Description
Philly Cheesesteak Stuffed Shells combine the flavors of classic Philly cheesesteak with tender jumbo pasta shells, filled with a savory mixture of ground beef, sautéed onions and bell peppers, and plenty of melted cheddar cheese, all baked in a creamy cheesy sauce for a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small onion, peeled and diced
- 1 green bell pepper, seeded and diced
Dairy and Cheese
- 2 tablespoons butter
- 8 ounces cheddar cheese, cut into 1/2 inch cubes
- 1 cup milk
Staples and Sauces
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef broth
- 1 tablespoon cornstarch
Pasta
- 24 jumbo pasta shells, cooked according to package directions
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells after assembly.
- Cook Ground Beef: Heat a large skillet over medium heat. Crumble the lean ground beef into the skillet and cook, stirring often, until fully browned and cooked through. Remove the cooked beef from the pan, drain excess fat and set aside.
- Sauté Vegetables: In the same skillet, add butter and melt over medium heat. Add diced onion and green bell pepper, sautéing until softened and fragrant, about 5 minutes.
- Combine Meat Mixture: Return the browned ground beef to the skillet with the sautéed vegetables. Add Worcestershire sauce, ketchup, salt, and pepper. Stir well to combine and cook for an additional 2 minutes to blend flavors.
- Stuff Pasta Shells: Fill each cooked jumbo pasta shell evenly with the meat and vegetable mixture. Arrange the stuffed shells in an even layer inside a glass baking dish.
- Add Cheese to Shells: Insert half of the cheddar cheese cubes evenly into the stuffed shells, about two cubes per shell, distributing the cheese inside the filling.
- Prepare Cheese Sauce: In a medium saucepan, whisk together milk, beef broth, and cornstarch. Heat the mixture over medium heat until hot and slightly thickened. Add the remaining cheddar cheese cubes, stirring continuously until all cheese has melted and the sauce is smooth and creamy.
- Assemble and Bake: Pour half of the prepared cheese sauce evenly over the stuffed shells in the baking dish. Place the dish in the preheated oven and bake for 10 minutes or until the cheese is melted and bubbling.
- Serve: Remove from oven and serve the stuffed shells hot, offering the remaining cheese sauce on the side for extra cheesy goodness.
Notes
- Be sure to fully cook and drain the ground beef to reduce excess fat in the dish.
- Cooking the pasta shells according to package instructions ensures they hold their shape and properly hold the filling.
- The cheese sauce can be prepared ahead of time and reheated gently before baking.
- You can substitute cheddar cheese with provolone or mozzarella for a different cheesesteak twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.
