Traeger Philly Cheesesteak Lasagna
Traeger Philly Cheesesteak Lasagna, a recipe that combines two favorites, Philly cheesesteaks and lasagna cooked on the Traeger pellet grill
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.