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Jump to RecipeThese Philly cheesesteak stuffed shells are a fun, cheesy twist on two comfort food favorites. Jumbo pasta shells are filled with seasoned ground beef, caramelized onions, sweet bell peppers, mushrooms and a creamy provolone cheese sauce, then baked under a blanket of melted provolone and mozzarella until golden and bubbly. They have all the bold, beefy flavor of a classic Philly cheesesteak in a family friendly baked pasta dish.
They are perfect for Sunday dinners, potlucks and make ahead meals. If you love cheesesteak flavors, try my Philly cheesesteak pasta, and for more cheesy bakes, my chicken Alfredo bake or baked ravioli with spinach and mushrooms.
Why You Will Love These Stuffed Shells
- Cheesesteak flavor. Beef, onions, peppers and provolone.
- Extra cheesy. A creamy cheese sauce inside and melted cheese on top.
- Family friendly. Kids and adults love them.
- Make ahead friendly. Assemble up to a day ahead.
- Freezer friendly. Perfect for batch cooking.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the shells and filling
- Jumbo pasta shells: about 24 shells, plus a few extra in case some tear.
- Ground beef: 85 or 90 percent lean. Thinly sliced ribeye or shaved steak also works.
- Onion, green bell pepper and mushrooms: the classic cheesesteak vegetables.
- Garlic.
- Worcestershire sauce: savory steak house flavor.
- Salt, pepper and garlic powder.
For the cheese sauce
- Butter and flour: to make a roux.
- Milk and beef broth: for a rich, savory sauce.
- Cream cheese: adds creaminess.
- Provolone cheese: the traditional cheesesteak cheese.
For the topping
- Sliced or shredded provolone and mozzarella.
- Fresh parsley.
How to Make Philly Cheesesteak Stuffed Shells
1. Cook the shells
Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the shells for 2 minutes less than the package directions, until just al dente. Drain in a colander, rinse with cool water and lay them on a sheet pan so they do not stick together.
2. Cook the filling
In a large skillet over medium high heat, brown the ground beef for 6 to 7 minutes, breaking it up, until it reaches 160°F. Drain the excess fat. Add the onion, pepper and mushrooms and cook for 6 to 8 minutes until soft and lightly caramelized. Stir in the garlic, Worcestershire, salt, pepper and garlic powder and cook for 1 minute.
3. Make the cheese sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and broth until smooth. Simmer for 3 to 4 minutes until thickened. Reduce the heat to low and stir in the cream cheese and shredded provolone until melted and silky.
4. Combine and stuff
Stir about half of the cheese sauce into the beef mixture. Spread the remaining sauce in the bottom of a 9×13 inch baking dish. Spoon the filling into each shell and arrange them in the dish, open side up.
5. Top and bake
Top the shells with provolone and mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes more, until bubbly and golden. Broil for 1 to 2 minutes for extra color if desired.
6. Serve
Let the shells rest for 5 minutes, sprinkle with parsley and serve warm.
Tips for Perfect Stuffed Shells
- Undercook the shells. They finish cooking in the oven and hold their shape.
- Cook a few extra. Some shells always tear.
- Caramelize the vegetables. Golden onions and peppers add sweet, rich flavor.
- Drain the beef well. Excess grease makes the filling heavy.
- Use a spoon or piping bag. A small spoon or zip top bag makes filling quick and neat.
Ground Beef or Shaved Steak?
Ground beef is the easiest and most budget friendly option for stuffing shells because it breaks into small pieces that fill the shells neatly. For a more authentic cheesesteak flavor, use thinly shaved ribeye or sirloin, sold as shaved steak or sandwich steak in many stores. Cook it quickly over high heat, then chop it into small pieces so it fits inside the shells. A mix of half ground beef and half shaved steak gives you the best of both. Ground turkey or chicken also works for a lighter version; cook poultry to 165°F.
What Cheese Is Best for Cheesesteak Shells?
Provolone is the classic choice for Philly cheesesteaks, with a mild, slightly sharp flavor and excellent melt. White American cheese is another traditional option that makes an ultra creamy sauce. Cheese sauce from a jar is a famous Philadelphia shortcut, but homemade cheese sauce is richer and more flavorful. Mozzarella adds stretch to the topping. For the smoothest sauce, shred cheese from a block rather than using pre-shredded cheese.
