Get ready to meet your new favorite comfort food mash-up! Imagine jumbo pasta shells stuffed with all the classic Philly cheesesteak flavors—tender beef, sautéed onions, peppers, and loads of gooey cheese. It’s a dish that hits all the right notes: savory, cheesy, and just plain satisfying. Trust me, once you try these Philly cheesesteak stuffed shells, you’ll wonder why you didn’t think of this brilliant combination sooner. Whether you’re looking for a fun weeknight dinner or something to wow your guests, these stuffed shells are guaranteed to impress!
Why You’ll Love Philly Cheesesteak Stuffed Shells
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy family dinner, hosting a gathering, or craving some indulgence, this dish will do the trick. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a showstopper for a party. These stuffed shells can easily feed a crowd, and leftovers (if there are any) are just as delicious the next day.
Budget-Friendly: Uses ingredients that are easy to find and don’t break the bank. It’s a creative way to bring the flavors of a Philly cheesesteak to your kitchen without spending a fortune.
Quick and Easy: Despite how impressive it looks, this recipe is simple to make. If you can sauté and stuff pasta, you’re golden. It’s perfect for both beginners and seasoned cooks.
Customizable: You can adjust the seasoning, swap out the vegetables, or even use a different cheese if you prefer. It’s a flexible recipe that lets you make it your own.
Crowd-Pleasing: These stuffed shells are sure to satisfy even the pickiest eaters. If you love Philly cheesesteaks (who doesn’t?), you’ll love this twist on the classic sandwich.
Ingredients
Here’s what you’ll need to create these Philly cheesesteak-inspired stuffed shells. Simple yet packed with flavor:
Jumbo Pasta Shells: These large pasta shells are perfect for stuffing with all that cheesy, meaty goodness. They hold the filling beautifully and cook up perfectly.
Ground Beef: The heart of your cheesesteak filling. You can use ground beef or thinly sliced steak, depending on your preference. Either way, it brings that rich, savory flavor.
Onions: Sautéed onions add that sweet, caramelized flavor that’s essential to any Philly cheesesteak.
Bell Peppers: The crunchy, slightly sweet peppers balance out the richness of the beef and cheese.
Cream Cheese: Adds a creamy, smooth texture that binds the filling together and gives it that dreamy consistency.
Shredded Mozzarella: The classic choice for cheesesteaks! It melts beautifully and gives the dish that gooey, cheesy goodness we all crave.
Provolone Cheese: A great addition for that extra cheesy flavor. It’s a must for achieving the authentic Philly cheesesteak taste.
Garlic Powder: Just a little garlic powder to bring out the savory notes of the filling.
Tomato Sauce: This helps bind everything together and gives the stuffed shells a rich, flavorful base.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the simple steps to bring these Philly cheesesteak stuffed shells to life:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures that your stuffed shells cook evenly and turn golden and bubbly.
Cook the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions, usually about 10-12 minutes. Drain and set aside to cool slightly so you can handle them.
Cook the Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it apart as it cooks. Once browned, remove excess grease and add in the onions and bell peppers. Cook for 5-7 minutes until softened and aromatic.
Prepare the Filling: Stir in the cream cheese and mozzarella until everything is melted and combined. Season with garlic powder, salt, and pepper. Remove from heat and let it cool for a few minutes before stuffing the shells.
Stuff the Shells: Carefully spoon the cheesesteak filling into each pasta shell. Be generous—each shell should be packed with that delicious mixture.
Assemble the Dish: Spread a layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange the stuffed shells in the dish, seam side down, and top with provolone cheese.
Bake to Perfection: Cover the dish with foil and bake for 20-25 minutes. Remove the foil in the last 5 minutes of baking to allow the cheese to brown and bubble.
Serve and Enjoy: Once baked to perfection, serve these stuffed shells hot, topped with a sprinkle of fresh herbs or extra melted cheese, if desired. Enjoy the cheesy, meaty goodness!
How to Serve Philly Cheesesteak Stuffed Shells
These stuffed shells pair wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Green Salad: A light, crisp salad with a tangy vinaigrette perfectly balances the richness of the stuffed shells.
Garlic Bread: Serve with some warm garlic bread to scoop up all that extra sauce—it’s a match made in heaven.
Roasted Vegetables: Roasted veggies like broccoli or asparagus add a healthy and colorful touch to your meal.
French Fries: Keep the Philly vibe alive by pairing with a side of crispy fries—just like you’d have with an actual cheesesteak sandwich.
As a Standalone: These stuffed shells are hearty enough to enjoy on their own, but a little extra cheese never hurt anyone, right?
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: You can cook the beef and prep the filling ahead of time. Store in an airtight container in the fridge and assemble the shells the day of.
Make It Spicy: If you love a little heat, add some sliced jalapeños or a sprinkle of crushed red pepper flakes to the filling.
