Philly Cheesesteak Stuffed Shells have become my go-to comfort food, and I can’t wait for you to try them! I remember the first time I made this cheesesteak stuffed shells recipe for my family – the aroma of sautéed onions and peppers, combined with savory ground beef and melted cheese, filled the entire house. It was pure bliss! This dish takes all the delicious flavors of a classic Philly cheesesteak and transforms them into a hearty, satisfying pasta bake that’s incredibly easy to assemble. You’ll love how this dish brings everyone to the table. Let’s get cooking!
Why You’ll Love This Philly Cheesesteak Stuffed Shells
- Incredible flavor: It’s like your favorite Philly cheesesteak, but in a comforting pasta shell!
- Quick prep time: You can have this family meal ready in about 40 minutes total.
- Budget-friendly: Uses common ingredients that are easy on your wallet.
- Kid-approved: Even picky eaters will devour these delicious Philly cheesesteak pasta shells.
- Hearty and filling: A satisfying main course that will keep everyone full.
- Easy assembly: Stuffing the shells is straightforward and fun for all ages.
- Versatile: Easily adaptable for ground turkey or even a vegetarian option.
Ingredients for Philly Cheesesteak Stuffed Shells
Gathering these simple ingredients is the first step to making these amazing Philly cheesesteak pasta shells. I always make sure to have everything prepped before I start cooking.
- 1 lb lean ground beef – I like to use 90/10 for a good balance of flavor and leanness.
- 2 tbsp butter – This helps sauté the veggies perfectly.
- 1 small onion, peeled and diced – About 1 cup, for that classic cheesesteak flavor base.
- 1 green bell pepper, seeded and diced – Adds a lovely sweetness and crunch.
- 1 tbsp Worcestershire sauce – This is key for that deep, umami flavor.
- 2 tbsp ketchup – For a touch of sweetness and tang.
- 1/2 tsp salt – To enhance all the flavors.
- 1/2 tsp pepper – Freshly ground is best!
- 8 oz cheddar cheese, cut into 1/2-inch cubes – You can also use provolone for a more authentic cheesesteak vibe.
- 24 jumbo pasta shells – Make sure to cook them just until al dente according to the package directions.
- 1 cup milk – Whole milk works best for a creamy sauce.
- 1 cup beef broth – Adds depth to the sauce.
- 1 tbsp cornstarch – This is our secret to thickening the sauce beautifully.
How to Make Philly Cheesesteak Stuffed Shells
Making these delicious Philly cheesesteak pasta shells is easier than you might think! Follow these simple steps for a comforting meal that will impress your family.
- Step 1: Preheat your oven to 350°F (175°C). This ensures everything cooks evenly and the cheese gets perfectly melty.
- Step 2: Cook the beef. Heat a large skillet over medium heat. Crumble the ground beef cheesesteak into the skillet and cook, stirring often, until it’s nicely browned. Once cooked, scoop the beef out and set it aside. Don’t forget to drain away any excess fat so your shells aren’t greasy.
- Step 3: Sauté the vegetables. In the same skillet, melt the butter over medium heat. Add your diced onion and green bell pepper. Sauté them for about 5 minutes, stirring occasionally, until they start to soften and become fragrant.
- Step 4: Combine beef and seasoning for the filling. Add the cooked beef back into the skillet with the sautéed vegetables. Stir in the Worcestershire sauce, ketchup, salt, and pepper. Let this flavorful mixture cook for another 2 minutes, stirring occasionally, to meld all those classic cheesesteak flavors.
- Step 5: Stuff the shells. Carefully fill each of your cooked jumbo pasta shells with the savory beef and vegetable mixture. Arrange the stuffed shells in a single layer in a glass baking dish.
- Step 6: Add the cheese. Place half of the cheddar cheese cubes into each of the stuffed shells. I love using two cubes per shell for that gooey, cheesy goodness that makes these Philly cheesesteak shells dinner so special.
- Step 7: Make the creamy cheese sauce. In a medium saucepan, whisk together the milk, beef broth, and cornstarch until smooth. Heat this mixture over medium heat until it’s hot and starts to thicken. Stir in the remaining cheddar cheese until it’s completely melted and the sauce is smooth and luscious.
