Hurricane Sally was brewing in the Gulf this week. To calm my nerves, I cooked. It’s my stress relief. I pulled some stuff out of my fridge and this Cheesesteak Pasta Bake was born. I posted it on my Instagram page and mayhem ensue. I didn’t think you guys would want another pasta recipe. But, after almost 100k views and more comments than I could keep up with demanding this recipe, I concluded that I was wrong. Here you go…
Cheesesteak Stuffed Lasagna. I don’t think I need to say much today. Yup.
I used sirloin steak, because, well, it was on sale. Ribeye, Ny Strip, whatever floats your steak boat is fine. Just make sure it’s cold prior to slicing. Makes life so much easier. I pop it in the freezer for 30 mins.
Another tip. Buy regular lasagna sheets and throw them into a heat safe dish. Then, boil or heat some water until it’s super hot. Pour the hot water over the lasagna and allow them to sit there while you prepare the rest of this meal’s components. Then just drain the water off and proceed with the recipe. Perfect Al dente lasagna sheets ready for rolling without boiling. You’re welcome.
I’m not a fan of ricotta. My OG Cookies know this. So, I used cream cheese as my filler. Ricotta fan? Use it instead. Add an egg.
Yeah, I think that covers it for this one. It’s amazing. Believe me.
Something different for my Cookies today! Cheese steak egg rolls! Not Philly cheese steaks, though. I’m from Louisiana, so I don’t want the good folks in Philly getting mad at the kid for jacking up their cheese steaks. So, these are B. Coop’s cheese steak egg rolls!! Perfect appetizer for foot ball season! Serve them with Southwest Ranch like I did or your favorite dipping sauce. Watch me make them…..