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Closeup view of a slice of steak and cheese lasagna.

Steak and Cheese Lasagna {in a Skillet}

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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Course: Entree
Cuisine: American
Keyword: Lasagna Recipes, Steak and Cheese, Steak Recipes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Makes: 6 servings
Author: Sues


  • 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


  • 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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