- Step 8: Assemble and bake. Pour about half of the creamy cheese sauce evenly over the stuffed shells in the baking dish. Place the dish in the preheated oven and bake for 10 minutes, or until the cheese is bubbly and the shells are heated through. This is where the magic happens for your Philly cheesesteak stuffed shells casserole!
- Step 9: Serve. Carefully remove the baking dish from the oven. Serve your beautiful Philly cheesesteak stuffed shells hot, with the extra cheese sauce on the side for anyone who wants to add more.
Pro Tips for the Best Philly Cheesesteak Stuffed Shells
Elevate your cheesesteak pasta shells with these simple tricks for guaranteed success. These tips will help you achieve the most delicious and satisfying results every time you make this family meal.
- Don’t overcook the jumbo shells before stuffing; they should be al dente as they’ll continue to cook in the oven.
- For an authentic touch, use provolone cheese along with or instead of cheddar in the filling and sauce.
- Ensure your ground beef is drained well to prevent a greasy filling, which can make the shells soggy.
- Resting the dish for a few minutes after baking allows the flavors to meld and makes it easier to serve.
What’s the secret to perfect Philly Cheesesteak Stuffed Shells?
The secret lies in the balance of flavors and textures. Using a good quality ground beef, sautéing the onions and peppers until tender, and creating a rich, creamy cheese sauce are all crucial components for the best cheesesteak stuffed shells recipe.
Can I make Philly Cheesesteak Stuffed Shells ahead of time?
Absolutely! You can assemble the stuffed shells up to 24 hours in advance. Keep them covered in the refrigerator. When ready to bake, you might need to add a few extra minutes to the cooking time.
How do I avoid common mistakes with Philly Cheesesteak Stuffed Shells?
A common pitfall is under-filling the shells, leaving them looking sparse. Be generous with the cheesesteak filling! Another mistake is not draining the beef properly, which can lead to a greasy sauce. Always drain excess fat.
Best Ways to Serve Philly Cheesesteak Stuffed Shells
These delightful Philly cheesesteak shells dinner are hearty enough to be a meal on their own, but they truly shine when paired with a few simple sides. I love serving them with a crisp side salad dressed in a light vinaigrette to cut through the richness. A simple green salad with tomatoes and cucumbers is always a hit.
For something a little more substantial, a side of garlic bread or roasted broccoli makes these cheesesteak stuffed pasta shells recipe feel even more complete. Don’t forget a sprinkle of fresh parsley on top for a pop of color and freshness before serving!
Nutrition Facts for Philly Cheesesteak Stuffed Shells
Here’s a breakdown of what you can expect in each serving of these delicious cheesesteak stuffed shells. Remember, these are estimates and can vary slightly based on your specific ingredients.
- Calories: 349 kcal
- Fat: 22g
- Saturated Fat: 12g
- Protein: 27g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 5g
- Sodium: 769mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Philly Cheesesteak Stuffed Shells
Once these comforting Philly cheesesteak shells dinner have cooled slightly, you’ll want to store any leftovers properly to enjoy them later. I usually let them cool for about 30 minutes before transferring them to airtight containers. For refrigeration, they’ll stay delicious in the fridge for about 3 to 4 days. If you plan to freeze them, and trust me, they freeze wonderfully, wrap them tightly in plastic wrap followed by aluminum foil to prevent freezer burn. They can be kept frozen for up to 3 months. This makes having a quick and easy meal on hand a breeze!
To reheat your amazing cheesesteak stuffed pasta shells recipe, the best method is in the oven. Place the desired portion in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. If you’re in a hurry, you can microwave them, but be sure to cover them to retain moisture.
Frequently Asked Questions About Philly Cheesesteak Stuffed Shells
What’s the secret to perfect Philly Cheesesteak Stuffed Shells?
The magic really comes down to a few key things for the best Philly cheesesteak shells dinner. First, don’t overcook your jumbo shells; they should be al dente. Second, make sure your ground beef is well-drained to avoid a greasy filling. Finally, a good, creamy cheese sauce ties everything together beautifully, making these cheesesteak stuffed pasta shells recipe winners every time.
