Philly Cheesesteak Stuffed Shells Recipe

Ingredients needed for this stuffed shells recipe

Variations and Substitutes: 

Ground beef instead opt for shaved steak or shaved beef ribeye steak. A little controversial but you could also use ground turkey in place of the ground beef mixture. 

Cheese - switch up the types of cheese and use a blend of cream cheese and cheddar cheese or even add in a bit of ricotta cheese. 

Can I Leave Out the Pepper and Onion?

Yes, you can leave out the peppers and onions, but it will affect the finished dish. You'll lose the sweetness and slight crunch that peppers and onions provide and the filling will be less varied in texture, primarily meat-based, there will be less filling overall, which might affect how many shells you can stuff.

While these suggestions for substitutes are not in the scope of a traditional Philly cheesesteak flavor profile I offer them as mere suggestions to those who might be interested :

• Mushrooms: Finely chopped mushrooms can add umami flavor and a similar texture.
• Zucchini: When grated or finely diced, it can bulk up the filling without overpowering flavor.
• Spinach: Chopped spinach can add nutrition and a pop of color.
• Roasted red peppers (from a jar): These can add flavor without the texture of fresh peppers.
• Onion and garlic powder: If you like the flavor but not the texture, use these for taste without bulk.

When substituting, keep these tips in mind:

• You may need to adjust seasoning, as peppers and onions contribute to the overall flavor profile.
• Adjust cooking times as needed, as some vegetables cook faster than others.
• Be mindful of moisture content; drain excess liquid if necessary to avoid a soggy filling.

How to make Philly cheesesteak stuffed shells.

Brown the beef

1. Brown ground beef in a large skillet over medium-high heat
2. Remove beef, leaving fat in the pan, and set aside

Cook pepper and onions

Leave the rendered fat in the pan and add the butter to the pan, melt a bit and then add in the peppers and onions, cook for 5 minutes until soft.

Stir

1. Add the ground beef back to the pan.
2. Add Worcestershire sauce, ketchup, salt, and pepper. Stir to combine.

Fill the shells

1. Stuff the shells with beef mixture
2. Place stuffed shells in the baking dish

Add Cheese

Top each shell with ¼ slice of cheese

Make Sauce

1. In the same pan that had the beef in it (should have no more beef mixture) add the milk, beef broth and cornstarch.
2. Stir over a low heat. Take the leftover cheese slices and rip those all up and throw in the pan with the sauce.
3. Stir until the cheese is completely melted.

Bake

1. Pour sauce over stuffed shells in baking dish
2. Bake for 15 minutes or until cheese is melted

Serve

Storage Tips

Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days for best quality and safety.

Can I Freeze These Stuffed Shells?

Yes, you can freeze these Philly Cheesesteak Stuffed Shells. Here's how to do it properly and ensure quality when reheating:

Freezing instructions:

1. Prepare the recipe up to the point of baking, but don't add the cheese sauce. (The sauce will be made fresh when you bake the shells.)
2. Allow the stuffed shells to cool completely to room temperature.
3. Place the shells in a freezer-safe, oven-safe container. You can use a disposable aluminum pan for easy reheating.
4. Cover tightly with plastic wrap, then a layer of aluminum foil. This double layer helps prevent freezer burn.
5. Label with the date and cooking instructions.
6. Freeze for up to 3 months.

Steps for reheating:

1. Thaw in the refrigerator overnight. This slow thaw helps maintain texture.
2. Prepare the cheese sauce fresh on the day you plan to serve the dish.
3. Remove the plastic wrap but keep the foil cover on.
4. Preheat the oven to 350°F (175°C).
5. Pour the freshly made cheese sauce over the thawed stuffed shells.
6. Bake covered for about 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly browned.
8. Let stand for 5 minutes before serving to allow the cheese to set slightly.

How to Reheat Stuffed Shells

Reheating Preparation:

• Remove the desired portion from the refrigerator.
  • If using a microwave, transfer to a microwave-safe dish.
  • If using an oven, you can reheat in the original oven-safe dish.

Microwave Reheating Instructions:

1. Cover the dish with a microwave-safe lid or damp paper towel.
2. Heat on medium power for 1-2 minutes per serving.
3. Stir gently and check the temperature.
4. Continue heating in 30-second intervals until thoroughly hot.
5. Let the reheated shells stand for 1-2 minutes before serving.
6. This allows the heat to be distributed evenly and prevents burns.
7. Serve immediately after reheating.
8. Do not leave reheated food at room temperature for more than 2 hours.
9. Only reheat leftovers once to maintain food safety.
10. Discard any leftovers that have already been reheated once.

Oven Reheating Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cover the dish with aluminum foil to prevent drying.
3. Reheat for 15-20 minutes, or until heated through.
4. Let the reheated shells stand for 1-2 minutes before serving.
5. This allows the heat to be distributed evenly and prevents burns.
6. Serve immediately after reheating.
7. Do not leave reheated food at room temperature for more than 2 hours.
8. Only reheat leftovers once to maintain food safety.
9. Discard any leftovers that have already been reheated once.