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Philly Cheesesteak Stuffed Shells Recipe

Philly Cheesesteak Stuffed Shells Recipe

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Jump to Recipe· 4.8 from 52 reviews

If you’re craving a fun twist on a classic comfort food, I’m excited to share this Philly Cheesesteak Stuffed Shells Recipe with you. Trust me, this dish hits all the right spots with tender jumbo pasta shells filled with savory ground beef, sautéed peppers and onions, and plenty of melty cheddar cheese. It’s like Philly cheesesteak met Italian pasta at a dinner party, and the results are fan-freaking-tastic. Whether you’re cooking for family or hosting friends, this recipe is a total crowd-pleaser, and I can’t wait for you to try it!

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Why You’ll Love This Recipe

  • Comfort Food Upgrade: It’s like your favorite Philly cheesesteak reinvented in a cozy pasta dish anyone will adore.
  • Easy to Prepare: Uses simple ingredients with straightforward steps—you don’t need to be a pro to nail it.
  • Versatile Flavor: The veggies and beef balance perfectly with rich cheddar and that tangy Worcestershire kick.
  • Great for Make-Ahead: You can prep it in advance and finish it off quickly when you’re ready to serve.
The image shows a close-up of a large seashell pasta stuffed with three main layers. The outer layer is the shell, which is creamy beige and ridged with a smooth, slightly shiny texture. Inside, the first filling layer is browned, crumbled meat with a crispy texture and dark charred spots. The second layer is melted orange cheddar cheese spread unevenly over the meat, looking thick and creamy. Scattered within the filling are small pieces of bright green diced vegetables, adding a fresh color contrast. The background and surface are white with a soft marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Philly Cheesesteak Stuffed Shells, Philly Cheesesteak stuffed shells recipe, stuffed shells with cheesesteak filling, Italian pasta with cheesesteak flavors, crowd-pleasing stuffed pasta dish this Recipe

Ingredients You’ll Need

The beauty of this Philly Cheesesteak Stuffed Shells Recipe is in how these ingredients come together to mimic the classic sandwich flavors but with a pasta twist. I recommend picking fresh produce and sharp cheddar for the best results.

Flat lay of a pound of fresh lean ground beef, a few tablespoons of creamy butter in a small white bowl, one small yellow onion diced into small cubes on a white ceramic plate, one small green bell pepper diced on a separate white plate, a small white bowl of bright red ketchup, a small white bowl of dark Worcestershire sauce, coarse kosher salt crystals on a tiny white dish, freshly ground black peppercorns in another small white bowl, several small cubes of vibrant orange cheddar cheese on a white plate, a perfectly arranged layer of uncooked jumbo pasta shells, a small white bowl with white cornstarch powder, a small white bowl filled with whole milk, a small white bowl containing rich brown beef broth placed symmetrically – all ingredients fresh and natural, no packaging, no duplicates, no utensils, simple white ceramic bowls and plates, arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Philly Cheesesteak Stuffed Shells, Philly Cheesesteak stuffed shells recipe, stuffed shells with cheesesteak filling, Italian pasta with cheesesteak flavors, crowd-pleasing stuffed pasta dish
  • Lean Ground Beef: I like using 90% lean for a good balance of flavor without too much grease.
  • Butter: Adds richness and helps sauté the veggies just right.
  • Yellow Onion: Dice it small, and it caramelizes nicely with the butter.
  • Green Bell Pepper: Adds that classic Philly cheesesteak crunch and sweetness.
  • Ketchup: Yes, it’s a secret ingredient that brings a tangy sweetness you don’t expect.
  • Worcestershire Sauce: For that authentic umami depth—don’t skip this one!
  • Kosher Salt & Black Pepper: Simple seasoning to bring all flavors together.
  • Cheddar Cheese: Use sharp cheddar cubed—it melts beautifully and gives that gooey finish.
  • Jumbo Pasta Shells: The perfect vessel for stuffing—make sure they’re cooked al dente so they hold up well.
  • Cornstarch: To thicken your sauce without lumps.
  • Milk: Whole milk works best here for a creamy sauce.
  • Beef Broth: Adds savory richness to the cheese sauce.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what I have on hand or the season. Feel free to tweak this recipe—it’s incredibly flexible and still delicious no matter what you throw in.

