Steak Lasagna Skillet

Steak Lasagna Skillet
Authored By Chef Sarah Steffens

Steak Lasagna Skillet

Serves 4

 

We skipped the pasta in this fast and easy skillet dinner but we promise you won’t be missing it with all the creamy ricotta, gooey shredded cheese and sweet, blistered cherry tomatoes we added, yum!  To prep, this even faster, use leftover steak or ground beef.

 

Prep Time: 5 minutes

Cooking Time: 20 minutes

 

Ingredients:

 1.5 cups of cherry tomatoes

1 pound of sirloin steak

1 cup (4 ounces) of shredded cheese

1 cup (4 ounces) of whole-milk ricotta cheese

1 teaspoon of sea salt

½ teaspoon black pepper

1 teaspoon garlic powder

Pinch of ground nutmeg

2 tablespoons parsley, minced

1 teaspoon dried basil

 

Instructions:

 Cook your steak however you like.  You may grill it for a few minutes per side or pressure cook it for an ultra-tender texture.  Once it has cooked, dice it up into bite-sized pieces. 

 Preheat your oven to 350 degrees Fahrenheit.

 Layer cherry tomatoes in an ovenproof skillet and allow to heat up and blister in the oven, about 15 minutes.

 Remove the cherry tomatoes from the oven and stir in the remaining ingredients and fold together with a wooden spoon.

 Store any leftovers in a glass container in the fridge for up to 3 days. 

 

Enjoy!

 

Calories: 285

Carbs: 3

Net Carbs: 2

Protein: 19



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