Can I make Philly Cheesesteak Stuffed Shells ahead of time?
Yes, absolutely! Assembling these Philly cheesesteak stuffed shells casserole ahead of time is a fantastic meal prep strategy. You can prepare the stuffed shells up to a day in advance, cover them tightly with plastic wrap, and store them in the refrigerator. Just remember to add a few extra minutes to the baking time if you’re baking them straight from the fridge.
How do I avoid common mistakes with Philly Cheesesteak Stuffed Shells?
One common pitfall when making ground beef cheesesteak stuffed shells is not stuffing the shells generously enough, leaving them looking a bit sparse. Be sure to pack them full! Another mistake is not draining the ground beef properly after cooking, which can lead to a greasy dish. Always drain off that excess fat to ensure a cleaner flavor for your Philly cheesesteak pasta shells.
What are Philly Cheesesteak Stuffed Shells?
What are Philly cheesesteak stuffed shells? They’re a delightful fusion of classic comfort foods! Imagine tender jumbo pasta shells generously filled with a savory mix of seasoned ground beef, onions, and peppers, reminiscent of a classic Philly cheesesteak. Then, they’re baked in a creamy, homemade cheese sauce. It’s a hearty and flavorful way to enjoy those beloved cheesesteak flavors in a satisfying pasta bake, making it a perfect family meal.
Variations of Philly Cheesesteak Stuffed Shells You Can Try
While this Philly cheesesteak stuffed shells casserole is fantastic as is, I love experimenting with different variations to keep things interesting. If you’re looking for a lighter option, try using ground turkey or chicken instead of beef. For a vegetarian twist on these cheesesteak stuffed pasta shells recipe, swap the meat for finely chopped mushrooms and spinach, sautéed with the onions and peppers.
You can also play with the cheese! Provolone, a classic in Philly cheesesteaks, pairs beautifully with the beef and veggies. For a spicier kick, add a pinch of red pepper flakes to the filling or a drizzle of your favorite hot sauce before serving. These little tweaks ensure your next batch of easy Philly cheesesteak stuffed shells is just as exciting as the first!
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Philly Cheesesteak Stuffed Shells: 1 Amazing Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Philly Cheesesteak Stuffed Shells offer a delicious twist on classic comfort food. Jumbo pasta shells are filled with a savory mixture of seasoned ground beef, onions, peppers, and cheese, then baked in a creamy homemade cheese sauce. This easy one-pan dish is perfect for a hearty family meal.
Ingredients
- 1 lb lean ground beef
- 2 tbsp butter
- 1 small onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz cheddar cheese, cut into 1/2-inch cubes
- 24 jumbo pasta shells, cooked according to package directions
- 1 cup milk
- 1 cup beef broth
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the beef: Heat a large skillet over medium heat. Crumble the ground beef into the skillet and cook, stirring often, until browned. Once cooked, remove the beef from the skillet and set aside. Drain any excess fat.
- Sauté the vegetables: In the same skillet, melt the butter over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened.
- Combine beef and seasoning: Add the cooked beef back into the skillet. Stir in the Worcestershire sauce, ketchup, salt, and pepper. Let the mixture cook for another 2 minutes, stirring occasionally.
- Stuff the shells: Fill the cooked pasta shells with the beef mixture and arrange them in a single layer in a glass baking dish.
- Add cheese: Place half of the cheddar cheese cubes into the stuffed shells, using two cubes per shell.
- Make the cheese sauce: In a medium saucepan, whisk together the milk, beef broth, and cornstarch. Heat over medium heat until hot, then add the remaining cheddar cheese. Stir until melted and the sauce thickens.
- Assemble and bake: Pour half of the cheese sauce over the stuffed shells. Bake for 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the stuffed shells hot, with the extra cheese sauce on the side.
Notes
- Ground beef can be substituted with ground turkey or chicken.
- For a vegetarian option, replace the beef with finely chopped mushrooms, spinach, or a mix of vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 5g
- Sodium: 769mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 100mg
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