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Cheesesteak Lasagna

Cheesesteak Lasagna

Delicious cheddar and provolone cheese with peppers, onions and thin cut steak in a lasagna!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 lb Lasagna Noodles
  • 18 slices Provolone Cheese
  • lb Steak thin sliced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 1 White Onion
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Parsley

For the Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 3 tbsp Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Sharp Cheddar Cheese shredded


  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a large saute pan over medium high heat, add oil and garlic. After 2 minutes add onions, salt, pepper, and steak. Cook for 3 minutes then add peppers and cook another 3 minutes. Remove from heat.
  • In a sauce pan over medium heat, add butter, garlic powder and paprika. Once melted whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook two minutes then whisk in heavy cream. Cook 2 minutes than add white cheddar cheese by the handful until fully incorporated. Reduce heat to medium low and cook for 3 minutes.
  • In a 13x9 baking dish, build the lasagna. Start with a thin layer of cheese sauce. Then a layer of lasagna noodles, ⅓ of the pepper and steak mix, ⅓ of cheese sauce and 6 slices of provolone. Repeat layers twice. Sprinkle with parsley and place in oven for 25 minutes.
Keyword cheese sauce, cheesesteak, lasagna, philly cheesesteak
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