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Philly Cheesesteak Stuffed Shells

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Philly cheesesteak stuffed shells combine the savory flavors of a classic Philly cheesesteak with tender pasta shells stuffed with a creamy, cheesy beef filling. Topped with melted cheese, this hearty dish is perfect for family dinners or special occasions.

Ingredients

Scale

For the stuffed shells:

  • 20 jumbo pasta shells (about 1/2 a 12-oz box)
  • 1 tablespoon olive oil
  • 1 pound (450 g) ground beef or shaved steak
  • 1 small onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika

For the cheese mixture:

  • 4 ounces (115 g) cream cheese, softened
  • 1/2 cup (50 g) shredded mozzarella cheese
  • 1/2 cup (50 g) shredded provolone cheese
  • 1/4 cup (60 ml) heavy cream

For the topping:

  • 1 cup (100 g) shredded provolone or mozzarella cheese
  • 1 cup (240 ml) Alfredo sauce (or substitute with heavy cream mixed with 1/4 cup Parmesan cheese)

Instructions

  1. Cook the pasta shells:
    • Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
  2. Prepare the filling:
    • Heat the olive oil in a large skillet over medium heat. Add the ground beef (or shaved steak) and cook until browned, breaking it up with a spatula.
    • Add the onion, bell pepper, and garlic. Cook for 3–4 minutes, until the vegetables are softened.
    • Stir in Worcestershire sauce, salt, pepper, onion powder, and paprika. Remove from heat and let the mixture cool slightly.
  3. Mix the cheese filling:
    • In a large bowl, combine the cream cheese, shredded mozzarella, shredded provolone, and heavy cream. Add the beef and vegetable mixture to the cheese mixture and stir until well combined.
  4. Stuff the shells:
    • Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce (or cream mixture) over the bottom of a 9×13-inch baking dish.
    • Spoon the beef and cheese mixture into each pasta shell and arrange them in the prepared baking dish.
  5. Add toppings:
    • Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the shredded provolone or mozzarella cheese evenly on top.
  6. Bake:
    • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  7. Serve:
    • Let the shells cool for 5 minutes before serving. Garnish with chopped parsley if desired and serve warm.

Notes

  • For extra flavor, use thinly sliced ribeye or deli roast beef instead of ground beef.
  • Add sautéed mushrooms for an authentic Philly cheesesteak twist.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://ukfinda.com/philly-cheesesteak-stuffed-shells/