Philly Cheesesteak Lasagna


I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.

Prep Time:
35 mins
Cook Time:
1 hrs 20 mins
Additional Time:
45 mins
Total Time:
2 hrs 40 mins
12 servings


  • 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

  • salt and ground black pepper to taste

  • 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

  • ½ cup grated Parmesan cheese

  • 1 egg, beaten

  • ¼ cup chopped fresh parsley

  • 2 (8 ounce) packages shredded provolone cheese


  1. Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.

  4. Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.

  5. Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.

  6. Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.

  7. Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.

  8. Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.

  9. Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

Cook's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

570 Calories
29g Fat
42g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 570
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 72%
Cholesterol 94mg 31%
Sodium 1079mg 47%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 18%
Total Sugars 14g
Protein 36g
Vitamin C 24mg 118%
Calcium 622mg 48%
Iron 4mg 20%
Potassium 817mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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