Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells combine two classic comfort foods: Philly cheesesteak and stuffed pasta shells. This dish takes the flavors of a Philly cheesesteak and wraps them inside giant pasta shells, then bakes them in a creamy sauce for an amazing twist on a favorite.

Here’s how to make Philly Cheesesteak Stuffed Shells:

Ingredients:

• For the Filling:

  • 1 lb ground beef (or thinly sliced beef steak if you prefer a more authentic Philly cheesesteak)
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup provolone cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste
  • 1/2 teaspoon Worcestershire sauce (optional)

• For the Sauce:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup provolone cheese, shredded (for the sauce)
  • Salt and pepper to taste

• For the Pasta:

  • 12-15 jumbo pasta shells

Instructions:

1. Cook the Jumbo Shells:

   • Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. Be sure to coat the shells lightly with olive oil or non-stick spray to prevent sticking.

2. Prepare the Cheesesteak Filling:

   • In a large skillet, heat olive oil over medium-high heat. Add the diced onion and bell pepper, and sauté until softened, about 5-7 minutes.
   • Add the garlic and cook for another 30 seconds until fragrant.
   • Add the ground beef (or thinly sliced steak) to the pan. Cook until browned and fully cooked through. If you’re using sliced steak, break it into small pieces as it cooks.
   • Season with salt, pepper, and Worcestershire sauce (if using).
   • Once the meat is cooked, stir in the shredded provolone and mozzarella cheese, letting them melt and combine into the mixture. Set the filling aside to cool slightly.

3. Make the Sauce:

   • In a saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux (paste).
   • Gradually add the heavy cream and milk, whisking constantly to avoid lumps. Bring the sauce to a simmer and cook until it thickens, about 3-4 minutes.
   • Stir in the shredded provolone cheese until melted and smooth. Season with salt and pepper to taste.

4. Stuff the Shells:

   • Preheat the oven to 375°F (190°C).
   • Spoon the cheesesteak mixture into each cooked jumbo shell, filling them generously. You can use a spoon or your hands to make sure the shells are filled well.

5. Assemble and Bake:

   • Spread a thin layer of the sauce in the bottom of a baking dish.
   • Place the stuffed shells on top of the sauce in a single layer.
   • Pour the remaining sauce over the stuffed shells.
   • Sprinkle any remaining shredded mozzarella or provolone cheese on top.
   • Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
   • For an extra golden, bubbly top, remove the foil during the last 5 minutes of baking.

6. Serve:

   • Let the stuffed shells cool for a few minutes before serving. Garnish with chopped parsley or more shredded cheese if you like.

Tips:

• You can customize the filling with other toppings typical of Philly cheesesteaks, like sautéed mushrooms or jalapeños.
• If you prefer a lighter version, you can swap the heavy cream for half-and-half or reduce the amount of cheese in the sauce.

These Philly Cheesesteak Stuffed Shells are sure to impress with their creamy, cheesy, savory filling! Perfect for a fun dinner or to serve at a family gathering. Let me know if you’d like more variations or have other dishes you want to explore!