Steak and Cheese Lasagna {in a Skillet}

Ingredients

• 1 ½ Tbsp olive or canola oil, divided
• 1 lb. ribeye steak
• 1 ¼ tsp salt, divided
• 1 ¼ tsp pepper, divided
• 2 medium green peppers, thinly sliced
• 1 medium onion, thinly sliced
• 1 cup chopped mushrooms
• 1 Tbsp minced garlic
• 4 Tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cup whole milk, room temperature or warm
• ½ cup grated parmesan cheese
• ¼ tsp cayenne
• 9 no-boil lasagna noodles, broken in half
• 1 ½ cups grated provolone cheese
• Chopped parsley, for serving

Instructions

• Heat an oven-proof 12-inch skillet (I recommend cast iron) over medium-high heat until very hot.
• Use a paper towel to pat the steak dry. Rub about ½ Tbsp oil on the steak and season with ½ tsp salt and ½ tsp pepper.
• Place steak in hot skillet and let cook for 3 minutes. Flip and let cook for another 4-6 minutes, depending on desired doneness (I like to keep it rare/medium rare since it will be cooking more in the lasagna). Remove to a cutting board and let rest for 5 minutes before thinly slicing it against the grain.
• Put remaining Tbsp of oil in the skillet and add peppers, onions, ¼ tsp salt, and ¼ tsp pepper. Cook for about 6 minutes until softened.
• Add mushrooms and garlic to skillet and cook for another 3 minutes. Remove to a bowl and toss with the sliced steak. Keep skillet out.
• Preheat oven to 400 degrees.
• While oven is heating, making bechamel sauce. Add butter to a medium saucepan over low heat and let melt.
• Sprinkle flour into melted butter and whisk, making sure to scrape the bottom of the saucepan to prevent burning. Cook for 3 minutes, until mixture is light golden and flour smell can’t be detected.
• Slowly pour milk into the roux, whisking constantly until there are no lumps. Let sauce simmer to thicken, about 5 minutes. Remove from heat and stir in parmesan cheese, remaining ½ tsp salt, ½ tsp pepper, cayenne.
• Pour about ¼ cup bechamel sauce on the bottom of your skillet. Shingle 6 noodle halves around the skillet. Top with ½ the pepper and steak mixture, ½ cup grated provolone cheese, and about 1 cup of bechamel sauce.
• Shingle 6 more noodle halves over the sauce and top with the remaining peppers and steak, ½ cup of grated provolone, and 1 cup of bechamel.
• Top with remaining noodle halves, bechamel, and provolone.
• Bake for 22-25 minutes, until lasagna is bubbling around the edges and the cheese is golden.
• Top with chopped parsley before serving.