If you love a hearty Philly cheesesteak sandwich, then you’ll absolutely adore this Philly Cheesesteak Stuffed Shells recipe! This dish brings all the delicious flavors of the iconic Philly cheesesteak into a pasta shell, creating a comfort food meal that’s both indulgent and satisfying. Perfect for family dinners, special occasions, or meal prep, these stuffed shells are a game-changer. Let’s dive into this savory recipe that combines tender pasta, flavorful steak, and creamy cheese in one irresistible bite.
Ingredients You’ll Need
For this recipe, you’ll need the following ingredients:
- Jumbo pasta shells – These large shells are perfect for stuffing and hold the cheesy filling beautifully.
- Beef steak – Thinly sliced ribeye or sirloin steak works best for this dish. It mimics the classic Philly cheesesteak flavor.
- Onions and bell peppers – Sautéed until soft and sweet, they add an extra layer of flavor to the filling.
- Cream cheese – This adds creaminess and helps bind the stuffing together.
- Shredded provolone cheese – The star of any Philly cheesesteak, this cheese melts wonderfully, creating a gooey and delicious filling.
- Shredded mozzarella cheese – Adds extra melty goodness on top of the shells.
- Garlic powder and onion powder – These seasonings help bring out the rich flavors in the beef and cheese.
- Salt and pepper – To taste.
- Olive oil – For sautéing the veggies and steak.
How to Make Philly Cheesesteak Stuffed Shells
Step 1: Prepare the Pasta Shells
Start by cooking the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain and set them aside to cool slightly. You’ll want to handle them gently to avoid breaking the shells when stuffing them later.
Step 2: Cook the Steak and Vegetables
In a large skillet, heat a bit of olive oil over medium heat. Add the thinly sliced beef and sauté it until browned and cooked through. Once the beef is cooked, remove it from the skillet and set it aside. In the same skillet, sauté the onions and bell peppers until they soften and become golden brown. Add the beef back into the skillet, along with garlic powder, onion powder, salt, and pepper. Mix everything together until the flavors meld.
Step 3: Make the Cheese Filling
In a large bowl, combine the cream cheese and shredded provolone cheese. Add the cooked beef and vegetable mixture to the bowl and stir until everything is well incorporated. This creamy, cheesy mixture will be your stuffing.
Step 4: Stuff the Shells
Preheat your oven to 375°F (190°C). Now, take the cooked pasta shells and stuff them generously with the Philly cheesesteak filling. Arrange the stuffed shells in a greased baking dish.
Step 5: Add the Toppings and Bake
Top the stuffed shells with shredded mozzarella cheese for that extra layer of melty, cheesy goodness. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. For an even crispier top, you can uncover the foil during the last 5 minutes of baking.
Step 6: Serve and Enjoy
Once baked, remove the Philly cheesesteak stuffed shells from the oven and let them cool for a few minutes. Serve them hot and enjoy the perfect combination of flavors. They’re great on their own or paired with a simple green salad.
Why You’ll Love Philly Cheesesteak Stuffed Shells
- Comfort Food Upgrade: The classic Philly cheesesteak sandwich gets a fun twist with this pasta dish, making it the ultimate comfort food.
- Easy to Make: This recipe is surprisingly simple, requiring only a few steps and basic ingredients, making it an excellent option for busy nights or special gatherings.
- Cheesy and Flavorful: With gooey melted cheese, tender steak, and sweet peppers and onions, each bite is bursting with flavor.
- Family-Friendly: Everyone, from kids to adults, will love these cheesy, meaty stuffed shells. It’s a guaranteed hit at the dinner table.
Pro Tips for Perfect Philly Cheesesteak Stuffed Shells
- Make Ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil.
- Add Mushrooms: For an authentic Philly cheesesteak experience, consider adding sautéed mushrooms to the filling.
- Use Different Cheeses: If you’re not a fan of provolone, try using a blend of cheddar and mozzarella for a different cheesy flavor.
