This is SO not your mom's lasagna...
If you’ve ever been lucky enough to travel to Philadelphia and enjoy a traditional Philly cheesesteak sandwich, you know there are a few options. You can get the sandwich with onions, with provolone, or with cheese sauce.
I always opt for the onions and cheese sauce, but when I’m at home (and especially if I’m layering all the delicious ingredients in a lasagna like this one that I had to try for myself, I just choose all of the above – plus, I add some mushrooms and peppers for good measure.
Of course, the base of it all is good steak. Start with a good piece of sirloin steak and freeze it for 10-15 minutes so it’s really cold. That will help you slice it as thin as possible.
I’m assuming you don’t have a meat slicer, but if you do, obviously use it. Otherwise, just do your best.
Add the steak to a hot skillet with a drizzle of oil, and season well with salt and pepper. Cook until the steak is nicely browned, but still tender.
Remove the steak so it doesn’t overcook and add the mushrooms, peppers and onions. You’ll probably need a second drizzle of oil and more salt and pepper. Cook until the veggies soften.
Then add the tomato sauce and the red pepper flakes. Yes, I know cheesesteaks don’t have marinara sauce, but it’s a lasagna after all!
Now we're going to build the lasagna in the slow cooker! Start with a drizzle of sauce and a layer of no-cook noodles. I like these noodles because you don’t have to boil them first.
You’ll probably have to break up the noodles a bit to get them to fit, but no worries.
Then add your steak, a layer of provolone cheese slices, and a little under half of the sauce.
Repeat that layering all over again (noodles, steak, cheese, sauce) and top the lasagna with a final layer of noodles and whatever sauce you have left.
Cover this masterpiece and cook on High in your slow cooker for about four hours – until the edges are browned and the center is bubbling hot.
You could serve it just like that with great success but if you really want to take it to cheese steak bliss, drizzle each piece of lasagna with warm cheese sauce!
Whatever you do, don’t cook the lasagna with the cheese sauce. It’ll totally break down and get gross. Use it as a finishing sauce and you'll be good to go.
Nick feels like "wiz wit" is the right choice! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.