Hey, y’all! If you ever have one of those nights where you want something hearty and homemade, but you don’t have the time or energy for a big production, these Philly Cheesesteak Stuffed Shells come in handy. They’ve got all the flavor of a classic cheesesteak: savory beef, sautéed peppers and onions, melty provolone, but tucked into pasta shells and baked in a creamy, cheesy sauce.

Philly Cheesesteak Stuffed Shells

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These are perfect for a busy weeknight when you are tired of the usual spaghetti or chicken casserole. The filling is easy to throw together, and the sauce? It’s rich, cheesy, and makes the whole dish feel like you spent way more time on it than you did. This recipe’s great for feeding a crowd or just making sure you’ve got leftovers for lunch the next day.

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Philly Cheesesteak Stuffed Shells Ingredients

• 1 lb. lean ground beef
• 2 tbsp. salted butter
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp. Worcestershire sauce
• 2 tbsp. ketchup
• 1 tsp. salt
• 1 tsp. pepper
• 12 slices provolone cheese
• 12 oz. box jumbo pasta shells
• 1 c. milk
• 1 c. beef broth
• 1 tbsp. cornstarch

How to Make Philly Cheesesteak Stuffed Shells

1. Preheat oven to 350°F and set aside a 9x13 baking dish.
2. In a large pan, brown the ground beef over medium-high heat. Once cooked, transfer to a bowl and set aside.
3. Leave the beef fat in the pan, add butter, and melt.
4. Toss in diced peppers and onions. Cook over medium heat for about 5 minutes until soft.
5. Meanwhile, boil the pasta shells until tender. Drain and let cool slightly.
6. Add the beef back to the pan with the veggies. Stir in Worcestershire sauce, ketchup, salt, and pepper.
7. Stuff each shell with the beef mixture and place in the baking dish.
8. Tear cheese slices into quarters and place one piece on top of each shell.
9. In the same pan (now empty), combine milk, beef broth, and cornstarch. Stir over low heat.
10. Tear up the remaining cheese slices and add to the sauce. Stir until melted and smooth.
11. Pour sauce over the stuffed shells and bake for 15 minutes, or until cheese is melted and bubbly.
12. Serve warm and enjoy!

Pro Tips For Making This Recipe

1. Use frozen diced peppers and onions to save time on chopping.
2. Want it spicy? Add red pepper flakes to the beef mixture.
3. Store leftovers in an airtight container for 2–3 days.
4. Top with fresh parsley for a little color and freshness.

Frequently Asked Questions

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Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells

JC Phelps

Enjoy the ultimate comfort food mash-up with these Philly Cheesesteak Stuffed Shells - quick, easy, and delicious!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 819 kcal

Ingredients

  

1x2x3x

• 1 lb. lean ground beef
• 2 tbsp. salted butter
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tbsp. Worcestershire sauce
• 2 tbsp. ketchup
• 1 tsp. salt
• 1 tsp. pepper
• 12 slices provolone cheese
• 12 oz. box jumbo pasta shells
• 1 c. milk
• 1 c. beef broth
• 1 tbsp. cornstarch

Instructions

 

• Preheat oven to 350°F and set aside a 9x13 baking dish.
• In a large pan, brown the ground beef over medium-high heat. Once cooked, transfer to a bowl and set aside.
• Leave the beef fat in the pan, add butter, and melt.
• Toss in diced peppers and onions. Cook over medium heat for about 5 minutes until soft.
• Meanwhile, boil the pasta shells until tender. Drain and let cool slightly.
• Add the beef back to the pan with the veggies. Stir in Worcestershire sauce, ketchup, salt, and pepper.
• Stuff each shell with the beef mixture and place in the baking dish.
• Tear cheese slices into quarters and place one piece on top of each shell.
• In the same pan (now empty), combine milk, beef broth, and cornstarch. Stir over low heat.
• Tear up the remaining cheese slices and add to the sauce. Stir until melted and smooth.
• Pour sauce over the stuffed shells and bake for 15 minutes, or until cheese is melted and bubbly.
• Serve warm and enjoy!

Notes

• Use frozen diced peppers and onions to save time on chopping.
• Want it spicy? Add red pepper flakes to the beef mixture.
• Store leftovers in an airtight container for 2–3 days.
• Top with fresh parsley for a little color and freshness.

Nutrition

Calories: 819kcalCarbohydrates: 81gProtein: 54gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 133mgSodium: 1429mgPotassium: 1035mgFiber: 5gSugar: 11gVitamin A: 1875IUVitamin C: 65mgCalcium: 563mgIron: 5mg

Keyword Philly Cheesesteak Stuffed Shells

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My best,

JC