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

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Instructions

Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells later.
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.
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.
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.
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.
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.
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.
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