Philly Cheesesteak Lasagna Roll Ups: Philly Cheesesteak Lasagna Roll Up Recipe

My Kitchen Smells Like Philadelphia

I love when two favorite foods meet. This recipe is like that. It is a happy kitchen hug between a Philly cheesesteak and a lasagna. I still laugh at the first time I made it. My grandson said, “Grandma, you invented a new food!” Doesn’t that smell amazing?

Why does this matter? It turns a big sandwich into a cozy, shareable dinner. Everyone gets their own little roll. It feels special. What is your favorite food mash-up? Tell me about it in the comments.

A Story About Steak

Let me tell you a small story. I once used a very tough piece of steak. I learned my lesson! For this, you want it thin and tender. Flank or iron steak works perfectly. Slice it against the grain. This makes it easy to chew.

Cook the steak first. Then cook your peppers and onions in the same pan. They soak up all that good meaty flavor. *Fun fact: The classic Philly cheesesteak was invented in the 1930s by a hot dog stand owner.*

The Magic of Three Cheeses

Cheese is the heart of this dish. We use three kinds. Havarti and provolone melt into a silky sauce. Ricotta and mozzarella make the filling creamy and rich. It is a cheese party.

Why does this matter? Each cheese has a job. Havarti makes it creamy. Provolone gives that sharp, classic taste. Mozzarella makes the top golden and bubbly. Do you have a favorite melting cheese? I always have extra mozzarella in my fridge.

Rolling Up the Goodness

This is the fun part. Lay your cooked noodles flat. Spread a little cheese sauce on each. Then add meat, veggies, and ricotta filling. Now, just roll them up. It is like making a little flavor burrito.

Place them snug in your dish. Pour the rest of the sauce on top. Sprinkle that last cup of mozzarella. It will get so golden in the oven. Do you find rolling things fun or tricky? I think it is like a kitchen craft project.

Cozy Dinner is Served

Bake it covered first. This lets the heat move through. Then uncover it. Watch the cheese melt and bubble. Let it sit for five minutes after baking. This helps everything settle.

Each roll-up is a full meal in a bite. You get pasta, meat, veggies, and cheese. It is hearty and happy. Perfect for a family table. What is your go-to cozy dinner for sharing? I would love to know.

Ingredients:

Ingredient	Amount	Notes
lasagna noodles, cooked	12
flank iron steak, thinly sliced	2 pounds
red bell pepper, sliced	1 large
onion, chopped	½ cup
mushrooms, sliced	1 cup
butter	¼ cup
all purpose flour	⅓ cup
whole milk	1 ½ cup
Creamy Havarti, cubed	2 cups
provolone cheese, shredded	2 cups
ricotta	16 ounces
eggs	3
mozzarella cheese, shredded	3 cups	divided
Italian herbs	2 teaspoons
salt, pepper and garlic powder	to taste
olive oil (for cooking)	2 tablespoons

My Philly Cheesesteak Roll-Ups: A Happy Kitchen Mash-Up

Hello, my dear! It’s Anna. Let’s talk about happy accidents. My grandson once asked for cheesesteak and lasagna in the same week. My brain got to thinking. Why not put them together? These roll-ups are the delicious result. They have all that savory steak and pepper goodness. They are wrapped up in a cozy, cheesy pasta blanket. Doesn’t that sound wonderful?

This is a recipe for a special weekend dinner. It feels fancy but is just simple steps. We will cook, we will roll, and we will bake. Your kitchen will smell absolutely amazing. I still laugh at that first messy batch I made. Now I have some tips to share with you. Let’s get our aprons on and begin.

Step 1

First, cook your lasagna noodles. Follow the package directions. Then lay them flat on a clean towel to cool. This stops them from sticking together. Now, let’s cook the filling. Heat the oil in your big pan. Add the thin steak slices and season them well. Cook until they are no longer pink.

Step 2

Take the steak out and set it aside. Now, add your onions and bell peppers to the same pan. A little salt and pepper makes them sweet. When they get soft, toss in the mushrooms. Cook for just a few minutes more. Now mix the veggies with your cooked steak. See how the colors look together? So pretty.

