Philly Cheesesteak Stuffed Shells is a popular dish because it blends two comfort food favorites into one meal. It will be a family favorite!
Pastas are a great dinner any day of the week, and my stuffed shells are a perfect dinner because they are filling and tasty. Try my Ricotta Stuffed Shells or my Cheesy Taco Stuffed Shells.
Sabrina’s Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells are great for family dinners, meal prep, or feeding a crowd because they can be assembled ahead of time and baked when needed. The result is a hearty, satisfying dish packed with beefy, cheesy goodness in every bite. Tasty and flavorful, it will be a guests and family favorite!
Recipe Card
Ingredients
- 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
- 1 tablespoon cornstarch
- 1 cup milk , (I used whole)
- 1 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.
Nutrition
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Chef’s Tip: Important Ingredient
u003cstrongu003eWorcestershire Sauceu003c/strongu003e: Do not leave this out or sub it for anything else, this is a main flavor component for the stuffed shells. It brings the flavor you need to enhance the flavor of the beef and it helps season the meat without making it taste noticeably different.
Table of contents
About This Recipe
Philly Cheesesteak Stuffed Shells are a creative comfort food dish that combines the flavors of a classic Philly cheesesteak with the hearty appeal of stuffed pasta. Jumbo pasta shells are filled with a savory mixture of seasoned beef, sautéed onions, peppers, and plenty of melted cheese, then baked until hot and bubbly. The finished casserole is warm, cheesy, and satisfying and will be your go to meal every time.
Variations
- Add Marinara: Make stuffed pizza shells with marinara sauce, pepperoni and mozzarella.
- Add Alfredo Sauce: Stuff shells with the filling I use in my Cheddar Bacon Ranch Pinwheels recipe and bake with alfredo sauce.
- Add Taco Meat: Taco Stuffed Shells with taco meat, salsa, cheese and shells.
- Add Chicken: Make chicken parmesan stuffed shells with chicken nuggets, marinara sauce, mozzarella cheese and parmesan cheese.
Related Recipes
More Tasty Stuffed Shells
Photos Used In Previous Posts:
This is a favorite meal in our house. I’ve been using this recipe since 2018. Through the years I’ve changed it up a bit. Instead of using shells, I used lasagna noodles and just did layers of noodles, meat and cheese sauce and covered it in MORE cheese and placed in the oven. *chefs kiss*
It literally won my husband over. It was one of the very first meals that I made while we were dating. ?
Philly Cheesesteak Lasagna? Sign me up, what a great substitution. Thank you for sharing, and thanks for the 5 stars!
Either I’m missing something or just don’t know – do you cook the shells first, or is that done in the oven after stuffing?
The shells are cooked. You can either cook them for the full time, or one minute shy since they bake in the oven with everything for 10 minutes.
Ive made this before and love the flavor. But recently moved and dont have an ocee right now, was wondering if you had suggestions how to make this on the stove top with medium shell pasta? Like unstuffed stuffed shells lol.
I wonder if a Dutch Oven would work? Or your heaviest pan with a good sealed lid? I haven’t tested this recipe stove top, did you? Would love to hear your feedback Miranda!
Great recipe! The sauce tasted bland so I added some seasoning and let it cook for about a minute more and then I poured half in the skillet before placing the skillet in the oven
Very good and will definitely make again! I substituted ground turkey for beef and almond milk for whole milk. Added a bit more corn starch to help thicken. It’s a keeper! Thank you for the recipe!
You’re welcome Karen. So glad the recipe turned out for you with your substitutions. Appreciate the kind review.
Looks awesome
What size dish? Grease the dish? Sauce was bland, needs seasoning, Worcestershire.
Meat needs more seasoning, some herbs, garlic. Used grated cheese! Came out ok!
This is a one dish meal for us. We use our large cast iron pan from start to finish!
Made these today and my family loves them!!!
Great! Thank you Dee and thanks for the five star review.
made this recipe with steakums. Absolutely delicious
Very tasty
We think so too Tes! Thank you for the 5 star review.
Made this with ground turkey, chicken broth and velvetta. It was DELICIOUS!
That does sound delicious!
Made this and it was good..I think I will use cream cheese next time and use the green bell peppers.I used red and orange [all I had] also need to find some mega shells, stuffing the ‘ jumbo’ ones was kind hard, but a great dinner idea!
If it’s Philly cheese steak stuffed shells why use hamburger instead of maybe shave steak could that be an option
Sure you can use shave steak. Let us know how your Philly Cheesesteak Stuffed Shells turned out!
Can this recipe be easily doubled? I’d like to serve eight at our family dinner.
Yes! Hover over the word “Yield” on the recipe card and move the bar to 8!
I made this for myself and couldn’t believe how good it was! So I made it again for my niece, who has a very picky family. She told me the whole family loved it, and had seconds. I have made it again for myself!
Thank you Kathy!
Hubby is not a red sauce fan, so this was perfect. It was perfect for my pasta craving & beef & cheese for his taste buds. Will make again. Only change I made was to use shreadded cheddar. Yum.
My husband loved this! Will definitely be making it again.
My family was speechless at the diner table. Easy to make. I changed some of the ingredients and used white cheddar. I also made white rice on the side. It all came out delicious.
Your comment made me smile. Enjoy!
I just read your recipe and liked it. Please send me recipes for Keto.
Hi Maxine, we don’t have a “keto” sort function on the site at this time; however, if you browse an ingredient you’re interested in, recipe options can be reviewed that may be used for your keto lifestyle. Thank you for asking!
I have made this several times and it’s a delicious recipe
Can this be prepared and frozen? I have a large group to cook for and it helps to prepare some dishes in advance.
This recipe freezes beautifully. When you’re done assembling the shells, tightly cover the pan with plastic wrap and foil and freeze. When you’re ready to eat them, simply thaw, remove the cover, top with sauce and a bit of cheese if you’d like and bake.
When you say too with “sauce”. What sauce are you suggesting?
The sauce on the recipe card is:
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.
OMG…after reading thru some of the comments it seems that most are not capable of thinking “out of the box”. If its not in black & white we post rude & nasty comments! C’mon guys, that’s the joy of cooking after all. Think out of the box, twist it up, make it your own before sounding off with comments. Try it….you might like it>
Amen, Denny!!!
Fabulous,,,I made this tonite for dinner and my husband ate 7 of them!
They were a bit time consuming but worth it. I used shaved steak instead of ground beef and it was delish, will be making them again but on the weekend when I have more time.
I’ve made these stuffed shells about five times. My only deviations from the recipe are including a rib or two of minced celery and I use a poblano instead of bell pepper. This is my husband’s absolute favorite pasta recipe by a long shot. DON’T EXCLUDE THE KETCHUP OR WORCESTERSHIRE! It does some kind of umami magic in the beef.