Philly Cheesesteak Stuffed Shells

There’s something undeniably comforting about merging two classic favorites into one extraordinary dish, and these Philly Cheesesteak Stuffed Shells do just that. Imagine the iconic flavors of a Philly cheesesteak—savory beef, sautéed peppers and onions, melty cheese—all nestled inside tender jumbo pasta shells. This recipe elevates a beloved sandwich into a crowd-pleasing casserole that’s perfect for dinner parties, family meals, or even meal prep. It’s rich, cheesy, and packed with flavor, yet surprisingly simple to make. Whether you’re a longtime cheesesteak fan or just looking for a creative twist on stuffed pasta, these shells will quickly become a go-to comfort food.

What Sets This Recipe Apart

This recipe stands out because it takes the classic Philly cheesesteak elements and transforms them into a hearty, baked pasta dish that’s both satisfying and easy to customize. Instead of thinly sliced steak, ground beef offers a convenient and budget-friendly alternative that still delivers that rich, meaty flavor. The combination of provolone and mozzarella cheeses creates a perfect balance of creaminess and stretch, while the addition of cream cheese adds an indulgently smooth texture to the filling. Plus, the beef broth and Worcestershire sauce infuse the mixture with an umami depth that mimics the savory notes of a traditional cheesesteak. The result? A delicious, cheesy, and comforting meal that’s perfect for any night of the week.

What You’ll Need

• 20 large jumbo pasta shells
• 1 pound ground beef
• 1 tablespoon olive oil
• 1 cup diced green bell pepper
• 1 cup diced onion
• 1 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup provolone cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup cream cheese, softened
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce (optional)

Equipment at a Glance

• Large pot – for boiling pasta shells
• Large skillet – to cook the beef and vegetables
• Mixing bowl – for combining the filling ingredients
• Baking dish (about 9×13 inches) – to bake the stuffed shells
• Slotted spoon or tongs – to handle cooked pasta shells
• Wooden spoon or spatula – for sautéing and mixing

Directions: Philly Cheesesteak Stuffed Shells

Step 1: Prepare the Jumbo Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the shells carefully and rinse under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry.

Step 2: Cook the Beef and Vegetables

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed. Add the diced green bell pepper, onion, mushrooms, and minced garlic to the skillet. Season with salt and black pepper. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.

Step 3: Make the Filling

Transfer the cooked beef and veggie mixture to a large bowl. Stir in the shredded provolone, mozzarella, and softened cream cheese. Pour in the beef broth and Worcestershire sauce, mixing well until the filling is creamy and well combined.

Step 4: Stuff the Shells

Preheat your oven to 350°F (175°C). Carefully spoon the cheesesteak filling into each jumbo pasta shell, ensuring they’re generously filled but not overflowing. Arrange the stuffed shells in a single layer in a greased baking dish.

Step 5: Bake and Serve

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese on top get bubbly and slightly golden. Let the stuffed shells cool for a few minutes before serving.

If you’re looking for a lighter take on cheesy pasta dishes, you might enjoy the Lighter Cheesy Pasta Bake, which offers similar comfort with fewer calories.

Seasonal Flavor Boosts

• Add roasted red peppers for a smoky sweetness that complements the beef.
• Swap green bell peppers for sautéed sweet corn during summer months.
• Incorporate fresh thyme or oregano for an herbal twist that brightens the rich filling.
• Top with sliced jalapeños or a drizzle of hot sauce for a spicy kick.
• Mix in chopped sun-dried tomatoes for an umami-packed variation.

Pitfalls & How to Prevent Them

• Overcooked Pasta Shells: Be careful not to overcook the shells during boiling. They should be al dente to avoid becoming mushy after baking.
• Dry Filling: Make sure to include the beef broth and cream cheese to keep the filling moist and creamy.
• Uneven Cooking: Arrange the stuffed shells snugly but not too tightly in the baking dish to allow even heat distribution.
• Burned Cheese: Cover with foil during most of the baking time, then uncover at the end for just enough browning.

Freezer-Friendly Notes

This dish freezes exceptionally well, making it a perfect make-ahead meal. To freeze, prepare the stuffed shells as directed but do not bake. Arrange the stuffed shells in a freezer-safe container or dish, cover tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to enjoy, bake from frozen at 350°F (175°C) for about 45 minutes, covered, then uncover for the last 10 minutes to brown the cheese.

Popular Questions

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey can be substituted for the ground beef to make the dish lighter while still maintaining great flavor. Just be sure to cook the poultry thoroughly and adjust seasoning as needed.

What can I use if I don’t have provolone cheese?

Provolone has a mild, slightly tangy flavor. You can replace it with fontina, gouda, or even a mild cheddar if you prefer. Just choose a cheese that melts well to keep the filling creamy.

Is it possible to make this recipe vegetarian?

Yes! Swap the ground beef for a plant-based ground meat alternative or finely chopped mushrooms for a hearty texture. Increase the mushrooms for extra umami, and consider adding a splash of soy sauce for depth.

Can I prepare the stuffed shells ahead of time?

Definitely. You can assemble the stuffed shells a day in advance, cover them tightly, and refrigerate. When ready, bake as directed. This makes it great for busy weeknights or entertaining guests.

Don’t Miss These

• For a delicious twist on cheesy comfort food, check out the Cheese Stuffed Meatball Skillet.
• If you love pasta dishes with protein and greens, try the flavorful Spinach Parmesan Pasta With Chicken.

That’s a Wrap

Philly Cheesesteak Stuffed Shells elevate the hearty, cheesy goodness of a classic sandwich into a warm, baked pasta dish that’s perfect for gatherings and weeknight dinners alike. With a creamy, savory filling packed inside tender jumbo shells, this recipe offers all the flavor you crave with the comfort of a casserole. Whether you’re serving a crowd or prepping meals ahead, these stuffed shells are sure to satisfy and impress. Grab your ingredients, follow the simple steps, and enjoy a delightful twist on a beloved classic tonight!

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