Philly Cheesesteak Lasagna Rolls combine the classic flavors of a Philly cheesesteak with the comforting texture of lasagna. Packed with savory ground beef, sautéed vegetables, and a creamy cheese sauce, these lasagna rolls make for a hearty, flavorful meal perfect for family dinners or special occasions. This recipe transforms two beloved dishes into a unique and crowd-pleasing masterpiece.
Ingredients:
- 8 lasagna noodles
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 cup sliced mushrooms
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup beef broth
- 2 cups shredded cheddar cheese, divided
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
Step 2:
Heat a large skillet over medium heat. Add the olive oil and ground beef. Cook the beef until fully browned, breaking it up with a spatula as it cooks. Remove the beef from the skillet and set aside.
Step 3:
In the same skillet, add the diced onion, green bell pepper, and sliced mushrooms. Sauté the vegetables until softened and slightly caramelized, about 5 minutes.
Step 4:
Return the cooked ground beef to the skillet with the vegetables. Stir in ketchup, Worcestershire sauce, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine flavors. Remove the skillet from heat.
Step 5:
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to create a roux. Slowly pour in the milk and beef broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 4-5 minutes.
Step 6:
Reduce the heat and stir in 1 cup of shredded cheddar cheese until it melts completely. Remove the cheese sauce from the heat and set aside.
Step 7:
Spread a thin layer of cheese sauce at the bottom of a baking dish. Take one lasagna noodle and spread a portion of the beef and vegetable mixture evenly across its surface. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles.
Step 8:
Pour the remaining cheese sauce over the rolled noodles, ensuring they are well coated. Sprinkle the top with the remaining 1 cup of shredded cheddar cheese.
Step 9:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Step 10:
Let the lasagna rolls rest for 5 minutes before serving to allow the flavors to meld.
Cooking Note:
- For a more authentic Philly cheesesteak flavor, try substituting the cheddar cheese with provolone or a mix of both.
- Ensure the lasagna noodles are slightly undercooked during boiling to make them easier to handle and prevent tearing when rolling.
- If you want a spicier kick, add a pinch of chili flakes to the beef mixture.
Serving Suggestions:
- Pair these lasagna rolls with a fresh Caesar salad or a side of garlic bread for a complete meal.
- Serve alongside a bowl of creamy tomato soup for a comforting, cozy dinner.
- Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese for added flavor and presentation.
Tips:
- If you prefer a vegetarian option, substitute the ground beef with cooked lentils or a meat alternative, and use vegetable broth in the cheese sauce.
- To save time, you can prepare the filling and cheese sauce in advance and assemble the rolls just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Nutritional Information:
- Calories: Approximately 550 per serving
- Protein: 28g
- Sodium: 780mg
FAQs:
Q: Can I use gluten-free lasagna noodles for this recipe?
A: Absolutely! Gluten-free lasagna noodles work just as well. Be sure to adjust the boiling time as indicated on the package.
Q: How can I make this dish ahead of time?
A: You can assemble the rolls and store them in the refrigerator (covered) for up to 24 hours. When ready to bake, add 10-15 minutes to the cooking time.
Q: Can I add more vegetables to the filling?
A: Yes, feel free to add vegetables like spinach, zucchini, or shredded carrots for extra nutrition and flavor.
Conclusion:
Philly Cheesesteak Lasagna Rolls are the perfect fusion of two comfort food classics. With tender lasagna noodles, savory beef, a creamy cheese sauce, and melted cheese on top, this dish is sure to be a hit at your dinner table. Easy to customize and packed with flavor, these lasagna rolls are great for any occasion, from weeknight dinners to potlucks. Try this recipe today, and watch it become a family favorite!
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Philly Cheesesteak Lasagna Rolls
- Total Time: 55 minutes
Ingredients
Ingredients:
- 8 lasagna noodles
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 cup sliced mushrooms
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup beef broth
- 2 cups shredded cheddar cheese, divided
Instructions
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
Step 2:
Heat a large skillet over medium heat. Add the olive oil and ground beef. Cook the beef until fully browned, breaking it up with a spatula as it cooks. Remove the beef from the skillet and set aside.
Step 3:
In the same skillet, add the diced onion, green bell pepper, and sliced mushrooms. Sauté the vegetables until softened and slightly caramelized, about 5 minutes.
Step 4:
Return the cooked ground beef to the skillet with the vegetables. Stir in ketchup, Worcestershire sauce, salt, and black pepper. Mix well and cook for another 2-3 minutes to combine flavors. Remove the skillet from heat.
Step 5:
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to create a roux. Slowly pour in the milk and beef broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 4-5 minutes.
Step 6:
Reduce the heat and stir in 1 cup of shredded cheddar cheese until it melts completely. Remove the cheese sauce from the heat and set aside.
Step 7:
Spread a thin layer of cheese sauce at the bottom of a baking dish. Take one lasagna noodle and spread a portion of the beef and vegetable mixture evenly across its surface. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles.
Step 8:
Pour the remaining cheese sauce over the rolled noodles, ensuring they are well coated. Sprinkle the top with the remaining 1 cup of shredded cheddar cheese.
Step 9:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Step 10:
Let the lasagna rolls rest for 5 minutes before serving to allow the flavors to meld.
Notes
Cooking Note:
- For a more authentic Philly cheesesteak flavor, try substituting the cheddar cheese with provolone or a mix of both.
- Ensure the lasagna noodles are slightly undercooked during boiling to make them easier to handle and prevent tearing when rolling.
- If you want a spicier kick, add a pinch of chili flakes to the beef mixture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 780mg
- Protein: 28g