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Philly Cheesesteak Stuffed Shells Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
These Philly Cheesesteak Stuffed Shells were so incredibly flavorful with hints of peppers, onions, provolone cheese, and the creamy delicious sauce drizzled all over them.
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Close-up of Philly Cheesesteak stuffed pasta shells topped with melted cheese and fresh parsley in a glass baking dish.
Prep Time15 minutes
Cook Time25 minutes
Prep Time40 minutes
servings5 servings

Ingredients

  • 1 lb Ground Beef
  • 2 tablespoon Butter
  • 1 Onion diced
  • 1 red bell pepper diced
  • 1 Green Bell Pepper diced
  • 2 tablespoon Worcestershire Sauce
  • 2 tablespoon ketchup
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 12 slices Cheese, Provolone
  • 1 box jumbo shells 20 ounce box
  • 1 Cup Milk
  • 1 Cup beef broth
  • 1 tablespoon Cornstarch

Instructions

  1. Place a 9x13 to the side and preheat the oven to 350°. In a large pan brown the ground beef on a medium to high heat. Once cooked all the way and browned scoop the beef up and put in a bowl. Set aside. leave the fat in and add the butter to the pan, melt a bit and then add in the peppers and onions. Get a pot of water boiling and begin boiling your shells.
    1 lb Ground Beef, 2 tbsp Butter, 1 Onion, 1 red bell pepper, 1 Green Bell Pepper
  2. Stir the peppers and onions around on a medium heat for 5 minutes or until they get soft. Add the beef back to the pan and add the Worcestershire sauce, ketchup, salt and pepper.
    2 tbsp Worcestershire Sauce, 2 tbsp ketchup, 1 Teaspoon Salt, 1 Teaspoon Black Pepper
  3. Drain the noodles once done and let cool for just a few minutes. Grab a shell and stuff with the beef/pepper mixture and place in the 9x13. Repeat until the baking dish is completely full of stuffed shells and you have no more meat.
    1 box jumbo shells
  4. Take the cheese slices and rip one in half, then rip that in half as well and place one on top of each shell until they all have one on top. In the same pan that had the beef in it (should have no more beef mixture.) add the milk, beef broth and cornstarch. Stir over a low heat. Take the leftover cheese slices and rip those all up and throw in the pan with the sauce. Stir until the cheese is completely melted.
    12 slices Cheese, Provolone, 1 Cup Milk, 1 Cup beef broth, 1 tbsp Cornstarch
  5. Pour the sauce all over the shells in the baking dish, place the baking dish in the oven and bake for 15 minutes or until the cheese is melted. Once done serve and enjoy!

Nutrition

Serving: 1serving | Calories: 754kcal | Carbohydrates: 63g | Protein: 39g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1240mg | Potassium: 761mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1492IU | Vitamin C: 52mg | Calcium: 459mg | Iron: 4mg

Notes

Store in an airtight container in the fridge for 2-3 days
If you want this spicy add some red pepper flakes to the seasoning mix!
You can top with fresh chopped parsley if you’d like! (Optional)
Use frozen diced peppers and onions for this instead of chopping up the veggies!
CourseMain Course
CuisineAmerican
KeywordPhilly Cheesesteak Stuffed Shells
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