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