt like the steak needed a touch of something, so ketchup and Worcestershire gave it a little kick.
Cook the lasagna noodles ahead and lay them on a baking sheet while you prepare the rest of the ingredients. Putting them on a baking sheet keeps them from sticking together.
Provolone sauce is a basic white sauce with provolone cheese and a touch of cayenne pepper. Cream and milk together give the sauce a super creamy texture.
Roll the meat mixture and some shredded provolone in the lasagna noodles and place in a baking pan. The size of the baking pan depends on how tightly you want your roll to fit. Mine were slightly scrunched together.
Pour the creamy sauce over the rolls and top with sauteed onions and peppers. Another sprinkle of provolone and into the oven for about 30 minutes, just until the mixture is bubbly hot and the cheese is starting to brown.
As with any lasagna type dish, it’s wise to let it sit for 5 or 10 minutes to make serving easier.
Looking for a way to change up Philly Cheesesteak? Try our Philly Cheesesteak Lasagna Rolls!!Print
Philly Cheesesteak Lasagna Rolls
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
1 pound skirt steak chopped in small pieces (I bought this precut at the grocery store)
1 tablespoon avocado oil
1 tablespoon butter
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 small onion, sliced
1 small green pepper, sliced
1 clove garlic minced
8 lasagna noodles, cooked according to package directions
1 1/2 cups provolone cheese shredded and divided
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup heavy cream
1 cup provolone cheese shredded
Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions and set aside.
In a large cast iron skillet heat avocado oil over medium-high heat. Add chopped steak and butter. Cook until steak begins to crust a dark brown on some pieces, about half of the steak.
In a large bowl mix ketchup, Worcestershire sauce, salt, and pepper. Remove cooked steak from skillet and mix to coat the steak pieces with ketchup mixture.
In the same skillet add sliced green pepper and onions. Cook until peppers begin to caramelize about 5 minutes. Add garlic and cook for another minute, then remove from heat.
In a medium saucepan melt 1 tablespoon butter. Add flour and cook for 1 minute. Slowly add milk and cream, cooking and stirring until mixture begins to thicken. Remove from heat and stir in 1 cup shredded provolone cheese, stirring until the cheese is melted.
To assemble the dish, spray a baking dish with non-stick cooking spray. Divide the steak mixture between the eight lasagna noodle and top with 1 cup provolone cheese divided between the eight noodles.
Roll the steak and cheese up in the noodles creating a pinwheel. Place roll seam side down in the prepared baking dish.
Pour the cheese sauce over rolls in baking dish.
Spread the onion-pepper mixture over the top of the cheese sauce and sprinkle with remaining 1/2 cup shredded cheese.
Bake for 30 – 35 minutes until hot, bubbly, and the cheese is beginning to brown.
Let sit for 5 minutes and serve.
Keywords: steak, provolone cheese, onions, peppers, lasagna noodles, bake, dinner, philly cheesesteak