Philly Cheesesteak Lasagna


Philly Cheesesteak Lasagna by


Today I’m bringing you a recipe for my version of Philly Cheesesteak Lasagna. This is not the traditional lasagna with red sauce. It’s made with a provolone cheese sauce, thinly sliced beef, peppers, onions, and ricotta (plus 3 more types of cheese). The hardest part of this recipe would be the prep work, but reading over the recipe will save you some time.

The great thing about this Philly Cheesesteak Lasagna recipe is that the assembly is pretty straight forward. There are 3 layers that you will be putting together. I updated this recipe to make it a little easier to follow. This is an impressive and crowd-pleasing meal. I hope you enjoy!

Philly Cheesesteak Lasagna by

I love the way the cheese sauce oozes from this lasagna!

5.0 from 1 reviews
Philly Cheesesteak Lasagna
Serves: 12
Prep time:
Cook time:
Total time:
  • 12 lasagna noodles, cooked
  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced (optional)
  • 1 large onion, sliced
  • 2 lbs of sirloin beef steak or deli sliced roast beef
  • ¼ cup of butter
  • ¼ cup of flour
  • 2 cups of whole milk
  • 1½ cup (12 oz) of provolone cheese
  • 1½ cup (12 oz) of Parmesan reggiano cheese, grated
  • ½ teaspoon of Italian seasoning
  • salt, pepper to taste
  • 2 eggs
  • 2 cups (16 oz) of ricotta cheese
  • ½ cup (4 oz) of sharp cheddar cheese, grated
  • 1½ cup (12 oz) of mozzarella cheese, grated
  1. Preheat oven to 375 F.
  2. In a pan over medium-high heat add your olive oil.
  3. Cook sliced peppers and onions for about 10 minutes or until soft and browned. Drain and set aside.
  4. Add meat to your pan and cook on both sides until browned. Drain and set aside.
  5. Stir veggies and meat together in a bowl and set aside.
  6. - Cheese Sauce -
  7. In a saucepan melt butter over medium-heat.
  8. Add in flour over the butter and whisk for 2 minutes until a paste forms.
  9. Slowly add the milk over the paste and whisk constantly for about 5 minutes until mixture begins to thicken.
  10. Add in the provolone and ½ cup of parmesan and whisk until the cheese is melted. Remove from heat.
  11. Add Italian seasoning to cheese sauce, salt and pepper (to taste)
  12. - Ricotta Mix -
  13. In a large bowl, mix ricotta, 1 cup of parmesan, cheddar, ½ cup of mozzarella, salt (to taste) and eggs. Set aside.
  14. - To Assemble -
  15. In a greased 13 by 9 inch pan spread ⅓ of the cheese sauce mixture.
  16. Top with 4 lasagna noodles, overlapping if necessary.
  17. Spread ⅓ of the meat and veggie mixture.
  18. Add half of the ricotta mix.
  19. Next layer. Add 4 more lasagna noodles.
  20. Add another ⅓ of the cheese sauce.
  21. Add another ⅓ of the meat and veggie mixture.
  22. Add the other half of the ricotta mix.
  23. Final layer. Top with 4 more lasagna noodles.
  24. Top with the rest of the cheese sauce.
  25. Add on the rest of the meat and veggie mixture.
  26. Finally top with 1 cup of mozzarella.
  27. Cover pan with aluminum foil and bake for 30 minutes.
  28. Remove foil from pan and bake an additional 20 minutes.
  29. (Optional add on parsley and more parmesan before putting back in oven.)
  30. Allow lasagna to cool for about 10-15 minutes before cutting.
  31. Serve with French or Italian bread.
Philly Cheesesteak Lasagna by

Watch me make it:

  • I can’t wait to try this! Question though, I’m single so I’m trying to make things that I can separate and freeze, so my question is, will this freeze well? Some things tend to get watery when reheated after freezing, so I wondered about the cheese sauce getting watery.

    • Chanel

      I’m not sure if this can be frozen. But I was able to refrigerate it for a few days and it tasted even better when reheated.

  • Tren

    This recipe looks delicious. I can’t wait to make it for my Girls Night Dinner Party in a couple of weeks. I just have one question, if I wanted to add mushrooms, what kind and how much would I add?

    • Chanel

      Hi Tren, you can try about 4 large portabella mushrooms, slice and sauté them.

      • Tren

        Thank you!

  • Ra’Sheedah

    Mines is currently in the oven I made my own twist with some of the seasonings and I used chicken instead of beef since I don’t eat beef I can’t wait to try it !!!

  • CeeCee

    Hi Chanel, I just wanted to thank you for the awesome recipe. Made this yesterday, it was soooo good, and simple to make. I’m so glad I came across your blog, looking forward to making more of your recipes.

  • Annette Landis

    video doesn’t match the recipe directions very well.

  • G Bryan

    I was wondering if you could tell me what or where you got the beef, it says it’s beef steaks but did it come from a certain company or just from the meat department because I have never see beef like that before?. BTW it looks fabulous! 😉
    Thank you

    • Toni Munford (Sugarholic)


    • Shelly McMahon Schulze

      You can also use london broil or roast beef cut from the deli. May be a bit more expensive but it is another option.