HOW TO PREPARE CHEESESTEAK LASAGNA

Question

FOOD

Answer 1

INGREDIENTS

1 1/2 pounds sirloin, sliced very thinly

salt and pepper

1large white onion, chopped

10 ounces button mushrooms, sliced

1 large poblano pepper chopped

3 gloves garlic, minced

28 ounces tomato sauce3 tablespoon olive oil

1/2 teaspoon pepper flakes

8 ounces  no-cooked lasagna noodles

8 ounces provolone cheese, sliced

1 jar processed cheese sauce (optional)

 

DIRECTION

I. Freeze sirloin steak for 20 minutes until very cold, then slice as thin as possible. In a large skillet add a drizzle of oil and the steak slices. Brown steak well for 3-4 minutes. Season with salt.

II. Remove steak from skillet and add a new drizzle of oil. Add onions, mushrooms, pablano pepper  and garlic and cook until vegetables soften, 5-6 minutes. Season with salt and pepper and tomato sauce , cook for few minutes so sauce can blend with vegetables. Add red pepper flakes.

III. In a 5 to 6 quart slow cooker, add a small layer of the tomato mixture to the bottom of the dish, then add a layer of no- cook lasagna noodles ( its okay to break them so they can fit) then add half of the steak, half of the provolone slices and half of the mushroom and pepper mixture.

IV. Top with another layer of noodles, the rest of the steak, the last of the provolone and tomato sauce mixture for the top.

V. Add a top layer of noodles, followed by the last of the sauce, covering the noodles as best as you can.

VI. Cover and cook on high heat in the slow cooker for 3-4 hours until its bubbly and starting to brown around the edges.

Serve lasagna drizzled with warm cheese (optional)