Step 3

Time for the cheese sauce! Melt the butter in a saucepan. Sprinkle in the flour and stir for two minutes. This cooks the flour taste out. Slowly pour in the milk while stirring. Then add the cubed Havarti and shredded provolone. Stir until it’s all smooth and dreamy. (A hard-learned tip: keep the heat medium-low here. Too hot and the cheese can get stringy instead of silky.)

Step 4

Let’s make the ricotta filling. In a bowl, mix the ricotta, eggs, one cup of mozzarella, and the Italian herbs. Stir it until it’s all combined. It will look creamy and thick. Now, spoon a little cheese sauce into your baking dish. This keeps our roll-ups from sticking. It also makes a yummy base.

Step 5

Here comes the fun part! Lay a noodle flat. Spread a little cheese sauce on it. At one end, add some meat mixture and a dollop of ricotta filling. Then, just roll it up like a little carpet. Place it seam-side down in your dish. Repeat with all the noodles. Do you think you’ll have a favorite roll-up spot in the pan? Share below!

Step 6

Pour the rest of the cheese sauce over your rolls. Sprinkle the last two cups of mozzarella on top. Cover the dish with foil and bake for 30 minutes. Then, take the foil off. Bake for 10 more minutes until the top is golden and bubbly. Let it sit for five minutes before serving. This helps everything set just right.

Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists to Try Sometime

Recipes are just a starting point. You can change them to match your mood. Here are three fun ideas for next time. They are all so tasty in their own way.

• Chicken Cheesesteak Style: Use thin sliced chicken breast instead of steak. It becomes a whole new, lighter dish.
• Veggie Lover’s Dream: Skip the meat. Add zucchini and spinach with the peppers. It’s wonderfully hearty and green.
• Pizza Party Version: Add pepperoni slices and use pizza sauce on the bottom. Top with extra mozzarella. Oh my!

Which one would you try first? Comment below!

What to Serve With Your Roll-Ups

These roll-ups are a full meal by themselves. But a little something on the side is nice. A simple green salad with Italian dressing is perfect. Garlic bread is always a happy choice too. For a lighter touch, some steamed green beans work beautifully.

What to drink? A cold, fizzy cream soda is a sweet match. For the grown-ups, a pale ale beer cuts through the richness nicely. Both are wonderful choices. Which would you choose tonight?

Storing Your Lasagna Roll Ups for Later

Let’s talk about keeping these roll ups tasty for later. Cool them completely first. Then, cover the dish tightly. They will be happy in your fridge for three days.

For the freezer, wrap individual portions in foil. Pop them into a freezer bag. They will keep for two months. I once froze a whole batch for my grandson’s visit. It was a lifesaver on a busy day!

To reheat, thaw in the fridge overnight. Warm in the oven at 350°F until bubbly. This keeps the noodles from getting soggy. Batch cooking like this matters. It turns a big cooking day into easy, cozy meals all week.

Have you ever tried storing it this way? Share below!

Fixing Common Kitchen Hiccups

Sometimes our cooking plans need a little help. Here are three common fixes. First, if your cheese sauce is lumpy, just keep stirring. A whisk is your best friend here.

Second, lasagna noodles can stick together. I remember when I lost a whole noodle that way! Rinse them with cool water after cooking. Add a tiny bit of oil to the water.

Third, your roll ups might be hard to roll. Let the noodles cool completely first. This gives them strength. Fixing these small issues builds your confidence. It also makes sure every bite is as delicious as you dreamed.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use your favorite gluten-free lasagna noodles. They work just fine.

Q: Can I assemble it ahead?

A: Absolutely. Assemble the rolls the night before. Just cover and refrigerate. Bake the next day.

Q: What if I don’t have Havarti?

A: Try another creamy cheese. Fontina or Monterey Jack are great swaps.

Q: Can I make a smaller batch?

A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any optional tips?

A: A fun fact: Adding a pinch of nutmeg to the cheese sauce is an old Italian trick. It makes the flavor sing!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these roll ups as much as I do. They are a fun twist on two classics. Your kitchen will smell wonderful.

I would love to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen.

Thank you for cooking with me today. I am so glad you are here.

Happy cooking!
—Anna Whitmore.