  • Use Different Cheeses: I’ve swapped cheddar for provolone or American cheese for a softer melt that’s just as dreamy.
  • Add Mushrooms: Toss in sautéed mushrooms with the peppers and onions—my family really loves this earthy flavor boost.
  • Make it Spicy: A pinch of red pepper flakes or some diced jalapeños gives the recipe a fun kick I’ve come to crave.
  • Go Vegetarian: Try replacing ground beef with seasoned crumbled tofu or tempeh for a tasty meat-free version.
  • Swap Pasta Shapes: If jumbo shells aren’t available, large manicotti or even stuffed bell peppers work surprisingly well.

How to Make Philly Cheesesteak Stuffed Shells Recipe

Step 1: Brown the Ground Beef Perfectly

Start by heating a large cast iron skillet—this helps create a nice crust on your beef that adds so much flavor. Toss in your ground beef and let it sit for a few minutes to brown before breaking it up. You’re looking for about half of the beef to have a rich, caramelized bark. This step adds depth and keeps the filling from being bland. Once browned, remove the beef (you can leave the rendered fat in the pan), and set aside.

Step 2: Sauté the Veggies in Butter

Add butter, diced onions, and green peppers to the warm skillet. Let them brown undisturbed for a couple of minutes before stirring—this helps develop sweetness and a slight char that I love. Cook for about 3-4 minutes total until tender but still vibrant. Then add the beef back to the pan.

Step 3: Season and Fill the Pasta Shells

Stir in ketchup, Worcestershire sauce, kosher salt, and black pepper to the beef-veggie mixture. This combo gives you that classic Philly cheesesteak punch but in a creamy, saucy form perfect for stuffing. Gently spoon this mixture into each cooked jumbo pasta shell—make sure they’re dry to avoid watery filling. Once filled, top each shell with cubes of sharp cheddar cheese, using about half the cheese for this step.

Step 4: Make the Cheesy Sauce

Back to the same skillet, whisk together beef broth, milk, and cornstarch, then bring to a low simmer over medium heat. Gradually add the remaining cheddar cheese a little at a time, whisking constantly for 3-5 minutes until thick and glossy. This sauce is like the glue holding your stuffed shells together—a creamy, rich blanket that keeps everything moist and flavorful.

Step 5: Bake and Serve

Arrange your filled shells in a baking dish, pour about half the cheese sauce around them, and bake at 350°F for 10 minutes. This short bake is just enough to melt the cheese on top and warm everything through without drying it out. Serve the shells with the remaining sauce spooned over, and get ready to dig in!

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Pro Tips for Making Philly Cheesesteak Stuffed Shells Recipe

  • Brown Beef Slowly: Don’t rush browning—the crust improves flavor and texture dramatically.
  • Don’t Overfill Shells: Too much filling makes them tough to handle and bake unevenly.
  • Use Sharp Cheddar: It melts great and adds a nice tangy bite that balances the beef.
  • Whisk Sauce Constantly: Prevents lumps and keeps your sauce creamy and smooth.

How to Serve Philly Cheesesteak Stuffed Shells Recipe

Philly Cheesesteak Stuffed Shells Recipe - Serving

Garnishes

I usually sprinkle freshly chopped parsley or green onions over the top—both add a bright freshness that cuts through the richness. If you want extra kick, a dash of crushed red pepper flakes works wonders. Sometimes I even add a little shredded mozzarella for an extra cheesy blanket before baking.

Side Dishes

This recipe pairs beautifully with simple sides like a crisp Caesar salad or roasted veggies. I also like some garlic bread on the side to sop up any leftover cheese sauce—trust me, no sauce should be wasted!

Creative Ways to Present

For a dinner party, I’ve served these stuffed shells in individual ramekins for a cute, personal touch. Another time, I layered them in a casserole dish topped with extra cheese and broiled it for a golden crust. Either way, they look as impressive as they taste.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftovers in an airtight container and store in the fridge. They taste even better the next day as the flavors have time to meld. Just keep the sauce separate if possible to avoid the pasta getting soggy.

Freezing

I’ve frozen fully assembled Philly Cheesesteak Stuffed Shells both baked and unbaked. Just wrap tightly with foil and store in a freezer-safe container. When ready, thaw overnight in the fridge and bake as usual, adding extra time if still partially frozen.

Reheating

Reheat leftovers gently in the oven at 350°F, covered with foil for about 15-20 minutes to avoid drying out. Microwaving works in a pinch but can sometimes make the pasta a bit tough, so I recommend the oven if you have the time.

