Description

Delicious Philly Cheesesteak Stuffed Shells combine the classic flavors of a Philly cheesesteak sandwich with tender jumbo pasta shells stuffed with a savory ground beef mixture and topped with a rich cheddar cheese sauce. This baked dish features browned ground beef, sautéed onions and bell peppers, and gooey melted cheese for a comforting and flavorful meal perfect for family dinners.

Ingredients

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Stuffed Shells

1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 ounces cheddar cheese, cut into small cubes (divided)
24 jumbo pasta shells, cooked

Cheddar Cheese Sauce

1 cup beef broth
1 cup milk (whole milk recommended)
1 tablespoon cornstarch

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
Brown Ground Beef: Place the ground beef in a large cast iron skillet over medium-high heat. Let it brown undisturbed until a deep brown crust develops on about half of the beef before breaking it apart. Stir and continue browning until at least 50% of the beef has a dark crust for added flavor.
Sauté Vegetables: Remove the browned beef from the skillet, leaving the rendered fat behind. Add the butter, diced onions, and diced green bell peppers to the skillet. Cook for 1-2 minutes without stirring to brown them, then stir and cook another 1-2 minutes until softened and slightly caramelized.
Combine Beef and Veggies: Return the browned beef to the skillet. Add ketchup, Worcestershire sauce, kosher salt, and black pepper. Stir everything together to combine the flavors well, then remove the skillet from heat.
Stuff Pasta Shells: Carefully spoon the beef and vegetable mixture into each of the cooked jumbo pasta shells. Place the stuffed shells in a baking dish. Top each shell with half of the cubed cheddar cheese, evenly distributing the cheese among the shells.
Make Cheese Sauce: Return the skillet to the stove and add beef broth, milk, and cornstarch. Whisk the mixture thoroughly before turning the heat back on over medium. Gradually add the remaining cheddar cheese cubes, stirring constantly for 3-5 minutes until the sauce thickens into a creamy cheese sauce.
Bake: Pour about half of the cheese sauce around the stuffed shells in the baking dish. Place the dish in the preheated oven and bake for 10 minutes, allowing the cheese on top and the sauce to melt and bubble slightly.
Serve: Remove from the oven and serve the baked stuffed shells hot with the remaining cheese sauce poured over or served on the side.

Notes

Use a cast iron skillet or heavy-bottomed pan for best browning of the beef and vegetables.
Cooking the beef until a deep crust forms enhances the flavor with caramelized notes.
You can substitute whole wheat jumbo shells for a healthier option.
Make sure the pasta shells are cooked al dente so they hold their shape after baking.
The cheese sauce can be made ahead of time and reheated gently before pouring over the shells.
Adjust seasoning to taste, especially salt and pepper, before stuffing the shells.
Leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in the oven.

Nutrition

Serving Size: 1 serving (approximately 4 stuffed shells)
Calories: 480 kcal
Sugar: 6 g
Sodium: 570 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 90 mg