Dietary Adjustments: For a lighter version, swap ground turkey for beef, or use a dairy-free cheese for a plant-based version.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freeze for Later: These stuffed shells freeze beautifully. After assembling, cover the dish with foil and freeze for up to 3 months. Just bake straight from frozen, adding an extra 15-20 minutes to the cooking time.
FAQ Section
Q1: Can I use a different kind of cheese?
A1: Absolutely! You can swap the provolone or mozzarella for your favorite cheese, such as cheddar or Swiss.
Q2: Can I make these ahead of time?
A2: Yes, you can! Assemble the stuffed shells and store them in the fridge for up to 2 days before baking.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Q4: Can I freeze these stuffed shells?
A4: Yes! After assembling, freeze the shells in a covered baking dish for up to 3 months. Bake directly from frozen, adding extra time as needed.
Q5: What’s the best way to reheat these stuffed shells?
A5: Reheat in the oven at 350°F for 15-20 minutes or in the microwave in 1-minute intervals until heated through.
Q6: Can I use steak instead of ground beef?
A6: Yes! Thinly slice rib-eye or flank steak for a more authentic Philly cheesesteak flavor.
Q7: Can I add mushrooms to the filling?
A7: Yes! Sautéed mushrooms would make a great addition to the cheesesteak filling.
Q8: How do I prevent the pasta shells from tearing while stuffing?
A8: Make sure the shells are cooked al dente, not too soft, so they hold their shape when stuffed.
Q9: Can I make these in a slow cooker?
A9: While this dish is best baked in the oven, you could assemble the shells and place them in a slow cooker on low for 3-4 hours, adding cheese in the last 30 minutes.
Q10: Can I make a smaller batch?
A10: Absolutely! Just halve the recipe and use a smaller baking dish.
Conclusion
Philly cheesesteak stuffed shells bring together the best of both worlds—comforting pasta and a classic sandwich filling—all in one dish. Whether you’re making it for a family meal or serving it at a party, this recipe is sure to be a hit. It’s cheesy, savory, and downright delicious! Enjoy cooking, and dig in—you won’t be disappointed!
Print
Philly Cheesesteak Stuffed Shells
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Comfort food at its finest! These Philly cheesesteak stuffed pasta shells are filled with tender ribeye steak, peppers, and onions, then topped with ricotta, provolone, and Parmesan cheese. Everything is smothered in Alfredo sauce for a cheesy, savory dish you’ll love!
Ingredients
- 12-ounce package jumbo pasta shells (about 12 shells)
- 2 tablespoons olive oil
- 1 1/2 pounds ribeye steak, sliced thinly (or 1 pound 90% lean ground beef)
- 1/2 medium white onion, diced small
- 1 medium to large red bell pepper, seeded and diced small
- 1 medium to large green bell pepper, seeded and diced small
- 2 to 4 cloves garlic, finely minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1 cup shredded provolone cheese, divided
- 3/4 to 1 cup shredded Parmesan cheese, divided
- 22-ounce jar Alfredo sauce (or 2.75 cups homemade Alfredo sauce, or as desired)
Instructions
- Preheat Oven:
Preheat oven to 400°F and spray a 9×13-inch casserole or baking dish with cooking spray; set aside. - Cook Pasta Shells:
In a large pot of boiling water, cook the pasta shells according to package directions, then drain well. Set aside. - Cook Beef:
In a large skillet, add the ribeye steak (or ground beef) and cook over medium-high heat until browned. Stir intermittently to ensure even cooking. Remove the beef from the skillet and set aside. Do not drain the fat. - Sauté Vegetables:
In the same skillet, add olive oil (if needed) and sauté the onions and bell peppers over medium-high heat for about 5 minutes, or until softened. Add garlic, Worcestershire sauce, salt, and pepper, and cook for 1 minute, or until fragrant. - Combine Beef and Vegetables:
Add the cooked beef back into the skillet and stir to combine. Remove from heat. - Prepare Ricotta Filling:
In a large mixing bowl, combine ricotta cheese, beaten egg, ¼ cup provolone, and ¼ cup Parmesan. Stir to combine. Add the beef and vegetable mixture to the ricotta mixture and stir until well combined. - Stuff Pasta Shells:
Fill each cooked pasta shell with the beef and ricotta mixture, placing them in the prepared baking dish. - Top with Alfredo Sauce and Cheese:
Pour Alfredo sauce evenly over the stuffed shells (use as much or as little as you like). Sprinkle the remaining provolone and Parmesan cheeses over the top. - Bake:
Bake for 10 to 15 minutes, or until the cheese is bubbling and lightly golden brown. - Serve:
Serve immediately. Leftover shells can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat carefully to avoid breaking the Alfredo sauce.
Notes
- Make-Ahead Option: If you’d like to prepare ahead, stuff the shells and refrigerate them (before adding sauce and baking) for up to 1 day.
- Storage Tip: Reheat leftovers carefully to avoid breaking the Alfredo sauce by using a microwave at a lower power setting
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg