Oh my goodness, let me tell you about these Philly Cheesesteak Lasagna Roll Ups! They’re a delicious twist on two of my favorite comfort foods, and they’ve quickly become a hit at our dinner table. My husband absolutely loves anything cheesy and hearty, and this dish totally fits the bill. Plus, it’s kind of fun to make—rolling up those lasagna noodles with all the goodness inside is just a little bit therapeutic!
The melty cheese combined with seasoned ground beef and sautéed peppers creates this mouthwatering layer of flavors that just makes your taste buds sing. They come out of the oven bubbling and golden, and the smell? It’ll have everyone wandering into the kitchen like a moth to a flame! It’s perfect for a cozy family night or even for entertaining friends. If you’re in the mood for something a bit different yet familiar, you’ve got to give this a try. And if you love cheesy dishes like I do, check out my baked mac and cheese recipe too!
Why You’ll Love This Philly Cheesesteak Lasagna Roll Ups
- Combines the iconic flavors of a Philly cheesesteak with comforting lasagna
- Rich, cheesy filling that melts in your mouth
- Loaded with veggies like bell peppers and mushrooms for added nutrition
- Easy to assemble and perfect for a crowd or meal prep
- A delightful twist on traditional pasta dishes that’s sure to impress
- Can be customized with your favorite cheeses or additional toppings
This recipe takes the best elements of a cheesesteak sandwich and transforms them into a fun and filling lasagna roll-up, making it a meal that’s both comforting and unique!
How to Make Philly Cheesesteak Lasagna Roll Ups
If you’re craving the savory awesomeness of a Philly cheesesteak but want to switch things up, these lasagna roll-ups are just the ticket! They’re comforting, cheesy, and packed with flavor—perfect for impressing your family or serving up at a cozy gathering.
What You’ll Need:
- Lasagna noodles – 9 noodles. I love the no-boil ones for convenience, but regular works wonderfully too!
- Ground beef – 1 lb. Look for grass-fed beef if you can; it has a richer flavor.
- Bell pepper – 1 cup, diced (green or red). Feel free to mix them for a colorful twist!
- Onion – 1 cup, diced. I prefer yellow onions for their sweetness.
- Mushrooms – 1 cup, diced (optional). I think they add a lovely earthiness, but you can skip them if you’re not a fan.
- Garlic powder – 1 tsp. It’s super convenient and adds great flavor!
- Salt – 1 tsp. Adjust to your taste, but this is a good starting point.
- Black pepper – 1/2 tsp. Freshly cracked, if you have it, for the best flavor.
- Ricotta cheese – 2 cups. Use whole milk ricotta for a creamier texture.
- Egg – 1 large. This helps bind everything together.
- Provolone cheese – 2 cups, shredded. I prefer aged provolone for its stronger flavor.
- Mozzarella cheese – 2 cups, shredded. Always a crowd favorite!
- Beef broth – 1 cup. Homemade is best, but store-bought works great too.
- Cream (heavy or light) – 1 cup. Heavy cream gives it that rich, luscious texture!
- Worcestershire sauce – 1 tbsp. Adds a nice umami touch.
- Fresh parsley – chopped, for garnish. It brightens up the dish with color and flavor!
The Directions:
- Preheat your oven to 375°F (190°C) so it’s nice and warm when you’re ready to bake.
- Cook the lasagna noodles according to package instructions until they’re al dente—just slightly firm to the bite. Drain and set aside.
- In a large skillet over medium heat, combine the ground beef, onion, bell pepper, and mushrooms. Cook until the beef is browned and the veggies are tender, about 7-10 minutes. Drain any excess fat to keep things from getting greasy.
- Stir in the garlic powder, salt, pepper, and Worcestershire sauce. Mix everything well and then remove the skillet from heat.
- In a separate bowl, mix together the ricotta cheese, egg, and half of the shredded provolone cheese until it’s smooth and creamy.
- Spread a thin layer of the beef mixture on the bottom of your baking dish—this helps keep the rolls from sticking!
- Take a cooked lasagna noodle and generously spread a layer of the ricotta mixture over it. Follow this with a layer of the beef mixture, then roll the noodle tightly, placing it seam-side down in the baking dish. Repeat this step with the remaining noodles.
- In another bowl, whisk together the beef broth and cream. Pour this mixture over the lasagna roll-ups to soak them in deliciousness.
- Top everything off with the remaining provolone and mozzarella cheese for that melty goodness.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Take the dish out of the oven, let it cool a bit, and garnish with fresh chopped parsley before serving. Enjoy every cheesy, savory bite!
Feel free to make this dish your own with extra toppings or different veggies. You’re going to love it!
Can I Use Different Meats in This Recipe?
Absolutely! You can substitute the ground beef with ground turkey, chicken, or even sausage for a different flavor. Just cook the meat until well browned, ensuring to adjust the seasoning to your taste!
How Do I Store Leftover Lasagna Roll Ups?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through, adding a splash of broth or cream if the dish seems dry.
Can I Make These Ahead of Time?
Definitely! You can assemble the roll-ups a day ahead and keep them in the fridge covered with foil until you’re ready to bake. Just add a few extra minutes to the baking time if starting from cold.
Can I Use Different Cheeses?
Of course! While provolone and mozzarella are classic choices, you can experiment with other cheeses like cheddar, gouda, or even a sprinkle of blue cheese for added flavor. Just ensure that the total amount of shredded cheese stays roughly the same for the best melting results!