Conclusion
Philly Cheesesteak Stuffed Shells are the perfect fusion of two classic dishes: the Philly cheesesteak and stuffed pasta shells. This hearty, cheesy, and flavorful recipe is sure to satisfy your cravings and leave everyone asking for seconds. Whether you’re hosting a dinner party or just want to treat your family to a delicious meal, these stuffed shells are a surefire way to impress. Give them a try and enjoy a comforting twist on a beloved favorite!
Serving and Storage Tips for Philly Cheesesteak Stuffed Shells
Serving Tips:
- Garnish for Extra Flavor: After baking the Philly cheesesteak stuffed shells, garnish them with fresh parsley or chopped green onions for a pop of color and added freshness. A drizzle of extra cheese sauce or a side of marinara can also complement the flavors.
- Pair with a Side Salad: Serve the stuffed shells with a light side salad, such as a simple mixed green salad or Caesar salad, to balance the richness of the dish. A fresh salad provides a nice contrast to the creamy and cheesy stuffed shells.
- Make it a Meal: For a more hearty meal, pair the Philly cheesesteak stuffed shells with garlic bread or a side of roasted vegetables like broccoli or asparagus. This will complete the dish and ensure everyone leaves the table satisfied.
- Serve as an Appetizer: If you’re hosting a party or get-together, consider serving the stuffed shells as an appetizer by slicing them into smaller pieces. They make a delicious finger food option that will be a hit with your guests.
Storage Tips:
- Refrigeration: Leftover Philly cheesesteak stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the shells to cool down before storing them to prevent condensation and sogginess.
- Freezing: If you want to store the stuffed shells for longer, they freeze well! Place the baked stuffed shells in a single layer on a baking sheet and freeze them for a couple of hours. Once frozen, transfer them to a freezer-safe container or zip-top bag and store in the freezer for up to 2-3 months. When ready to eat, bake them from frozen at 375°F (190°C) for 30-40 minutes or until heated through.
- Reheating: To reheat refrigerated or frozen Philly cheesesteak stuffed shells, preheat your oven to 375°F (190°C). If reheating from the fridge, cover the dish with foil and bake for 15-20 minutes. If frozen, allow the shells to thaw overnight in the fridge and then bake as usual, or bake directly from frozen, increasing the baking time slightly.
- Avoid Overheating: When reheating, be careful not to overcook or burn the cheese. Keep an eye on the shells and cover them with foil to retain moisture and ensure the stuffing stays tender and creamy.
By following these simple serving and storage tips, you can enjoy your Philly Cheesesteak Stuffed Shells over multiple meals, ensuring freshness and deliciousness with every bite!
1. Can I use a different type of meat for the Philly cheesesteak filling?
Yes! While traditional Philly cheesesteaks are made with ribeye or sirloin steak, you can substitute the beef with other meats like chicken, turkey, or even ground beef. For a vegetarian option, sautéed mushrooms and plant-based beef alternatives can be used to create a flavorful filling.
2. Can I prepare Philly Cheesesteak Stuffed Shells in advance?
Absolutely! You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. Just cover the dish tightly with plastic wrap or aluminum foil, and bake them when you’re ready. If you’re making them from frozen, allow extra baking time.
3. How can I make Philly Cheesesteak Stuffed Shells spicier?
If you enjoy a bit of heat, add some chopped jalapeños or banana peppers to the beef and veggie filling. You can also sprinkle in some red pepper flakes or drizzle the stuffed shells with a spicy hot sauce before serving.
4. Can I use a different cheese for the filling?
Yes! While provolone is the classic cheese for a Philly cheesesteak, you can easily switch it out with other cheeses like mozzarella, cheddar, or even gouda for a different flavor profile. Just make sure the cheese melts well for that creamy, gooey texture!
Print
Cheesesteak Stuffed Shells
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American, Italian-inspired
Description
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
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
- 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.
- 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.
- 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.
- 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.
- Add toppings:
- Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the shredded provolone or mozzarella cheese evenly on top.
- 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.
- 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.