More About This Recipe
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 20 minutes so it’s really cold. That will help you slice it as thin as possible.
You could serve the finished lasagna as is 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.