Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells bring all the best flavors of the classic sandwich together in a fun pasta dinner. Each shell is packed with juicy beef, sautéed peppers and onions, all tied together with creamy melted cheddar. The golden cheese sauce on top makes every bite extra comforting. This dish is perfect for weeknights or parties when you want something delicious and satisfying.

Every time I make these shells for friends they disappear in minutes The cheesy sauce and savory filling just hit the spot especially on a chilly night

Ingredients

• Lean ground beef: This brings rich flavor and a classic cheesesteak texture Look for fresh steak like chuck or sirloin blends for best results
• Butter: Adds richness and helps soften and flavor the vegetables
• Yellow onion diced: Sweetness and a little bite Choose firm onions with no soft spots
• Green bell pepper diced: Brings crunch and freshness Pick ones that feel heavy for their size
• Ketchup: Adds tang and just a touch of sweetness
• Worcestershire sauce: Deepens the meaty flavor and adds umami
• Kosher salt and freshly ground black pepper: Season every component and bring the dish together
• Cheddar cheese cut into small cubes: Meltable and creamy Sharp cheddar gives high flavor Choose blocks and cube it yourself for best melt
• Jumbo pasta shells cooked: Whole shells hold the filling and bake beautifully Cook them just shy of al dente for less tearing
• Cornstarch: Thickens the sauce easily and smoothly
• Whole milk: Makes the cheese sauce rich and creamy
• Beef broth: Boosts the cheesesteak flavor and adds body to the sauce

Step-by-Step Instructions

Cook the Beef:

Brown the ground beef in a large cast iron skillet over medium high heat For best flavor let one side stay undisturbed so a deep brown crust forms before breaking up the meat Continue browning until rich and crusty on at least half the beef

Sauté the Vegetables:

Transfer beef to a bowl leaving fat in the pan Add butter then toss in diced onions and bell pepper Let them sit undisturbed for one to two minutes before stirring so they caramelize Repeat so veggies are soft and golden

Season the Filling:

Return beef to the skillet Add ketchup Worcestershire sauce salt and pepper Stir thoroughly to combine Remove from heat

Stuff the Shells:

Spoon filling into cooked jumbo pasta shells so each one is generously full Place them snugly into a baking dish Top each with half the cheddar cubes

Make the Cheese Sauce:

In the same skillet whisk together beef broth milk and cornstarch Place over medium heat and whisk in the remaining cheddar a little at a time letting it melt and the sauce thicken for about three to five minutes

Sauce and Bake:

Pour half the cheese sauce around the shells in the baking dish Bake uncovered at three hundred fifty degrees for ten minutes until cheese is fully melted

Serve:

Drizzle or spoon the remaining sauce over the hot stuffed shells right before serving

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My favorite part is the gooey cheddar cheese sauce My family always jokes that I should make extra just for pouring over veggies on the side We love making a batch for Sunday dinner with leftovers for lunches

Storage Tips

Store baked shells in an airtight container in the fridge for up to three days For freezing wrap each cooled stuffed shell individually in foil then transfer to a freezer bag When ready to reheat bake from frozen at three hundred fifty degrees until warmed through and bubbly

Ingredient Substitutions

If you need to swap out ingredients try ground turkey in place of ground beef for a lighter version Switch up the cheese type and use mozzarella or provolone for a milder taste If you do not have Worcestershire a dash of soy sauce mixed with a bit of vinegar works well

Serving Suggestions

Serve with a crisp green salad or simple steamed broccoli for a balanced meal A little extra sauce on the side is always welcome Garlic bread makes a great plate cleaner for any leftover cheesy sauce

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Cultural Notes

This recipe takes inspiration from the classic Philly cheesesteak sandwich combining it with comforting pasta bake traditions Though these stuffed shells are not standard Philly fare the combination honors both American comfort food and the famous flavors of Philadelphia

Recipe FAQs

→ Can I use a different type of cheese?

Yes, provolone or mozzarella work well for a milder flavor or extra meltiness in the filling.

→ Do I need to use ground beef?

No, thinly sliced steak or even ground turkey can be substituted for a lighter option or different texture.

→ How do I keep the shells from falling apart?

Cook the pasta until just al dente and handle carefully while filling them for best results.

→ Can this dish be made ahead of time?

Yes, you can assemble the shells and keep them refrigerated. Bake just before serving for freshest flavor.

→ What sides go well with this dish?

Serve with a simple green salad or garlic bread to balance the rich flavors of the stuffed shells.