Traeger Philly Cheesesteak Lasagna
If you drooled a little when seeing this recipe for Traeger Philly Cheesesteak Lasagna I pinky promise not to judge 😉
This dish is 1,000% droolworthy!
All the yumminess of a Philly cheesesteak turned into a cheesy lasagna.
But bonus point for a little smoky flavor thanks to the Traeger pellet grill 🙂
How to make Traeger Philly Cheesesteak Lasagna
You’ll need some shaved steak, pepper and onion, mushrooms, and some cheesy goodness.
And I am making things a little easier and using the no boil/ oven ready lasagna sheets.
First set a large skillet over medium heat.
Add some olive oil, the shaved steak, Worcestershire sauce, kosher salt, and pepper.
Cook for 4 to 6 minutes and then remove from the skillet.
Chop up the steak and set it aside.
Set the same skillet over medium heat with a little more olive oil and the sliced pepper, onion, and mushrooms.
Season with kosher salt and pepper and cook 8 to 10 minutes.
Add some freshly minced garlic and cook another minute.
If you have a Blackstone griddle, you can cook the steak and veggies all at once for 6 to 7 minutes instead of the skillet method.
Now that the steak and veggies are cooked and seasoned to perfection… we can assemble the lasagna!
Start with a greased 9×13 casserole dish and spread some white queso first.
Then four lasagna sheets, overlapping slightly.
Evenly spread 1/4 of the queso, 1/3 of the cooked steak, 1/3 of the veggies, and 1/4 of the mozzarella cheese.
Repeat until you have three layers of lasagna, pressing down after each layer slightly.
Top the lasagna with the 4 remaining lasagna sheets, and evenly spread the remaining queso.
This first step is optional, but gives a more smoky flavor.
Start the lasagna on the Traeger at 180 degrees (with super smoke on if your model has that option) for 30 minutes.
Then turn the Traeger up to 375 degrees and cook for 30 minutes.
Sprinkle more mozzarella over top and let it go for another 15 minutes on the pellet grill.
Traeger Philly Cheesesteak Lasagna is an incredible comfort food!
If you like Traeger Philly Cheesesteak Lasagna, you might also like these recipes…
Traeger Maple Glazed Chicken Wings
Smoked Street Corn Chilaquiles
Traeger Chorizo Breakfast Enchiladas
Traeger Game Day Appetizers
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Traeger Philly Cheesesteak Lasagna
Equipment
- Traeger/Pellet Grill
Ingredients
- 1 pound shaved steak
- olive oil, kosher salt, pepper
- 1 tablespoon Worcestershire sauce
- 1 large onion sliced
- 1 green bell pepper sliced
- 8 ounces mushrooms sliced
- 5 to 6 cloves garlic minced
- 2 15 ounce jars white queso (I used Tostitos brand)
- 1 package oven ready lasagna sheets (I used Barilla)
- 4 cups shredded mozzarella cheese
Instructions
- Set a large skillet over medium heat and add some olive oil and the shaved steak. Season with kosher salt, pepper, and add the Worcestershire sauce. Cook 4 to 6 minutes, stirring a few times.
- Remove the steak and chop it into smaller pieces.
- Set the same skillet over medium heat, add more olive oil and the sliced onion, pepper, mushrooms, kosher salt, and pepper. Cook 8 to 10 minutes, stirring a few times. Add the garlic and cook another minute.Note: If you have a Blackstone griddle, you can cook the steak and veggies all at once for about 6 to 7 minutes instead of following the skillet directions.
- Brush some olive oil on a 9×13 casserole dish and add a few spoonfuls of the queso, spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
- Evenly spread 1/4 of the queso, 1/3 of the cooked steak, 1/3 of the veggies, and 1/4 of the mozzarella cheese. Repeat until you have three layers of lasagna, pressing down after each layer slightly.
- Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining queso.
- Optional step for more smoke flavor: Place the 9×13 dish on the Traeger pellet grill and set to 180 degrees (with super smoke if you have that option) for 30 minutes. Turn the temperature of the Traeger to 375 degrees for 30 minutes. Sprinkle the remaining cheese over top and cook for 15 more minutes.
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