Philly Cheesesteak Stuffed Shells
Looking for a hearty, cheesy, and totally satisfying meal?
Philly Cheesesteak Stuffed Shells combine the classic flavors of a Philly cheesesteak with the comforting goodness of pasta—making it the perfect dinner for any night of the week!
Filled with seasoned beef, melted cheese, and a rich homemade sauce, this dish is sure to become a family favorite.
It’s a one-pan dinner – everything bakes together, so there’s less mess and more flavor.
It’s super easy to prepare – just stuff, bake, and enjoy!
The cheese sauce is the real star – rich, creamy, and packed with flavor.
So, if you’re in the mood for a cozy, satisfying meal that’s sure to impress, these Philly Cheesesteak Stuffed Shells are the answer.
Dinner just got a whole lot more exciting!
For Philly Cheesesteak Stuffed Shells
- Ground Beef – Lean ground beef is the key to this recipe, providing the savory base for the stuffing.
- Butter – Used to sauté the vegetables, adding richness to the dish.
- Onion – A small diced onion, sautéed for flavor and sweetness.
- Green Bell Pepper – Diced to add a bit of crunch and fresh flavor.
- Worcestershire Sauce – Adds depth and a savory umami kick to the beef mixture.
- Ketchup – A touch of sweetness to balance out the savory elements.
- Salt & Pepper – Essential for seasoning the beef mixture to taste.
- Cheddar Cheese – Cut into cubes, this cheese melts beautifully inside the pasta shells.
- Jumbo Pasta Shells – Large shells are perfect for stuffing and holding all the delicious filling.
For Cheese Sauce
- Milk – Provides the creamy base for the sauce.
- Beef Broth – Adds extra savory flavor, complementing the beef in the shells.
- Cornstarch – Used to thicken the cheese sauce, creating a smooth and rich texture.
Philly Cheesesteak Stuffed Shells Recipe
Ingredients:
- 1 lb lean ground beef
- 2 tbsp butter
- 1 small onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz cheddar cheese, cut into 1/2-inch cubes
- 24 jumbo pasta shells, cooked according to package directions
- 1 cup milk
- 1 cup beef broth
- 1 tbsp cornstarch
Instructions:
- Preheat the oven to 350°F (175°C).
- Cook the beef: Heat a large skillet over medium heat. Crumble the ground beef into the skillet and cook, stirring often, until browned. Once cooked, remove the beef from the skillet and set aside. Drain any excess fat.
- Sauté the vegetables: In the same skillet, melt the butter over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- Combine beef and seasoning: Add the cooked beef back into the skillet. Stir in the Worcestershire sauce, ketchup, salt, and pepper. Let the mixture cook for another 2 minutes, stirring occasionally.
- Stuff the shells: Fill the cooked pasta shells with the beef mixture and arrange them in a single layer in a glass baking dish.
- Add cheese: Place half of the cheddar cheese cubes into the stuffed shells, using two cubes per shell.
- Make the cheese sauce: In a medium saucepan, whisk together the milk, beef broth, and cornstarch. Heat over medium heat until hot, then add the remaining cheddar cheese. Stir until melted and the sauce thickens.
- Assemble and bake: Pour half of the cheese sauce over the stuffed shells. Bake for 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the stuffed shells hot, with the extra cheese sauce on the side.
Nutrition
Calories: 349 kcal | Carbohydrates: 10g | Protein: 27g | Fat: 22g | Saturated Fat: 12g
Cholesterol: 100mg | Sodium: 769mg | Potassium: 477mg | Fiber: 1g | Sugar: 5g
Vitamin A: 664 IU | Vitamin C: 18mg | Calcium: 339mg | Iron: 2mg
- Can I use ground turkey or chicken instead of ground beef?
Yes, you can easily swap the ground beef for turkey or chicken. Both work wonderfully in this recipe! Keep in mind that turkey or chicken may be leaner, so you might want to add a little extra seasoning or a dash of olive oil for richness.
- How can I make this recipe vegetarian?
To make this a vegetarian-friendly meal, you can swap the beef for finely chopped mushrooms, spinach, or even a mix of your favorite vegetables. Sauté them with the onions and peppers, and you’ll have a delicious veggie-packed filling!
- Can I prepare the stuffed shells ahead of time?
Absolutely! Assemble the stuffed shells in advance, cover them tightly with foil, and store in the fridge for up to 24 hours. When you’re ready to bake, just pop them in the oven. If they’re cold from the fridge, you might need to add an extra 10-15 minutes to the cooking time.
- What’s the best cheese to use for this recipe?
Cheddar is a classic, but feel free to get creative with your cheese! Provolone, mozzarella, or even a mix of Italian cheeses would be delicious in these stuffed shells. If you want to stay true to Philly cheesesteak flavors, go for American cheese for that melty goodness!
- Can I freeze the assembled stuffed shells?
You can definitely freeze the stuffed shells before baking. Just cover them well with plastic wrap or foil, and they’ll stay good in the freezer for up to 3 months. When you’re ready to bake, let them thaw in the fridge overnight and cook as usual. You might need a few extra minutes in the oven if they’re still a bit frozen!
