Philly Cheesesteak Stuffed Shells Recipe

Ingredients You’ll Need

Here’s a simple breakdown of what you’ll need to make Philly Cheesesteak Stuffed Shells:

For the Filling:

• 1 lb ground beef or shaved steak (traditional Philly cheesesteak style)
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, optional but recommended
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Cheese Mixture:

• 8 oz cream cheese, softened
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup provolone cheese, shredded
• ¼ cup grated Parmesan cheese

For the Pasta:

• 20 jumbo pasta shells, cooked al dente
• 1 ½ cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella (for topping)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente, about 10–11 minutes. Drain and set aside on a baking sheet to cool slightly so they don’t stick.

2. Prepare the Filling

In a large skillet over medium heat, cook the ground beef or shaved steak until browned and cooked through. Drain excess fat if necessary.

Add chopped onions, peppers, mushrooms (if using), and garlic. Sauté until softened, about 5–6 minutes. Stir in Worcestershire sauce, salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.

3. Make the Cheese Mixture

In a mixing bowl, combine softened cream cheese, ricotta, mozzarella, provolone, and Parmesan until smooth and creamy. Fold the cooled beef and veggie mixture into the cheese mixture until fully combined.

4. Stuff the Shells

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread half of the Alfredo sauce across the bottom.

Spoon the cheesesteak filling into each cooked pasta shell and arrange them in the dish. Pour the remaining Alfredo sauce on top and sprinkle with mozzarella cheese.

5. Bake to Perfection

Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.

6. Serve and Enjoy

Let cool for 5 minutes before serving. Garnish with fresh parsley and enjoy your Philly Cheesesteak Stuffed Shells hot from the oven!

Tips for the Best Stuffed Shells

• Don’t Overcook the Shells – Keep them slightly firm so they hold up while baking.
• Use Shaved Steak for Authentic Flavor – Ground beef works, but shaved steak gives that true Philly cheesesteak vibe.
• Make Ahead – Assemble the stuffed shells, cover tightly, and refrigerate up to 24 hours before baking.
• Freeze for Later – Freeze unbaked shells in a covered dish for up to 2 months. When ready to bake, add 10 extra minutes to cooking time.

Variations to Try

• Spicy Kick – Add red pepper flakes or jalapeños to the filling.
• Cheesier Version – Swap Alfredo for a cheese sauce or add extra provolone on top.
• Vegetarian Option – Replace beef with mushrooms, spinach, or a plant-based meat alternative.
• Philly Chicken Version – Use diced chicken instead of beef for a lighter twist.

What to Serve with Philly Cheesesteak Stuffed Shells

These stuffed shells are hearty enough to be the main dish, but they pair beautifully with:

• Garlic bread or cheesy breadsticks
• A crisp garden salad
• Roasted vegetables
• Steamed broccoli or asparagus