All the flavors of steak and cheese in lasagna form? Yes! This Steak and Cheese Lasagna is packed with steak, provolone cheese, peppers, onions, mushrooms, and a bechamel sauce and is so easy to make in a skillet!
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Raise your hand if you love a good steak and cheese sandwich. Raise it again if you think you'd love steak and cheese in nearly every form.
I'm a big fan of steak and cheeses, but rarely make them at home since it's fun to go out and find the local restaurant that makes the best ones (though I am a HUGE fan of these Steak and Cheese Croissants). I do have another spin on the popular sandwich with this Steak and Cheese Fried Rice.
But when the idea of steak and cheese lasagna popped into my head, I knew I had to make it immediately. I've made this recipe many, may times over the last several months in order to perfect it. It's now perfected and I'm still not sick of it.
In fact, writing this post and looking at these photos is making me want to make it again tonight! I hope you'll make it soon, too.
❤️ Why you'll love this recipe
If you love the flavors of steak and cheese, but want a more "dinner-ready" meal (not that there's anything wrong with sandwiches for dinner!), you'll definitely want to try this recipe.
It looks like a lot of steps, but I promise that it's super easy. You just need to cook the steak and veggies, make an easy bechamel sauce, and then combine it all together in a skillet to bake.
I love a good skillet lasagna because they mean fewer dirty dishes and a fun final presentation.
🗒 Ingredients
This skillet dinner requires some typical lasagna ingredients, plus the addition of steak and veggies. If you don't like any of the vegetables, you can feel free to omit them. Here's everything you need (see recipe card at the bottom of this post for ingredient amounts and full directions):
- Olive or canola oil
- Ribeye steak (or cut of steak of your choice)
- Salt and pepper
- Green peppers
- Onion
- Mushrooms
- Minced garlic
- Unsalted butter
- All-purpose flour
- Whole milk
- Grated parmesan cheese
- Cayenne
- No-boil lasagna noodles (I like to use the flat lasagna sheets)
- Grated provolone cheese
- Chopped parsley
🥩 How to make steak and cheese lasagna
And now for the fun part... Making the skillet lasagna!
You'll start by rubbing some oil on your steak and seasoning it with salt and pepper. I'm providing instructions for cooking your steak in the skillet you'll make the lasagna in, but if you prefer to grill it, you can certainly do that.
Heat a 12-inch oven-proof skillet (I recommend cast iron) over medium-high heat until very hot.
Place steak in the hot skillet and let cook for 3 minutes. Flip and let cook for another 4-6 minutes, depending on desired doneness (I like to keep it rare/medium rare since it will be cooking more in the lasagna).
Remove steak to a cutting board and let it rest for about 5 minutes before thinly slicing it against the grain.
Now, you'll cook the vegetables. Put remaining Tbsp of oil in the skillet and add peppers, onions, ¼ tsp salt, and ¼ tsp pepper. Cook for about 6 minutes until softened.
Add mushrooms and garlic to skillet and cook for another 3 minutes.
Remove to a bowl and toss with the sliced steak. Keep skillet out.
Preheat oven to 400 degrees and while the oven is heating, make the bechamel sauce.
Add butter to a medium saucepan over low heat and let melt.
Sprinkle flour into melted butter and whisk, making sure to scrape the bottom of the saucepan to prevent burning. Cook for 3 minutes, until mixture is light golden and flour smell can't be detected.
Slowly pour milk into the roux, whisking constantly until there are no lumps. Let sauce simmer to thicken, about 5 minutes. Remove from heat and stir in parmesan cheese, remaining ½ tsp salt, ½ tsp pepper, cayenne.
What a beautiful sauce!
With all your ingredients ready, it's time to construct the steak and cheese lasagna.
Pour about ¼ cup bechamel sauce on the bottom of the skillet and shingle 6 noodle halves around the skillet.
Top with ½ the pepper and steak mixture.
Also add ½ cup grated provolone cheese and about 1 cup of bechamel sauce.
Shingle 6 more noodle halves over the sauce and top with the remaining peppers and steak, ½ cup of grated provolone, and 1 cup of bechamel.
Top with remaining noodle halves, bechamel, and provolone.
And pop the entire skillet in the preheated oven.
Bake it for 22-25 minutes, until the lasagna is bubbling around the edges and the cheese is golden.
Sprinkle with chopped parsley, if desired. I always desire it.
And dig in! Oh my goodness, this steak and cheese lasagna is absolutely decadent.
I try to get a little bit of everything in every bite... Some steak, pepper, mushroom, onion, noodle, and sauce and it's the most perfectly creamy, full-flavored combination.
This lasagna is so perfectly cheesy, saucy, and incredible. Oh and it has steak!! How often do you have lasagna with actual ribeye steak in it?? (well, if you're me, you have it a lot because you're testing this recipe so much!).
Not only is this a great family meal, but it's also a fun idea for serving at a small dinner party.
