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
Units
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
- 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.