FAQs

  1. Can I use pre-cooked beef or other meats for this recipe?

    Absolutely! If you have leftover cooked steak or even shredded chicken, you can substitute those for the ground beef. Just ensure the meat is well-seasoned and chopped or shredded into bite-sized pieces before stuffing the shells.

  2. What’s the best way to cook jumbo pasta shells perfectly?

    Cook them in plenty of salted boiling water according to package instructions until al dente—usually about 10-12 minutes. Rinse with cold water after draining to stop cooking and prevent sticking, then pat dry before filling.

  3. Can I make this recipe dairy-free or vegan-friendly?

    Of course! Swap the cheddar for a dairy-free cheese alternative or vegan cheese shreds, and replace butter with olive oil or a vegan butter substitute. Use plant-based milk and broth, and replace the beef with seasoned mushrooms, lentils, or plant-based crumbles.

  4. Is it okay to prepare the stuffed shells ahead of time before baking?

    Yes! You can assemble the shells and store them covered in the fridge for up to 24 hours before baking. Just let them come to room temperature a little before popping them into the oven to ensure even heating.

Final Thoughts

This Philly Cheesesteak Stuffed Shells Recipe has become a staple in my kitchen whenever I want to wow my family with something different but comforting. There’s just something magical about combining that iconic Philly flavor with cheesy pasta—you get the best of both worlds! I hope you enjoy making and sharing it as much as I do. Trust me, once you try it, it’ll become a go-to for game days, weeknight dinners, or anytime you want something hearty and delicious.

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Philly Cheesesteak Stuffed Shells Recipe

Philly Cheesesteak Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 52 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Philly Cheesesteak Stuffed Shells are a comforting fusion dish featuring jumbo pasta shells filled with a savory mixture of ground beef, sautéed onions and bell peppers, and cubes of sharp cheddar cheese, topped with a creamy cheddar cheese sauce and baked to perfection for a melty, flavorful meal.

Ingredients

Scale

Filling

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 small green bell pepper, diced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cheddar cheese, cut into small cubes (divided)
  • 24 jumbo pasta shells, cooked

Cheese Sauce

  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 1 cup beef broth

Instructions

  1. Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells later.
  2. Brown ground beef: Heat a large cast iron skillet over medium-high heat. Add the ground beef and cook without stirring until a deep brown crust forms on about half of the meat, then break it apart and continue browning to develop rich flavor.
  3. Sauté vegetables: Remove the beef from the skillet, leaving the rendered fat. Add butter, diced onion, and green bell pepper to the skillet. Let them brown for 1-2 minutes, stir, then brown for another 1-2 minutes before stirring again until softened and slightly caramelized.
  4. Combine beef and seasonings: Return the browned beef to the skillet with the vegetables. Stir in ketchup, Worcestershire sauce, kosher salt, and fresh ground black pepper. Remove from heat once combined.
  5. Stuff pasta shells: Spoon the beef mixture into each cooked jumbo pasta shell, then top each shell with half of the cubed cheddar cheese reserved for stuffing.
  6. Make cheese sauce: Using the same skillet, whisk together beef broth, milk, and cornstarch. Turn heat back on to medium and gradually add the remaining cheddar cheese cubes, whisking continuously for 3-5 minutes until the sauce thickens and becomes smooth.
  7. Assemble and bake: Place the stuffed shells in a baking dish and pour about half of the cheddar cheese sauce evenly around them. Bake in the preheated oven for 10 minutes, allowing the cheese to melt and flavors to meld.
  8. Serve: Remove from oven and serve the shells hot with the remaining cheese sauce poured over or on the side as desired.

Notes

  • Using a cast iron skillet helps develop a rich crust on the beef, enhancing flavor.
  • Cooking the beef until a deep brown crust forms improves the texture and depth of the filling.
  • Make sure to cook and drain the jumbo pasta shells properly before stuffing to avoid sogginess.
  • The cheese sauce requires constant whisking to prevent lumps and ensure smooth consistency.
  • You can substitute whole milk with 2% milk for a lighter sauce or use a non-dairy milk to adjust for dietary preferences.
  • This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.

Nutrition

  • Serving Size: 1 serving (about 4 shells)
  • Calories: 550
  • Sugar: 5g
  • Sodium: 650mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 95mg

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