Philly Cheesesteak Lasagna Roll Ups
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
8 Servings
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Calories
420 kcal
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Course
Main Course
Philly Cheesesteak Lasagna Roll Ups
Description
This recipe starts by browning lean ground beef in a pan until some pieces develop a deep crust, adding texture and depth. Diced onions and green bell peppers sauté in butter are combined with the beef along with ketchup, Worcestershire sauce, salt, and pepper to create a savory filling. The filling is cooled slightly while a creamy cheese sauce is prepared by whisking cornstarch into a mixture of beef broth and milk, then gradually adding shredded cheddar cheese until thick and smooth.
Lasagna noodles are cooked slightly less than package instructions for pliability, then spread with the beef mixture and rolled up. The roll ups are arranged in a baking dish, topped with more cheddar cheese and the cheese sauce. Baking melds the flavors and melts the cheese topping. The dish balances the meaty, slightly tangy filling with the mild creaminess of the sauce and tender pasta noodles.
A note suggests setting aside some filling to sprinkle over the top for enhanced texture and flavor. This hearty recipe merges the iconic savory elements of a Philly cheesesteak sandwich with the comforting format of a baked pasta dish.
Ingredients
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 yellow onion diced, small
- 1 bell pepper diced, small green
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 12 ounces cheddar cheese shredded and divided
- 8 lasagna noodles cooked one minute shy of instructions
- 1 tablespoon cornstarch
- 1 cup milk (I used whole)
- 1 cup beef broth
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
- Remove the beef mixture from the pan to a large bowl while you make the sauce.
- Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
- Add in 1 cup of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
- Line up the lasagna sheets and scoop the beef mixture over the noodles, leaving about 2 inches uncovered.*
- Spoon over small amounts of the sauce (not enough to spill off the noodles).
- Top each one with 2 tablespoons of cheddar (1 cup for the 8 noodles).
- Roll the noodle somewhat tightly starting on the side with the filling.
- Place the rolled pasta in a 9x13 pan and cover with the sauce.
- Top with the remaining cheddar cheese.
- Bake in the oven for 20 minutes.
Notes
- Save some filling to sprinkle on top of the roll ups before the final cheese layer for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 90mg | 30% |
| Sodium | 654mg | 27% |
| Potassium | 432mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 361mg | 36% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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