How to Stuff Shells Quickly
Filling two dozen shells can feel slow, but a few tricks speed things up. Arrange the cooked shells open side up on a sheet pan so they are ready to go. Transfer the filling to a large zip top bag, snip off a corner and pipe it into each shell, or use a small cookie scoop or tablespoon. Hold each shell gently in one hand and fill it with the other, then place it straight into the baking dish. If the filling is too loose, let it cool for 10 minutes so it firms up slightly.
Is This Recipe Kid Friendly?
Absolutely. Stuffed shells are fun to eat and the cheesy beef filling is a hit with kids. For picky eaters, chop the peppers, onions and mushrooms very finely so they blend into the filling, or leave out the mushrooms entirely. Red bell peppers are sweeter than green if your children prefer milder flavors.
The Story of the Philly Cheesesteak
The Philly cheesesteak was born in South Philadelphia in 1930, when hot dog vendor Pat Olivieri grilled some thinly sliced beef with onions and served it on an Italian roll. Cheese was added years later, and the sandwich became one of America’s most famous regional foods. Locals still debate the best toppings, from provolone to white American, and whether to add peppers and mushrooms. These stuffed shells bring those beloved flavors into a cozy baked pasta that is easy to share at the dinner table.
Is This Dish Healthy?
These shells are a hearty comfort food, providing plenty of protein from the beef and cheese along with vegetables from the onions, peppers and mushrooms. To lighten them, use 93 percent lean ground beef or ground turkey, reduce the butter in the sauce, use part skim mozzarella and add extra vegetables such as spinach or zucchini to the filling. Serving them with a large green salad balances the meal.
Common Mistakes to Avoid
- Overcooking the shells. They tear when stuffing.
- Letting shells stick together. Rinse and spread them out after draining.
- Skipping the sauce on the bottom. The shells can stick and dry out.
- Baking uncovered the whole time. The shells may dry out before heating through.
Variations
- Chicken cheesesteak shells: use diced chicken breast and chicken broth.
- Spicy: add sliced jalapenos or hot cherry peppers.
- White American: swap provolone for white American in the sauce.
- Manicotti: use manicotti tubes instead of shells.
- Cheesesteak lasagna: layer lasagna noodles with the filling and sauce.
What to Serve With Stuffed Shells
Serve these shells with garlic bread, a crisp Caesar or Italian salad, roasted broccoli, green beans or a simple arugula salad with lemon vinaigrette. For a game day spread, pair them with chicken wings and a veggie tray.
Storage, Make Ahead and Freezing
- Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10 minutes to the baking time.
- Refrigerator: store leftovers in airtight containers for up to 4 days.
- Freezer: freeze unbaked shells, tightly wrapped, for up to 3 months. Bake from frozen at 375°F covered for 50 to 60 minutes, then uncover for 10 minutes.
- Reheating: reheat covered at 350°F for 15 to 20 minutes or microwave individual portions.
Frequently Asked Questions
Can I use steak instead of ground beef?
Yes. Use thinly shaved ribeye or sirloin and chop it small.
How do I keep shells from tearing?
Undercook them slightly and handle them gently.
Can I make these ahead?
Yes. Assemble and refrigerate for up to 24 hours before baking.
Can I freeze stuffed shells?
Yes, unbaked for up to 3 months.
What cheese is best?
Provolone is classic, with mozzarella for extra melt.
Can I skip the mushrooms?
Yes. Add extra peppers or onions instead.
Final Thoughts
Philly cheesesteak stuffed shells combine the best of cheesesteaks and baked pasta. With seasoned beef, caramelized vegetables and a creamy provolone sauce baked under melted cheese, they are a hearty, crowd pleasing dinner that everyone will love.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 640 kcal |
| Protein | 40 g |
| Carbohydrates | 44 g |
| Fat | 33 g |
| Saturated Fat | 17 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 980 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Philly Cheesesteak Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F. Cook the shells 2 minutes less than package directions, drain and rinse.
- Brown the beef to 160°F and drain. Cook the onion, pepper and mushrooms 6 to 8 minutes, then add the garlic, Worcestershire and seasonings.
- Make a roux with the butter and flour, whisk in the milk and broth and simmer until thick. Melt in the cream cheese and provolone.
- Mix half the sauce into the beef. Spread the rest in a 9×13 dish, fill the shells and arrange on top.
- Top with provolone and mozzarella. Bake covered 20 minutes, then uncovered 10 minutes until bubbly. Rest 5 minutes and serve.
