These fun lasagna roll ups are a twist on traditional lasagna Philly Cheesesteak Style! Philly Cheesesteak Lasagna Roll Ups are loaded with thinly sliced tender steak, sauteed peppers and onions, lots of cheese and an incredibly creamy cheesy sauce.
Did you know today was National Lasagna Day? (It’s okay, I didn’t know at first either lol)
A group of bloggers got together to celebrate the holiday and share a slew of recipes with you.
You don’t have to be like Garfield the cat to enjoy a great lasagna dish. This Philly Cheesesteak Lasagna Roll Ups recipe is one of our absolute favorites!
We love to make lasagna rolls up, and we love stuffing them with familiar favorites.
A classic philly cheesesteak is pretty popular around here, so for National Lasagna Day, we made up a fun recipe combining our favorites. I cannot even tell you how amazing the flavors are together and how quickly the dish emptied!
Why Lasagna Roll Ups?
We make lasagna roll ups for convenience. We usually wind up with some leftovers at the end of a meal and these are so easy to pack individually into lunch boxes, plastic freezer containers and more.
We make them up ahead of time sometimes and just freeze them as part of our meal prep plan for those busy weeks.
Plus when we make lasagna roll ups, we can sometimes be a little more clever with what we put inside, because the toppings don’t come oozing out when we are serving a slice like a traditional lasagna.
How To Make Lasagna Roll-Ups
Making Lasagna Roll-Ups is easy. There are really only 4 steps: Make the filling, sauce, assemble and then bake.
Make the filling: The filling is going to be what you decide. If you want to leave an ingredient out, this is the time to do that.
Make the sauce: The sauce is easy and will take as long as it takes to melt cheese. Keep the stovetop on medium, don’t go too high, so you don’t wind up overcooking or scorching the sauce.
Assemble: They are not hard to assemble at all, but don’t overstuff them too much either or all the ingredients will come pouring out the sides as you roll. Just take your time and don’t roll too loose.
Bake: When you pop them in the oven, it’s best to cover with aluminum foil and allow to bake for most of the time. About 30 minutes. The last 10 minutes or so, remove the foil and allow the cheese on top to turn golden.
Serve: As soon as it’s out of the oven, it’s ready to serve. However for best results, allow it to sit for about 5 minutes before pulling out a roll up.
With this recipe, you can add and take out what you want. If your family doesn’t like mushrooms, leave them out…. onions… those can be left out too.
We simply make this the way we make our Philly Cheesteaks so we include bell peppers, onions and mushrooms. We also buy the thinnest steak we can get.
And don’t be afraid to ask the meat dept. of your local grocery store if you can have them cut a steak thin for you either. They will more than likely do it.
Our favorite steak cuts are ribeye or top sirloin. Just make sure it’s thinly sliced and if it’s not, you can do it yourself too.
Check out the other fantastic recipes shared for National Lasagna Day.
More of the Best Lasagna Recipes
- Barefoot Contessa’s Lasagna with Turkey Sausage
- Chicken Asparagus Lasagna
- Lasagna Roll Ups with Meat Sauce
- Vegetable Lasagna
Philly Cheesesteak Lasagna Roll Ups
- 12 lasagna noodles cooked
- 2 pounds Beef Chuck flank iron steak thinly sliced
- 1 large red bell pepper sliced
- ½ cup onion chopped
- 1 cup mushrooms sliced
- ¼ cup butter
- ⅓ cup all purpose flour
- 1 ½ cup whole milk
- 2 cups Creamy Harvarti cubed
- 2 cups provolone cheese shredded
- 16 ounces ricotta
- 3 eggs
- 3 cups mozzarella cheese shredded & divided
- 2 teaspoons Italian herbs
- salt pepper and garlic powder, to taste
- Making the meat and veggies: In a large pan on the stove over medium high heat, pour 2 tablespoons olive oil.
- When the oil is hot, add your thinly sliced steak and season with some salt, pepper and garlic powder. Toss and cook for about 5 minutes or so.
- Remove the steak and set aside. Add the chopped onions and peppers and season those with a little salt, pepper and garlic powder. Cook until beginning to turn translucent, and toss in mushrooms. Cook for about 2-3 minutes. Remove from pan.
- In a bowl, combine the steak, mushrooms, onions and peppers. Set aside.
- Making the cheese sauce: In a large sauce pan, add 1/4 cup of butter, and melt.
- Sprinkle the flour in and stir. Cook for 2 minutes.
- Add the milk, and stir in the Havarti and provolone. Stir and continue cooking until everything is melted and creamy. Reduce heat to low.
- Making the cheese filling: In a medium bowl, combine the ricotta, eggs, 1 cup of mozzarella cheese and the Italian herbs. Mix until completely combined. Set aside.
- Spoon about 1/2 cup to 1 cup of the cheese sauce on the bottom of the casserole dish.
- Lay out your cooked and cooled lasagna noodles on a cutting board or other long surface. Begin by spooning a small amount of cheese sauce across each noodle. At one end of the noodle, spoon a bit of the meat & veggie mixture and then a little of the ricotta cheese filling mixture on top.
- Repeat this step with all lasagna noodles. Gently roll them up and place them seam side down into your saucy casserole dish.
- If you wind up with extra filling and meat, you can fill in the gaps with it. Pour the remaining cheese sauce over the lasagna rolls.
- Sprinkle the last two cups of mozzarella cheese over the top.
- Cover your lasagna dish with tin foil and bake covered for 30 minutes.
- At 30 minutes, remove from oven and remove tin foil. Place back in oven to cook for about 10 more minutes or until cheese on top is fully melted.
- Allow to sit for about 5 minutes before serving.