CHEESESTEAK STUFFED LASAGNA

I used sirloin steak, because, well, it was on sale. Ribeye, Ny Strip, whatever floats your steak boat is fine. Just make sure it’s cold prior to slicing. Makes life so much easier. I pop it in the freezer for 30 mins.

Another tip. Buy regular lasagna sheets and throw them into a heat safe dish. Then, boil or heat some water until it’s super hot. Pour the hot water over the lasagna and allow them to sit there while you prepare the rest of this meal’s components. Then just drain the water off and proceed with the recipe. Perfect Al dente lasagna sheets ready for rolling without boiling. You’re welcome.

I’m not a fan of ricotta. My OG Cookies know this. So, I used cream cheese as my filler. Ricotta fan? Use it instead. Add an egg.

Ingredients :

• 1.5-2 lbs thinly sliced sirloin steak
• 1 T olive oil
• 1/2 cup finely diced onions
• 1 green bell pepper (sliced)
• 1 T minced garlic
• 1/2 stick unsalted butter
• 4 T all-purpose flour
• 3 1/2 cups half and half
• 1 T onion powder
• 1 T Italian seasoning
• 2 cups shredded mozzarella cheese
• 8 oz cream cheese (softened)
• 4 provolone cheese slices plus 1 slice per roll
• 12 cooked lasagna sheets
• Creole seasoning, salt, and pepper to taste
• torn basil leaves to garnish

Instructions :

1. Heat oil in a skillet
2. Lightly season steak with salt and pepper
3. Add steak in the skillet and cook for 1-2 mins; remove
4. Add in onions and bell peppers
5. Sprinkle a pinch of salt over the veggies
6. ............
7. ..............
8. ....................

get full recipes : coopcancook.com

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