Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they’re done.

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.
 Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells are another version of our favorite Philly Cheese Steak Sloppy Joes with the filling added to jumbo pasta shells and a quick and easy creamy cheese sauce made from the same pan the meat filling was made in.

If you’d like to serve this with a pasta other than jumbo shells you can also use this Philly Cheesesteak Hamburger Helper recipe, its another favorite in this house.

We joke that this blog is half fueled by brown sugar garlic chicken and half by all things Philly Cheesesteaks. With over a dozen Philly recipes you’re in the right place if you love those flavors.

Thinking of some other stuffed shells ideas?

  • Pepperoni Pizza stuffed shells with marinara sauce, pepperoni and mozzarella.
  • Chicken Bacon Ranch Stuffed Shells with the Cheddar Bacon Ranch Pinwheels filling and baked with alfredo sauce.
  • Taco Stuffed Shells with taco meat, salsa, cheese and shells.
  • Chicken Parmesan Stuffed Shells with chicken nuggets, marinara sauce, mozzarella cheese and Parmesan cheese.

All the flavors of a philly cheesesteak stuffed in jumbo pasta shells with a creamy cheese sauce.

How to make Philly Cheesesteak Stuffed Shells:

Tools Used in the making of these Philly Cheesesteak Stuffed Shells:
Jumbo Pasta Shells: Make sure you buy these and not the large ones. Also, husbands may inadvertently think “large” is the right size…not saying mine did that! 😉
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.

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Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 2 tablespoons ketchup
  • 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
  • 1 tablespoon  cornstarch
  • 1 cup milk (I used whole)
  • cup beef broth

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  • Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  • Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Add the beef back into the pan.
  • Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
  • Take it off the heat and scoop it into the pasta shells.
  • Top each shell with cubes of cheese (use half the cheese for this).
  • Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
  • Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
  • Pour about half the sauce around the shells.
  • Bake in the oven for 10 minutes to melt the cheese.
  • Serve with the remaining sauce.

Video

Nutrition

Serving: 4g | Calories: 464kcal | Carbohydrates: 33g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 754mg | Potassium: 545mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 17.9mg | Calcium: 344mg | Iron: 2.8mg
Keyword: Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.
All the flavors of a philly cheesesteak stuffed in jumbo pasta shells with a creamy cheese sauce. The perfect weeknight meal that's easy and the whole family will love.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am making this on Monday for my daughter’s bday. If I made it on Sunday how long would I cook it on Monday. It really sounds yummy. Thank you

  2. Sabrina, great recipe. I made it exactly as directed. The only thing I would do differently is double the sauce next time. Note: your video was perfect, but it was only a half recipe (12 shells, vice 24). It would be good to clarify that, and the size of the pan to use (9×12). Thanks, for a delicious recipe!

  3. Made this for dinner tonight and it was delish! The only adjustment I made was omitting the butter, draining the fat from the cooked ground beef and cooking the onions and peppers in a little olive oil instead. I struggle with digesting fat and this kept the fat content manageable. The cheese sauce was a little thin, but I actually prefer that to a thick cheese sauce. I served with a side of roasted broccoli which was great for scooping up the last bits of sauce. Will definitely make again!

  4. Hi! I’m allergic to tomatoes. Is there something other than ketchup I can use? This recipe just looks too amazingly yummy to pass up!

  5. I forgot to mention that fantastic video! What a wonderful bonus to your fabulous recipe. How could anyone not see that these are fully cooked shells being stuffed in the video, is beyond me! ?

  6. “Your -Philly cheesesteak stuffed shells recipe” was out of this world delicious!!
    My goodness it was fabulous! Made zero changes to the recipe. The directions were spot on. Such a shame people can’t be bothered to read in full- the entire recipe first.
    If they did there wouldn’t be the many mistakes and ugly comments!
    Thank you for taking the time out of your busy life to share this fabulous recipe.
    Definitely deserves a blue ribbon ? Award.
    The entire family devoured every bite and didn’t even have to rinse the plates off before placing them in the dishwasher because they were licked cleaned! Lol ?
    I’m looking forward to making many, many of your other fabulous recipes. Thank you again and will be a new subscriber ?

  7. I plan to make this today to freeze for my daughter. Love reading the comments before I make a new recipe. It’s shocking to read the negative/hateful posts. I was taught early-on to read through a recipe before beginning. Many people could resolve their own issues, if they’d do just that.
    Thankyou for, the time spent in order to bring, new flavor profiles into our repertoire of possibilities.

  8. I made the Philly Cheese steak Stuffed Shells for dinner last evening. The shells were easy to prepare and were delicious!! I used ground sirloin and made around 29 shells. The sauce was so tasty but I would double the sauce recipe. There were no leftovers!! I’ll make this recipe again!! Two thumbs up!

  9. Interested to know how you would freeze these?!! Love your website so much and all the options you give for variations and for freezing!

    1. It can all be frozen. I suggest placing it in an airtight freezer safe container or bag and it should last up to 3 months. I’m so glad you’re enjoying the recipes.

  10. Hi!I’m planning to make this tonight but I bought small shells. would it still work if I just mixed it all together instead of stuffing the shells?

  11. Not sure the photos do this justice. It’s basically stuffed shells smothered in mac and cheese sauce. I added to the flavors a bit (added some mustard—my favorite on cheesesteaks—to the filling and seasoned the sauce with ground mustard and cayenne) but otherwise made it as-is. Yum!

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