🥣 What to serve with
You can really serve this lasagna with any side dish you'd typically serve a traditional lasagna with. It is a pretty heavy entree, so I do recommend lighter sides like salads or vegetables. Here are some ideas:
- Shaved Asparagus Salad
- Chopped Kale Salad
- Garden salad
- Roasted asparagus
- Roasted broccoli
- Roasted brussels sprouts
- Sautéed green beans
- Garlic bread or bread sticks
❓What if I can't find ribeye?
Ribeye is the cut of beef typically used in steak and cheese sandwiches. But there are other cuts you can substitute in this lasagna. I recommend either top round or sirloin.
Flank steak or skirt steak can work, too, but they're leaner and may get a bit tough when baked in the lasagna.
💡 Modifications
Though I think this steak and cheese lasagna is absolutely delicious as is, there are various alterations you can make to it depending on your own tastes or ingredient availability. Here are some ideas:
- If you don't like peppers, onions, or mushrooms, you can leave any of those out.
- If there are any vegetables you want to add, go for it! They may not be traditional to steak and cheese sandwiches, but you can certainly make this lasagna your own.
- Provolone cheese is traditional for steak and cheese sandwiches (or Cheez-Wiz!), but if you prefer a different kind of cheese, you can certainly use it.
- If you're a vegetarian or trying to cut down on meat consumption, you could certainly leave the steak out of this. Or you could even replace it with chicken!
No matter how you make it, this is the kind of dinner your whole family will love! Oh, and I should mention that leftovers re-heat beautifully... If you have any.
🥘 More delicious dinner recipes
Speaking of dinners your whole family will love, here are some more recipes to add to your regular rotation:
- Basil Chicken in Coconut Curry Sauce
- Cast Iron Skillet Pizza
- Chicken Avocado and Corn Burritos
- Pasta Puttanesca with Sausage
- Creamy Fajita Skillet
- Mini Crispy Lamb Tacos
- Baked Chicken Chimichangas
- Chicken Parmesan Risotto
- Creamy Grapefruit Salmon
- Mini Buffalo Chicken Tacos
- Mediterranean Turkey Stuffed Eggplant
- Greek Stuffed Chicken
- Mojo Steak Kabobs (from Spiced Blog)
I hope you love this steak and cheese lasagna becomes one of your family's favorite meals!
Please comment below if you make it!
📖 Recipe
Steak and Cheese Lasagna {in a Skillet}
Ingredients
- 1 ½ Tbsp olive or canola oil, divided
- 1 lb. ribeye steak
- 1 ¼ tsp salt, divided
- 1 ¼ tsp pepper, divided
- 2 medium green peppers, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup chopped mushrooms
- 1 Tbsp minced garlic
- 4 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cup whole milk, room temperature or warm
- ½ cup grated parmesan cheese
- ¼ tsp cayenne
- 9 no-boil lasagna noodles, broken in half
- 1 ½ cups grated provolone cheese
- Chopped parsley, for serving
Instructions
- Heat an oven-proof 12-inch skillet (I recommend cast iron) over medium-high heat until very hot.
- Use a paper towel to pat the steak dry. Rub about ½ Tbsp oil on the steak and season with ½ tsp salt and ½ tsp pepper.
- Place steak in hot skillet and let cook for 3 minutes. Flip and let cook for another 4-6 minutes, depending on desired doneness (I like to keep it rare/medium rare since it will be cooking more in the lasagna). Remove to a cutting board and let rest for 5 minutes before thinly slicing it against the grain.
- Put remaining Tbsp of oil in the skillet and add peppers, onions, ¼ tsp salt, and ¼ tsp pepper. Cook for about 6 minutes until softened.
- Add mushrooms and garlic to skillet and cook for another 3 minutes. Remove to a bowl and toss with the sliced steak. Keep skillet out.
- Preheat oven to 400 degrees.
- While oven is heating, making bechamel sauce. Add butter to a medium saucepan over low heat and let melt.
- Sprinkle flour into melted butter and whisk, making sure to scrape the bottom of the saucepan to prevent burning. Cook for 3 minutes, until mixture is light golden and flour smell can't be detected.
- Slowly pour milk into the roux, whisking constantly until there are no lumps. Let sauce simmer to thicken, about 5 minutes. Remove from heat and stir in parmesan cheese, remaining ½ tsp salt, ½ tsp pepper, cayenne.
- Pour about ¼ cup bechamel sauce on the bottom of your skillet. Shingle 6 noodle halves around the skillet. Top with ½ the pepper and steak mixture, ½ cup grated provolone cheese, and about 1 cup of bechamel sauce.
- Shingle 6 more noodle halves over the sauce and top with the remaining peppers and steak, ½ cup of grated provolone, and 1 cup of bechamel.
- Top with remaining noodle halves, bechamel, and provolone.
- Bake for 22-25 minutes, until lasagna is bubbling around the edges and the cheese is golden.
- Top with chopped parsley before serving.
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