These lasagna roll ups put a Philly cheesesteak spin on classic lasagna. Philly Cheesesteak Lasagna Roll Ups are filled with thinly sliced tender steak, sautéed peppers and onions, plenty of cheese, and a rich, creamy cheese sauce.
We joined a group of bloggers to celebrate National Lasagna Day and shared this playful recipe. You don’t need to be Garfield to love lasagna—these roll ups are a favorite in our kitchen.
This version captures the familiar flavors of a Philly cheesesteak in an easy-to-serve lasagna format. Thinly sliced steak, bell peppers, onions, and mushrooms get wrapped inside lasagna noodles, topped with a creamy Havarti and provolone sauce, and finished under a blanket of mozzarella.
We love making roll ups because they’re convenient, portionable, and freeze well for meal prep. Since each roll is self-contained, you can be creative with fillings without worrying about toppings sliding off when serving slices of a traditional lasagna.
Why Lasagna Roll Ups?
Lasagna roll ups are ideal for busy families and meal prep. They reheat well and can be individually packed for lunches. They also let you control fillings precisely—no oozing layers—so each bite stays neat and flavorful.
For this recipe we stick close to traditional Philly cheesesteak ingredients: thinly sliced ribeye or top sirloin, red bell pepper, onion, and mushrooms. If you prefer, omit any ingredient to suit your family’s tastes.
How To Make Lasagna Roll-Ups
The process is straightforward: prepare the filling, make the sauce, assemble the rolls, and bake.
Make the filling: Sear thinly sliced steak in a hot pan with a little olive oil, season with salt, pepper, and garlic powder, then remove. Sauté onions and peppers until translucent, add mushrooms briefly, then combine with the steak.
Make the sauce: Melt butter in a saucepan, whisk in flour and cook briefly to form a roux, then add milk and stir in cubed Havarti and shredded provolone until smooth and creamy. Keep the sauce on low to maintain a silky texture.
Make the cheese filling: Stir together ricotta, eggs, one cup of shredded mozzarella, and Italian herbs until smooth.
Assemble: Spoon a little cheese sauce in the bottom of a casserole dish. Spread sauce across each cooked lasagna noodle, add a portion of the steak-and-veggie mixture and a spoonful of ricotta filling at one end, then roll tightly and place seam-side down in the dish. Use any extra filling to fill gaps, then pour remaining sauce over the rolls.
Bake: Sprinkle the remaining mozzarella over the top, cover with foil, and bake for about 30 minutes. Remove the foil and bake another 10 minutes until the cheese is fully melted and beginning to brown.
Serve: Let the dish rest about five minutes before serving so the rolls hold together when plated.
This recipe is flexible—leave out mushrooms or onions if someone in your household dislikes them, or ask your grocery butcher to slice the steak thin for quicker cooking. Ribeye and top sirloin work particularly well when cut thin.
More of the Best Lasagna Recipes
- Barefoot Contessa’s Lasagna with Turkey Sausage
- Chicken Asparagus Lasagna
- Lasagna Roll Ups with Meat Sauce
- Vegetable Lasagna
Philly Cheesesteak Lasagna Roll Ups
Nicole Cook
Pin Recipe
Ingredients
- 12 lasagna noodles cooked
- 2 pounds flank or sirloin steak thinly sliced
- 1 large red bell pepper sliced
- ½ cup onion chopped
- 1 cup mushrooms sliced
- ¼ cup butter
- ⅓ cup all purpose flour
- 1 ½ cup whole milk
- 2 cups Havarti cubed
- 2 cups provolone cheese shredded
- 16 ounces ricotta
- 3 eggs
- 3 cups mozzarella cheese shredded & divided
- 2 teaspoons Italian herbs
- salt pepper and garlic powder, to taste
Instructions
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Making the meat and veggies: Heat 2 tablespoons olive oil in a large pan over medium-high heat.
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When the oil is hot, add the thinly sliced steak and season with salt, pepper, and garlic powder. Cook about 5 minutes until browned, then remove and set aside.
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Add chopped onions and sliced peppers to the pan, season lightly, and cook until they begin to soften. Toss in the mushrooms and cook 2–3 minutes. Remove from heat and combine with the steak in a bowl.
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Making the cheese sauce: In a large saucepan, melt 1/4 cup butter. Whisk in the flour and cook for about 2 minutes to remove the raw flour taste.
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Gradually add the milk, then stir in Havarti and provolone until the sauce is smooth and creamy. Reduce heat to low to keep warm.
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Making the ricotta filling: In a medium bowl, combine ricotta, eggs, 1 cup mozzarella, and Italian herbs until fully mixed.
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Spoon about 1/2 to 1 cup of the cheese sauce into the bottom of a casserole dish.
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Lay cooked, cooled lasagna noodles flat. Spread a thin layer of cheese sauce across each noodle, place some meat and veggies at one end, top with a spoonful of the ricotta mixture, and roll up tightly. Place rolls seam-side down in the casserole.
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Fill any gaps with extra filling or meat, then pour the remaining cheese sauce over the rolls. Sprinkle the remaining 2 cups mozzarella over the top.
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Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes or until the top is melted and lightly golden.
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Let rest about 5 minutes before serving.