Philly Cheesesteak Stuffed Shells

Ingredients You’ll Need

Here’s everything you’ll need to make these irresistible stuffed shells:

For the Filling:

• 1 pound lean ground beef – A flavorful base for the filling. You can also use shaved steak if preferred.
• 2 tablespoons butter – Adds richness and helps soften the vegetables.
• 1 small onion, diced – Brings out the sweet-savory base of the dish.
• 1 green bell pepper, diced – A Philly classic that adds color and crunch.
• 1 tablespoon Worcestershire sauce – Deepens the umami flavor.
• 2 tablespoons ketchup – Balances the savory with a touch of sweetness.
• ½ teaspoon salt and ½ teaspoon pepper – For seasoning.
• 8 ounces cheddar cheese, cut into cubes – Melty goodness inside every shell.
• 24 jumbo pasta shells – Cooked al dente, ready to be filled.

For the Cheese Sauce:

• 1 cup milk – Whole milk works best for a rich, creamy sauce.
• 1 cup beef broth – Adds a savory, meaty depth to the sauce.
• 1 tablespoon cornstarch – To thicken the sauce.
• Remaining cheddar cheese (from above) – Stirred into the sauce for a velvety finish.

How to Make Philly Cheesesteak Stuffed Shells

Step 1: Cook the Pasta Shells

Boil the jumbo pasta shells according to the package directions until al dente. Drain and set aside on a tray to cool. (Tip: Drizzle a little olive oil to prevent sticking.)

Step 2: Prepare the Filling

In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Transfer the cooked beef to a bowl and drain any excess fat.

In the same skillet, melt butter and sauté the diced onion and bell pepper for about 5 minutes, or until softened. Return the ground beef to the pan and stir in Worcestershire sauce, ketchup, salt, and pepper. Cook for another 2 minutes, then remove from heat.

Step 3: Stuff the Shells

Spoon the beef mixture into each pasta shell and tuck two cubes of cheddar cheese into the center. Arrange the stuffed shells in a greased 9×13-inch baking dish in a single layer.

Step 4: Make the Cheese Sauce

In a saucepan over medium heat, whisk together the milk, beef broth, and cornstarch until smooth. Heat until warm, then stir in the remaining cheddar cheese. Continue whisking until the cheese melts and the sauce thickens, about 3–5 minutes.

Step 5: Bake

Pour half of the cheese sauce over the stuffed shells. Cover loosely with foil and bake in a preheated 350°F oven for 10–15 minutes, until the cheese is melted and bubbly.

Step 6: Serve

Drizzle the remaining cheese sauce over the baked shells before serving. Garnish with chopped parsley or green onions for a fresh touch, if desired.

Time-Saving Tips

• Pre-chop your veggies or use pre-diced onions and peppers.
• Make the filling in advance and store it in the fridge for up to 24 hours.
• Use leftover ground beef or roast beef from a previous meal for even quicker prep.
• Buy pre-shredded cheese if you’re in a pinch (though freshly cubed cheddar melts best).

Add-Ons and Variations

• Swap the cheese: Try provolone, mozzarella, or pepper jack for a twist.
• Use steak: Substitute ground beef with thinly sliced ribeye or shaved steak for a more authentic Philly cheesesteak feel.
• Add mushrooms: Sautéed mushrooms make a delicious addition to the beef mixture.
• Go spicy: Add diced jalapeños or red pepper flakes to the filling for a kick.

Make-Ahead and Storage

To Make Ahead:

Assemble the stuffed shells and store them (covered) in the fridge for up to 24 hours. When ready to bake, pour on the cheese sauce and pop into the oven.

To Freeze:

Prepare the dish up to the baking step but skip the cheese sauce. Freeze the stuffed shells in a baking dish covered tightly with foil. When ready to eat, thaw overnight in the fridge, add the sauce, and bake as directed.

To Store Leftovers:

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm throughout.